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News, Student Spotlight

Case Study: Jessica’s Erasmus Catering placement in Seville

 
We spoke to Jessica Porch about her REYeurope Erasmus+ placement in Seville.

 

Name: Jessica Porch
Course Name: Catering and Hospitality Level 3
Placement Location: Seville
 
Why did you apply for the placement?
I applied for my placement because I was interested in working abroad.
I was encouraged by my tutors and lectures at college to go as it would be and was a good experience.
I prepared myself by writing a CV and cover letter and also organised my passport, EHIC card, travel money card and budget.
 
Describe your work placement and tasks.
My work placement was joined onto an English Hotel so served English food as well and Spanish tapas food. Some tasks that I carried out were preparing starter dishes, preparing all food that needed to be cooked in advanced and also cleaning down the kitchen after service.
 
What was your biggest learning experience and achievement during your placement?
Learning about different cuisine and learning a new language.
 
Do you feel that your international placement will help you professionally in the future and if so, how?
I think that it will help me in the future as it shows that I have no limit to what I think I can achieve.
 
Jessica in Seville
What did you like best about your destination abroad and why?
The city was really beautiful and had lots of amazing attractions that we visited throughout the 3 weeks. I also liked the restaurants and shops we went in and the people were very welcoming. It was also really hot which is always nice when you are not used to it.
 
What next for you and do you have any advice for future participants?
Next for me is going into a full time job away from home. And my advice would be don’t get too caught up in missing parents or loved ones as the time goes so fast that you have to enjoy all of your time there and use your days off wisely – go sight seeing or to the beach.
 
 

Thanks to Jessica for sharing her placement experience. If you would like any information about our Catering & Hospitality courses, click here.
 

News, Student Spotlight

Bath college student renovates a horse box for his own pizza business

 

This week at Bath college Tom Bowling (student currently undergoing work experience) spoke to Tom Wills, a bright and motivated second year student working towards his Level 3 technical diploma in professional cookery at Bath College, about his ambitions of starting his own business converting a horsebox into a mobile pizza business.
 
We asked Tom where the idea came from he replied with “My ambitions of being a chef came from my uncle working on a farm. I have memories of going on holiday there and working hard on the land, and cooking proper food in the kitchen. Opening a mobile pizza business has been a dream of mine for four or five years. I love street food, really enjoy going to food festivals and wanted to be a part of it.”
 
Tom is currently converting a horse box by himself, while managing a full time course at bath college with the help of his father who is a technician in the RAF. Tom said he is hoping that the horse box will be completed from 6-7 months from now. Tom is also looking into pizza ovens for the box now, he has to be interviewed by the pizza oven companies to make sure he gets a suitable oven for the box. Tom’s journey is available for all to see on Instagram (@pizza_revolution), showing his process from purchasing the box through to working on the box.

 

Tom is hoping that his business will first open in Swindon or near Royal Wootten Bassett, he will also try and open at local events, weddings, birthdays and festivals. We are looking forward to opening day so we can get some yummy pizza!

 

 
 

 

Events, News

Success at Chef V Chef 2019

 

On the 15th February our Catering Department and Shrubbery Restaurant once again hosted the annual Chef v Chef Competition. This was an incredible day showcasing not only the talent of local Chefs but also of the Bath College Catering and Hospitality students.

 

To kick off the day students undertook a Canapé and Knife Skills Challenge. Tasked to create a selection of delicious canapés to be served at the awards ceremony at the end of the day. The students made a delicious selection, including a range of perfect Macarons! The winner of the Canapé Challenge was Modesta Petrauskaite, well done Modesta! Knife skills involved students preparing ingredients in different cutting styles, such as julienne and brunoise. They were then marked on how well they had prepared the ingredients and the accuracy of their cutting, the gold award winner of knife skills was Will Evans, closely followed by Fred Veal and Leon Dyer in second and third place respectively.

 

The Level 3 students were tasked with creating a two course meal to serve to guests in ample time. They had to design, cook and serve the meals, all whilst being keenly watched by our judges. This was a fantastic opportunity for them to practice in an environment much like a lunch service in a restaurant, with many high profile guests including the Mayor and Mayoress of Bath. The atmosphere in the kitchen was very tense, but the lunch service was a success and there wasn’t a scrap of food left on any of the plates! This meant the judges had an incredibly difficult decision to make, but ultimately it was Team Connaught who came out on top, consisting of Florence Sewell, Keziah Morgan and Thomas Will.

