Just three weeks into the new academic year, and our catering and hospitality students have been particularly busy running cookery demonstrations in the community, getting behind-the-scenes access at exclusive 5* hotels, recieving visits from industry and coming face-to-face with a lobster or two at a shellfish workshop! And one student also found time to be mentored at a Michelin-star restaurant.
Fairthorne Food Festival – Students showcased their fantastic skills and took part in a live demo at YMCA Fairthorne Group’s annual food festival, held in the manor’s grounds near Botley.
Shellfish Workshop – Learning how to prepare and cook an array of shellfish including lobster and crayfish, using the freshest produce from Kingfisher Brixham.
Chewton Glen visit – New level 3 students visited Chewton Glen in the New Forest where head chef, Luke Matthews, provided insight and cooked up an amazing menu.
The Romsey Show – Students worked in partnership with Hampshire Fare, putting on tortellini making demonstrations in the Hampshire Fare Skills Tent.
Lainston House - Level 1 learners went behind the scenes at Winchester's 5* Lainston House as part of their induction.
Royal Navy - Level 2 learners worked with the Royal Navy and heard first-hand the challenges and solutions to catering in the armed forces.
Celebrity Cruises - During a visit from Celebrity Cruises, Level 3 learners gained insight into life on board a cruise ship, and the variety of careers in the galleys and restaurants.
Michelin star competition prize - Level 2 catering student, Reece Herd, enjoyed a day at Michelin-starred The Coach, in Marlow, Buckinghamshire, after winning the opportunity during an industry roadshow which visited Eastleigh College.
Reece was one of over 70 students who took part in the roadshow organised by industry networking website, The Staff Canteen. The workshops, aimed at inspiring young chefs into the industry, took part at Hampshire colleges including Eastleigh College.
Catering lecturer, Greg Cheeseman, said: “We’re delighted that Reece won such an amazing opportunity as he starts out in the industry. Having the chance to be mentored in this type of environment alongside an esteemed and experienced head chef is the sort of thing that money can’t buy.
“Our students have certainly had a busy start to the new academic year. I’m pleased they have all risen to the challenges as it very much reflects the experience of working in the catering industry – long hours, hard work, commitment, resilience and, of course, a lot of fun!”
Anyone interested in our Hospitality & Catering courses can find out more here, or join us at our next opening event on Wednesday 23 October 2019, 4:30pm - 7:30pm.
Eastleigh College is still open during office hours although our main reception and entrance on Chestnut Avenue is closed until 7 September. This is part of our commitment to ensure strict social distancing measures remain in place in all areas. Looking forward to welcoming new learners during Enrolment Week ready for the start of the new term!
In a bid to support the Solent and South Hampshire’s economic recovery in the wake of the Covid-19 pandemic, Eastleigh College has launched an ambitious and collaborative pledge which aims to benefit individuals, employers and communities across the region. The pledge has been developed with support from a numbers of stakeholders including business groups, employers, councils, schools and University of Portsmouth.