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Foreword by Laurent Berges Head of Hospitality, Catering, Travel and Tourism The Hospitality and Tourism Industries are awesome. They are about hotels, fine dining, motels, travel agents, holidays, business travel, restaurants, haute-cuisine, pubs, night clubs, leisure centres, holiday resorts, trains, planes, cruise ships, hospitals, schools, canteens, coffee shops, tea rooms, etc, wherever they may be located.
summer 2010 newsletter
New York 2010 Residential
Globetrotting students from Wakefield College have recently returned from a residential trip to New York where they had the chance to experience and flavour the delights of the Big Apple.
The Hospitality and Tourism industries are vast and offer a wide choice of jobs. They are best known for positions such as chefs, waiters, travel agents, tour operators, holiday reps, but there are many more career opportunities on offer. Have you considered careers in front office, finance, marketing, public relations? The Hospitality and Tourism Industries can enable you to live a rich and cosmopolitan life. There are large international companies such as Hilton, Sheraton, Worldchoice, Kuoni, Princess Cruises, Norwegian Cruises Line, Bass, Whitbread, Sofitel, Aramark, which may offer qualified practitioners rewarding careers and salaries, in Yorkshire, London, Paris, New York or Sydney! There is a worldwide shortage of qualified Hospitality and Tourism professionals. Both industries recognise that they cannot rely on unqualified staff to maintain high levels of customer care and service. Both industries are booming and jobs are available locally, nationally and internationally. Our programmes of study are enhanced with rich additional programmes, exciting international residential and work placements, plus work in our outstanding realistic work environments: Gaskell’s Restaurant, Gaskell’s Conference Suite, Gaskell’s Diner, Petit Gaskell’s Patisserie and Gaskell’s Travel Shop, all located at Margaret Street Campus. This newsletter looks back at this year’s major events and achievements. It has been a rich and eventful year. Our students have taken part in outstanding enrichment events around the globe and have achieved extremely valuable qualifications, which will lead to either a potentially successful career or progression to higher education. If you have chosen a career within the Hospitality or Tourism Industry, you are a lucky person! You’re in for a great ride!
Every year, students from the College’s Hospitality and Tourism department visit international cities to help broaden their knowledge and understanding of career opportunities available across the world. This year a group of 30 students and 6 members of staff took in the sights and sounds of New York. The group had a chance to visit some of the many landmarks the city is famous for including the Empire State Building, St. Patrick’s Cathedral, the Rockefeller Centre, Central Park, Fifth Avenue, Ground Zero, Chinatown, Dakota Building, Grand Central Station and the Statue of Liberty. Students on the trip were treated to visits to the prestigious fivestar Ritz-Carlton Hotel and the Waldorf=Astoria Hotel. Students also visited the London Hotel and Gordon Ramsay Restaurant, where they were given the opportunity to ask questions to the famous restaurant’s general manager.
Students were invited to have lunch at Gordon Ramsay Restaurant. Caroline Lamb, lecturer in Travel and Tourism, added: “Our Travel and Tourism students benefit greatly from such trips, as they are able to experience great locations, international landmarks and attractions. These visits are so inspiring.”
Holly Shackleton, BTEC National Travel and Tourism student, said: “I never thought that I would have lunch at Gordon Ramsay’s Maze It was terrific.”
The trip organiser, Laurent Berges, Head of Hospitality and Tourism, said: “Students at Wakefield College are given the opportunity to undertake valuable international activities that not only include work placements in France, Sweden and Malta, but also inspiring educational residential visits to places like Shanghai, Toronto and New York. Such international visits really help in broadening students’ horizons and in preparing them for their careers after education.” Laurent also praised and thanked the many people who helped organise the trip. Laurent said: “Organising such a trip is not easy as it involves a lot of people helping us out. I would like to thank Chris Nez and Rob Bechkam from Gordon Ramsay’s Restaurant, Robert Kellermann from the Ritz-Carlton and Gillian Wong from the Waldorf=Astoria who all took time out and gave us such a warm welcome.”
