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Spice students learn their lessons well


Dipna Anand from the Brilliant in Southall has been teaching the Indian cuisine module to BTEC students for the last four years at Thames Valley University and, she says, “Each year the standard of food just gets better and better.”


After a 15 week course there is a final practical assessment, where the stu- dents must each make one starter, one main course and an accompani- ment such as rice or a bread dish. Dipna calls key people from the indus- try in as judges to give the students some comments and feedback on the dishes they have made. This year the judges were Enam Ali, Pat Chapman, Charles Campion, Ash Verma, from Southall Regeneration partnership, and Dipna’s father. All of the judges were very impressed with the food and commented that the the taste, presen-


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Amid reports that the Government is getting tough with banks for failing to provide affordable lending to small firms, new research from the Forum of Private Business shows that access to finance is worsening. In all, just 1% of respondents said


Spice Business Magazine


access to finance has improved, com- pared to 3% in May, and 15% said it has worsened. The majority of the cuts were to overdrafts, with some busi- nesses reporting reductions of more than 50% and even outright cancella- tions to their overdraft facilities.


18 August | September 2010


tation and flavour of the dishes was ‘excellent’. Dipna adds, “The students are


very lucky to get this valuable advice and feedback from the judges and really take their comments on board and then use their comments and guid- ance to write their final evaluation for


the module. The Indian cuisine module is a popular one and students are very excited to learn the techniques and art of cooking Indian food. They enjoy their practical lessons as well as the challenge of preparing food for their assessments.”


Teaching and passing knowledge onto the students, is something that Dipna thoroughly enjoys. So much so that she is now thinking seriously about opening up her own cookery school.


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