Hospitality and Catering

Are you the next Jamie Oliver? Our courses offer the immediate thrill of being able to see your work enjoyed by others, and the chance to gain a unique set of skills that will serve you in both your personal and professional life. You will have the opportunity to get work experience in top hotels and restaurants, which could even lead to paid employment.

What next?
You can continue studying at Redbridge College, or progress into employment as a chef, food or drinks service professional in bars, restaurants and hotels. Alternatively you can choose from a wide range of hospitality management degree courses at university.

Potential Careers 

Dorothy Collins is a commis-chef at The Wolseley, an exclusive restaurant located in Green Park, London.

Twenty-year-old Dorothy studied professional cookery qualifications at Redbridge College between 2010 and 2012, and landed her first big break in the industry while still studying with us.

Dorothy says: “While studying at the college I also worked full-time at The Roast restaurant in London Bridge.

“At the start of each day the restaurant manager would come down to the kitchen with a VIP list that included celebrities like Lewis Hamilton, newspaper editors, MPs and anyone you can imagine.

“It was a great place to work with lots of atmosphere.

“I loved every minute of my time at the college, it was all brilliant - especially the teachers.

“While studying Level 3 NVQ Professional Cookery I was able to plan a menu for my own Moulin Rouge event – it was a great experience and went really well thanks to everyone’s support.

“It feels good to know that I am working at somewhere with really high standards and I’m so happy with how things have gone so far.

“My advice to anyone would be to work as hard as you can, push yourself and get out there and meet as many people in the industry as you can.”

Albert Gelderbloem is an award-winning trainee chef studying at Redbridge College.

Seventeen-year-old Albert represented the college at the prestigious Elior Apprentice Awards Challenge in February 2012.

Albert was selected to be part of the competition after impressing judges at a cookery school. In the competition, he had 40-minutes to prepare a dish of his choice infront of a live audience and judges.

Albert has built upon his initial success by storming to victory alongside two fellow learners at Redbridge College's annual 'Cook and Serve' competition, held in May 2012.

Albert says: "Cooking infront of a live audience was a great experience and I now understand what it takes to cook in a competition.  It was a real privilege to be asked to take part and I was proud to represent Redbridge College.

"I initially came to Redbridge College to study Level 1  and now study Level 2 NVQ Diploma in Professional Cookery. I really find it a great place to study.

"The college is quite a way from where I live, but travelling in is worth it because I get to work a real-life restaurant serving customers. I have learnt so much and feel like I am still improving all the time. Staff at the college are very helpful and encourage you to work to high professional standards.

"My ambition is to be a head chef in central London. There’s not a specific area I want to specialise in, I love it all!"

Seventeen-year-old Tyler Dennehy chose to study Hospitality & Catering at Redbridge College after visiting the college on an experience day with his former school, Dagenham Park.

His progress saw him win a Hospitality & Catering curriculum award at the college’s annual Student Awards ceremony in 2012.

Tyler says: “My teachers at the college have been so helpful. People are willing to help you improve and the resources you have access to as a student at the college are amazing.

“I’ve always liked to cook and am better with my hands than I am with a pen and paper. Since enrolling here, I’ve become even more passionate about what I do.

“As a student here you are free to find your own path. I also get to work in Rouge, which has provided me with real-life work experience at the same time as gaining a qualification.

“When I found out I had won a Student Award I didn’t know what to say. I was so proud.

“My ambition is to own my own business, teaching people how to cook – a bit like Jamie Oliver!”

Nick started his career with the Royal Navy training in culinary arts at both the Royal Naval Supply School and the Army School of Catering.

After spending many years working at home and abroad he took on a teaching role at the Tri- Service school of craft training at Aldershot, whilst training new recruits in Culinary arts he undertook a course of study for his BA Hons.Degree in Education, graduating with a 2/1 Honours Degree.
Further postings abroad in Europe and the USA saw him return to take on the job of the Head of Cookery Training for the New Royal Naval Cookery School and introduce NVQs into all Culinary Craft Training.

As a Vice president and past National Chairman of the Craft Guild Of Chefs he sees the development and promotion of keys skills Critical to the hospitality industry,  He believes that the Guild can and will play a pivotal role in putting the message across and become a real voice for the industry through training, development, competitions and the promotion of key skills initiatives. In 2010 Nick was awarded an honouree professor ship at the University of West London for his contribution to the catering industry.

