EMPLOYERS

The School of Food is a pioneering new training programme for the catering and hospitality professionals of the future.

Our aim is to meet the demand for highly skilled chefs and front-of-house staff that’s a result of the huge rise in popularity in eating out in the UK.

The School of Food is the brainchild of Michelin-starred chef Josh Eggleton and Best Ambassador for Food winner Adrian Kirikmaa. The two highly experienced chefs have joined forces with Ofsted-outstanding-rated Weston College and Ashton Gate Stadium to develop a unique training programme that will unlock the potential of the chefs and restaurateurs of the future.

We want to open doors to new talent, ensuring they are taught by the best in the industry and have the chance to work with the finest food establishments in the South West.

In keeping with food values that reflect the region, the School will promote the importance of using local food while prioritising nutrition, sustainability, traceability, provenance of produce and food ethics.

The apprenticeship programmes are designed by the industry. Our apprentices will learn nutrition, food sourcing, cookery skills, menu design and technical skills. They will also benefit from sessions focused on the business side of catering, including procurement, stock management, finance, HR, hospitality management and business development.

 THE SCHOOL OF FOOD IS A TRAINING ENVIRONMENT LIKE NO OTHER WITH A PRACTICAL FOCUS AND UNIQUE ACCESS TO HIGH-QUALITY INSIGHTS FROM CATERING PROFESSIONALS. YOU WILL LEAVE US WITH THE PERFECT FOUNDATION FOR YOUR CAREER.

CHALLENGES AND SOLUTIONS

CURRENT CHALLENGES FACING THE INDUSTRY

  • A shortage of skilled chefs and the need to grow the hospitality workforce to support independent restaurants and other food-related businesses
  • New openings and a cheaper pound – which attracts more foreign visitors – have created even greater demand for staff
  • Challenging trading times – meaning businesses need to develop the maximum possible productivity from our staff
  • The need to inspire people and attract new talent of all ages and backgrounds
  • The need to deliver a diverse range of cooking and transferable skills to create far-reaching opportunities within the food sectors.

THE SCHOOL OF FOOD SOLUTIONS

  • Targeted staff training can add 21% to your bottom line with a seven-times payback on apprenticeship investment, according to the Government
  • 75% of employers say that apprenticeships have helped them cut their recruitment and training costs
  • Your business could be eligible for up to 100% funding to support apprenticeship programmes.

A BESPOKE NEW APPRENTICESHIP PROGRAMME THAT HAS BEEN DESIGNED BY EMPLOYERS AND THE INDUSTRY

A PRACTICAL AND ROUNDED CURRICULUM FEATURING HANDS ON SKILLS

TAUGHT BY WORKING CHEFS WITH MASTERCLASSES FROM PRODUCERS AND ARTISANS

TWO INDUSTRY-STANDARD TRAINING CENTRES IN BRISTOL AND WESTON-SUPER-MARE

HOW CAN YOUR BUSINESS GET INVOLVED?

  • Offer an apprenticeship within your business
  • Offer work experience opportunities to give young people a sense of our fantastic industry
  • Get involved in masterclasses – sharing your knowledge and passing on pearls of wisdom to the next generation of chefs. Take a look at Charlie’s story below to get a flavour of what we’re looking for:

BAKERS OF NAILSEA AND DEMO CHEF CHARLIE

Bakers of Nailsea is a small family run abattoir and retail butchery based in Nailsea, North Somerset.

The business was started over 100 years ago by Thomas Baker and is now into its fifth generation, with Toby Baker and his two sons Russell and James currently running the business.

Charlie started working here in 2015 part-time as a cleaner. He gradually became more interested in the work that was carried out, and began an apprenticeship learning how to be a butcher from his colleagues. Two years later, at just 19 Charlie is now teaching meat masterclasses for The School of Food and is employed at Bakers of Nailsea full-time.

 
 

CHARLIE’S MEAT MASTERCLASSES

Charlie runs the meat masterclasses, teaching apprentices all about different kinds of meat including lamb, beef, pork and poultry. As part of his classes, he also covers gourmet chicken.

Apprentices are taught about the different cuts of meat and how to do them, covering the preparation of meat for a variety of different purposes.

These masterclasses provide apprentices with an explanation as well as instructions on how to carry out practical work, taught by someone they can relate to.

YOUR DEFINITIVE GUIDE TO OFFERING AN APPRENTICESHIP

  • GET IN CONTACT WITH US

    – we will set-up a meeting to discuss your business plan and any skills gaps.

  • PLAN YOUR APPROACH

    – we will work with you to draw up a bespoke training plan using apprenticeships. This could be an internal development programme for your existing staff or the recruitment of new staff.

  • WORK OUT YOUR FINANCES

    – our team will discuss all training costs and funding available to support apprenticeship training in your business.

  • START THE CONTACT RECRUITMENT

    – if you are looking for new staff, we provide a free recruitment service, delivered by industry experts who offer personal service throughout the recruitment process.

  • INTERVIEWS AND SELECTION

    – once you’ve conducted interviews and selected your candidates, we can contact your interviewees and go through the enrolment process with you and the candidate.

  • TOTAL SUPPORT

    – when apprentices have joined your team, we will carry out an enrolment and apprenticeship induction meeting. Your apprentices will receive regular visits from their assessor, and you can access ongoing support through your dedicated account manager.

WHAT DO OUR EMPLOYERS THINK?

“We decided to use The School of Food as our training provider for commis chefs due to the quality and breadth and training apprentices receive. The School of Food masterclasses have provided Jade (the apprentice) with expert industry-led training, innovative thinking and networking opportunities, giving her the confidence and ambition to succeed in her role as commis chef at The Railway Inn (a pub run by Thatchers). We have been very impressed with Jade’s progress. She is enthusiastic and brings new skills back after every School of Food masterclass that she attends. We are excited to be part of The School of Food and are looking forward to taking on more commis chef apprentices in the future.”
Emma Cox, talent development manager, Thatchers Cider
“Kasper (the apprentice) brings back so many great ideas from his time at The School of Food training. His enthusiasm on the new dishes is just fantastic. The skills that he has developed have actually helped us to develop new items on our menu so, not only do we now have an enthusiastic young chef, our business is evolving as a result of The School of Food. Kasper has grown throughout his short time on the course and has developed into a talented, aspiring chef.”
Kat Lincoln, Rudgleigh Inn, Easton-in-Gordano
“We were finding it hard to recruit young chefs with the relevant skills to come straight into our restaurant. The School of Food has blown us away with how quickly they have developed our apprentice. The impact of the masterclasses has been evident with Betty (the apprentice). She comes back with new skills each week, whether they apply to meat, poultry, or fish. Betty really is developing into an all-rounder with a broad skillset.”
Charlie Hurrell, executive chef, Zazu’s Kitchen, Bristol

“We are extremely proud of our chef Elliot who has been with us since day one. It has been extremely rewarding in many ways to watch Elliot develop as a chef but also as a young man. He is a very important part of our team.”

Don Lamy, manager, PURO Restaurant & Bar

If you’d like further information about The School of Food, you can contact us by phone on Tel: 01934 411 594 or email us at apprenticeships@weston.ac.uk