News and events

Level 2 & Level 3 Uniformed Public Services students spent the morning on Weston seafront, taking part in engaging exercise drills with the Royal Marine Commandos.

After dusting off the sand, students listened to a presentation and then had the opportunity to ask the Lympstone based Marines questions about the armed forces and how they might be able to give themselves the edge if they wish to follow related careerpaths.

One student added: "This was my first time ever meeting a member of the marines. It was really inspiring and they made me realise how I can push myself make the most of the opportunities in front of me."

Thank-you to the Marines for coming in, passing on their knowledge and inspiring our students!

Click here to read more about our Public Services courses

Click here to see the job opportunities with the Royal Navy

We recently caught up with Level 3 Uniformed Public Services student Toby, who have us some insight into what it's like to study Public Services here at Weston College...

If someone was thinking of applying for Public Services, what would you say to them?

I am very pleased I chose this course and would have no hesitation in recommending it to other students! I browsed the college prospectus when I was in Year 11 to see what opportunities were available in further education. I then attended an open evening to find out more about the course, which sounded amazing!

What are the top 3 skills you need to study Public Services?

Leadership, team work and determination!

Were you surprised about the facilities at Knightstone?

I was surprised there was an entire floor for our department. On the 7th floor there's a gym and a large gymnasium with a climbing wall including other useful equipment which makes public service life more enjoyable and interesting. We have lots of facilities at hand which can make lessons more fun and gives us something to do with free time as we can have a game of basket ball or other activities. The library is brilliant for socialising with other students and making new friends which has helped me personally as I didn’t know many people. It’s a great place for students from all classes to come together and work alongside each other.

How would you describe the staff?

The staff encourage and aspire us to do well and get the best out of us. They give us direction in thinking about our future careers and advise us based on their own experiences and knowledge. The delivery of lessons by the staff makes the course interesting and easier to understand, also the staff are approachable if you have questions or need help. What I like is that they build a friendship with everyone individually which makes you feel you can talk to them about any problems or queries. 

What makes Weston College Public Services stand out?

The college is modern, clean and is a nice working environment which makes college life really enjoyable. Compared to other colleges I visited, Weston is well equipped and the campus is situated in a great location.
 

What do you want to do after finishing your course?

The course has given me an insight into public service life and after completing this course I will be joining the army. My qualification can give me the ability to join as an officer if I wish to.

Thanks Toby, we wish you the very best of luck!

Click here to learn more and apply now for courses in Public Services

Bread and pastry professional Harrison Poole will be leading the next masterclass at the School of Food.

Harrison is Commis Chef at Bakers & Co – a café-come-restaurant on Bristol’s Gloucester Road. He’s worked with Albert and Michelle Roux, who are regarded as the godfathers of modern restaurant cuisine in the UK; cooked for renowned British food writer and critic Tom Parker Bowles; and holds two AA Rosettes (an accreditation for culinary excellence).

Here, Harrison talks about his education and career … and offers some expert advice to potential chef apprentices.

“I have always been interested in cooking. I studied art at college in London and then moved to Bristol. I enrolled on an NVQ Level 2 Professional Cookery course while working in The Town House in Whiteladies, Bristol, where I became an apprentice.

“After I finished my apprenticeship I moved back to London where I worked with Albert and Michel Roux at the Lanham Hotel. I was there for 12 months and learned all about French cuisine under two legendary chefs. I loved working there and learned so much.

“I moved back to Bristol and worked in various cafés and restaurants, including Wilson’s. Here I cooked for Tom Parker Bowles when he reviewed the restaurant for The Times.

“I finally ended up at Bakers & Co, which serves quality brunch, seasonal lunches and colourful suppers alongside coffee, fresh juices and natural wines.

“I manage the bakery and am responsible for the baking of all the bread, cakes and pastries. I also make fresh croissants, Danish pastries and bread daily.

“I love cooking, because everyone needs to eat and it’s an essential skill to have. There’s always something new to learn and it’s such an exciting career path to take. It’s also allowed me to work with and meet so many people many whom are now good friends.

“I would say to potential apprentices that there will be difficult times during your apprenticeship, and things will go wrong. However, working as a chef builds resilience and makes you a stronger and more confident person.”

You ‘knead’ to check out Harrison’s Instagram page – @pooleharrison

Find out more:

• The School of Food
• Apprenticeship vacancies
• Find out about our next open event