Achievements Amongst our extensive portfolio of courses, we are pleased to report that the following qualifications had a 100% achievement rate (which means that all students who completed the course passed): Hospitality and Catering: • NQV Level 1 Hospitality Multi-skills • NVQ Level 2 Professional Cookery • NVQ Level 3 Hospitality Supervision • NVQ Level 3 Professional Cookery • BTEC National Diploma in Hospitality Travel and Tourism:
Wakefield College students have been exploring international horizons and sampling new culture as they jetted off to one of Europe’s most beautiful Capital Cities. In June 2010, a mix of BTEC National Diploma Hospitality, NVQ Level 2 Professional Cookery and NVQ Level 3 Hospitality Supervision students enjoyed an educational residential in the Swedish Capital Stockholm. The cultural residential was funded through the EU’s Leonardo Da Vinci mobility project and was a fantastic end to a four weeks work placement in the Dalarna province. Students stayed at the 4 star hotel Scandic Park and
experienced best service from a customer point of view. In Stockholm, students took a boat trip around the city and archipelago, visited Gamla Stan (The Old City) with its buzzing cafes and restaurants. Students also visited the Vasa Museum where they saw the famous Vasa ship. Jack Bhogal said “I loved Sweden that much, I’d love to work there”. Rachel Sudgen and Harry d’Arcy added: “Stockholm is sensational and we are already planning our next visit”. The residential was organised by Laurent Berges, Head of Hospitality and Tourism and carried out by BTEC National Diploma in Hospitality coordinator Damian Hunsley.
Damian Hunsley explained that “This educational visit has been very inspirational for the students. The areas visited are steeped in culture and history and the Swedish are very hospitable and friendly people, making this an excellent choice for future work placements and vocational visits”. Laurent Berges added: “Stockholm is an absolute European gem. It is so lively, cosmopolitan, clean and the people are just tremendous. The Hospitality, Catering and Tourism industry is well represented in Stockholm, with great hotels, restaurants and famous landmarks. We gave our students the opportunity to see all of this firsthand, and hopefully, this will inspire them”.
• BTEC National Level 3 Award in Travel and Tourism • BTEC National Certificate in Travel and Tourism • BTEC National Diploma in Travel and Tourism
Programmes of study Hospitality and Catering: • 14 to 16 Higher Diploma in Hospitality • Foundation Learning Level 1 Certificate in Hospitality and Catering • NVQ Level 2 in Professional Cookery and Food and Drink Service • NVQ Level 3 in Professional Cookery • Level 3 BTEC National Diploma in Hospitality Travel and Tourism:
Chef of the Year and Restaurant Supervisor of the Year awards At the end of each academic year, we are proud to celebrate culinary flair. This year, NVQ Level 3 Professional cookery student Joe Bannister received the Wakefield College School of Hospitality and Catering Chef of the Year Award. Joe possesses the skills, willingness and flair to become a great chef.
• BTEC National First Diploma in Travel and Tourism
Emma Trueman was this year’s recipient of our School’s Restaurant Supervisor of the Year Award which recompenses best customer care and skills in the front of house sector. We wish Emma all the best. Both winners received a signed copy of Gordon Ramsay’s latest book.
• OCR Level 2 National Certificate in Travel and Tourism • OCR Level 3 National Diploma in Travel and Tourism • OCR Level 3 National Extended Diploma in Travel and Tourism Part time programmes of study: • BII Personal License Supervisor Level 2 Certificate • ABC Level 2 Pastry and Patisserie Certificate • RSPH Level 2 Essential Food Hygiene • NCFE Level 2 Resort Representative Certificate • NCFE Level 2 Cabin Crew Certificate • NCFE Level 2 Airport Passengers Service Agents Certificate
Travel & Tourism students visit Disneyland Paris
Travel and Tourism students have to organise and evaluate an overseas residential as part of their course.
for their visits. For example, Turkey and the Canary Islands have been successful winter destinations.
and Diploma students preferred to spend a few days at Disneyland Paris and enjoy the atmosphere of an international theme park.
