Bradford College has taken its culinary training to a new level thanks to Regal Foods, which has funded the upgrade of kitchen facilities to enhance students’ learning experiences. The investment has enabled the launch of a Level 3 Professional Cooking, Patisserie, and Confectionery course as well as the expansion of Level 2 hospitality modules, offering a comprehensive pathway into the professional culinary world.
The funding has been used to modernise kitchens with professional-grade equipment, including commercial induction hobs, baking tins, cookware, and high-performance fridges and freezers. Students now have the opportunity to work with the same tools found in professional kitchens, helping them gain practical skills and experience that align with industry standards.
The new Level 3 course and enhanced Level 2 modules cover all aspects of professional cooking, from breads and doughs to pastries and hot and cold desserts. Students will leave with technical knowledge, practical expertise, and insight into the catering and baking industries.
Faz Ali, Sales & Marketing Director of Regal Food Products Group Plc, said: “Building on our ongoing partnership with Bradford College, we are thrilled to expand the opportunities available to students. By enhancing the curriculum and providing access to modern, professional equipment, we hope to inspire the next generation of chefs and bakers to reach their full potential.”
Janice Flude, Chef Lecturer at Bradford College, added: “When colleges have the opportunity to partner with industry professionals, it enables new perspectives and ideas to develop and enhance the curriculum offer. This allows our learners to grow and have a greater chance of successful employment within the hospitality industry. I believe Regal and the college are developing a strong partnership with mutual understanding, creating great value for the future.”
The upgraded facilities and new courses represent a significant step forward for Bradford College’s culinary training, offering students the tools and experience necessary to succeed in the competitive food industry.
