Hospitality and Culinary Arts Class of 2018 Graduation

On Friday 28 September, Westminster Kingsway College waved farewell to another successful group of students at a glittering graduation ceremony at St Stephen’s Church in London’s Victoria.

The 87 graduates of the college’s culinary arts school are leaving the college fully trained in their craft, with the skills and knowledge that restaurant and hospitality employers in London and around the world need.

One graduate is Rick Owens, who has secured a job as commis chef at the world-famous two Michelin-starred Le Manoir aux Quat’Saisons in Oxfordshire. Rick has studied at Westminster Kingsway College since he was a boy. He first came to WestKing when he enrolled on our 6-week Young Chef’s Academy course for 13-16 year olds, and, inspired by that introduction, he joined our three-year full-time Professional Chef course as soon as he left school. And now, thanks to his hard work, dedication and our expert tuition and guidance, has graduated and is progressing to the job of his dreams.

Students learn their culinary skills under the watchful eye of the college’s chef lecturers and work in the college’s kitchens, creating and serving meals for paying customers in the college’s two public restaurants in The Vincent Rooms – The Brasserie and the Escoffier Restaurant. This realistic learning environment prepares students before they embark on their careers in the hospitality and culinary arts industry.

Rick said: “The course was excellent. I’ve learned so much and made some really good contacts in the culinary and catering world – something WestKing’s chef lecturers are really good at helping students with. I’ve done some great work placements on my three-year course and now I have an amazing job at Le Manoir!”

Gary Hunter, Deputy Principal of Westminster Kingsway College, has officiated at 11 graduation ceremonies. He said: “It’s another proud day for us, as well as for our graduating students and their families, as another group of students leaves us to go out into the industry.

“But it isn’t just about us and the students, or indeed the high quality of our tuition. What also sets us apart from other colleges and chef training schools, are the partnerships that our team has built over the years with many of the UK’s finest restaurants, hotels, clubs, institutions and food services companies. We work with them to refine our curriculum and they in turn provide work experience opportunities for students. These ensure that what we teach is relevant and is needed by the hospitality industry, and that our students gain really useful experience as an integral part of their studies. It’s a winning combination.”

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