Over the last few years, students have favoured sunny destinations
This year, however, second year Travel and Tourism Certificate
During the residential, students and staff also managed a full day
in central Paris to discover the French Capital. The residential was organised and led by lecturer Kelly Allen with the support of Damian Hunsley and Frank Fallows.
Exchange with Ecole Hoteliere de Dinard, France
In September 2009, a group of NVQ Level 3 students spent a week in Dinard, France, where we were invited by our partner Hospitality and Catering College. Students visited the area and took part in food related cultural events and visits.
In March 2010, we hosted a visit to Wakefield College from a group of students and staff from Dinard. Over the course of the week, students spent various amounts of time on cultural activities ranging from a shopping trip to Leeds, a hotel visit to York followed by a
guided walk around the historic city followed by a traditional fish and chip supper which went down very well.
Finlay Tea Company. Students sampled over 50 different types of tea from the famous blender.
Dinard students and staff also took part in a Beatles tour of Liverpool. Our French guests attended a presentation about tea from the
As part of one of our units of study with the National Diploma in Travel and Tourism, our group has put together some entertainment for the rest of the students. It was themed around the musical “Grease”. Our team created a new dance for the song “Grease Light’ning”, and on the
entertainment day, our aim was to teach the rest of the students the dance and have some fun. Gaskell’s Conference room was themed in 1950’s American style with balloons and posters. We had a buffet with American style food and drinks, and we all dressed up in total Grease style!
Our audience said “it was as good as the real thing!”. Thanks to our course co-ordinator Caroline Lamb for supporting us throughout. Written by Bethany Sanderson and Maddy Prince, BTEC National Diploma, Travel and Tourism.
Keeping in touch Staff stay in touch with their industry In order to keep up to date with their subject specialism, lecturers occasionally carry out relevant industrial work placement. Recently, Travel and Tourism’s lecturer Caroline Lamb carried out a work placement at Doncaster Robin Hood Airport. For a few days, Caroline carried out various roles including checking and boarding passengers on aircrafts, Servissair duties, security operations, tarmac operations, etc.
Hospitality and Catering lecturer John Bromley has spent a full week working in a fish Restaurant in Wales. John was given the opportunity to prepare and cook fresh fish, using modern and trendy recipes.
Travel and Tourism lecturer Janet Horsfield has recently carried out a week long industrial update at Altham Travel in Batley. Hospitality and Catering lecturer Damian Hunsley undertook a sugar craft and confectionary professional course. Through the programme, Damian perfected sugar work techniques which he is now using with his students.
A mixed group of students from the BTEC Nationals Diploma Hospitality and NVQ 2 Professional Cookery courses spent 3 and a half weeks in Falun in May and June 2010 to attend work placement in different sectors of the hospitality industry.
in front of house in the large business style restaurant.
Students worked at the Bishops Arms Restaurant where they were involved in the preparation and cooking of some new Sweden inspired dishes.
Banken Brasserie is a reputed restaurant in the Dalarna region. Based in an old converted Swedish Bank, with lots of character, the Brasserie serves excellent food and is busy with a large business clientele. In the evening, it becomes a fine dining restaurant and our students working there gained a wealth of new skills in front of house and cocktail making.
Other students worked at a 4 star hotel, The Scandic Lugnet. Students based at the hotel worked mostly
Finally, other students worked at Dalasalen Restaurant, a converted old military base. It is now a
quirky and very large buffet style restaurant, catering for hundred of business people daily. Students came back from Sweden with new skills and very good knowledge about Swedish culture. The placements were organised by Laurent Berges, Head of Faculty at Wakefield College, lecturer Damian Hunsley and Ariana Mellqvist, Principal at our partner College in Falun.
