National Apprenticeship Week (NAW2016) 14th - 18th March 2016
National Apprenticeship Week is co ordinated by the National Apprenticeship Service and is designed to celebrate apprenticeships and the positive impact they have on individuals, businesses and the wider economy. The key themes for the NAW2016 are: 'An apprenticeship can take you anywhere' with particular focus on higher skills to show how young people, entrepreneurs and businesses can 'rise to the top' through traineeships and apprenticeships.
The 2016 NAW is from 14th - 18th March and here at the Grand we are proud of our involvement over the years and indeed our very own apprentices... We thought we would share some them with you.....
Kerry Thomas - Specialised Chefs' Scholarship 2015 to 2018. 1st Apprenticeship in Professional Cookery. City and Guilds Level 2 Food Production and Cooking. City and Guilds Level 2 Hospitality and Catering - Bournemouth & Poole College
Kerry is currently in her 1st year at Bournemouth College and on her placement with us. Kerry says: ' I didn't want to do A Levels and I don't enjoy sitting down, so therefore the apprenticeship was the right thing for me to do. I enjoy the course especially as I am experiencing what it is like to work in a real life kitchen and working full time hours. My experience on the pastry section so far has been great especially making all those cakes and scones for Afternoon Teas! In the feature I would like to be a chef on a billionaire's yacht and travel the world at the same time'.
Enrico Vigo - NVQ Level 2 Team Leading - Sussex Downs College
Enrico is currently in his 1st year at Sussex Downs College and works in the Back of House department of the hotel as a Supervisor in the Main Kitchen. He has worked at the hotel for almost 2 years now. Enrigo says: ' I am really enjoying the course so far. It has helped me with my personal development and has given me a better understanding as how to manage and lead a team. I am currently having English lessons and the course has also helped me to improve my English'.
Pedro Figueira - Professional Cookery - Level 2 - Sussex Downs College
Pedro says:' I have been working at the Grand for one and a half years. I started off as a Back of House Assistant before moving across into the Kitchen to become a Commis Chef. Doing the apprenticeship means that I can learn the skills of becoming a qualified chef whilst working in the environment I enjoy so much. I am learning lots of new skills at college as well as in the kitchen. I have enjoyed cooking since I was 10 years old and watching my mother cook has given me the inspiration to become a Chef'.
Harry Thorpe - City and Guilds Level 2, NVQ Food and Beverage Service - Sussex Downs College
Harry started out as a casual employee at the Grand. His plan was to go to University to do a degree in Hospitality Management. Harry says: ' Having been told about apprenticeships and the opportunities available I decided to embark on a Food and Beverage apprenticeship, which allows me to gain real life experiences whilst doing a qualification. I am now working as a Bar person and really enjoying it. Doing an apprenticeship is great as it allows you to gain a qualification in a specific area that you want to develop in. My ambition is to eventually become a Manager'.
And finally... a fantastic end story we think to this great Apprenticeship service. One of our own apprentices who has just completed her studies...
Amy Dahlstrom - Completed the 3 year Specialist Chefs Scholarship Royal Academy of Culinary Arts - Bournemouth & Poole College
Amy is 19 years old and a huge success story when it comes to the apprenticeship scheme. Her course consisted of 3 months intensive training at college in each of the 3 years and the remainder as 'on the job' training, which is where we come in! We were lucky enough to have Amy as our placement. Amy was only one of 14 to complete this course with a starting line up of 24. Amy's qualifications now include: NVQ Levels 2 and 3 in Professional Cooking, ABC Pastry Level 3 and CIEH levels 2 & 3 in Food Safety in Catering and is the proud owner of the Royal Academy of Culinary Arts Diploma in Professional Cooking with a credit. If that's not enough for anyone's CV when Amy attended the Langham Hotel in London to collect her diploma she had another surprise in store! Amy had been nominated and subsequently awarded the Egon Ronay Award for Scholar of the Year. This coveted award is bestowed upon the candidate most impressing with their skills, dedication and determination in completing their apprenticeship course. We are delighted that Amy has since taken up a full time position within our kitchens to continue her path to fame.
The National Apprenticeship Service is part of the Skills Finding Agency , which is an executive agency sponsored by BIS to find skills training in further education in England. They support over 1,000 colleges, private training organisations and employers with more than £4 billion of funding each year.
We love success stories and hope you agree this one has been a real corker!....