Fancy cooking up a successful career in Hospitality and Catering?
Our courses cover all areas of the industry – from patisserie to providing hospitality. Whether you dream of managing a leading hotel, becoming a catering manager, food scientist or head chef, our courses have all the right qualifications on the menu.
You’ll be taught in our industry-standard training kitchens in The Riverbank Restaurant. Our award-winning restaurant has a 4.5 star rating on TripAdvisor and is also open to the public, giving you the chance to cook or serve lunch and dinner to guests throughout the year.
Previous students have taken part in industry competitions, and in 2019, the NSCG catering team won ‘Best Front of House Team’ at the British Culinary Federation Finals.
"Learners and apprentices develop consistently high-level practical and technical skills at college, during competitions and during their work experience."
Level 3 Advanced Diploma in Professional Cookery (Kitchen & Larder)
Level 3 Diploma in Food and Beverage Service Supervision
Students develop employability skills
Professional Cookery students got the chance to work with the award winning establishment, Aston Marina in Stone, to develop their knowledge and employability skills during a kitchen takeover which took place at The Riverbank Restaurant.
We welcomed diners for our first guest chef night of the year at our Riverbank Restaurant, with Amarpal Harrar from Icookindian taking to our kitchen!
Amarpal shared his passion and experiences of indian cuisine, working with our Level 2 and 3 Catering students to produce a number of incredible dishes including a variety of curries, paneer, pakoras and homemade garlic naan, with our Hospitality students doing an incredible job to showcase the authentic indian dining experience to our guests.
Taylin Spillane Smith
This year's Intermediate Apprentice Award went to Commis Chef apprentice Taylin Spillane Smith. Taylin was furloughed from her apprenticeship placement but worked hard throughout the Covid-19 lockdowns to practice her practical cooking skills and has since returned to her placement and been promoted to Sous Chef. Well done Taylin!
Meet the Team
Hi I'm Rich Finney and I'm the Curriculum Leader for Hospitality & Catering.
At the age of 16 I began working some evenings and weekends as a pot wash for my brother who was a chef at the time. One weekend, one of the chefs didn’t turn up for work and I was quickly thrown on to the starter section to help out. As it turned out, I really enjoyed the adrenaline rush I got from working at such a fast pace and under pressure. I kept this part time work going alongside studying for my A Levels at South Cheshire College and also had a glittering semi-professional football career at Witton Albion FC.
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