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funding has also helped to maintain a pool of spare uniforms and knives which aids students to replace lost items quickly so as not to miss any training sessions.
(3) Support for culinary competitions to inspire, motivate and build the confidence of the students whilst improving the College’s reputation within the community and nationally. The College believe that through competitions students learn new techniques and skills, enhance their CV’s and improve their self-esteem and confidence. The Trustees were informed that with the funds the College now have a mobile demonstration kitchen which was designed and built by the College’s carpentry students to facilitate the Hospitality and Catering department to further enhance the learning opportunities of young people using competitions, food festivals and culinary workshops.
e Cllge hs a srtgic rle to o ply in te rgnrto f te loa coo , which in So h Dvn lr ly de ns o h opit liy a at ev vy E
“Th oe eo age
a euird t eur tae toa rs mplome y nt in t a
quliy sricead fs-ae cuinay sil . I eeo Sao ducainl Tut we wil b q rq e o sc e e
Head of Hospitality, Catering and Tourism
ped n teHs at nd Turs e o.I s rco ie ht t r s a ne oed fr n irtrt
l r kls n dvlping tee init tvs wih tt he s l e euipping o on he f ur as
iaie ur yug peple wit o ut e riing epctt ns ua y a
h eeeain o h cl e nmy o im sctr ti e gnsd ta hee i hs
r f t h wok c kls ad ko e xe aio , q lit nd sa rs” Section ut uppot o he
rplae sil n nwldge tndad.
S f r o g
tafod Cllee
J ir C fsAcdm t Suh Deo olee 80
uno he ae y a ot
vn Cl g £3
The grant from the Trust would be used to help provide all catering students with structured industrial training opportunities in their first year; support a Cook and Serve Competition; and to help with transport costs and uniform costs for two students to undertake work placements.
Un ritives y Colee Bmnhm l g ir iga · £700 2,0
The grant from the Trust - aiming to build on the success of the funding awarded in the previous year end - would be used by the College during academic year 2012/13 for the following activities:-
£15,000 to enable the College to provide 60 x £250 Savoy Educational Trust Scholarships
consisting of a ‘hospitality professional starter pack’ for students from low income households. These would be awarded through the College Student Services Unit - which is experienced at dealing with student hardship applications - to students that were struggling to find money to purchase hospitality text books, chefs’ whites, a front of house uniform, safety shoes, a set of knives and other important personal equipment required in the first year of College. The College state that over 55% of their student population are from postcode areas defined by the Department of the Environment as ‘deprived’. ·
financial difficulty and to provide specialist enrichment activities to the same group of students increasing the scope of the curriculum and their understanding of the hospitality industry. ·
£10,000 to help the College deliver two Young Chefs Academy programmes to circa 40
young aspiring chefs aged 14-16 (school years 10 and 11). The programme is run over a 10 week period on Saturdays commencing in September/October and January/February. Students are taught how to prepare and cook a range of starters, main courses, sweets and puddings. At the end of the course, the students prepare and present a three course lunch for parents and invited guests. Certificates and medals are presented to those students who have completed the course.
£2,000 to provide specific individual hardship support to students who are experiencing
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