Catering students in South Wales will be licking their lips in anticipation at the facilities on offer following a £400,000 investment in The College Ystrad Mynach’s Training Restaurant and Kitchen facilities.
The College have announced that the new facilities place the students at the forefront of the industry in terms of the support for their training. The funding has been drawn from a combination of the Common Investment Fund, and the funds that The College has saved itself. As tasty a treat as this development may be, this forms just one part of The College’s multi million pound investment scheme to become one of the leading technological colleges in Britain.
Serving Up Success
The new facilities were officially opened by the S4C Chef Dudley Newbery. Mr Newbery devoted his afternoon to getting to know the students in their new kitchen and helped them to prepare a variety of dishes for the impressive four course dinner being prepared for the opening. All students involved in the preparation were NVQ Level 1 and Level 2 students on the course at The College, and will have welcomed the insights gained from Mr. Newbery on the road ahead in professional catering.
The opening was attended by representatives of local businesses and industry, by suppliers of the produce, by Governors of The College and by the AM for Caerphilly Jeff Cuthbert. They all sat together to break bread with the meal prepared by students. The Catering and Hospitality course on offer can be taken from Level 1 through to Level 3. The term and means of study are flexible, with either full or part time study options.
The students enjoyed using the new facilities, and were as appreciative of the aesthetically pleasing restaurant as they were of the kitchenware. Anita Perry, a Level 2 student on the Food Preparation and Cooking course, enthused: “The new kitchen is fantastic. The facilities that we have in the kitchen are outstanding and the new restaurant is really stylish.”
The Principal of The College Ystrad Mynach, Mr. Davies, welcomed the change in facilities as a long overdue addition to the training provision portfolio. He said: “It has transformed our Catering provision at The College which had not been updated since its launch in the early 60’s. The refurbishment and re-modelling of the catering facility provides The College with leading edge teaching amenities which replicate the conditions found in modern kitchens.”
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