It was aprons on and business brains at the ready as Level 3 Business students at Bradford College stepped out of the classroom and into the kitchens for a unique, hands-on learning experience.
In a twist to their usual timetable, the students swapped spreadsheets for spatulas as they stepped into the kitchens. An exercise not just in culinary training, but in teamwork. This session was designed to help students experience the importance of collaboration, communication, and flexibility in a real-world setting.
The session, designed to broaden students’ understanding of business in real-world settings, gave them a chance to observe and participate in the fast-paced environment of a working kitchen. From food preparation and hygiene protocols to time management and teamwork under pressure, the students experienced firsthand the kinds of challenges that hospitality businesses face daily.
The activity encouraged students to take on a variety of roles; from planners and coordinators to timekeepers and quality controllers, mirroring the dynamics of effective business teams. It was a chance to see how teamwork plays out under pressure, how each role contributes to the success of a project, and how transferable these skills are across industries.
“This module has been an absolute pleasure to teach, it’s been incredibly engaging, and the students have responded with real enthusiasm. Students worked in groups to design an internationally themed starter, main, and dessert. In such a diverse college, it’s been fantastic to draw on not only our student community but also our excellent facilities. This activity really demonstrated that teamwork extends far beyond the classroom, it’s a vital skill across all environments and career paths. It was brilliant to see two areas of the college come together and I’m hopeful this kind of collaboration will continue for future cohorts. The food the students created was absolutely incredible!”, Afia Ahmed, Lecturer
The initiative is part of Bradford College’s broader commitment to experiential learning, helping students connect theory with practice in dynamic and memorable ways.
Kieron Dixon, current Level 3 Business Student, said of the day,“I learnt a lot from this cooking session, a lot of helpful cooking tips and tricks which I could use in the future if I ever wanted to start cooking. I also learnt a lot about teamwork and how to work better in a team through communicating, it even brought out my competitive side as I really wanted my team to win. Overall, working in this completely different environment was a great experience as it allowed me to gain different skills which I wouldn’t usually get to experience in my course whilst also being a fun and friendly competition.”
“It was a different experience and shows what the business world entails.” Tayyib Shabir, current Level 3 Business Student
With the aroma of success in the air and a few burnt edges along the way, it’s safe to say the day left a lasting impression. Whether or not there are any future chefs among the cohort, one thing is certain: these business students now have a recipe for real-world success.
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