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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

 

Awards, News, Student Spotlight

Bath College Young Enterprise Group Scoops Award at St Nicholas Market

 

‘Candles for Occasions’ wins ‘Best Customer Service’ Award at St Nicholas Market in Bristol

 

On the 1st of December two Young Enterprise groups from Bath College went to St Nicholas Market in Bristol. Each group had a stall and were selling their products to the public. This was the first opportunity for each team to start selling to the public, and the first time either team had experienced market selling.

 

The two teams were BathHB and Candles for Occasions. BathHB were selling unique handmade soaps will small prizes inside; these are to encourage hygienic habits in children. Candles for Occasions were selling eco-friendly scented candles, where everything from the box to the wick is environmentally friendly.

 

Products being sold by each team

 

Each team spent the day chatting and selling to members of the public, getting a sense for public facing selling in a busy market environment. Across the course of the day there were ‘Mystery Shoppers’ who were sent to test each teams’ customer service skills. There was also a group of Young Enterprise judges who would quiz each team in detail about their products and business, so they had to know exactly what they were talking about inside and out to win them over!

 

 

Candles for Occasions were commended for their ‘clear pricing’, being ‘very friendly and approachable’ and having a ‘nice product’. The team was headed up by Managing Director Clarice Izatt, and consisted of Paddy O’Regan, Oscar Grimes, Tamzin Kirkman, Tyler Robson, Andrew Stokes, Jess Wood, Harry Edward and Sam Bax. As a result, they won an award for having the best customer service over the day, and out of all the teams from 11 other Colleges and Schools Candles for Occasions placed third overall, an achievement they should be incredibly proud of!

 

 

If you’re interested in a Business Course you can find one here

 

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