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29th January 2019

York College is through to the National Heats of the Nestlé Professional Toque d’Or 2019 competition - the most prestigious real life catering competition that develops students as they prepare to enter the hospitality industry.

Toque dOr group - bestWEB

Congratulations to Level 3 hospitality students Chrysanthi Fragkoulaki, Rachel Trewhitt and Zach Blythe on being selected as one of the final 24 teams in the industry standard competition. Reaching the national heats, the team has already worked hard to produce a two-minute video showing their response to a creative brief of producing a vegetarian dish from a list of ingredients, and submitting supporting documents.



The York College team comprises of Chrysanthi Fragkoulaki, age 19 (formerly of Joseph Rowntree School) who has progressed from Level 1 & 2 to Level 3 Professional Cookery (Patisserie and Confectionery), Rachel Trewhitt, age 18 (formerly of Bedale High School), who has progressed from Level 1 & 2 to Level 3 Professional Cookery and Zach Blythe, age 18 (formerly of Fulford School) who studies Level 3 Food & Beverage Service Provision.

The Nestlé Professional Toque d’Or 2019 national heats will take place between 4th and 12th March when Chrysanthi, Rachel and Zach will attend a masterclass from both front and back of house industry experts. At this stage of the competition students will be shown a three course meal, wine and service and will be set the challenge of replicating what they have observed. Their task will be to produce ten covers as part of a lunch service for guests of Nestlé Professional. The students will be judged against a national standard, with the six highest scoring teams going on to compete in the Grand Finals in London (30th April – 4th May) where they will experience a series of exciting challenges.

Karen Horsman, Deputy Head of Division for Business & Hospitality at York College says: “This is a very tough industry-standard competition and our students have done well to make it through to the national heats. Going forward the competition will continue to expose them to challenges aimed at educating and testing them in a number of areas such as food trends, nutritional knowledge, menu creation and presentation skills. We wish the York College team every success on this very exciting, competitive journey!


Related Link

Professional Cookery NVQ Diploma Level 3

Professional Patisserie and Confectionery NVQ Level 3

Food and Beverage Supervision Programme Level 3

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