Success written in the STARS? - New College Nottingham

Success written
in the STARS?
Students and staff had cause to
celebrate at the 2009 Nottinghamshire
STARS awards in May, held at the
Crowne Plaza hotel in Nottingham.
The prestigious annual event recognises
excellence within the Hospitality and
Tourism industry and rewards students
and staff in this area for their
achievements and dedication to quality.
New College Nottingham’s (ncn)
Work-based Learning (WBL) and Train to
Gain team for Catering and Hospitality
received the honour of ‘Best Practice in
Training’, after scoring full-marks during
the application process.
Foundation Degree (FdA) Hospitality
Management student, Michael Ross,
won the award for ‘Most Promising
Student’; ‘Most Promising Trainee’ went
to Professional Cookery Apprentice,
Gurdeep Baliana, who is employed by
Jurys Inn Nottingham hotel.
Emma Woods, ncn Head of School,
commented: “This is a fantastic
achievement for our learners and staff
as it demonstrates their hard work
and dedication. I am extremely proud
of their success.”
EDITION 6
SUMMER/AUTUMN 2009
Michael Ross receives award from sponsor
Asha Khemka, Principal, West
Nottinghamshire College
Michael Wisher from Michael Wisher
Associates presents award to Gurdeep Baliana
ncn WBL & Train to Gain team with award sponsor Andy Hogben, q-basemedia
The newsletter of the School of Food, Hospitality, Leisure and Tourism, Travel and Aviation, Sports and Public Services

Young chef tastes success at
Nottingham Restaurant Awards
ncn Professional Cookery
apprenticeship graduate, Daniel
Cartledge, was named ‘Young Chef of
the Year’ at the Nottingham Restaurant
Awards in June 2009. Daniel’s employer
at the time, tonic restaurant, nominated
him for the award while he was
studying the advanced apprenticeship
programme.
Current ncn student, Liam Pykett,
who also works at tonic and Nathaniel
Tofan (ncn catering graduate) from
Saltwater, were among the finalists
competing in a head-to-head cook-off
at the Adams Restaurant & Brasserie.
Daniel said: “Being named Young
Chef of the Year will help me in my
future career and open up
opportunities for me. I have improved
a lot over the last year during my
apprenticeship and I would
recommend the course to anyone
considering a career in the industry.”
The judging panel comprised four
Michelin-starred chefs, including head
Flying high in NYC
Aviation students gained knowledge
and experience of the tourism industry
during a study trip to New York City in
March 2009. They learned to identify
historic landmarks, saw the workings
of a large international airport and
experienced the culture of a modern
American metropolis.
The trip got off to a somewhat
bumpy start as the 14 students
experienced the reality of aviation,
being caught by rough winds before
landing at Newark airport in New Jersey.
Whilst staying in a hotel opposite
the famous Madison Square Garden,
the group familiarised themselves with
many well-known parts of the city,
including Times Square, Fifth Avenue,
Brooklyn Bridge and Central Park.
Visits to key tourist attractions such
as the American Museum of Natural
judge Sat Bains of Restaurant Sat
Bains with Rooms.
Adrian Pratt, ncn Director of Lifestyle
comments: “The calibre of young chefs
who enter the competition every year
is extremely impressive and it is
rewarding to see our current and past
students succeed. Sat Bains and I
champion this award, with the focus
on developing the next generation of
potential Michelin star chefs.”
Michael Ross (FdA Hospitality
Management) was a runner-up in the
Nottingham Restaurant Awards ‘Young
Waiter/Waitress of the Year’. This
category aims to promote ‘front of
house’ service as a well-respected
profession. The entrants were mentored
by Amanda Bains of Sat Bains with
Rooms, who was also head judge.
Right: Daniel’s winning dessert –
Chocolate Neapolitan with Jam Doughnuts
History, the Guggenheim museum and
the Empire State Building with its
breathtaking views over the city were
a key part of the trip.
Lecturer Colin Ellis explains:
“Each day was filled with activities
appropriate to the students’
curriculum; resulting in increased
knowledge of the industry.
“The students had a fantastic time as
well as gaining a wealth of information
which they can utilise in their future
careers in aviation. The trip also
strengthened relationships between
staff and students and was an
excellent experience for all involved.”
Student James Wells said: “New York
was an incredible experience for me
and I especially enjoyed the Empire
State Building because it is an iconic
landmark and the views were amazing
Daniel receives his award (host Mark
Durden-Smith with Sacha McCarthy; Daniel
Cartledge; Sat Bains; Adrian Pratt)
The Empire State Building
– we could see for miles.
“I learnt a lot about New York City
and the procedures of an American
international airport, which are very
different to those in the UK.”