 

 

The day culminated in the Professional Chef Challenge, which saw Chefs from all over the local area coming down to compete. They needed to prepare a two course signature dish, consisting of a main and a dessert, all whilst being watched by our keen eyed judges. These plates were then tasted by the judges and a display plate was placed in the restaurant for viewing by attendees during the awards ceremony. Once the Chefs were finished they came out and mingled with the audience of the awards, where our Catering and Hospitality front of house students served drinks and the canapés made earlier to guests who were eagerly awaiting the winner’s announcement. After a long period of deliberation, the judges came to a decision, and Jethro Lawrence, Head Chef of Woolley Grange Hotel, was crowned the Professional Chef Champion! The celebration continued on, with more bubbly and canapés making the rounds as winners and runners up chatted about their dishes and collected their awards. What an incredible day! We can’t wait for next year.

 

We would like to thank our esteemed judges:

 

We would also like to thank our sponsors, without whom the day would not have been possible.

 

If you’re interested in our Catering and Hospitality courses, please click here

 

Otherwise scroll on for our complete list of winners and short gallery

 

Canapés challenge:

Gold: Modesta Petrauskaite

Silver: Molly Wilson

Bronze: Samuel Rossiter

 

Knife skills challenge:

Gold: Will Evans

Silver: Fred Veal

Bronze: Leon Dyer

 

Level 3 team challenge:

Gold: Team Connaught

  • Florence Sewell
  • Keziah Morgan
  • Thomas Will

 

Silver: Team Goring

  • Maddie Dodd
  • Jasmine Barnett
  • Ben Colley

 

Bronze: Team Savoy

  • Rosa Juodaky
  • Connor Adamson
  • Lewis Nash

 

Level 2 Team Challenge:

Gold: Team Pineapple

  • Destiny Smith
  • Liam Cottle

 

Silver: Team Strawberry

  • Lucy Knight
  • Emily Hunt

 

Bronze: Team Orange

  • Vikki Pearcey
  • Kaitlin Ellis

 

Front of House challenge

Winner: Ben Colley

Highly Commended: Thomas Will

 

Professional challenge

Gold: Jethro Lawrence. Head chef at Woolley Grange hotel.

Silver: Andrew jenkinson, Lucknam Park Hotel

Bronze: Fraser Jones (best western plus centurion hotel)

 

 

Have a look at some of these snaps from the day!

 

 

 

 

 

 

 

 

Experience Service Industries Day

During February half term (18th-22nd) we will be hosting an event where you can experience what it’s like to be a Bath College student for the day. This is an opportunity to get hands-on experience with a course that you’re interested in, help decide between two different courses, or even whether College is right for you.

On each day of the week we will be hosting a different experience day covering a different department. You can register for as many days as you would like and pick up to two workshops to attend per day.

REGISTER FOR THIS EVENT


On Wednesday the 20th February we will be hosting our Experience Service Industries Day, where you can pick and attend up to two of the following workshops:

The day will run from 9:30am – 1:30pm and will provide you with the opportunity to take part in pre-apprenticeship workshops, learn about the courses and meet your potential tutors.



REGISTER FOR THIS EVENT

For further details on the other experience days please see our main event page.

If you have any questions regarding this event, please email events@bathcollege.ac.uk.

News

£32m investment approved by the West of England Joint Committee, giving Bath College £2m

 

More than £32 million investment in projects to drive economic growth and support residents’ skills was approved by the West of England Joint Committee on Friday 15 February.

 

Committee members agreed to invest £23.9 million from the Economic Development Fund and £7 million through the Local Growth Fund to support Bath & North East Somerset Council’s initial development works on Bath Quays North. The project will see the creation of around 200,000 square feet of offices on the Bath Quays North site in the Enterprise Zone.

 

The West of England Joint Committee also awarded Bath College more than £2 million from the Local Growth Fund to support the refurbishment of its Catering and Hospitality Education and Training Hub. This will create a state-of-the-art hub with specialist training facilities to keep pace with the growing demand for hospitality and catering sector skills.

 

Professor Steve West, Chair of the West of England Local Enterprise Partnership, said: “We are happy to approve the funding for these schemes which support our ambitions for clean and inclusive economic growth in the West of England, through improving skills opportunities for people across the region, helping more start-up businesses to develop and grow, and increasing productivity.”

 

Tim Bowles, West of England Mayor, said: “These are big, exciting projects that will make a real difference to our residents’ lives, boosting business, skills and job opportunities in Bath and the wider region.”

