er e g y p
hery nt
st n
ning
As well as creating 660m2 of new space, the Victoria Centre now has:
• 32 upgraded classrooms with four new high quality, specialist teaching facilities
its work in Hospitality and Culinary Arts. As of 1 October 2018, we are also proud to be an official partner of the Michelin Guide
• Two brand new kitchens, along with the refurbishment of all existing kitchens
• New types of teaching space to support entrepreneurialism and innovation, including a new Enterprise Hub
he ing e
ed n
• Improved access, including the development of three new lifts
• A new student café
High-quality, specialist facilities
• Improved circulation throughout the building
ary Prizes r Education
proud to have been awarded The Queen’s d Further Education for 2014-2016, awarded Duchess of Cornwall on behalf of Her ny held at Buckingham Palace.
ous awards, 21 UK universities and colleges g a wide range of innovative work across Westminster Kingsway College awarded for ary Arts.
Situated in the heart of London and with over 100 years of history, Westminster Kingsway College students travel from across the world to study here, finding the best academic and vocational facilities in the further education sector. Real working environments are set up throughout the newly renovated Victoria centre. From College restaurants to pop-up retail shops, the centre provides a stimulating learning environment, both in and outside the classroom. It is learner-centred in every sense and students are encouraged to make the most of their time in College, working individually and in groups in exciting, flexible learning environments.
As well as creating 660m2
as established over time, a network of close rge number of leading employers in the from Michelin-starred establishments and a wide range of cultural contexts to major oing so, it has built on its long history of culinary arts and confi rmed its reputation ned and talented young chefs.
of new space, the Victoria centre now has:
• 32 upgraded classrooms with four new high-quality, specialist teaching facilities
• Two brand new kitchens, along with the refurbishment of all existing kitchens
• New types of teaching space to support entrepreneurialism and innovation, including a new Enterprise Hub
• Improved circulation throughout the building
• Improved access, including the development of three new lifts • A new student café
n how to join us contact
courseinfo@westking.ac.uk natively visit
www.westking.ac.uk/hospitality.
For more information on how to join us, contact
courseinfo@westking.ac.uk, call 020 7963 4181 or visit
www.westking.ac.uk/hospitality
Westminster Kingsway College has established over time, a network of close working collaborations with a large number of leading employers in the hospitality and catering industry, from Michelin-starred establishments and smaller operations representing a wide range of cultural contexts to major outside catering operations. In doing so, it has built on its long history of involvement in education for the culinary arts and confi rmed its reputation as a leading source of highly-trained and talented young chefs.
For more information on how to join us contact
courseinfo@westking.ac.uk or 020 7963 4181. Alternatively visit
www.westking.ac.uk/hospitality.
The Queen’s Anniversary Prizes for Higher and Further Education
Westminster Kingsway College is proud to have been awarded the Queen’s Anniversary Prizes for Higher and Further Education for 2014-2016, awarded by HRH Prince Charles and the Duchess of Cornwall on behalf of Her Majesty the Queen at a ceremony held at Buckingham Palace.
In this 11th round of the prestigious awards, 21 UK universities and colleges were awarded prizes recognising a wide range of innovative work across many different disciplines, with Westminster Kingsway College awarded for its work in hospitality and culinary arts.
Westminster Kingsway College has established over time a network of close working collaborations with a large number of leading employers in the hospitality and catering industry, from Michelin-starred establishments and smaller operations representing a wide range of cultural contexts to major outside catering operations. In doing so, it has built on its long history of involvement in education for the culinary arts and confirmed its reputation as a leading source of highly trained and talented young chefs.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92
