thus mak


e th .


eir learner os mre employ le. ab • Provide an ac


their students through a hi more professi community


New College Nottingham e a


progression panning to en talented chef


e l


o


Foundatin dgree newly validated by Nottingham Trent Univerity. Studen in two install ents, naml


ote pr o e s


om level 3 to the t schol rship


a m h initial £250. Perth College


Grant to be ued during ac provide bursaries to n


hospitality rel ted courses. The College reported that fund


s a


Redbridge College Grant to en s were divided between 9 students.


hance the student learning experience by helping the College purchase multi medi for their Hami


would include two suspend d 42” Panasonic plasm screen a


s ech side of th e kit


camera and wall moun microphones for the lectur


ted speaker


School of Hospitality go thr ugh initial assessment and interview and the College state thi as fcility will support indivi with addition


dual learning styles, especi South De n College vo


academic yar 2007/08 on the basis of ‘Developing Culinary Skills for Exc llenc South Dev n’


e successfully ap e


e al skill


plied for funding during e in Chef Trai


ning at


key objectives that the Colege felt reflected their local priorities but also resp nation


“I enjoyed learning abou foods, c friends.”


ookin


“I want to be a Chef.” This h


a s defi .” t new g and making new


• Continue th training to sc


s agenda, namly to:- e Junior Chef


e hool pupils th


cooking skills in a professi environment whilst th career


r


• Develop enric ment activi students th


think about c tering as a career


nitely made me a


Pupils on the Junior Chefs course


student o idence in preparati n for competiti n work.


additional skil s cnf o


o etition t a


s School and provide at will devel p basic onal catering


o ey learn abou


s and pogression on h


n


at will enthuse, i spire, pr ls, enhnce k owledge an o


to full time courses. ties for full tim n


t potential e


ovide d give


• Enable staff and students to engage in n tion cookery cmp


a


s and thus conribute to 14


al


o . The application was based on three l


onded to the emerging


English as a second langu ge and their 14-16 curriculum. The Colleg


al learning needs, those who have a


ers. All learn rs within the o


chen with a mini dome s with tie clip e


ally for those


lton training ktchen. The equipment e


i


a equipment a


eedy students und


ademic year 2007/08 to ertaking


the beginning and one of £250 on succ completion of their studie at any st


s. If a student withdraw age t ey would be expected to repay the


curate real working environment for gher standar


d and onal restaura nt service to their local


Funding was awarded to hlp the Colleg schol rship os fr Work Based Learning ap undertaking l vel 2 and level 3 programmes in Professional Cookery


. Th a


e provide 15 prentices


e schol rships are bsed on courage yun


a o g, gifted and


studies from NVQ level 2 to NVQ level 3 and in 2008 to prom


s would be pai s


ey one payment of £250 at essful


s to cntinue their Work Based Learning ogression fr


d


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