The Gambia update
Making the connection
ncn is working with the Gambia Technical Training
Institute (GTTI) – its key partner in The Gambia – to
develop an Educational and Training Programme over
the next 18 months to grow and sustain hospitality and
tourism in The Gambia through effective training and
development.
The project aims to help meet local skills shortages to
improve the experience for tourists to the area, thereby
increasing levels of tourism and benefiting the Gambian
economy.
Adrian Pratt visited The Gambia in May 2009 to cement
the foundations of this educational partnership following
a successful bid to the British Council Education
Partnership in Africa initiative.
During his short stay, Adrian met with the GTTI Chairman
and senior management team, key industry representatives and social enterprise partners to discuss objectives of the project
and to plan its implementation.
Geoff Hall, ncn Principal and Chief Executive, commented: “This collaboration with the GTTI will provide high-quality,
sustainable education for an expanding workforce and help to provide more jobs for Gambian people, whilst providing
educational opportunities for ncn students.”
Both the Director General and the Chairman of the GTTI visited the College in June 2009 to officially sign the project
agreement at ncn’s 10th Anniversary Gala Dinner.
Making a splash
A group of five FdA International Hospitality Management students visited The Gambia in March 2009 to learn about
Gambian tourism and its effect on people living along the Gambia river. The students met representatives from the United
Nations and the World Trade Organisation as well as local people.
Whilst there, the group undertook a number of formal visits including an audience with the Director General of the
Gambian Tourism Authority, at which they discussed the environmental impact of using plastic carrier bags. They toured
local villages, tried batik dyeing in a craft market and visited a fish smokehouse to see the local fishing industry in action.
Lecturer Becca Walker, who organised the study trip, commented: “The visit gave the students an invaluable insight into
community tourism which they can utilise in their degree studies and future careers.”
Areas of mainstream tourism were also targeted, where students discovered the measures that local hotels are taking to
become more eco-friendly and their efforts to use more local produce instead of imports to contribute to the local economy.
‘Getting to grips’ with tourist
accommodation
Adrian Pratt with the GTTI senior management team, Chairman and
key project partners at the Kairaba Hotel, The Gambia
‘To dye for’: experimenting
with batik at a local market
Ivania Miranda (front)
Becca Walker, Adama Jallow,
Rachael Wright and Kelly Vadukar
The newsletter of the School of Food, Hospitality, Leisure and Tourism, Travel and Aviation, Sports and Public Services

Young chefs create
a recipe for success
Budding chefs graduated from the
Junior Chefs’ Academy and Pastry
Chefs’ Academy in March 2009 after
preparing a three-course lunch for 70
guests and sponsors Compass Group
PLC and Whitbread PLC. Each learner
was presented with a certificate of
achievement and a medal to reward
their efforts.
The 14–16 year old students had
spent the previous nine Saturday
mornings at the College training in
either food preparation and cooking
or hot and cold desserts and pastry
products.
Junior Chefs’ Academy was developed
in conjunction with Compass Group PLC
to attract and develop young talent into
Patisserie student Emma James spent
a day at the acclaimed World Service
restaurant in May 2009 after winning a
College patisserie competition judged by
Colin Whittle, Head Pastry Chef at World
Service. Emma also won Gordon
Ramsay’s book ‘3*** Chef’, which was
donated by City and Guilds.
Emma’s bitter chocolate and walnut
sable tart dessert – created in ncn’s
pastry kitchens – beat off stiff
competition from her fellow students,
earning her the opportunity to observe
the specialist techniques used to
create top quality World Service
desserts with Colin.
Emma said: “The competition
boosted my confidence: I was very
pleased to have the opportunity to
learn from the World Service pastry
team as my ambition is to become a
pastry chef.”
The students’ desserts were inspired
by dishes served at Gordon Ramsay’s
restaurants. Fellow students Pheletia
Liburd and work-based learner Adrian
Leach – who is employed by
Nottinghamshire County Council at
the hospitality sector. An ongoing
programme with ncn, it provides school
pupils with a unique opportunity to test
out their potential career path in a
realistic working environment.
Junior Pastry Chef Daniel Coles receives
his certificate from Lee Clarke and
Mark Costello, Whitbread
Catering student achieves
sweet success
Rufford Country Park – were awarded
runner-up prizes of chocolate recipe
books.
Colin Whittle commented: “The
students all rose to the challenge and
produced some restaurant quality
dishes. The competition has given me
great confidence in ncn’s ability to
produce great quality chefs.”
Colin Whittle congratulates Emma on her
winning dish
Health and
safety is top
of the menu
Hospitality and Catering staff and
students supported the Health and
Safety Executive (HSE) national
awareness campaign ‘Shattered
Lives’, which highlighted the
consequences of slips, trips and falls
in the workplace, in March 2009.
Emma James and Pheletia Liburd
demonstrate good practice
(Courtesy of photographer Steve Footitt)
HSE and Nottingham City Council
inspectors visited the catering
facilities at ncn to take photographs
showing best practice in accident
prevention, as part of its campaign.
Julie Harris, ncn Curriculum Leader
for Hospitality and Catering, said: “We
were delighted to support this
campaign as it is vital to raise
awareness of the number of deaths
and major injuries caused by accidents
that could so easily be prevented.
“We have a non-slip floor surface
in the preparation area of our
kitchen and are always aware of the
necessity of keeping the kitchen
clean and tidy to avoid accidents.
All our staff are trained to the highest
standard and we are up-to-date
with the latest advice from the HSE.”

