FARNBOROUGH COLLEGE OF TECHNOLOGY, BOUNDARY ROAD, FARNBOROUGH
2014/15 EDITION
ISSUE 02
CATERING & HOSPITALITY
HOT OFF THE STOVE NEWS! WESSEX SALON CULINAIRE MIDWIVES’ TEA Hotelympia CHALLENGE Find out more about Farnborough College of Technology Courses at www.farn-ct.ac.uk
MACMILLAN COFFEE £400 MORNING raised!
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OUR TRAINING RESTAURANT AND CATERING STUDENTS ADDED A TOUCH OF CLASS TO THIS GREAT EVENT”
SCONE BORN EVERY MINUTE On a gloriously sunny afternoon on the 24 June 2014, 35 midwives from Frimley Park Hospital came to The Gallery Restaurant for a sumptuous afternoon tea, the first time an event like this had been held here. The restaurant was beautifully set up by the Level 3 Restaurant Team, and the food cooked and served by the level 3 chefs completing their respective Patisserie and Confectionery, and Kitchen and Larder courses. It proved a fantastic send off for
the students, and an opportunity to display some of the skills they had learnt. The midwives were greeted with a selection of cold cocktails to start, with a savoury selection of hot and cold savoury canapés form the kitchen team. These included crab cakes, asparagus frites with hollandaise, and ham terrine. It seemed apt that the chefs that designed and cooked the menu presented and described the food directly to the guests, and they were over the moon with the feedback
HOTELympia CHALLENGE
Level 2 Catering students entered the Brakes Challenge 2014, a competition for colleges to compete to produce a three course meal within one and a half hours.
The brief this year was ‘Back to basics’. The menu was to be seasonal, using locally sourced produce, with flavours and dishes from our traditional past. Rizza Eaglestone, James Spray and Liam Edmunds all volunteered for this prestigious event and devoted many hours to practise the dishes until the timings were achievable and they knew the dishes by heart. Each had to know all of the dishes to account for any eventuality on the day. Farnborough’s menu comprised a mackerel fish cake
with peas and tartar sauce, roast chicken three ways with deep fried bread sauce, and a brûlée tart with poached rhubarb, and rhubarb and ginger ice cream. Needless to say rhubarb and custard, fish cakes and roast chicken are all national dishes in their own right, the students now had to put their twist on it with different cooking techniques and garnishes. The chicken was split and the breasts poached and then roasted, the drumsticks pressure cooked, diced, wrapped in caul fat and roasted as faggots, and the thighs boned, stuffed, and rolled before roasting. Deep frying bread sauce was a matter of some conjecture and much trial and error. Bread sauce was then made frozen and bread-crumbed, before deep frying. Some early attempts dissolved in the fryer, whilst some were like cannonballs, but eventually a lovely smooth creamy consistency was achieved.
Wessex S Culinair After weeks of practice, trialling recipes and perfecting timings, a team of 14 student chefs and their tutors competed at this year’s Wessex hospitality competition at Brockenhurst College. Events covered both restaurant and kitchen skills from napkin folding to cupcake decorating, and portioning a raw chicken. Programme Manager
WHAT CAN CHEFS EARN? The Level 2 qualification in Food and Beverage will build your practical skills in readiness for the workplace. A Level 3 in Advanced Professional Cookery will give you even better longterm career prospects. But how much could you earn?
Members of the public can visit The Gallery restaurant too. See back cover for details.
Emily Brown with judges
Salon re 2014 in catering, Gwen Grace, worked with the restaurant section, and catering lecturers Alex Wilcock and Andreas Hein prepared the kitchen team and supported the pastry chefs. With most students competing in two classes each, the day was dizzying trying to ensure they were all in the right place with the right ingredients. The
Students after a hard day’s work students coped magnificently throughout the preparation and the competition, conducting themselves with almost military organisation and teamwork. Emily Brown was first up with a novel fruit salad, based on sushi, which went down a storm with the judges who gave her a gold medal and best in class award. A fantastic performance which set
4 GOLD MEDALS 7 SILVER MEDALS 7 BRONZE MEDALS 10 CERTIFICATES OF MERIT 2 BEST IN CLASS AWARDS BEST PERFORMING COLLEGE the tone for the group. The team went on to collect 30 awards in total. The medals were spread across the disciplines with Jessica Calam winning gold for her table set up, Perry Pheasant in the emulsion, mayonnaise class, and Shelly Gubbins in the cupcake decorating. To cap a wonderful event the FCoT team were awarded the
Best Competing College award given to the most successful team over the two days of competition, a fantastic bonus for all those involved. Shelley Gubbin’s cupcakes
Source: www.nationalcareersservice.direct.gov.uk
that they got. There are still discussions over the dish of the day, but the consensus was that it was definitely not the ubiquitous cucumber sandwiches, classy though they were!
£50k Executive Head Chef £30k Head Chef £22k Sous Chef £16k Chef de Partie £13k Commis Chef
I first heard about the courses at this College when the Schools Liaison Advisor came into my school. I also spoke to a Careers Advisor and then considered all my options. I finally made my decision to come and study catering full-time, in order to gain both the practical skills and theoretical knowledge that I wanted. What I have enjoyed most about the course is getting experience of what it’s like to be in a real, working kitchen. I like creating a range of dishes and really experimenting with different foods and flavours. Meeting new friends has been another highlight; there’s never a dull moment at College as we always have fun working together.
CASE STUDY
Shelby Chandler-Wooton THE
GALLERY
Experience fine dining produced by the chefs of tomorrow in a vibrant, stylish atmosphere
The Gallery is a public restaurant where young people train to become professionals in the Hospitality & Catering Industry.
To book a lunch or dinner telephone
01252 407171 today
Catering students at Farnborough produce threecourse lunches and dinners at a fraction of the cost of professional restaurants with the food cooked to the same standard.
Opening Hours (term time only) Lunch
12noon–1.30pm Thursday & Friday
Dinner
6pm–8pm Tuesday & Thursday
Join us for Burns Night, St George’s, St Patrick’s and Valentine’s celebrations, or any of our themed nights. Contact us for more information.
We get opportunities to enter competitions too; we recently did a ‘Ready, Steady, Cook’ challenge in College and over the next few weeks I’ll be practising for the Wessex Salon Culinaire, a national catering competition. I’m also looking forward to doing my work placement over the summer, at Marco Pierre White’s Casa Hotel. I aspire to one day have my own restaurant. Name: Shelby Chandler-Wooton Previous School: Yateley School Course: Level 1 and 2 Food and Beverage Diploma
Catering & Hospitality Courses FOOD & BEVERAGE LEVELs 1 & 2 Designed to build your practical skills in readiness for the workplace. This excellent course gives successful students nationally recognised qualifications along with tutor support, additional guidance and skills planning, access to a range of resources and potential for progress onto Level 3 (below).
Advanced Professional Cookery Level 3 This one year course involving two days at College, is designed for people pursuing a career in kitchen and larder work, and have successfully completed a Level 2 in Professional Cookery course. It is practically based and units will be studied within guided kitchen classes as well as our production kitchen.
ADULT PART-TIME Courses FdA Foundation Degree in Management (Hospitality) Level 3 Certificate in General Patisserie and Confectionery Level 3 NVQ Diploma in Hospitality Supervision and Leadership
Calling all Ex-Students! Contact g.grace@farn-ct.ac.uk to join the Catering alumni today.
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