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Create your own Show Stopper moments with a Catering course at Tresham College

29.08.2017

The Great British Bake Off is about to kick of this week, starting with cake week and is set to attract millions of viewers each week!

Our own Hospitality & Catering department has an excellent reputation locally, not least for cake decoration.

Tresham’s prestigious, training restaurant located in the beautiful historic Manor House in Corby is open for lunches and evening meals. Restored to its former glory, The Manor Restaurant provides a fantastic place for students to develop real work-skills for the catering and hospitality industry. Our students and staff regularly produce fantastic culinary delights, which we’re sure would rival any of Paul’s and Prue’s favourite show stoppers!

The Manor holds exciting theme nights, throughout the year including Steak & Wine, Bonfire, Italian and Curry night. Waiter served lunches from a traditional table d’hote menu starts from £8 per head for 2 courses and are served from 12:00pm on Fridays. Our themed Thursday evening set menus range from £14 to £23 per head are not to be missed. Check out what’s coming up at: www.tresham.ac.uk/themanor

Callum Richardson one of our Hospitality and Catering students saysI like to regularly cook at home and have a job working as a chef at a local restaurant, which has prepared me well for working in the commercial kitchens at Tresham. I really enjoy the fast paced nature of working in the kitchens, but it is the facilities, tutors and the people, that have made my time on the course great so far. I’ll continue working at my local restaurant after I complete the course, but with these new skills I’m learning, there’ll be more chance for progression at my work, as well as the industry as a whole.”

The more experience you have, the more job opportunities will be open to you, as our past students have shown.
If you are interested in running your own restaurant, a career in hotel management, or would just like to have a better chance of taking on one of Paul or Prue’s dreaded technical challenges, then visit our Hospitality and Catering section www.tresham.ac.uk/hospitality

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