The Catering Department offers an ideal training environment for young people who would like a career in this vocational area.

All aspects of catering, in the large commercial kitchen and college dining halls, are covered in the training schedule, directed towards the National Proficiency Training Council's Certificate in Skills for Working Life and National Vocational Qualifications at Levels 1 and 2. These qualifications are gained through continual assessment of competence in a real work environment.

All catering students follow a training programme, which includes food safety, storage, preparation and cooking of food (with religious, ethnic and dietary requirements), baking and confectionery, food and drink service (in the dining halls), the receipt and delivery of goods into and from the department, and the presentation and service of meals to deadlines. The college kitchen and dining halls are of a modern design.

The kitchen, which has the responsibility of providing meals for students, staff and members of the public, has a wide range of modern trade equipment to give an extensive knowledge of methods that may be used in open employment. Most students gain additional work experience in local catering establishments, some gain 'front of house' experience on campus serving in the Student Dining Halls, Kelly's Bar or the Orangery Restaurant.

The Catering Department offers certification in:

    * Basic Food Safety
    * NPTC Skills for Working Life at Entry Levels 2 and 3
    * NVQ Food Preparation and Cooking Level 1
    * NVQ Professional Cookery (Food Preparation and Cookery) Level 2
    * NVQ Food and Drink Service