SERC students shine at cookery demo
South Eastern Regional College (SERC) hospitality students served-up a locally produced three-course meal recently to local chefs, restaurateurs and alumni students at the College’s training restaurant, The Birches.
The event was a platform for the College to show how it can work with local businesses to upskill staff and provide placement opportunities that can enrich student learning.
The students were mentored by professional cookery tutor, Brian Magill and SERC deputy head of school, Paul Mercer.
The succulent menu included roast pumpkin, crab risotto, lamb served with peas and carrots and raspberry and lemon meringue
One happy diner said of the event, “The students produced an excellent meal which was not only well cooked, but elegantly presented and beautifully served. Congratulations to them all.”
The dining experience ably demonstrated the potential of the Level 3 professional cookery and front-of-house students.
There was also a presentation detailing the courses on offer, funding availability and the current landscape for training within the catering industry.
Our picture shows SERC front-of-house students who welcomed guests to the restaurant recently. The students are with SERCs Paul Mercer and head of training, William Greer.
