We're supporting National Apprenticeship Week!

We're supporting National Apprenticeship Week!

03/03/2017

We currently work with more than 600 employers to deliver Apprenticeship programmes to over 1000 apprentices across 40 different sectors. 

To help fill the skills gaps in key growth areas for the region, such as hospitality and construction, the College is working together with local businesses to make sure they have the skilled staff to enable them to grow.

Mark Anderson Head Chef and Owner of the Michelin Guide listed Ruddington Arms believes that training and nurturing apprentices could be the solution to the current hospitality and catering skills shortage. He’s working alongside ncn to train 17-year-old apprentice Morgan Gerrard and hopes to take on more apprentices in the future.

He explains: “Skilled chefs are so hard to come by these days; I’m actually starting to fear for the future of the industry. The increasing number of cooking programmes and celebrity chefs tends to glamourize the industry, when in reality it’s hard work and you need to really want it to succeed. It can be a very rewarding job and if you’re passionate about cooking then working in hospitality can be a fantastic career. I started off as a pot washer in a hotel, worked my way up over the years and opened my first business, Village Restaurants, in 2003 and my newest business, the Ruddington Arms, opened in 2014. Hopefully my career journey will help to inspire the next generation of trainee chefs about what they can achieve if they work hard enough and follow their dream.

“The pub business has evolved significantly in recent years and supply simply isn’t keeping up with demand. 90% of adverts for licensees from Star Pubs & Bars, for example, ask for catering experience yet only 7% of applicants are chefs. If pubs are to continue to thrive this has to change.

“What better way to ensure you have quality, skilled and reliable staff than to train them alongside you and your team whilst on-the-job? Morgan started with us as an apprentice chef in September last year and he’s come such a long way in this short period of time. He’s a real asset to our team and I’d love for him to continue with us once he’s completed his Apprenticeship. 

“I know I’m getting the best out of Morgan because I’m able to see his progression each day. He’s constantly learning, and his passion and enthusiasm for cooking shines through. He may be classed as an apprentice but I give him a considerable amount of responsibility, in what’s often a high-pressured environment, but this is what’s expected in this industry, and it’s clear that Morgan has what it takes.”

Morgan said: ““I got a part-time job at the Ruddington Arms whist studying towards my Professional Chefs Diploma at ncn and I enjoyed working there so much so that when I got the opportunity to do an Apprenticeship I jumped at the chance. College was great and the techniques and theory I learnt was really useful, but for me, learning in a real working environment, in a professional kitchen with the experts, has pushed my development to another level.

"I’m loving every second of my Apprenticeship. The team is fantastic; they all have such a positive attitude and are always willing to give me support if I need it, but at the same time they are constantly pushing me to reach my full potential. There’s no hiding away in the kitchen; you’ve got to be 100 % committed, but I thrive in this kind of environment and know it’s what’s expected of you in the industry.

“Mark is one of the main chefs I look up to in the industry, so to be learning alongside him and his team is amazing, and I’d love to stay on here after I’ve completed my Apprenticeship.”

To find out more about our Apprenticeship programmes please click here.

Highlights from ncn

View all news

NewCollegeNottm

Sun 23 Apr 10:31

Happy St George's Day to those celebrating today! 🎉 #stgeorgesday #celebration #patriotic #patronsaint https://t.co/9GKmRiN2mW

NewCollegeNottm

Sat 22 Apr 12:01

Don't forget auditions are taking place on Tuesday at our Clarendon Campus, 6-7pm. Take the first steps to starting… https://t.co/bIPrMjDCIM

NewCollegeNottm

Fri 21 Apr 17:19

Great event last night @ncn_Adams! Well done to all awardees & special thanks to #Hospitality Management #studentshttps://t.co/GhyMjxmDsB

NewCollegeNottm

Fri 21 Apr 17:10

#Creative ncn/@centralcollnott staff & students! We're looking for items to stock our new Creative 122 shop.… https://t.co/7rsksGHKxI

NewCollegeNottm

Fri 21 Apr 13:20

Visit us at our next open day & find out all you need to know about studying a degree, finance and accommodation… https://t.co/mj8OglBShu

NewCollegeNottm

Fri 21 Apr 12:57

Our talented A Level #Film Studies #students got to watch a screening of their own short film @BroadwayCinema as pa… https://t.co/wWkNRgBLLV

NewCollegeNottm

Fri 21 Apr 08:48

Good luck guys! 👏 https://t.co/TACQRpzTGh

NewCollegeNottm

Thu 20 Apr 11:47

It's less than a week until our students take over @MPWNottingham. Check out what's on thhis year's menu 🍽️… https://t.co/rNYl3Mfjaw

NewCollegeNottm

Wed 19 Apr 17:47

RT @B_4_E . @bondbryan to design Nottingham College City Hub new campus https://t.co/JpW9GakhI2 @NewCollegeNottm https://t.co/riTJpsp0VF

NewCollegeNottm

Wed 19 Apr 15:15

Charlotte is hoping to progress to The University of Nottingham to study Humanistic Counselling Practice… https://t.co/yLdTZE4YER

NewCollegeNottm

Wed 19 Apr 12:29

RT @HE_Team Having so much fun chatting to you all at @unilincoln today! Come and see us to find out about our university level… https://t.co/tSRbGBO2bX

NewCollegeNottm

Wed 19 Apr 12:16

Wed 26th, 6-10pm is Student Night at @intuVictoriaCen. Enjoy discounts at @Topshop, @KikoMilanoINT,… https://t.co/tiNvrgsGNW

NewCollegeNottm

Wed 19 Apr 09:39

RT @DYT_UK Calling all 13-25s in #Nottingham! It's time to have your say and get creative! https://t.co/Fyc7eXZu7Chttps://t.co/k18aiLmghH

NewCollegeNottm

Wed 19 Apr 08:47

RT @HE_Team #UCASExhibition Lincoln Wed 19 April. Meet Sarah & Steve on stand 48 and get our new HE guide @NewCollegeNottmhttps://t.co/ZffXv5MRvZ