As National Apprenticeship Week 2025 (NAW25) draws to a close, it’s a good time to reflect on an amazing five days at HSDC! One of the main highlights of NAW25 was the Business Breakfast, hosted at HSDC South Downs in the student restaurant, 74 South.
The breakfast was a valuable networking opportunity, bringing together over 40 local employers who were able to learn more about each others’ industries. To make things even better, the guests were treated to a delicious full cooked breakfast, tea and coffee, cooked by learners from South Downs.
After breakfast was served, the guests listened to a panel discussion from people across the apprenticeship industry. Two apprentices, a manager and a work-based trainer made up the panel, ensuring that it covered every aspect of modern apprentices.
Lulu Papapetrou is an Early Years Apprentice at Growing Places nursery, and spoke about the benefits of apprenticeships for those entering the workplace for the first time:
“Apprenticeships are the best way to assimilate into an unfamiliar working environment. You can take the relationships that you’ve made throughout the apprenticeship and use them in your work, making it easy to settle in!”
Jess Eaton, a manager at Growing Places’ Havant nursery, was also on the panel, speaking about her thirteen years of experience at the company:
“I started at Growing Places as an apprentice, and now I’m a manager in charge of hiring apprentices! My story is a testament to the benefits of treating apprentices with respect and loyalty, as they can be moulded into workers with specialist skills for the modern workplace.”
Harrison Bennetta is a Chef Apprentice who is learning his trade in the South Downs training kitchens alongside working at a local pub. Speaking about what inspired him to start an apprenticeship, Harrison said:
“I used to work as a kitchen porter, and seeing the chefs all cook delicious meals really inspired me. After working at a restaurant for a while I decided to upskill my industry knowledge and gain a qualification, a decision that led to me starting an apprenticeship.”
Harrison’s time at South Downs is supervised by Helen Minshull, a work-based trainer at the campus. When asked about what makes a good apprentice, Helen said:
“The most important thing that an apprentice needs is passion, but it’s also important that the training they receive is employer-led and relevant to their work. Through end-point assessments and knowledge tests we can ensure that apprentices have all the bases covered to achieve their qualification.”
The breakfast was a resounding success, with the local employers relishing the opportunity to network and learn more about the value of apprenticeships in a contemporary workplace. The event ended with a Q&A, allowing the panel to share even more insights with the guests.
To find out more about apprenticeship opportunities at HSDC South Downs, please visit this link: https://www.hsdc.ac.uk/study-with-us/apprenticeships/