15


Our oe y’ nt


das oice t o b


t e ins ctd. A he e faue


pning o s pe e


n 1


Th erndn nd rluch hs a o ben a ctls o a


eo ce fr s wcs e rba ig a


nur ean


klls hs ben insr a ls


na n a


e e


rlea o te ne nur ha res a


e vnt t h eds o h cl e nm. Our ne y rf bise eturnt ha epd us t es e t t we ae poiding o tdet caer nd prges ot


ht sude s ler r rv


f te loa coo y ors no highe ducain ad tann r it mpomet” to n riig o no e ly n.


Head of Curriculum Catering and Hospitality Co


rw l Clee Ca bre n al olg mon


ursu ns wih te bet o ot iy t e prprd fr t i ut e r e


vlo mpoait kls a t h


wl eur hd rsa a s pprunt o b


eae o her f ur £000 4,0


Cornwall College is investing in the redevelopment of the Catering and Hair and Beauty areas of the Camborne campus which they state is long overdue. They successfully applied for a grant to help them re-equip their main training/restaurant kitchen to include a demonstration theatre to bring it up to what is considered to be state of the art in terms of energy conservation incorporating induction hobs and heat recovery systems. The refurbished facility will become the focal point of culinary technology for students and industry alike to demonstrate cookery innovation for the future. The College consider that education needs to be pitched at a level, using equipment and training that is more sophisticated than that utilised by current industry so as to raise the benchmark of training within the locality. Their budget will cover most of the project but they required additional funds to complete the refurbishment to a high level of provision.


Eeextr Coe lw llge


Funding was awarded to help the College undertake an educational visit for 64 students to Reims, the Champagne producing region of France to experience a variety of artisan produce ( beo ). The visit will encourage students from Level 1 to Level 3 food preparation and cooking and


Al sudns hv


gand frthnd k wldno ege ad infr ain t upot t ir e cain hr ler r ae a grae ndrtn o


l t et ae beeie rm t n


prduce ad ta hr r x pt na mll indpndnt pou r co mo is t he ctrn n de


e ly n


dicae nd cmme mpomet in Fa


m dite o t td a


o


n ht tee ae ece io l s a s ait


nt feue l bo her e ct na iit


etr u esadingo he qulit f po ce ta aeig ad hopitly indutysr. On te eun t rnce whe he o lt hir su e hi er s


omto o sp r he f t


rq nty a ut t i duaio l vs. So nftd fo he e ct nl prga


duaioa ormme i du to ee wihn t


tdet r anr


he


£960,0 se poo


food and beverage service including apprenticeship programmes to participate in culture, diversity and understand where and how produce is grown. On their return from the trip the Deputy Head of Faculty states: “ ie is-a anes hv


v o n t y cmpee te tdis t s ya o a ra u s tr. e hts


a y o rdu ht is aalavi ble if yu lok fr atsn ee e


rdces who prvdoie qulit od a hir rtr he su ns ae moe fcue me leres hae nw ga d el scces soy”


ti he UK. Al o o o ria a y fo nd r o sd, ine


n which t y l


an a


s a tahn em t h r t ad s rud o nrb e o te s aning evonirnme es ing ta t


cotiutd t h ucces o u ri lm de ey ad hepd t et he dna c a ler


ecig ta o te Tus n o po s f or curcuu


tume a n o ore o ottndng aayt fr chage ad moivt n livr n


n f wht we hv chiee a


nt t t oha ur su nt x r n . T nt


ae a


tde s epeiece he Cllgoeeha nd dee p e lybliy sil


vd. Th le o crae t tae nd ta he c r tOctbr cincde


he peiorv us wek aeig ad Hsiait a t t


oe o i d wit us


ek te Clle h a f


e. Ctrn n optly ws chsn a n f t nd o


s pot o he Trses in e blig us t eubih o eturnt ad poide s h a x llnt rsur o ho aing si


etrs bu e ae dlihtd t a ha opitly ad Ctr up r f t


t w r eg e o sy t t Hs ait n aeing wa ae 1 usa ute


o rfr s ur rsa a ntl i


ur juny t usa i . n


oe


f a b y we h o ge wa rde s god wih ottnding s grdd ‘’ ottnding n rv


ull Ose npe in h oee hv o


ftd is cto, te Cllg aing rce e w oe s oe o he c rcuu ra s ga d a


uc n ecee


s a srtgic rl o pla ny i ht t


uriculum ofrd is s hle


noal fee


t aio. W r o gaeul e prjct ha etinly y mi nd ejybe oe t


e ae s rtf s cra


o


uri lm aes t usa


. The e ivd t o


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