Hospitality and Catering lecturer Ron English spent a week working at the Holiday Inn Hotel in Rotherham. Ron shadowed the head chef over a long weekend and explored current food trends.
Dinard, Brittany, France Students from a mixed NVQ course background were given the opportunity to work in various hotels in the Brittany region of France for 4 weeks. The placements were set up by the Ecole Hoteliere de Dinard. The students worked in the kitchens and front of house in some amazing top quality Hotels including the Manoir de
Lan Kerellec which boasts the astonishing Boat Hull dining room, the perfect showcase for French top chef Marc Briands’ imaginative cuisine. Students said it was a fantastic experience to see and produce food of such high quality. Other students worked at the Hotel De La Plage part of the Relais & Chateaux group of top class French Hotel. The Hotel’s restaurant
specialises in seafood and our students were preparing oysters (huitres), mussels (moules), lobsters (homard) and sea bass (bar) and found the experience of developing these new skills very rewarding. Other places included “l’Abbaye”, a beautiful ancient Abbey which is now a Hotel in Plancoet and specialises in weddings due to is beautiful setting.
Saint Julians, Malta In May 2010, Hospitality and Catering students from the Level 3 NVQ programme undertook a three week long work placement in the 5 star Hilton Hotel in Saint Julians, Malta. Students had the opportunity to work in what is regarded as one of the best hotels in the Mediterranean alongside famous and published local Chef Joe Vella. Prior to departing for Malta students undertook a visit to the
Hilton York to receive an insight into the high class and worldwide brand of Hilton. Whilst in Malta, as well as working in a demanding and pressurised catering environment producing high quality food, students undertook cultural visits. Students visited Gozo where they toured the Ggantija Temples. There was also the opportunity to sample local food such as Peppered Goats Cheese as well as pick Samphire and Caper Berries growing along the coast.
Whilst back in Malta students visited the capital city of Valetta, the Grotto of St Paul and the ancient city of Mdina, Malta’s first urban settlement. Before leaving the placement students were presented with a signed book from Chef Joe Vella, on returning to Wakefield students received a Europass CV.
Students also had the opportunity to visit various places of cultural interest such as Saint Malo and the medieval town of Dinan where “gallettes” and ciders are specialities. The work placement was organised by Ron English and Julie Chan with the support of teaching staff in Dinard.
island and asking if they could return the following year. The placements in Malta were arranged between Human Resources staff at the Hilton Malta, Wakefield College International Centre and Darren Sharpe a lecturer at Wakefield College.
Students commented it was the best experience of their lives with most not wanting to leave the
Adult student achievement Amy Cunniff, NVQ Level 3 Professional Cookery, was nominated for the Outstanding Adult Learner Award as she has grown and developed into a confident mature young person through hard work and determination.
Amy has developed a sense of belonging, uncovering a passion for cooking. This passion and determination has uncovered a natural ability and flair, leading her to constantly push herself to reach new heights and set new goals. Amy deserves this award due to her tireless devotion and “never say no” attitude. Whilst demanding the most from herself Amy has developed into someone who is willing to take the lead, always offering help to others. Amy relates to other learners, quickly gaining their trust and confidence and helping them to develop and progress.
Charity Every year, staff and students participate in several charity fund raisers. Hospitality and Catering students participated in the MacMillan World Biggest Coffee Morning. NVQ Level 3 Hospitality Supervisors raised £108.50 through this event. Travel and Tourism first years National Certificate students raised £125.50 for Children in Need in November 2009. Special thanks to all involved.
Amy’s journey has seen her progress into someone who is confident in their own ability to achieve. Amy achieves through sheer hard work, determination and perseverance.
confidence and the opportunity to continue to develop her newly acquired skills in a different background so she could re apply them at College. We wish Amy good luck with her future career.
