Wakefield College Hospitality & Catering Newsletter Autumn 2024
Department Newsletter
Welcome
Greetings from Wakefield College’s Hospitality & Catering Department!
I am thrilled to welcome you to read our departmental newsletter, an exciting new publication designed to keep you informed and engaged with the latest happenings, developments, and opportunities in our amazing department.
As the head of the department, I am continually inspired by the passion and innovation that our students and staff bring to the world of hospitality. This newsletter is our way of sharing that inspiration with you.
In this edition, you can expect to find a wealth of information. We’ll bring you the latest news from our department, keeping you up-to-date with current trends and departmental achievements.
We also believe in the power of real stories to inspire and guide. That’s why we will be featuring student case studies, showcasing the journeys, challenges, and successes of our students. These stories not only highlight the real-world application of our courses but also serve as a testament to the supportive and innovative environment that Wakefield College offers.
Ben Porter Head of Hospitality & Catering
Pupils experience Hospitality & Catering Department
Catering tutor Daniel McCarthy, pupils were tasked with plating up their own dishes using a range of creative methods such as adding garnishes and sauces.
The pupils had to explain the process behind their dish, with tutor Daniel providing students with feedback before they got to enjoy their creations.
Hear from our Students Fun Facts!
There were
32,659 restaurant businesses in the UK in 2023.
In 2022, there were 475,000 people employed in the restaurant industry in the UK.
There are 194
Restaurants
with a Michelin Star in the UK as of 2022.
The AA Restaurant Guide Rosette Awards is the recognised rating in the UK. There are over 2,000 rosette awards each year and a restaurant can be awarded up to five rosettes.
The Restaurant Industry market size (revenue) in the UK in 2023 was $19.9 billion.
Jarret
My tutors supported me through the process of the CombiGuru challenge, which is an international culinary competition.
Taking part in the competition really helped me develop and grow as an aspiring chef. Alongside my studies, I have a part-time job at Farmer Copleys which is what sparked my passion in local, organic produce.
My course is allowing me to expand my skills in this area, teaching me how to work with high-quality produce like fish butchery and fresh pasta.
Phoebe
On the course, we get to make all different kinds of foods including pastries which we get to eat. I have used these skills at home to make cakes and other sweet treats on special occasions for my family. After College, I’d like to work in a café and my dream job would be to run my own bakery.
Kate
Studying here allowed me to get experience of working in a busy kitchen and restaurant service at Gaskells and developing new skills working in the kitchens of a 5* Hilton hotel on a work experience trip to Malta.
I also took part in the Golden Apron competition where I produced a twist on a classic Wellington dish. I made it through to the semi-final and I got to meet a Michelin star chef, James Mackenzie. I’ve met so many new friends and some of the kindest tutors who believe in my ability to succeed.
I’ve gained confidence in myself, which has had an impact on work outside of College. I’m so grateful for the chance to become someone successful when I leave College.
Student reached final of international culinary competition
A Hospitality and Catering student at Wakefield College reached the final of the international app-based culinary competition, the CombiGuru Challenge.
Level 3 NVQ Diploma in Professional Cookery student Jarret Edwards travelled to Italy for the final, where he prepared a dish from a mystery box of ingredients selected by Unox. Jarret, one of 25 finalists, was supported by CombiGuru Development Chefs throughout the challenge. As part of the challenge Jarret, along with other finalists was awarded with a day to trip to Venice to explore its history and culture.
The CombiGuru Challenge app allows students to learn while having on their smartphones, increase their visibility and making themselves attractive to companies in the working world.
30 Hospitality and Catering students entered the competition, which saw them take part in an ongoing ‘adventure’ and complete daily challenges.
Jarret’s tutor said: “Myself and my fellow tutors have really enjoyed supporting our students through the CombiGuru Challenge. I’m thrilled that Jarret reached the final - he’s a very talented chef and is always eager to expand his culinary knowledge and skills and taking part in the challenge enabled him to
do exactly that. This will also help to raise the profile of the Hospitality and Catering department here at Wakefield College and showcase the fantastic opportunities which are available to our students.”
Fellow Hospitality and Catering student
Nathan Richardson, who is studying a Level 3 Diploma in Advanced Professional Cookery at Wakefield College, recently completed a successful work experience placement working in the larder at Hoar Cross Hall, Burton-on-Trent. Nathan was given a mystery box of ingredients and 30 minutes to prepare a dish, in which he blew his fellow chefs away by producing pan-fried sea bass.
Wakefield College’s Hospitality and Catering department also recently hosted We are Wakefield’s Yorkshire Business Luncheon at its fully licensed training restaurant, Gaskells. Guests were presented with drinks and homemade canapes on arrival by Hospitality and Catering students, followed by a main course meal which they prepared.
The students operate the restaurant throughout the academic year, which provides members of the public the opportunity to sample high-quality dishes at moderate prices.
Hospitality & Catering Kitchen and Restaurant
Virtual Tour
I was excited for the final and being able to learn from some of Italy’s most experienced chefs. This was a once in a lifetime opportunity and I would like to thank my tutors for supporting me throughout the process, which has helped me develop and grow as an aspiring chef.”
- Jarret Edwards
Take a virtual tour of the kitchens and Gaskell’s restaurant by scanning the QR Code
