The training included allergen training for 16 casual staff run by Allergen in Action and front of house skills for members of the team run by The University Catering Organisation (TUCO) in addition to workshops run in Cambridge for the Cambridge Colleges Catering Committee.
Bill Brogan, catering and conference manager said: “The ‘Customer Experience’ is top of the agenda and we wanted to ensure the service we provide for all our customers – whether it is Fellows, staff, students or conference delegates – is of the highest possible standard.
“That’s why we have renewed our commitment to training for the year ahead, looking at current hot topics such as allergens, food safety, chef skills, vegetarian cooking and preparing and cooking Chinese dishes, as well as more general team and managerial skills.
“I also sit on the TUCO Academy Committee which looks at training needs and organises training and study tours for hospitality staff throughout the UK. This experience has underlined the benefits of tapping into some of the leading organisations in catering today, to identify courses that will not only help our staff to improve their contribution to our customer offering but also inspire them with new ideas to bring back to college.”
The College’s Deputy Fellows’ Butler will also undertake an 18-month management course in conjunction with Kendal College to help with the skills needed to lead an effective team.