Following the recent (and final) selection process, Gower College Swansea is eagerly awaiting news on whether Hospitality student Ryan Kenyon has been selected to represent the UK at WorldSkills Abu Dhabi 2017*.

Ryan’s competition journey began in March 2014 when he represented the college in the WelshSkills Food Service competition – the following year he entered the same competition and secured a Bronze medal.

Catering students Collette Gorvett and Paige Jones represented Gower College Swansea at the SkillsCompetition Wales final at Cardiff and Vale College yesterday.

They had to a) prepare a variety of table layups b) prepare and serve alcoholic and non-alcoholic beverages and cocktails within a time frame and c) cook and present Steak Diane in the restaurant under the watchful eye of the judges.

Catering and Hospitality students from Gower College Swansea have visited Morgans Hotel in the city centre where they enjoyed a ‘behind the scenes’ tour.

“I wanted my tutor group to explore the types of career opportunities that are available within the hotel industry and to have a look around this fantastic local venue,” says lecturer Stephen Williams, who organised the trip alongside Lucy Turtle from the college’s Reaching Wider team.

Engineering and Catering / Hospitality students from the Tycoch campus were invited by the Royal Navy to tour HMS Richmond, a ‘type 23’ frigate docked at Cardiff Bay.

“We were warmly received by the Captain and his crew and given an extensive tour of the ship,” says lecturer Mark Row. “This visit will be followed by the Royal Navy’s attending Tycoch to discuss apprenticeship pathways with groups of Engineering and Catering students.”

Well done to Scott Mears (Level 3 Hospitality) and Trixiebelle Ewing (Level 2 Hospitality) who recently represented the college at the Welsh Skills Food Service competition, held at Llandrillo.

Competing against 12 candidates, they were required to complete a banana flambé, liqueur coffee, cocktails and mocktails, steak Diane, hot beverages, napkin folding, lay a table for a themed event and match wines with a menu.

Congratulations to Charlotte Robinson, Level 3 Hospitality and Catering student, who was awarded Gold in the WelshSkills final of the Advanced Patisserie and Confectionery competition recently held at Coleg Llandrillo.

Competing against eight candidates, in just two and a half hours Charlotte was required to create four portions of a plated dessert (to include three separate components) and a tempered chocolate garnish.

Catering and Hospitality students at Gower College Swansea were recently visited by the Swansea Marriott Executive Head Chef, Gareth Hope.

Gareth enjoys very close links with the department and employs no fewer than five of their past and current students in his kitchens.

"We are always happy to work with Gower College Swansea and have been delighted with the quality of students - their ability, experience and knowledge - when they start working with us," he says.

A second year Catering student from Gower College Swansea has received a Bronze medal at a recent competition held in North Wales.

Emma Ahlsted participated in the Welsh Culinary Championships where she prepared pan fried sea bass, chicken mechoui and apple crumble tatin.

“It was a very intense experience,” says Learning Area Manager Mark Clement. “The competition, which was streamed live on YouTube, required Emma to prepare a three course menu for two people using the specific ingredients which were provided - sea bass, chicken and apples.”

College students and young renal patients from Swansea have come together for a cooking demonstration evening with a difference.

The Gower College Swansea students prepared meals from a recipe book specially designed for people with kidney problems. Dishes were served up to a group of young people who attend the renal unit at Morriston Hospital, during an evening at the college’s Vanilla Pod training restaurant in the Tycoch campus.

The Ready Steady Cook event was inspired by Food with Thought, a recipe book produced by the National Kidney Foundation.

Students on their very first day of a Hospitality and Catering course had a huge surprise when they were treated to a practical master class from Slice chef – and Great British Menu star – Adam Bannister.

Adam, a former student at the Tycoch campus, prepared pan fried pigeon with noodles followed by tarte tatin with caramel ice cream.

He was recently selected as the chef to represent Wales in the finals of the popular BBC show.