11th and 12th October saw the professional cookery students attend two trips relevant to their course. The first was to a 5 star country house hotel in the New Forest called The Chewton Glen Hotel, considered to be one of the finest independent hotels in the country.
During this visit the students looked at all the varying aspects and career paths of working within a hotel from the general manager, through to the grounds and maintenance team, the sports, health and beauty team, the front of house team (reception concierge, waiting, functions and banqueting) and of course the back of house team (chefs, porters, room serviceand housekeeping) . We looked at various rooms that guests would stay in (costing between £1,200 - £2,200 per night) and the various function suites used for different events.
The following day we drove to Royal Ascot Race Course to attend the National Salon Culinaire Exhibition, this is national show with exhibitors and chefs from around the country, showing a mixture of static competition work (cakes, fondant and sugar work), demonstrations (work skills) live competitions, and seminars, all focused on the Hospitality and Catering industry. This visit showed the students the standards that can be achieved and a brief understanding of the size and scope of their chosen industry.
A brilliant couple of trips that gave the students a greater understanding of what their chosen trade can offer and the prospects available to them for their future.
We will be visiting Portsmouth University next month along with a boutique hotel, and then after Christmas we will be venturing up to London to spend a day at the Savoy Hotel and Westminster College.