Local Holiday Park Pontin’s Brean Sands has made a significant commitment to training their staff through their work with Training Solutions.

The park, based in Burnham-on-Sea, approached Training Solutions as they wanted to offer further training and qualifications to all their staff.

So far the park has had nine achievements in the NVQ Level 2 Food & Drink Service qualification and an impressive 22 achievements on the Level 2 EDI Certificate in Team Leading. They have also had achievements in Customer Service, NVQ Level 2 and 3, and the NVQ Level 2 in Professional Cookery.

Brian Howe, Training Manager at Pontin’s, said: “We have a great working relationship with Training Solutions; they are extremely professional and always help us achieve our goals.” He added: “Training Solutions has had a significant impact on our business; our teams have had a fantastic time working with them, our business has flourished and we now have a more positive and professional team.”

This NVQ level 2 Food and Drink Service is best suited to people who provide a table service of food and drink, and bar staff, who prefer to do a qualification directly related to their job. The qualification covers topics such as customer service, teamwork, health and safety, food service, and preparing drinks.

Ryan Edgell, aged 27, recently complete the NVQ Level 2 in Food and Drink Service. Ryan said: “Training with Training Solutions has been a very beneficial experience. The staff helped me throughout the qualification with a dedicated and supportive assessor as well as informative workshops which were flexible and tailored to my needs. Achieving my NVQ has enabled me to put my knowledge and skills into practice and has given me greater confidence in providing a quality service.”

Brian explained the key benefits of working with Training Solutions and said: “They are flexible to our needs and they offer support and advice which is both professional and personal to us and our teams. Our team members have all gained knowledge, experience and achieved great results – and some of them have even been promoted!”

He also encouraged other employers to contact Weston College and said: “I would recommend Training Solutions as they are achieve to high standards and work with you not against you - on time every time. They are team players who are professional, approachable and friendly.”

This NVQ Level 2 in Professional Cookery qualification is best suited to anybody who is a chef that prepares a wide range of dishes using numerous cooking methods from basic fresh ingredients. The course includes topics such as preparing fish, meat and poultry, maintaining food safety, effective teamwork and ordering stock.

Glen Simpson, aged 22, recently completed this course. The Catering Manager said: “My NVQ has really benefited the running of the kitchen and I am planning to offer the qualification to the rest of the team. As a manager, having an enthusiastic team who want to do well, are driven to achieve something for themselves, makes my job a lot easier.”

Alex Moore, Senior Work-Based Co-ordinator at Training Solutions, said: “Over the past two years we have developed a strong working relationship with Pontin’s and we’re delighted to see so many of their staff achieving. We’ve built a good level of communication and trust, and I am always keen to help them identify any training opportunities.”

Pontin’s are intending to work with Training Solutions next year and considering retail training, housekeeping, customer care and team leader courses again, combined with skills for life in numeracy and literacy.

Training Solutions offer a wide range of flexible, business-related training, development and consultancy services including NVQ qualifications, Professional Development Workshops and Coaching and Mentoring programs. The majority of these can be delivered in the workplace, reducing the disruption to the business while engaging in staff training.

Pontin’s employ over 180 people. They are part of the Pontin’s holiday company founded in 1946 which currently runs five holiday parks across the UK.

For further information please call Training Solutions on 01934 411594. 

Talented Weston College student Ben Debreceni left Hungary for the UK aged 15 three years ago. Now he is a finalist in South West Student Chef of the Year competition. 

Ben, 18, of Clevedon, already beat scores of competitors who fought for a semi-finalist place in front of judges including top chef Michael Caines MBE, and  will battle it out at Exeter College on October 27^th.

Ben’s culinary expertise in the semi-finals saw him create two delicious set dishes for examiners in just 90 minutes.

The first was butter poached whiting with razor clams, beurre blanc, garlic-infused spring onions, radishes and baby beetroot and the second was pan-roasted pork fillet with potato tubes, texture of cauliflower, heritage carrots and red wine jus.

For the final he will have to create two new dishes with cod and lamb neck fillets as the main ingredients.

Ben said: “The experience of competing was amazing, and I never thought about getting into the final. Credit has to go to all my College lecturers for their teaching, support and faith in me.”   

Senior Weston College Chef Lecturer and mentor to Ben, Jos Wellman said: “Ben is an outstanding student with a genuine passion for food. He produces consistently wonderful food that tempts the eye and the palate.

“His level of professionalism shines through and he is a credit to himself and   to the College, especially as he only started learning English three years ago.”          

While Ben is training at Weston College, he has also been accepted into the Casamia Academy in Bristol. The Michelin Star chefs there have teamed up with the College to launch a specialist hands-on teaching facility.

Lecturer Jos, who has cooked for Royalty, Presidents and celebrities including her Majesty the Queen, Prince Phillip, Prince Charles and Princess Diana, Frank Sinatra, Bond actors and Bon Jovi as well as US Presidents Carter, Reagan, Clinton and George Bush’s Senior and Junior, added: “If Ben carries on like this the world is his oyster. Cooking is an amazing career if you love creating wonderful food.”

The College is now taking bookings for its on-site refurbished Grove Restaurant offering  three-course lunches on Tuesdays, Wednesdays and Thursdays and dinners Tuesday and Wednesday from as little as £8.

The second-floor accessible restaurant can also be booked out privately for groups of 20-plus.

To book please call 01934 411 422 or email groverestaurant@weston.ac.uk

As Weston College’s popular Creative Art’s Summer Show opens to the public today (Wednesday 15th June), students have revealed their inspiration behind this year’s theme.

Laura Martins (19) and Lauren Poole (20), who are both studying Graphic Design Foundation Degrees in partnership with Bath Spa University at Weston College’s Loxton Campus, were tasked with creating the show’s branding and its overall theme.

Their concept ‘Infinity’ was chosen as it depicted the many different possibilities that students studying creative arts courses could pursue in the future.

Lauren said: “This is a showcase of hundreds of students’ work, each one with their own journey behind and ahead of them, with an infinite number of possibilities.

“We decided to create a brand around the idea that the artists on show here are infinitely expanding and growing as artists, exploring an infinite number of possibilities and artistic routes.

“Despite the huge scope of the event, we decided to keep the brand itself simple and approachable as it has to relate to everyone who sees it.”

The Weston College Summer Show allows the College’s Creative Arts students the opportunity to display their work to the public and forms a part of their assessment.

The show sees the campus, in Loxton Road, transformed into an art gallery with students on courses such art, graphic design and film exhibiting their work inside the building, while students studying music perform outside the venue.

The show is free to enter and open to the public until Thursday 23rd June between 10am - 4pm, and on Saturday 18th June from 10am - 2pm.