Cheltenham Ladies’ College - Case Study

The Cheltenham Ladies’ College is a well-respected independent boarding and day school for girls aged 11 to 18 years based in Cheltenham, Gloucestershire.

Case Study Cheltenham Ladies College

Support services within the Cheltenham Ladies College include the catering department with a large team of staff, all needing formal training, especially in food hygiene. 

When considering a training company, it was decided that the Executive Chef should attend the Highfield Level 2 Award in Healthy Foods and Special Diets course run by Envesca to get a feel for the company’s training style and to ensure that the college would be happy with the level of training provided by Envesca.

The Executive Chef returned from his course highly impressed with the training he experienced, and a meeting was arranged with Sue Ellis, the Managing Director of Envesca.  The in-house catering team’s training requirements were discussed, and Envesca was selected as Cheltenham Ladies college’s preferred supplier. 

Envesca has since provided Level 2 Award in Food Safety in Catering and Level 3 Award in Food Safety in Catering, and Level 2 Awards in the Principles of Manual Handling as well as Basic First Aid training, tailored specifically to the department’s needs.  

Sarah Parker, Catering Service Manager, shares, “As a result of working with Envesca, the Cheltenham Ladies College Catering Department has a motivated team that is right up to date with all their training needs. “By utilising Envesca on an on-going basis, the nature of our business and the catering team itself is better understood and because the training is flexible, it can be fitted in around timescales and working patterns.”

Cheltenham Ladies

What Cheltenham Ladies’ College have to say about us...

"We also have the reassurance that Envesca, with its professional and efficient approach, is there to support the management team with our yearly training plan and is able to help us further develop our Food Safety Management Systems based on HACCP principles."

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