Hospitality & Catering

This course gives you some freedom to develop your ideas and give you the opportunities to create your own dishes. You are also given responsibility to lead a team of level 1 and level 2 students, delegating tasks to them and supervising their progress. If you take the Multiskills route, you will work one day in pastry, two days in the main kitchen and one day developing your skills in the training kitchens. The multiskill qualification is a combination of larder and pastry units.

If you opt for pastry, your time will be spent developing your patisserie skills in pastry. You will have the opportunity to develop your skills in cakes, pastry, enriched dough products and hot and cold desserts with sauces, sauce and filling. You will also work with chocolate, sugar and decorative work.

This course runs over four days a week, usually Monday-Thursday. The course is delivered during the normal college day (9am-5pm) three days a week, and one evening will be working in the college restaurant for the evening service (you will need to arrange transport home anywhere between 9pm-11pm). This course develops your skills front of house and you will be given responsibility to lead a team of level 1 and level 2 students, delegating tasks to them and supervising their progress. Students are given the opportunity to participate in many enrichment events over the year. The Hospitality department also recruits a Culinary Team who are employed by the college to support additional corporate events, with the money raised going into an end of year foreign experience. Students in previous years have visited top restaurants and hotels in Chicago, Dubai, Toronto, China and Barcelona.

This course runs over three days a week. You would spend three days in the restaurant, thus gaining experience in the restaurant learning about the various areas and sections relating to food and beverage service. You will also spend up to 2 hours a week in theory where you will have the opportunity to expand your knowledge about food and beverage service in relation to the units you are doing, studying units such as; customer service, team work, preparing and setting the restaurant, bar service and payment handling.

This course gives students a realistic experience of working in a busy hospitality environment and with high end clients. For example, in the morning you could be serving breakfast to the Lake District Hotel Association, followed by lunch in the college restaurant and then setting up a buffet and canapes at the Town Hall for the international Mountain Festival. The department caters for many prestigious community events throughout the year, such dinners for the Mayor and for the Cumbria Life Food and Drink Awards.

This course gives students a realistic experience of working in a busy hospitality environment and with high end clients. For example, in the morning you could be serving breakfast to the Lake District Hotel Association, followed by lunch in the college restaurant and then setting up a buffet and canapes at the Town Hall for the international Mountain Festival. The department caters for many prestigious community events throughout the year, such dinners for the Mayor and for the Cumbria Life Food and Drink Awards.

This course will appeal to those who are serious about a career within the patisserie or bakery sector. The course will comprise of mainly practical aspects in both the bakery and patisserie kitchen with some theory. Work experience, directed study and on-line learning will also be given.

This a mainly practical course, with most of your studies taking place in the award-winning Lakes Hotel School. It will also include theory lessons and research into the industry, which you will have to do at home.

This course is for anyone working in a catering or hospitality setting where food is prepared, cooked and served.