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.
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.
Two Gower College Swansea students brought home medals from the recent Find a Future Skills Show at the Birmingham NEC.
ILS student Kayleigh Lewis was awarded Gold in the ‘Inclusive Cooking Skills’ competition, where she was required to prepare and present filled wrap-style sandwiches and flat breads while demonstrating the correct preparation, hygiene and safety skills throughout.
“Kayleigh didn’t seem fazed at all leading up to the competition and took it all in her stride,” says Learning Area Manager, Mark Clement.
Hospitality students from Gower College Swansea recently attended an industry taster day at the five-star Oldwalls Gower.
During the visit, which was organised by the college’s Enterprise Officer Lucy Turtle and lecturer Stephen Williams, the students enjoyed a behind the scenes tour of the award-winning venue. They also attended workshops with the head chef, catering manager, wedding coordinator and sales team.
A Professional Cookery student from Gower College Swansea scooped a top prize at the recent CogUrdd competition held at Ysgol Gyfun Bryn Tawe.
Jacqueline Morgan, who is a Level 3 student at the Tycoch campus, took first prize in the 19-25 category and will now go on to compete in the National Urdd Eisteddfod in Caerphilly in May.
The aim of the competition was to create a main course suitable for the Urdd Chief Executive that included at least two Welsh ingredients. Jacqui's recipe was Welsh lamb with honey and Penderyn sauce.
Staff and students from Catering and Hospitality have been very busy gearing up for the festive season. Every student in the department is involved with the preparation and service of Christmas lunch and dinner and the annual Christmas Fayre will be the place to purchase our sought after homemade pickles, chutney and puddings.
Three Hospitality and Catering students from Gower College Swansea spent time in the United States over the summer.
Steven Williams, Amy Cray and Jake Reed, who are enrolled on the Level 3 Advanced Patisserie and Larder Diploma at the Tycoch campus, spent nine weeks working as chefs at Camp America sites in Pennsylvania and upstate New York.