From business degrees to fish and chip frying: hospitality courses to upskill staff

Any time, anywhere: virtual training

Umbrella Training is bringing its training to learners by investing in immersive digital tools. “We know that today’s workforce expects training to be interactive and relevant – not something that feels detached from real life,” says founder and chief executive Adele Oxberry.

“Our virtual and augmented learning tools have transformed how learners build confidence, especially those who may feel anxious or overwhelmed in high-pressure environments. By giving them a safe space to practise their skills, make mistakes and explore scenarios before stepping into a real kitchen or front of house setting, we’re seeing a huge uplift in engagement and long-term retention.”

The technology also helps Umbrella to support neurodivergent learners more effectively by offering adaptable content and flexible pathways.

For those already in the industry, the training provider has created a Luxury Leaders programme, which gives participants access to senior mentors, industry masterclasses and exposure to the standards expected in world-class venues.

Theory and practice: business skills training

Le Cordon Bleu London has introduced several business management degrees in partnership with Birkbeck University of London, which can be studied part-time and focus on innovation in culinary and hospitality management.

It has also launched two courses on plant-based food in response to the growing demand for vegan and vegetarian food, designed to ensure graduates enter the workforce with robust classical foundations alongside the practical skills to create modern menus.

Operators including the Savoy, the Dorchester and Barrafina have recently welcomed Le Cordon Bleu graduates.

Real-world skills: supplier-branded training 

Wholesaler Bidfood has created Caterers Campus, a free online e-learning platform designed for catering professionals. The resource has been created in response to operator requests for training that reduces time away from the business, development tools that fit around busy service times, and affordable, consistent learning for teams across multiple sites.

Bidfood senior marketing manager Amelia Russell says: “Built around flexibility and ease of access, it allows teams to learn anytime, anywhere and from any device. Whether the focus is on food hygiene, nutrition, cost control or creativity, Caterers Campus offers engaging, expert-led modules that help teams build confidence, consistency and capability, all without taking time away from the kitchen.”

For training in hospitality cleaning, BioHygiene’s BioLogix platform is designed to reflect the complexity of hospitality environments. It provides tailored, task-level training, real-time updates and instant access to product and safety information aligned with the specific procedures, products and risks for each site.

Business development manager Harry Revell says: “Rather than standardising people to fit a generic module, these systems standardise the quality of information, ensuring teams receive guidance that is precise, relevant and easy to apply.”

UFS Academy, the culinary training arm of Unilever Food Solutions, offers cost-effective ways for staff to expand their knowledge fast. The online academy offers bite-sized, two-minute videos, grouped into different modules on topics such as future menu trends, plant-based menu planning, staff recruitment, the art of plating and fermentation.

Stuart Jeffrey, marketing director at Unilever Food Solutions, says: “Designed to support chefs in widening their knowledge base and increasing their skillset, UFS Academy offers business improvement and staff upskilling in a way that is easily accessible and completely free for chefs.”

Elsewhere, KFE School of Frying Excellence in Market Deeping, Lincolnshire, has trained more than 2,000 people in cooking fish and chips on the brand’s frying ranges, including Lorraine Arnold, the owner of Paignton Pier Chippy and Pier Point Bar & Restaurant in Devon.

“I call it chippy school,” she says. “I found it eye-opening. It explains the science behind everything and for someone new to the trade, that’s invaluable.”

She has attended the school four times and sent around 20 team members on the course. “The school allows you to look at what works best for you,” she explains. “For example, everybody likes to make their batter differently, we all cook in different frying mediums, and we all filter our pans in different ways. The course gives you the knowledge to understand what you’re doing and why, so you can adapt it to your own shop.”

Suppliers

Activate Learning www.activatelearning.ac.uk

Bidfood www.bidfood.co.uk/caterers-campus

BioHygiene www.biohygiene.co.uk

KFE www.kfeltd.co.uk

Le Cordon Bleu www.cordonbleu.edu/london

Royal Academy of Culinary Arts www.royalacademyofculinaryarts.org.uk

Umbrella Training www.umbrellatraining.co.uk

Unilever Food Solutions www.unileverfoodsolutions.co.uk

Photo: PeopleImages/Shutterstock