University’s ‘Gold’ accreditation provides post-Covid boost for food and hospitality training

University College Birmingham has received the highest standard of approval from a leading industry body in recognition of its specialist training for the food and hospitality sectors seeking to bounce back from the coronavirus pandemic. 

The University has been awarded Gold Accreditation for the next two years by People 1st International, which recognises institutions delivering excellent full-time or classroom-based hospitality training and qualifications. 

The latest accreditation sees University College Birmingham cement its Centre of Excellence status, covering the areas of food and beverage service, patisserie and confectionery and fish and shellfish. 

This has been combined with an AA 'Highly Commended' College Restaurant Rosette awarded to the University's Restaurant at Birmingham College of Food following an expert inspection of its quality of food and service – the first such inspection since the restaurant reopened its doors after the Covid-19 lockdown. 

The recognition opens up a wealth of additional opportunities and connections for students and staff at the University's Birmingham College of Food – including access to more competitions, industry conferences and experts – thereby supporting the development of the next generation to provide a much-needed boost for the industry in the wake of the pandemic. 

Among those aspiring to join the food and hospitality sectors are Professional Cookery Level 3 students Elizabeth 'Buffy' Hull and Saffron Balu, for whom working in the University's award-winning restaurant forms a key component of their course. 

Buffy, who was recommended to enrol at the Birmingham College of Food after moving to the Midlands from the south-west, explained the value of such practical opportunities for her development. 

"Coming here to study was 100% the best decision I ever made," she said.

"I came to an open evening and was wowed by the facilities. Chef Oliver took us round the restaurant and kitchens, and there was no other option for me.