She has continued to work whist occupying a busy and demanding job helping her to support and further develop her learning. Amy took this job in order to develop self
Written by Darren Sharpe, NVQ Level 3 Professional Cookery course co-ordinator.
Competition Last Christmas, students entered our annual Gingerbread House Competition. All hand crafted houses were on display at Gaskell’s Restaurant.
Training facilities Hospitality and Catering students at Wakefield College practice their skills in various realistic work environments within our department.
These work environments provide a unique platform for intensive and professional training. When our students leave the College armed with their qualifications, they also possess a wealth of professional skills that are very attractive to employers. Gaskell’s Restaurant is a formal eatery open to the public and run by our students, under the supervision of experienced lecturers. It is open for lunch and dinner, Tuesday, Wednesday and Thursday, term time throughout the academic year. Gaskell’s Diner is a students and staff refectory run by students under the supervision of experienced lecturers.
Gaskell’s Conference Room is used to accommodate corporate events and train the students to supervise such events.
Petit Gaskell’s Patisserie is a small retail Outlet where you can buy daily, freshly baked pastries and patisseries. The products on offer are baked by our students under the supervision of experienced lecturers.
Gaskell’s Travel is located at Margaret Street Campus, near the College’s main reception. Our Travel Agent and Travel and Tourism students WILL provide customers with the best business travel arrangements.
The winners of this year’s competition are Rachel Sugden, BTEC National Diploma Hospitality, in the 16 to 19 section, and Gina Arcus, Higher Diploma in Hospitality in the 14 to 16 section. The judges this year were Wakefield College’s Principal Sue Griffiths, and 6th Form Academy Director Tony Rex. Both winners received a cash prize. Following the competition, all houses were raffled and students raised £820 towards their residential in New York.
Where are they now? Andrew Knowles achieved a GNVQ in Travel and Tourism a few years ago at Wakefield College. Andrew has worked for JET2.Com and is now working for Thomas Cook Airlines (Long haul flights).
Andrew Day left Wakefield College 6 years ago with an NVQ level 2 and 3 in Kitchen and Larder and Patisserie Specialist. Andrew participated in our work placement in Southern France at the end of his third year in College.
Chloe Westbury left Wakefield College’s Facilily of Hospitality and Catering 6 years ago with an NVQ 3 in Professional Cookery. Chloe currently works as a chef for a catering firm specialising in providing meals to TV and Film sets. Chloe is currently preparing meals for the cast and crew of Coronation Street in Manchester.
Victoria Sowden has completed a BTEC National Diploma in Hotel Supervision last year. Victoria passed with an overall Double Distinction. She has been accepted at Huddersfield University where she is currently studying on a
Chloe paid us a visit recently, and staff were impressed with her professional commitment. We wish Chloe a very successful career. Victoria (left) with TV presenter Ian Clayton with Janet Horsfield
Andrew called in two weeks ago having just arrived back from Toronto, Canada. He met with extutor Janet Horsfield and offered to come back and talk to our current Cabin Crew and Travel and Tourism students.
Andrew also worked at the Paris Air Show with international contract caterer CGC and was then offered a full time supervisory job. Andrew still works for CGC and was actually supervising our students in Paris this year.
Nabila Askar obtained a GNVQ Advanced in Travel and Tourism at Wakefield College in 2002.
Nicola Stevens achieved a NVQ Level 2 in Professional Cookery, a NVQ Level 2 in Food and Drink Service, an NVQ Level 3 in Kitchen and Larder and a Patisserie Diploma with us from 2003 to 2006. Nicola was sent to a work experience in Malta where she impressed the management team of the Hilton Saint Julians****. Nicola was offered a Chef de Partie position last summer and has been working in the hotel’s Casino catering team ever since.
She went on to graduate from Manchester Metropolitan University with a Degree in Hospitality and Tourism Management. Nabila worked for a year in Chicago, USA.
with Louise Groves
Nabila worked for British Airways until 2008 and is now a travel and tourism lecturer at Bradford College. We would like to wish her the best of luck for the rest of an already successful career.
