March 2013

Gold Accreditation and AA Highly Commended

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It’s a case of triple success for hospitality training and the restaurants at University College Birmingham (UCB).

Gold Accreditation

Following a rigorous inspection by the Hospitality Guild, UCB’s hospitality training provision has been awarded Gold Accreditation. The accreditation scheme recognises and celebrates good practice and excellence in the delivery of industry qualifications and training and brings together employers and providers in partnership to help raise the professionalism of the hospitality industry. Areas inspected included employer engagement and endorsement, forward planning and the overall quality of teaching and learning.

We enjoy excellent links with employers locally, nationally and internationally which gives all of our hospitality and catering students the best exposure to their future employers. Gaining Gold Accreditation will help demonstrate to employers that we develop highly skilled staff to meet businesses’ needs. We continue to be a champion for the hospitality industry as being an excellent career choice for young people and we are proud to have gained this top level status.

Neil Rippington Dean, College of Food, University College Birmingham

Students, parents and employers know where an education can be found which will exceed their expectations.

Executive Director of the Hospitality Guild Suzy Jackson

Excellent Restaurant

As part of the Gold Accreditation process, inspectors from AA Hotel Services dined in the UCB Brasserie and Atrium Restaurant's. They were so impressed they have awarded AA Highly Commended status which is equivalent to two rosettes in the industry. 

Centre of Excellence

In 2012, UCB was appointed as of five, national Asian and Oriental Centres of Excellence by the Hospitality Guild and People 1st. Earlier this year UCB applied for status in a second and new category and have now been successfully appointed as a Centre of Excellence for Food and Beverage Service.

The inspectors were exceptionally impressed by the quality of food and standard of service, in fact they said they were ‘blown away’ by the professionalism of the students and level of training. This is a great credit to everyone and we are all so proud of their phenomenal achievements. Students will now have the added bonus of being able to say that they trained in an AA Highly Commended restaurant.

Rob Smith Assistant Dean, College of Food

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