Celebrating
high fliers
The annual awards for the School of
Food, Hospitality, Leisure and Tourism,
Travel and Aviation, Sports and Public
Services was held in March 2009 at
the Adams Restaurant & Brasserie, in
conjunction with the Institute of
Hospitality (IOH).
Coordinated by FdA Hospitality
(Events) Management students, the
awards recognise students’
outstanding academic and personal
achievements.
Industry partners sponsoring awards
included:
� Institute of Hospitality
� Nottingham Hoteliers Association
� Nottinghamshire County Cricket
Club
� Garners Food Service Equipment
� Owen Taylor Butchers
� BMI Baby
� Hobart UK
� Michael Wisher & Associates Ltd
Emma Woods, ncn Head of School
explained: “We were delighted to
receive such tremendous industry
support for the awards; reflecting how
the College is meeting the needs of
local employers.”
Felecia Coore-Bennet with Michael Nurse,
Assistant Station Manager and Wayne
Golding, Customer Service Agent – BMI Baby
Below: Events students who organised the
Awards: Jon Gerlach, Matthew Burrows,
Diane Tucker, Clementine Paro, Sisa Mumford
and Claire Jansons
Environmental issues up for debate at
Institute of Hospitality
A team of BA (Hons) Service Sector
Management students presented the
winning argument at the inaugral East
Midlands IOH Environment Debate in
March 2009. The debate was the IOH’s
premier 2009 event opened by Philippe
Rossiter, IOH Chief Executive.
Discussion centred around two
specific motions:
1. Do the benefits of tourism
outweigh the costs?
2. Is nuclear power the best way to
meet the ever-increasing energy
needs of the hospitality industry?
The IOH described the discourse as
“well articulated with reasoned and
objective arguments for and against
the motions.” ncn student team
member Meg Hale commented: “The
whole event was really exciting and
challenging. The debate provided a
great opportunity for me to articulate
my views and knowledge and develop
my debating skills.”
The winning student team and ncn
HE Courses Coordinator Alan Willis were
presented with a winners’ cup and
individual prizes of book tokens along
with a year’s membership of the IOH.
Above: Val Drew, then chair of East
Midlands IOH, presents Matthew Roe with
the Apprenticeship Level 2 Professional
Cookery Award for Outstanding Achievement
Debate winners and runner-up team
receive their cups from Philippe Rossiter, and
Val Drew, former Chair of the IOH East
Midlands’ Branch
The newsletter of the School of Food, Hospitality, Leisure and Tourism, Travel and Aviation, Sports and Public Services

TUI visits ncn
Travel company TUI visited the College
in February 2009 to present career
options within the organisation, which
includes Thomson and First Choice.
Travel, tourism, aviation and hospitality
students were introduced to a range of
holiday rep opportunities – including
sports and activity coordinators,
specialist children’s club and general
Students ‘take over’
local hotels
Nottingham hotels, restaurants and
pubs were taken over by FdA
Hospitality Management students in
April and May 2009. The students
took charge of food and drink services
at a range of venues, which provided
valuable industry experience, allowing
students to put the theory learned on
their course into practice in a real life
setting.
Four students managed the food
and drink service at the awardwinning
Hart’s hotel in the city centre
in April, where they served breakfast
to hotel guests.
Ben Rivett and Dylan Evans took on
the role of supervisors, overseeing the
work of fellow students Jodi Dale and
resort reps – at European and long-haul
destinations and specialist ski resorts.
Information about six-week summer
work opportunities was particularly
useful for the students planning to
progress to a higher level of study this
autumn as a means of gaining relevant
work experience. ‘All ears’: Alex Quaglia, TUI,
presents to the students
Emma Tennant. The team greeted
customers, replenished the hot buffet
breakfast and waited on tables,
serving hot drinks.
This event followed a takeover at
The Royal Children Pub on Castle Gate
in the city centre in March, where
students put their hospitality
management skills to the test during
the lunchtime service.
Will Allen, Tom Plackett and Michael
Ross greeted customers and took
orders, served food and drinks and
operated the payment system.
Students also took charge of service
at the University of Nottingham, the
Lace Market Hotel and Chino Latino at
the Park Plaza hotel.
Will, Michael and Tom serving at the Royal Children Pub
Jodi, Ben, Emma and Dylan at Hart’s hotel
Matthew Whitaker takes care of room
service at the Lace Market Hotel

