Thursday, 22 May 2014

Former Bournemouth & Poole College student Adam Grannell is flying high after winning the highest student honour for trainees in Inheritance Tax and Trusts.

Adam Grannell, 22, from Bransgore, sat the challenging exam last November and triumphed with the highest test score in the country.

“It’s a really remarkable achievement,” said MD Warren Munson, of the Poole-based Business and Tax Advisory company Inspire, which is where Adam works full-time.

Thursday, 22 May 2014

Air Cabin Crew students from The Bournemouth & Poole College have held their passing out ceremony and are now officially ready for take-off.

A fantastic team of highly-trained youngsters are ready to take to the skies after a spending a tough but enjoyable few months learning the demanding skills of air safety and how to provide tip-top service to air passengers at the college’s renowned training department at the Lansdowne Campus.

Thursday, 22 May 2014

Staff and students at The Bournemouth & Poole College had a real treat thanks to Hospitality and Catering students, and all money raised went to a fantastic cause.

A group of BTEC Level 3 students were on top of their game creating and presenting some delicious brownies that were sold at the The Escoffier – the college restaurant which is open to the public.

Friday, 11 April 2014

Leading construction firm in the South West, Willmott Dixon, has started work on a multi-million pound new build at The Bournemouth & Poole College.

The £8.8 million pound project, part of the £11.7m development at the College’s North Road site, includes a brand new building that will be home to a contemporary 136-seat Performing Arts Theatre, a Digital Media Centre and new laboratories for Health and Medical Sciences.

Monday, 07 April 2014

The Chefs’ Forum held a convention at Bournemouth & Poole College recently which majored on sustainable fish.  The Chefs' Forum is an exciting quarterly event that brings top chefs and local producers together as they showcase new techniques and share knowledge and experience within the catering industry. The use of sustainable fish in cooking is key if we are to leave resources for future generations to eat fish.