WVR School Leavers' Prospectus 2021-2022

HOSPITALITY & CULINARY ARTS - VOCATIONAL COURSES
WHY STUDY HOSPITALITY
CULINARY ARTS WITH US?
Industry links
We are lucky to work with some incredible people in the
industry, offering our students a unique opportunity to meet
and learn from renowned chefs who own some of the best
restaurants in the North West. These include Gary Usher
from Elite Bistros, and Michelin-star chef Aiden Byrne,
owner of The Church Green gastropub.
As well as hosting weekly live services at our award-winning
restaurant, Buckley’s, students will also complete a minimum
of 60 hours work experience per year of the course. This has
seen an impressive 95% of students progressing to parttime
jobs following their work placements at venues such as:
Manchester Kitchen, Australasia, Dorado Lounge, Park Royal
Hotel, the Village Hotel, Kirkfield Hotel and Dine Catering.
Alumni
We have seen some amazing success stories from our past
students who have gone onto securing impressive jobs
around the country. One notable student, Russell Wood,
managed to secure a position working for Aiden Byrne at his
Manchester House restaurant, before moving on to work for
AA Rosette restaurant Moor Hall in Ormskirk.
Trips and visits
Every year, students have the opportunity to visit an
international destination to explore foreign cuisine and work
with international chefs, producers and suppliers. Previous
students have visited Crete, Malta, the Netherlands
and Barcelona. There are also trips each year to fresh
produce suppliers such as butchers, fishmongers and
vegetable suppliers. We visit local hospitality businesses
such as restaurants and hotels. In addition to this, every
year students have the opportunity to enter the Welsh
International Culinary Championships.
Facilities
On this course you will have access to all the facilities
you need to perfect your skills. You will be learning in our
fully-equipped AA Rosette restaurant Buckley’s, making use
of professional standard kitchens and equipment. Buckley’s
is a fully operational restaurant in which you will develop
your practical experience, not only in the kitchen but also
out front serving the guests. This gives you a well-rounded
understanding of how the hospitality industry operates.
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