Welcome to Hospitality & Tourism
From Michelin star chefs, Mixologists to Marketing! Our courses offer a wide range of exciting opportunities to thrive in a young, vibrant and growing sector! Welcome to the department for Culinary Arts, Tourism & Hospitality studies at Highlands College. We strive to inspire our students to develop the skills and knowledge to embark on successful careers within the Tourism and Hospitality Industries. We teach the skills required for our students to become the Michelin star chefs, hotel or event managers of the future. Our courses incorporate practical learning within our Academy Restaurant and kitchen environment underpinned by the theory required to become industry leaders of the future. We develop our students in a nurturing environment but with a strong emphasis on professional standards and industry best practice. We look forward to welcoming applications from interested students, your future starts here! To prepare you for the start of your course in September, we have put together this video, which introduces you to what you will be studying on the course and also explains the 'Summer Task' we will be asking you to complete and bring in on your first day in September. Feel free to start and stop this video at any point to take the time to read the slides.
INTRO TO HOSPITALITY & TOURISM
TOUR OF THE ACADEMY RESTUARANT
Meet the Tutors
Mihaela Lazarescu
Hi, my name is Mihaela and I oversee practical training within the College restaurant, my ethos to teaching is to always aim for the highest standards but at the same time create a positive and relaxed environment for students and customers. I aim to help my students build skills and confidence to become the next generation of restaurant managers. I currently teach the practical element of the Food and beverage service qualification, Barista Level 2 Award and other bespoke courses such as Bar service skills and Advanced Bar service skills. I have serveral years experience of restaurant management within 4 & 5 star hotels.
Pawel Kulon
Hi, I am Pawel. I teach a broad range of theory-based hospitality subjects, including front and back of house, as well as Wine and Food Safety qualifications. My background has always been in hospitality and include being a qualified chef. I have ran and managed several catering units over my many years in the industry. Having completed my Diploma in Education and Training I became a full-time lecturer at Highlands College. In addition to my everyday role, I am also qualified to teach ESOL courses, as well as being an LGBT+ Community Champion and a Lead Internal Verifier, ensuring that the quality of work submitted by students is checked and graded fairly.
Nathan Watts
Hi, my name is Nathan have responsibility for the implementation of training and courses within the Culinary arts, Tourism and Hospitality department. I predominantly teach on Tourism and hospitality programmes and have a background in hospitality management with an emphasis on marketing and revenue management. I completed a Btec level 3 hotel & catering management course whilst at college and went on to University to undertake an HND in Hospitality Management and then a BA (Hons) in Business Administration & Tourism.
Dominic Farrell
Hello, my name is Dom and I am currently teaching Culinary arts (both theory and practical) and have been teaching here since 2007. Prior to this I was a chef at the Atlantic Hotel for 6 years. Over my years within the industry I have worked in several countries including France, Italy, Caribbean and the UK. Most of my experience has been in Michelin starred establishments. I trained in the Birmingham college for food, Hospitality and Tourism where I studied and completed my City and Guilds level 7062 and 7063 and my level 3 pastry.
Adrian Goldsborough
Hello I am Adrian, I teach theory and practical based skills for all levels of cookery at the College, from 14-16 to advanced level 3. While I was at college in the North East of England, I gained from Level 1 NVQ Cookery to Advanced level 3 in Patisserie. I have been very fortunate to work with many high profile and professional chefs throughout my career. My professional experience ranges from working in many kitchens from a two-star Michelin Restaurant to working in high end restaurants and pubs. This range of experience helps to develop the learners and get them ready for working in the industry.