Work with our students

Sometimes our students are not aware of all the opportunities available to them.

Whether that’s a career within a certain company or a role they may not have even know existed.

Which is why working with businesses is so important for both our students and your company.

By working with us to open our students’ eyes to the opportunities that are out there, you are helping to cultivate and nurture people who will one day want to progress into your business to fill these roles.

Shape the future to your needs

Helping us shape the curriculum we teach and the content of the programmes and pathways we run, means that your business needs will help to inform not only what we teach, but how we teach it.

And engaging with our students through masterclasses or via our mentoring programme gives you a chance to spot the best and brightest in your sector early on. Helping sustain your business’ growth by cultivating and tapping into a pipeline of talent.

There are so many ways you can collaborate with us to enhance our students’ experience and promote your brand positively to the wider community.

Main product offerings include:

Sharing industry knowledge and expertise to develop the next generation for your business

Access industry standard equipment and facilities

Mentoring of students to meet your industry needs

Talent spotting the next generation of leaders for your business

Rob McLeary, Head Chef at The Modern Pantry in Clerkenwell, London

Rob has worked with our hospitality and catering students through masterclasses.

He explained that he felt it was important for him to give something back to the next generation, but that there was also a benefit to his business.

“I studied at college and I’m all for showcasing to the students what the industry is about and where the industry can take you. I’m all about giving colleges something back.

“The industry is tough, and who knows what is going to happen over the next year, but the students that are at college at the moment are the next generation and they’re (who) other chefs and people like myself need to inspire.

“Everyone does things differently in this industry. They might have been shown how to prep a fish in a certain way, but if they (the students) see lots of different techniques, then they’re going to find one that their own ability prefers. You’re still getting the same result, but you’re doing it in a different way.

“When the students finish college and if they decide to move to London, they can always give me a call and there is the prospect of getting the next generation of chefs through the door.”