Tsai Lovett, Deputy Dean for Teaching, Learning and Digital, said the day of talks, interactive workshops, poster presentations and a networking marketplace, was invaluable.

"We have an increasingly diverse student population so need to ensure our approaches do equally support all our students to thrive," she said. "It's about creating psychologically safe learning spaces that are designed with our students in mind, acknowledging we can’t know for sure what works for everyone, so being prepared to be flexible and compassionate and building compassion into processes and cultures."

Alumni also got to offer their input over the day. Culinary Arts Management BA (Hons) alumnus Oliver Grieve said: “For students, it’s about preparing for the worst while hoping for the best - resilience comes from balancing both."

Alumni Angelina Adamo, who studied Professional Level 2 and 3 and now has her own private chef company, Tutto Apposto, said: "A​s an alumni student and employer, I see how important it is for students to be flexible during their placements and make themselves available for the full experience - especially in sectors like the restaurant sector.

"At the same time, being a female entrepreneur is difficult, but it is getting better. We need to prepare students and work together to continue breaking down barriers.” 

The day-long conference was also the chance for academic and professional staff to learn more about the University's new 2025-2030 Teaching and Learning Strategy.