Hospitality and Catering

May 2019

 

The academic year in Hospitality and Catering is fast drawing to a close, and Joy and I are starting to feel redundant!

The students are now fairly self-sufficient in the kitchen, with them now being able to complete a range of tasks independently, such as calculating numbers and populating the dinner lists, so we know who wants what and we order enough; making salads, sandwiches, stuffing balls, jacket potatoes and wedges, custard, pizzas and biscuit; baking off fish and chicken, making up packed lunch bags, doing a stocktake and then collecting stock. Students also set up the dining room each day, serve hot and cold food and clear up after service.

By this point in the year, the students are confident in their skills, have completed 10 modules towards their Open Awards Diploma and have a wide range of transferable skills to take forward to their next course in the new academic year.