National Apprenticeship Week is back with a bang | News

February 2026

National Apprenticeship Week is back with a bang for 2026

By Claire Huggins

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Read time: approx 8 mins

We celebrated a perfect ‘curtain-up’ moment for National Apprenticeship Week (NAW) this weekend, as long-time apprenticeship supporter, Angelina Adamo, opened her new Vieni restaurant, staffed by former University apprentices and just around the corner from us in the Jewellery Quarter.

And that was just the beginning of one of the busiest NAWs to date!

Monday saw the Battery-Manufacturing Skills Pathway (B-MSP) welcome students into the dedicated learning facility housed in our Centre for Sustainable Construction: they got insightful hands-on experience with battery cell manufacture, electric vehicle module-to-pack assembly and digital immersive manufacturing. The sessions gave students a valuable opportunity to explore the skills, technologies and processes shaping the battery workforce of tomorrow, perfectly aligning with the Skills for Life theme of NAW.

Kannan Gopal's Indian cookery masterclass

Meanwhile, over in Summer Row, Level 2 Commis Chef apprentices enjoyed an enrichment day just for them, as they were joined in the kitchen by Kannan Gopal, Executive Sous Chef at the Hilton Birmingham Metropole Hotel.

Kannan was put through his paces by the students who, aged 16-65 and at different stages of their course, came ready to learn and armed with plenty of questions.

“I wondered if the students would engage that much,” said Kannan, “but everyone was enthusiastic and wanted to learn.”

The day-long Indian cookery masterclass took in marinating and how to balance spices, all against a backdrop of a culinary journey through India.

“Indian cuisine has more than 70 spices,” explained Kannan.

“You don’t taste the meat, you taste the spices first, so it is very important how you balance those spices, the flavours and aromas.”

Among the students enjoying the session was Sam Hurst, who’s working at The White Swan Hotel in Stratford upon Avon.

“I'm here to learn about new dishes and new cuisines - the chicken tikka was a highlight because I've never made it from scratch before,” said Sam.

"I've learned new techniques and how to really taste different tastes and seasonings. Kannan has been a great help, he's one of the best, and we've all learned a lot."

"I've learned new techniques and how to really taste different tastes and seasonings. Kannan has been a great help, he's one of the best, and we've all learned a lot."

Sam Hurst Level 2 Commis Chef apprentice

Tuesday saw The Restaurant at Birmingham College of Food host the Championing Apprenticeships lunch. Guest speaker and Chair of our Employer Board, Professor Paul Cadman, urged the people in the room to be proactive in their approach to taking on apprenticeship to help solve their recruitment shortfalls, and to reach out to the University for support and guidance.

“Rally round. Don’t sit back. Be assertive about what you want and what you need. It’s OK – we’ve got you,” he said.

Paul went on to touch on the work of the Mayor of the West Midlands, Richard Parker, in pushing the narrative around apprenticeships and skills, but reiterated the need for businesses to engage with that process – speaking up and making contact about what they need and where.

“The people of Birmingham need to build the opportunities for Birmingham,” Paul added.

Nathan Blake shares his apprenticeship journey

Speaking on the day before his first ever shift as a professional Registered Nursing Associate, apprentice Nathan Blake then spoke frankly and in detail about the challenges he’s faced, thanking his lecturers for their support in getting him to where he is today.

“This apprenticeship hasn’t been easy to get,” Nathan said, “but it’s shaped me both personally and professionally in all areas of my life."

“I am a really strong advocate of apprenticeships, they open doors, they change lives and I am incredibly grateful to University College Birmingham for giving me the opportunity that’s made me who I am today.”

Bringing us right up to date, today we’re proud to announce that University College Birmingham is now a corporate member of the Association of Apprentices (AoA).

“As soon as we became aware of the excellent work that the Association of Apprentices do to support the apprenticeship journey, we knew that membership for us was a must,” explained Nigel Benton, UCB’s Interim Director of Apprenticeships.

“We are really focused on enhancing the experience that all our apprentices have here at UCB, and what is on offer from the AoA would ensure great additionality regardless of age, level and personal circumstances.”

Joining the AoA gives our learners even more opportunities to connect, be heard and enhance their overall apprenticeship experience. From strengthening the apprentice voice to accessing valuable resources and networks, this partnership is an exciting step for us and reinforces our commitment to our apprentices and our apprenticeship provision.

Enjoying an enrichment day, our Royal Academy of Culinary Arts (RACA) apprentices visited the meat supplier, Aubrey Allen. The Midlands-based supplier of responsibly sourced meat and artisan cheeses proudly boasts a Royal Warrant to His Majesty the King.

The experience saw apprentices get an exclusive view of the processes and procedures the business must follow to maintain the highest standards – they even spotted the University’s own consignment ready to be delivered.

"We are really focused on enhancing the experience that all our apprentices have here at UCB, and what is on offer from the AoA would ensure great additionality regardless of age, level and personal circumstances."

Nigel Benton Interim Director of Apprenticeships

Looking ahead

The Skills Conference, in association with Cygnet Healthcare, gets underway in MacIntyre House on Thursday 12 February.
Our long-standing collaboration with Cygnet is mutually beneficial: apprentices get to meet face-to-face across the sectors, boosting their confidence, exchanging ideas and sharing experiences, alongside a chance to explore opportunities for leadership and management; Cygnet embrace the chance to make their presence more impactful, offering an expanded choice of breakout sessions and gaining insight from other industry experts.

“It’s a great chance for everyone to step away from the usual routine, meet new people, and get inspired,” said Faye Malkin, Cygnet’s Group Training Manager - Apprenticeships. “Apprentices feel encouraged, and we get to see them buzzing with new ideas ready to take back to their place of work.”

Highlights include:

Operational Intelligence – Harnessing data and insight to drive performance
The Future of Leadership – Exploring emerging trends and best practices
Functional EDI – Embedding equality, diversity and inclusion in everyday practice
Effective Coaching – Practical strategies to support and develop your teams.

And finally, the inaugural UCB Apprenticeship Awards rounds off our frantic National Apprenticeship Week 2026 week of activities.

Introduced to champion the employers who demonstrate an outstanding ongoing commitment to the recruitment, training and mentoring of our apprentices, the awards also aim to recognise the passion and dedication of all the University's apprentices, awarding those who go above and beyond.

The ceremony gets underway at lunchtime on Friday 13 February in Moss House and will welcome nominees, their family and friends, alongside employers.

There are five awards in total, including ‘Apprentice of the Year’, ‘Employer of the Year’, 'Special Recognition for Outstanding Achievement', the 'Team and Peer Award' and 'Rising Star Award'.

Find out more about our apprenticeships