News

Monday, 10 August 2015

A change in career ambition has proved to be a winning move for Bournemouth & Poole College student Joanna Holmes.

Joanna, 21, from Poole, set out as a catering student at The College, but decided that the heat of the kitchen was not for her and moved into the challenging world of Business Administration.

Her decision has worked out well as her Apprenticeship year with homes provider Aster Group has led to a full-time job offer, weeks before the official end of her Apprenticeship course.

Friday, 07 August 2015

Award-winning Digital Design student Patrick McAndrew is justly proud of his re-working of a famous self-portrait of Vincent Van Gough.

It has all the bright colours and expansive swirling background and weather beaten look of the troubled artist - but it isn’t quite what it seems.

The work of the master impressionist has been “morphed” digitally into a self-portrait of Patrick complete with the Van Gogh beard.

Thursday, 16 July 2015

College plays host to Big Bang event in association with Careers College.

Around 600 Dorset schoolchildren enjoyed a journey of discovery when The Bournemouth & Poole College played host to the annual "Big Bang @ Bournemouth & Poole College" event. The event was co-sponsored by The Bournemouth & Poole 14-19 Team and the college. 

Thursday, 02 July 2015

Jasmine Jackopson at the tender age of 17 has already been making an impact in the world of theatre costume design.

The Royal Shakespeare Company (RSC) has accepted one of Jasmine’s ‘creations’ and now she’s been given a summer secondment to the National Youth Theatre (NYT). Four thousand ambitious students across the UK applied to work at the NYT over the summer holidays. And Jasmine is one of only 64 who have been chosen.

Friday, 12 June 2015

Renowned chef Cyrus Todiwala spiced things up in the kitchen on a visit to The Bournemouth & Poole College.

Cyrus, the BBC’s 2014 'Food Personality of the Year' and his wife Pervin, supervised and inspired Specialised Chef Scholarship students to create a mouth-watering seven course feast for around 60 diners at The College’s Escoffier Restaurant.

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