"I am very proud to be have been asked to become a Patron of the college and look forward to building long lasting ties with the college and help students embark on their career journey through the Compass group estate."

Learners studying Hospitality and Catering courses at Redbridge College have the benefit of training in the college's very own Rouge Restaurant - a real-life award-winning restuarant serving food to paying customers.

As a student at the college you'll have the opportunity to perfect your skills within commercial, state-of-the-art facilities, producing and serving food. Rouge hosts popular theme nights through the year.

Find out more about Rouge and upcoming events by clicking here

Around Redbridge College’s two industry-standard kitchens hobs are burning bright blue flames.

In one kitchen learners studying NVQ Level 2 Diploma in Professional Cookery are preparing Rouge Restaurant’s lunch menu.

In the other, learners studying NVQ Level 3 Diploma in Professional Cookery are preparing food for a themed evening event taking place that night.

Rouge, located at the college’s main campus in Chadwell Heath, is a modern, smartly decorated and open-to-the-public restaurant with a twist: it is staffed almost entirely by learners studying Hospitality & Catering courses at the college.

Rouge serves a daily lunch menu for paying customers and the restaurant’s first kitchen is a hive of activity as learners prepare dishes for a mixture of staff and students from the college and external visitors.

Meanwhile, in the second kitchen, learners are smoking salmon, mashing potatoes and puffing pastry.

They are preparing for ‘Lab Night’ – inspired by TV chef Heston Blumenthal and one of Rouge’s regular theme evenings.

Learners have created the evening’s menu from scratch and are taking a lead role in preparing the food.

Meanwhile, learners studying Level 3 NVQ Diploma in Event Management have worked with the college’s own internal marketing department to help promote the event. 

Seventeen-year-old Alfie Dias studies NVQ Level 3 Diploma in Professional Cookery.

He first came to the college aged 13 to take part in the college’s Chef Academy programme and in 2011 was named Hospitality & Catering student of the year.

He says: “School wasn’t for me but I love it here. Everything you do is so practical. I’ve been able to gain a lot of confidence.”

He adds: “I’ve also been able to get some good work placements through the college.

“After I complete my course my aim is to work as a chef on a cruise ship.”

Hospitality & Catering learners at Redbridge College gain a complete kitchen education.

At Level 1 learners gain knowledge of basic kitchen skills. At Level 2 they put those skills into practice by serving real-life paying customers.

And at Level 3 learners take a lead role planning menus and creating their own signature dishes.

Twenty-year-old Dorothy Collins works in a central London restaurant while studying NVQ Level 3 Diploma in Professional Cookery.

She says: “Working in a real-life kitchen like Rouge is a great experience. It’s very social and is ideal for anyone who likes working with their hands.”

She adds: “The teachers here are so friendly and really care about you. My ambition is to go all the way and make it has a head chef.”

Justin McNamara: Hospitality & Catering lecturer

Justin has managed bars and nightclubs at home and abroad, led hospitality services at the BBC and served the Royal family as a Head Butler.

How did you get started in the industry?

Aged 17 I applied to an agency and was offered a position as a wine waiter. Through hard work I was able to progress all the way up to Head Butler, serving the Queen and American presidents including Bill Clinton, George Bush Snr and George Bush Jnr.

How did you progress from there?

I managed several bars in London before managing a nightclub in Greece which ended up becoming very big with famous DJs from all over the world. When I came back to the UK I worked as Hospitality Manager for Baker & McKenzie – the second largest law firm in London – and also managed hospitality and entertainment at the BBC.

What are the best things about working in the hospitality industry?

In this industry you are like an artist - you have the chance to produce food and service that is out of this world. It’s an adrenaline rush and there is a buzz to it – it’s brilliant.

What skills do you need to work in the hospitality sector?

To work in hospitality and catering you need to be passionate about what you do, hardworking and to have a sense of humour. You definitely don’t need to act like Gordon Ramsey!

What’s it like to study Hospitality & Catering at Redbridge College?

The higher you get in the industry the better the products you work with and we give our learners a chance to experience that here; at our event nights we use really high end products. Our staff has so much industry experience to pass on to learners, which I think really brings the subject to life.