HIT, which specialises in hospitality apprenticeships, aims to increase the amount of apprentices in kitchens and support trainee chefs by raising their core skills and confidence through its new HIT Chef Academy.
The new academy’s syllabus includes subjects such as knife skills, stocks, cold presentation, patisserie, kitchen management, flavour profiles and team work.
Benefit from masterclasses
Former apprentice:
By doing an apprenticeship I’ve found a career that suits my skills and brings out the best in me
- Source: Crystal Old
In addition to the above, apprentices on the programme will benefit from masterclasses, supplier visits and demonstrations from leading industry professionals such as expert chocolatier Paul Wayne Gregory.
HIT Chef Academy principal Paul Mannering said: “Currently the hospitality sector is now one of the fastest growing industries in the UK with job numbers rising just under 5%, compared with the 1.9% [growth] of the overall jobs market.
“It is an exciting time for the industry, which is gaining a global reputation for its innovative cooking and fine dining experiences.
“This growth is attracting more and more young adults who are looking to develop a career in hospitality. By launching the HIT Chef Academy, we want to offer these learners the opportunity to gain the tools to enter this profession and hope to provide a solution to the chef shortage employers are facing.”
More than 1,600 apprentices
HIT already works with more than 1,600 cookery apprentices across the UK. The organisation launched the new academy at a lunch held at Hospitality House in London yesterday (4 November).
Crystal Old, a former HIT Apprentice and now second commis chef at Le Manoir aux Quat’Saisons, said: “The experience I’ve gained in the catering world so far has been really eye-opening and has encouraged me to work even harder as there are so many talented chefs out there.
“By doing an apprenticeship I’ve found a career that suits my skills and brings out the best in me. My passion for creating great food is growing all the time and the new skills I’ve learned have given me more confidence in my own cooking abilities.”
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