Dine at the award winning
Adams Restaurant & Brasserie
The College has an excellent
training restaurant which is open to
the public during term time. Adams
Restaurant & Brasserie, located in
the grade II* listed Adams Building
in the Lace Market, is renowned for
contemporary cuisine, a high
standard of customer service and
value for money.
The restaurant is open during term
time for lunch weekdays and for
dinner Wednesday and Thursday
evenings, with a fully licensed bar
stocking a range of carefully selected
wines at reasonable prices. Food is
prepared and served by students
working towards hospitality and
catering qualifications.
For menu details, visit:
www.ncn.ac.uk/adamsrestaurant
Bookings may be made in person or
by calling the Adams Restaurant &
Brasserie on 0115 910 4510.
Theme
nights and
guest chefs
Popular themed evening dinners,
ranging from gourmet nights
to global cuisine, are arranged
throughout the year on Wednesday
and Thursday nights. The College
also holds special industry showcase
nights, in which guest chefs
showcase their menus at the Adams
Restaurant & Brasserie. Recent
showcase nights have featured guest
chefs from the Farndon Boathouse
near Newark; Restaurant 1877,
MemSaab and Shaw’s Restaurant &
Bar, in Nottingham city centre.
Pre-theatre menu
Main course,
glass of wine and
coffee for just £9.00
Why not take advantage of our special theatregoers’ offer
on a Wednesday or Thursday evening during term time?
Dinner is served at 6.00pm prompt to ensure you make
the 7.30pm show. Pre-bookings only.
To secure your table for this popular menu,
please call 0115 910 4510.
The newsletter of the School of Food, Hospitality, Leisure and Tourism, Travel and Aviation, Sports and Public Services

ncn at ncn work at work
ncn offers flexible
training for employers
What is Train to Gain? Train to Gain is an exciting initiative
for ncn that helps us to further develop the great
working relationships already established with many
local employers, and in particular those in the hospitality
and catering sector.
Train to Gain is a free service designed to help
employers access training for themselves and their staff.
Training will help employers:
� Increase retention of staff and lower labour turnover
� Increase profit margins
� Improve customer service
� Increase repeat business
All training is conducted at times to suit employers
and mainly in the workplace, so there is no need to
come into College.
ncn is currently working with several local catering
and hospitality businesses where employees are
successfully working towards NVQ Level 2 qualifications
in areas such as food and drinks service, housekeeping
and customer service.
How does it work? Business Advisers from ncn at work
will visit your premises and complete a full, free training
needs analysis of your business and staff. The Business
Advisers will then work closely with delivery staff within
ncn to create training plans to meet these needs.
The business needs analysis will identify what free
training we can offer your business.
Where do I find out more? If you would like more details
regarding Train to Gain, please contact the ncn at work
team on 0115 9 100 100 or ncn.at.work@ncn.ac.uk
You can also visit the government information site at:
www.traintogain.gov.uk and the dedicated employer
section of the ncn website:
www.ncn.ac.uk/business
Working in Partnership to
Develop YOUR Business
Top Table published by:
PR & Communications, 1 Broadway, The Lace Market,
Nottingham NG1 1PR
ncn general enquiries and information
0115 9 100 100
enquiries@ncn.ac.uk www.ncn.ac.uk
Contact the team
Adrian Pratt adrian.pratt@ncn.ac.uk
Director of Lifestyle 0115 910 4574
Michael Motley michael.motley@ncn.ac.uk
Managing Director of ncn at work 0115 910 4715
Sacha McCarthy sacha.mccarthy@ncn.ac.uk
Head of School for Catering, 0115 953 4265
Hospitality and Uniformed
Public Services
Emma Woods emma.woods@ncn.ac.uk
Head of School for Leisure, 0115 910 4665
Sports, Travel & Tourism,
Aviation and HE/International
Alan Willis alan.willis@ncn.ac.uk
Curriculum Leader 0115 910 4634
Chris Roberts christopher.roberts@ncn.ac.uk
Commercial Manager of 0115 910 4510
Adams Restaurant & Brasserie
Alan Johnson alan.johnson@ncn.ac.uk
Culinary Arts Co-ordinator 0115 910 4533
and Assessor
Faye Boucher faye.boucher@ncn.ac.uk
Work-based Learning and 0115 953 5497
Train to Gain Curriculum Leader
Suzanne Quarton suzanne.quarton@ncn.ac.uk
Train to Gain Co-ordinator 0115 910 4560
Keith Tunstall keith.tunstall@ncn.ac.uk
Business Adviser Manager 07813 828 173
Sarah Long sarah.long@ncn.ac.uk
Business Adviser 07909 990 815