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>> JOE: My name's Joe Keenan and I'm the Chef Lecturer Catering for level 3's and level
2's diplomas. The students learn on a day to day basis skills
for practical production, which we do on a Tuesday, Wednesday and Thursday.
As you can see behind the kitchen, everything's top level. This is the sort of, this is proper
industry level that you see in hotels and restaurants in the North East, well anywhere
in the country really. They've got a restaurant next door which is
called Scene 1 and this is where the students split themselves into two groups; group A
and group B. Group A will serve on front of house and Group B will cook for the customers.
They'll have maybe a choice of four starters, eight main courses and three or four sweets
- fresh. If you're interested in coming into the Hospitality
& Catering trade then the opportunities out there are absolutely phenomenal. You pick
up a magazine or a newspaper they're always looking for chefs. Always looking for front
of house staff, always looking for managers, housekeeping. Massive, massive, massive amounts
of employment. It's probably the healthy level of employment in the country.
>>ADAM: My name's Adam Todd and I do Catering & Hospitality level 2. We do practical work
one or two days a week the rest is theory based and portfolio. It's very good with being
a new college, all the facilities are up to date.
We do; knife skills, different meat preparation, vegetable prep, cooking methods. On the hospitality
side; restaurant management, the waitering, services.
I would recommend the course because it's adaptable to each learners different needs.
>>TONY: My name is Tony Kelly, I'm curriculum leader for Hospitality & Catering. Our students
cover a range of things within catering such as waiting on tables in restaurants, bar service
and the full range of professional chef skills. Once they've completed their level 2 or level
3 depending on their choice, they can go into the industry and work as you know, second
chefs or head chefs, working them up to executive chef positions on the kitchen side. Or they
go onto head waiteror restaurant manager if they're working on the hospitality side, as
well as banqueting managers, front of house food and beverage managers and also of the
fast food outlets and that end of the market as well.
We use internal and internal placements for our students, whether it be in the college
canteens, refectories, and we also put them on placements in hotels, restaurants and hospitals.
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