Catering and Hospitality
Students on the full time Professional Cookery courses have the advantage of working in a professional environment as they prepare and serve food at the Vanilla Pod, the college’s training restaurant on the Tycoch campus. These City & Guilds courses prepare students for a career in catering and hospitality. Students regularly compete successfully in regional and national competitions.
Short courses, lasting for just five weeks, are offered in Italian, French or Asian cuisine.
Catering and Hospitality Student of the Year: Scott Mears
Scott is always well organised and never misses an assignment deadline. When in the Vanilla Pod training restaurant, he displays confidence and flair, demonstrating excellent customer service and food service skills.
He's also represented the college at Worldskills competitions – being assessed over five hours on preparation and serving coffee and cocktails, napkin folding, table layup and flambé work.
Scott is an excellent ambassador for Gower College Swansea.
Meet professional chefs
Take tips from those already working in the industry when the college plays host to professional chefs during 'masterclasses' for current students.
Links with employers
You can brush up your CV and drop in to the regular specialist jobs fayres held for those interested in working in the hospitality and catering industry.
A world of flavour
Turn your hand to cuisine from across the globe – China, Wales, France, Ireland – as well as special menus like romantic Valentine's Day and Fair Trade – for themed evenings and events.
News & Events for Catering and Hospitality
It’s not just our kitchens that are like those you’d find in a professional restaurant
When you sign up for one of our catering and hospitality courses we want you to know what it’s really like to work in the industry. The Vanilla Pod restaurant does just that. With 30-covers, a fully-licensed bar and support kitchens decked out with all the latest professional equipment, you’ll learn hands on about customer service, front of house and professional cookery, serving the public four times a week for lunch and dinner.