Hospitality academy launches in Leeds

The academy, which is based at Leeds City College’s Printworks Campus, will provide a ‘bespoke’ three-year training programme to introduce students to the catering and hospitality industry.

Students at the course will study for a catering and hospitality Vocationally Related Qualification (VRQ) diploma. They will also undertake extended work placements at hospitality businesses and ISS clients for as long as six weeks, which could lead to future employment possibilities.

The academy received over 300 applications for 16 spaces on the course, all of which are now filled.

Managing director at ISS Food & Hospitality Stephanie Hamilton said: “We are proud to announce the launch of our partnership with Leeds City College. Working alongside the college, we will help students to develop and love every aspect of their craft.

“We’ll encourage and nurture their love of the entire food experience and help them to share this passion with end-users.”

The course​

The course will offer a diverse training programme incorporating areas such as hospitality service, cookery, bakery, patisserie, meat technology, kitchen management and catering excellence.

ISS chef director Lloyd Mann said:  “The bespoke training schedule developed for academy students not only covers vocational training, but also involves them in food development training sessions run for all ISS food and hospitality staff.

“After three years in the programme, students will share the same food ethos as ourselves, along with further developing our ‘Fresh is Best’ strategy, which will form the backbone of their learning.”

The academy will also be working closely with chef Mark Sargeant, who has a partnership with ISS and will support the academy’s students with placement opportunities, demonstrations and themed evenings.

Leeds City College head of hospitality and full cost development Huw Southcott said:  “The students showed pride and passion in committing to the course and will now undertake an exciting programme of training and enrichment, with the added ingredients of first class placement opportunities and guest chef visits.”