Degree Programme (Hospitality Management). During her time at Wakefield College, Victoria has attended a four week work placement in Southern France and a one week residential in Canada. We wish Victoria all the best with her Higher Education and future career.
with John Bromley
with Laurent Berges
Nicola looked after our students attending work experience at the Hilton Saint Julian this year. Nicola is a typical example of student success at Wakefield College’s Hospitality and Tourism and we wish her all the best.
Lindsey Rusling and Johnny Dickinson completed the NVQ Level 3 Professional Cookery and Level 3 Pastry and Patisserie Diploma in July 2008.
Oliver Littlewood has completed the NVQ 3 Professional Cookery programme and the Pastry and Patisserie Diploma in July 2009. Oliver has been offered a full time job at the hotel and restaurant De Vere’s Oulton Hall. During his time with us, Oliver has successfully completed work placements in Sweden, France and Malta.
Both Lindsey and Johnny were offered a full time position at the prestigious Michelin starred restaurant the Sharrow Bay in Cumbria. Lindsey and Johnny took the time to pay us a visit this year and explained how exited they both were to be working alongside Michelin starred chef Colin Akrigg. Both Lindsey and Johnny have specialised in Pastry. Qualified Pastry chefs are in great demand the world over. Johnny is starting a Higher Education programme in Birmingham in October 2010. We wish him the best of luck and a great career. We also wish Lindsey all the best.
Rachel Higgins has completed the BTEC National Diploma in Hospitality in July 2009. Rachel has been offered a full time job in Leeds’ up and coming eatery “The Bar and Restaurant”. Rachel also carried out international work placements, including a Michelin starred restaurant in France.
Michael Quinn MBE visits hospitality and tourism students
The Ark Foundation is a service offered by Hospitality Action, set up for the purpose of educating hospitality industry’s students, employees and management as to the dangers of alcohol dependency and other drug misuse. The original idea for the Ark came from Michael Quinn MBE
an acclaimed and respected Chef at the top of his Career as Maitre Chef de Cuisine at The Ritz Hotel (with one Michelin star), London, who through stress, pressure of work and unsociable hours, turned to alcohol. During his recovery he felt he wanted to put something back into the
industry which for many years had provided him with work. For the fourth consecutive year, Michael was invited to speak to our students by both lecturers Caroline Lamb and John Bromley.
social drinking, binge drinking and drug taking. The event was very well received by students who were generally touched and moved by Michael’s story.
Michael emphasised the destructive effects of excessive
The Brakes Challenge The Brakes Academy Students Team Chef Challenge is a prestigious event involving students researching local ingredients, designing and cooking a three course meal.
The menu was selected to progress to the regional final and students began preparations in earnest, the selection to progress to the regional final was high praise indeed.
The event takes place through several rounds culminating in a grand final at Hotelolympia, London. The competition is judged by the Craft Guild of Chefs and attracts entrants from across the whole of the United Kingdom.
Unfortunately due to the wintery conditions students were unable to travel and compete in the regional final in January.
Chad Bradley, Georgie Swinson and Sam Ellis entered this year’s final. All three students worked hard to source local ingredients and design a menu. The final menu chosen and sent for judging consisted of;
Trio of Yorkshire Cheese (Pan Fried King Richard III Wendsleydale with local Bacon Mrs Bells Blue Fondue with Walnut Bread Whipped Ribblesdale Goats Cheese & Beetroot Stack with Pine Nuts)
Stuffed Roast Fillet of Hoffman’s Pork served with its own Pie, Savoy Cabbage, Winter Vegetables and a Madeira Jus ... Oldroyd’s Rhubarb and Custard Soufflé, with Ginger Ice Cream, Tuile and Poached Rhubarb
All three competitors have shown a determination to progress further with the competition next year.