rate for BTEC Hospitality and Catering at Key Stage 4; and use existing business contacts in the Oxford area to facilitate hospitality and catering work experience and introduce extended opportunities for students on their courses.


West Dorset Rural Federation (WDR F), Bridport, Dorset £18,4 52


WDRF is a collaboration of three secondary schools, one special school and three local FE colleges. They provide a wide range of accredited pre and post 16 vocational courses for students across the partnership. The grant enabled WDRF to purchase equipment for the kitchen and café for the new facility they developed at the Sir John Colfox School consisting of a training kitchen, a large café area, toilets, a small performance area, conference facility and a teaching/meeting room. (featured in p otogrphs aove) will be used by a large number of local schools and colleges.


The facility h a b


Reporting on the impact of the grant, WDRF state “ he facility i to a high standard. We are now runni o


T ng our pre-1 a on ess of the se e t ctor across th , improved att ndance, and most imp rta t k Hix – thi


course has shown me hw importan as a chef.


at I wan o


t to d o y career o fr m


“Being taught in the new ktchen and helping to pr me that thi s whs i chef like Mar


s has in


o use it.” Manager, WDRF, The John Colfox School i


spired me to get m


really helped me make up my mind about what I want to do in th to the sixth form to do th


” Year 10 student. “Th ee nw facility i e BTEC L3 Hospitality cor


never thought I would be able to come back to the si xth form


new facility and will be h sting a post-16 Hospitality (BTE facility has hd a significant impact on the students in a very sh motivati , raised awaren community enough t


6 Hospitaliy and Catering NVQ 2 curse from th C) from September 2 ort space of ti


m n


o nly, raied te aspir tion


e school, forg s


. It was a brillian


t it is to get my other subjec s great and it f


h


epare food for proper cust t experi


s of th e stud


s now fully operationl and equipped o


a e


011. In sum ary the me. It has i creased


ed valuable links with the business a


ents luck omers has con


y qualifications and becme a chef ts so th


a en


ence to work with a famus o


firmed t o


eels like our space – the c urse has e future. I wi


at I cn have a good career o


ll now be coming bac k


use and ev tually hope to be a pastry chef. I .” Year 11 student


The Trustees awarded funding totalling £340,042 to 18 FE Colleges. Details of the grants awarded appear below and overleaf:-


Accrington & Rossendale College £ ,391 6


The College was looking to extend their successful Junior Chefs’ Academy programme and looked for support from the Savoy Educational Trust to enable this to happen. The purpose of the Junior Chefs’ Academy is to attract, develop and retain young people (aged 12 to 16) to the Hospitality and Catering Industry. The Trust’s grant would provide bursaries to young people who otherwise would not be able to access these programmes.


o . Doing the y


14


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