COURSES FOR SCHOOL LEAVERS
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QUALIFICATIONS EXPLAINED
A Levels develop the knowledge, skills and study habits to excel at university, as well as the attributes recognised by employers.
Your academic studies will be complemented with enrichment opportunities such as trips, mentoring and work experience, providing the perfect springboard for your future career.
A Levels are assessed through exams at the end of two years of study. Most learners study three subjects - some choose four.
With an apprenticeship you’ll go straight into the workplace and be shown clear routes to progress straight into employment within a specific occupation. You can achieve nationally recognised qualifications, earn a wage, and gain skills that will see you get ahead. On average you will spend 20% of your learning time in the college and 80% within the workplace
Professional and technical qualifications are designed to provide you with the knowledge, skills and behaviours needed to gain employment within specific industries or occupations. They provide a balance between theory and practical skills development. They are suited to those who want to get hands-on experience within a particular vocational area. These programmes include work placements. Assessment is more varied and will include exams, coursework and practical work.
T Levels give you the chance to learn what a real career is like while you continue your studies. T Levels have been designed with leading businesses and employers to give you the knowledge and skills you need, including a minimum of 45 days on an industry placement – this means you will spend 80% of your learning time in College and 20% within the workplace.
LATEST NEWS
Worried about enrolment? There’s no need to be. It’s a great opportunity to meet new people and to ask any questions about college.
Enrolment is the last thing to do before starting your course in September. You will receive your college student lanyard, bus pass (if one is needed) and student planner ready for the first day of term. If you’re starting your second year, you’ll have to re-enrol through the same process as before.
You should have received a letter explaining about enrolment, including a date, time and place for yours. If you can’t make this slot, don’t panic – you may be able to rearrange or enrol during the first few induction days at college.
When you turn up to enrol, a member of college staff will take you around, explain what to do and be on hand to answer any questions. You will need to bring a form of ID and your parental consent slip to enter your details into the college system and to register as a college student.
Enrolment is also an opportunity to purchase an optional bus pass to allow you to make use of the public bus services around Weston and beyond.
For some students, enrolment day will also be an opportunity to apply for a bursary (if eligible) and have specific learning assessments to determine whether additional help will be needed for things such as Dyslexia, Dyspraxia etc.
Lastly, you will have a photo taken for your student lanyard and our online systems – so remember to smile!
Here are a list of things to remember for enrolment:
- A form of ID (e.g. Passport, Driving Licence, Birth Certificate)
- Parental Consent Form
- GCSE Results
- Money for a Bus Pass (optional)
Happy enrolling!
Following an assessment, the College was awarded the Matrix standard, which recognises the quality of information, advice and guidance. This re-accreditation – the College first achieved the standard in 2012 – lasts until 2021.
The College was awarded the standard by the Department for Business Innovation and Skills. It recognises the work done by the College’s ASPECT; Welfare Support, Additional Learning Support; Apprenticeship Sales and Recruitment; and College Information Services (CIS) teams.
During the visit assessor Bob Moffat spoke to students, staff and several external partners. The assessor commented that over the last few years, the College has developed a progressive, learner-focused and dynamic organisation where staff have risen to the challenges of change and continue to achieve high levels of success in what is a team-based and collaborative culture.
He recognised that the College has a clear and purposeful direction, which is achieved through a measureable strategic plan and associated service standards, underpinned by a meaningful mission statement.
It was highlighted that information, advice and guidance (IAG) provided by the College is consistently impartial, objective and people-centric. The assessor was also impressed with how the College has embraced the use of technology to continuously improve their service.
Marie Beaver, the College’s Strategic Lead School Partnerships and Student Progression, said: “We are delighted that the dedicated work of staff in these areas has been recognised. As a result of monitoring and evaluating learner outcomes, the College has continued to develop and enhance its service, including IAG”.
The new Matrix accreditation is the latest in the list of awards received by the College for the quality of its support to students.
This year Weston College hospitality students will get the opportunity to learn from renowned chef, Mikey Bain.
Mikey enjoys a growing reputation in the industry, having learnt under some of the UK’s best chefs such as Ramon Farthing and Martin Burge who have successfully run Michelin Star restaurants. Having served a great tutelage under these chefs, it wasn’t long before Mikey was running his own kitchen. He had great success here too, having achieved 2 AA rosettes whilst running the kitchen at Beechfield House Hotel. Mikey is now Senior Sous chef at Calcot Manor.
Sandra Bull, Divisional Lead for Hair, Beauty, Hospitality and Catering at Weston College said: “We are delighted to welcome Mikey to the team through the chef’s forum. He has had a great career so far and has a lot of experience to share with our students."
Mikey added: “I am thrilled to be presented with this opportunity, and cannot wait to get started. Learning from industry professionals has really helped me grow into the chef I am today, and I would love to share my expertise to help future chefs.”
For more information on our hospitality offering, click here.
WHICH LEVEL IS RIGHT FOR ME?
