The Sheffield College has earned a national, award winning reputation for educating and training the next generation of catering and hospitality industry talent. The course offer includes bakery, catering and hospitality, and patisserie courses.
The highly experienced staff team, who all have a background in the industry, work closely with employers to ensure that students develop the skills and knowledge to go further in their careers.
Students train in industry standard facilities, based at City Campus, which includes the college’s own training restaurant The Silver Plate. Offering high quality cuisine and open to the public during term time, the 60-seater restaurant provides a realistic training environment for students that replicates the high professional standards expected by the industry.
The team has strong links with industry experts who provide guest lectures and chef evenings. The college is also supported by employers such as MSK Ingredients, who are involved in the MSK Professional Cookery and Patisserie Employer Skills Academy.
Recent competition successes in 2026 include a student team winning Zest Quest Asia for the third time since 2022, The Silver Plate and Chef Lecturer Andy Gabbitas being shortlisted in the Craft Guild of Chefs Awards, and Curriculum Team Leader Len Unwin who won a British Culinary Federation Award.
Leading alumni include Ashley Caley, Executive Sous Chef at Sézanne in Tokyo, Japan; Ian Musgrave, Executive Sous Chef at Michelin-starred The Ritz London; Daniel Ashmore, Director of Food and Beverage at SCHLOSS Roxburghe in Scotland; Tom Lawson, Owner and Chef of The Psalter in Sheffield; and Rupert Rowley, Development Chef at MSK Ingredients.
