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Catering and Hospitality

Catering and Hospitality

The catering and hospitality industry is fast-paced and demanding. A massive sector, it includes everything from restaurants and hotels to cafés, pubs and contract catering. Industry roles range from front of house supervisor to commis, sous and head chef to name just a few, and a career in this global, dynamic industry could take you anywhere across the world.

Our catering courses and apprenticeships are taught in industry-standard kitchens by lecturers with years of experience.

You’ll learn how to prepare, cook and serve delicious, nutritious meals while maintaining rigorous hygiene requirements. You'll devise and follow recipes and learn how to complete essential kitchen documentation. You’ll also gain experience in a variety of roles including working front of house and providing excellent customer service with high attention to detail and professionalism. Our Salisbury and Trowbridge campuses are home to the Wessex and White Horse Restaurants where you’ll prepare and serve food to members of the public, with students performing every role under supervision of our trained staff, giving you real experience of a high-pressure, rewarding catering environment.

Find your course

Full time

Apprenticeships

Level 2 Technical Certificate in Professional Cookery

Available at

Trowbridge, Salisbury

Level 1 Certificate in Introduction to Culinary Skills

Available at

Trowbridge, Salisbury

Level 3 Advanced Technical Diploma in Professional Cookery

Available at

Trowbridge, Salisbury

Hospitality Supervisor Apprenticeship (Level 3)

Available at

Flexible

Hospitality Team Member Apprenticeship (Level 2)

Available at

Flexible

Commis Chef Apprenticeship (Level 2)

Available at

Flexible

Chef de Partie Apprenticeship (Level 3)

Available at

Flexible

Level 2 Production Chef Apprenticeship

Available at

Flexible

Meet your lecturer

Mel Booth, Lecturer,

Prior to teaching, I worked as a chef for 10 years, in various sectors of the industry. Highlights of my career include working at Hugh Fearnley-Whittingstalls’ River Cottage (working with the best seasonal, organic and locally sourced ingredients) and then later winning Industry Awards for my Development Chef work with two companies. As well as this, I hold an Honours degree in Nutrition, an aspect I like to add into my lessons. Food is my passion, and I am very proud to be able to pass on my love of food onto students and apprentices at the College.

Steve Lloyd, Deputy Head of Department,

I left school at 16 and went straight into full time work in hotels washing the pots. I then studied for a Chef qualification, and after many years of hard work I eventually achieved the position of Head Chef. I have been involved with the Hospitality industry all of my working life and would not change any part of it. One highlight of my career was when I was asked to cater when the Queen visited Salisbury and I was fortunate enough to be presented to the Queen during the reception. I have a passion for food and passion to share my knowledge with young people on their journeys to becoming Chefs.

Tim Walters, Lecturer,

My name is Tim, and I teach at our Salisbury campus. I was a student here myself in the 1980s; I went to work in London for nearly 10 years in large hotels, restaurants and casinos including a Michelin-Starred restaurant. I also travelled Australia for a year, cooking at some amazing beach resorts. I now have my own business catering outdoors at some of Wiltshire’s most beautiful settings.