Catering and Hospitality students demonstrated their support for Fairtrade when they hosted a black tie dinner in the College's Wharncliffe restaurant during Fairtrade Fortnight. The team worked very hard to prepare a seven course meal using a combination of Fairtrade certifi ed and locally sourced ingredients and the food was enjoyed by all! The event was extremely benefi cial for the team, enabling them to practice their catering skills as well as gaining a deeper understanding of the importance of Fairtrade within the industry. Catering students were introduced to royalty when they were asked to prepare and serve afternoon tea for the opening of the Voluntary Action organisation within Rotherham. The organisation was offi cially declared open by His Royal Highness Prince Edward, Earl of Wessex and our students were on hand to serve the tea and meet the Earl himself! The event was a worthwhile experience for the team and all involved received excellent feedback from the centre's manager. Hospitality Supervision student Carl Fleischer made it to the Glasgow semi- fi nals of the UK Barista Championships where entrants were required to professionally produce 4 espressos, 4 cappuccinos and 4 cups of their signature drink in just 15 minutes! The event was streamed live on the internet with 1500 people watching Carl's performance. Sadly he just missed out on reaching the fi nals, but the experience enabled Carl to practice how to perfect his skills under pressure. Reaching theReaching thefinals Our students support occasion 39 make it happen

Diploma in Introduction to Professional Cookery Level 1 FC001VQ TCC/ RVC A course suitable for people wishing to gain a broader understanding of the catering industry and develop the practical and theoretical skills needed to succeed. Your course will cover You will study twelve individual units to complete the full certifi cate. You will develop your knowledge in food safety, health and safety, an introduction to the catering and hospitality industry, healthier foods, special diets and kitchen equipment. Prepare and cook food using a variety of cookery methods, the regeneration of food and food for cold presentation. You will also have the opportunity to gain qualifi cations in Functional Skills. Some assessment and tests will take place in a realistic working environment. Entry requirements There are no formal entry requirements. You must have a good standard of education, along with good level of written English as all units are end tested after practical assessment. You will be required to purchase a uniform. Length of course One year Qualifi cation Diploma in Introduction to Professional Cookery Assessment You will be continually assessed throughout the programme and will complete three practical end tests and theory tests for each unit. Progression Choose to study a course such as the Diploma in Introduction to Professional Cookery Level 2 or NVQ Level 2 in Food Preparation and Cooking or you could seek employment in the catering industry. NVQ in Food Preparation and Cooking Level 1 FC104AT TCC/ RVC A course suitable for people wishing to gain a broader understanding of the catering industry and develop the practical skills needed to succeed. Your course will cover You will develop your knowledge of industry standard procedures including maintaining a safe and secure working environment, developing effective working relationships, cleaning production areas and using equipment and utensils. You will also study areas including maintaining and handling knives, food hygiene in storage and preparation and cooking of food in a realistic working environment. You will also have the opportunity to gain qualifi cations in Functional Skills. Due to the nature of the catering industry, of this course will take place in the evening in the Wharncliffe Restaurant. Entry requirements There are no formal entry requirements but you must have a reasonable standard of education and an interest in catering. You will also be required to purchase a Length of course One- two years Qualifi cation NVQ Level 1 in Food Preparation and Cooking Basic Food Hygiene Certifi cate Hospitality Customer Service Assessment You will be continually assessed through observation of practical skills in the realistic work environment of the Wharncliffe Restaurant, oral questioning on practical skills and theory aspects. Progression Choose to study a course such as the NVQ Level 2 in Food Preparation and Cooking or you could seek employment in the catering industry. ustry ing oping g food ding ygiene n ry, some ning ucation uniform. ooking ry g 40 make it happen