 

Councillor Paul Myers, Bath & North East Somerset Council’s cabinet member for Economic and Community Regeneration, said: “This funding both contributes to the physical development of key office space in Bath as well as delivering facilities essential for skills development for a future workforce and is to be welcomed. I am especially pleased that Bath continues to attract new business and with this funding we are demonstrating our commitment to economic vitality in the city and across the wider area.”

 

Laurel Penrose, Principal and CEO of Bath College: “We are delighted at the allocations of the capital funds for catering/hospitality and the next steps for the digital centre as we know how beneficial it will be to the local economy. Furthermore, it’s a real vote of confidence in Bath College’s staff and students, who will benefit greatly.”
 

The committee also invited the following colleges to develop further business cases for new projects, totalling more than £10 million, to benefit local learners and businesses:
• Bath College’s Digital and Creative Innovation Centre at the Bath city centre campus
• South Gloucestershire and Stroud College’s sub-regional Science, Technology, Engineering, Arts and Maths Hub, at its West of England Institute of Specialist Education campus at Stoke Gifford
• Weston College’s Animal Management Education Centre – a new education facility for the delivery of the animal management curriculum at Puxton Park.
 

The Joint Committee is the decision-making body for issues relating to the West of England Combined Authority, Bath & North East Somerset, Bristol, North Somerset and South Gloucestershire councils, and the West of England Local Enterprise Partnership.
 

Events, News

Catering and Hospitality Employability Week

 

Our Catering and Hospitality students have enjoyed three days of amazing talks, workshops and masterclasses as a part of their employability days. These included a Spice Masterclass, Chocolate Voyage, Cocktail Masterclass, a Hospitality and Customer service talk and workshop, Venison butchery and speed dating interviews with top industries.

 

The purpose of the employability days is to allow students to network with real industry professionals, as well as learn valuable skills that will help them to get and maintain a solid career in their chosen industry.

 

There was a huge selection of classes, talks and workshops on offer, so the students were really spoiled for choice. Tracy Chapman’s Chocolate Voyage went down a storm on the first day as students were able to take part in a chocolate tasting workshop. Tracy is an expert in all things chocolate and a member of the Institute of Chocolate and Cacao tasting London. She talked about the difference between taste and flavour and led the students through an interactive tasting workshop on how to identify flavours, a good skill for any chef transferable across all types of food. Callum Rixson from The Hideout in Bath was also popular, leading students through a cocktail masterclass. He was incredibly passionate about each drink, talking through not only how to make it, but the decisions behind each flavour addition and the choice of alcohol. He also spent time informing the students about each piece of equipment and what they’re used for and how to use them correctly.

 

 

On the second day the students were treated to another collection of amazing opportunities, these included Customer Service talks and Venison Butchery classes from The Pig, Seafood masterclasses led by Sean Wood from the Billingsgate Seafood School and Wine workshops led by Richard Guest from Talking Wines. Steph Young from The Pig led an engaging talk and workshop on Customer Service and hospitality. As Restaurant Manager for The Pig near Bath, hospitality is one of her day to day jobs and she talked at length about her experiences, and what it took to get to where she was in the industry. She also then led a more interactive workshop, giving groups of students a particular type/group of customers and tasking them to think of how to provide the correct type of hospitality and service to suit their client’s needs. The Pig were also on hand again to lead a masterclass on Venison Butchery. They brought up one of their own fresh deer, reared on site, and led students through where each of the cuts originates. Showing students how to prepare the meat for cooking, what to remove and how to remove each cut safely. They talked about what each part of the animal can be used for in order to minimise any waste produced and to get as much from the animal as possible. This was an incredibly useful workshop for any aspiring chefs who want to work with completely fresh meat, and invaluable knowledge for the industry.

 

 

On the final day of their employability workshops our students had workshops and talks from Noya Paladim on Vietnamese food, Chris Cleghorn (Head Chef from The Olive Tree Bath) and Ed Twitchett former student and founder of Round Hill Roastery. There was also a speed dating interview workshop, where students were interviewed by industry professionals from The Bath Pub Company, Royal Crescent Hotel, The Bath Priory and Catering Services International. These interviews not only allowed them to meet industry professionals, but to network and get valuable practice and feedback on their interview skills. This will be invaluable when they leave College and are entering the real world of Catering and Hospitality.

 

 

We hope that the students enjoyed their three days of workshops, masterclasses and talks and we would like to thank all the Industry Professionals for giving up their time to come and in and work with our students.

 

If you are interested in a Catering and Hospitality course then please click here for more information

 

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