Jamie Pitchfork can be seen here preparing bacon for the breakfast menu.

Roy Bennett, catering lecturer, is explaining cooking procedures to Nicola Cullen, with Marcus Fontaine working alongside.

Meanwhile, Michelle Turner is preparing vegetables for vegetable risotto.

In the restaurant lecturer Eric Preston can be seen explaining to Darius Coppen aspects of table preparation.

As part of their studies, students have to be responsible for all aspects of running a Restaurant that includes handling money. Andrew Haddon can be seen here organising the float for the day’s takings.

In a separate kitchen a second group of students are preparing bread, cakes and pastries for sale in our bakery shop

Tim Dolye and Simon Jennings can be seen with a batch of rolls that they have just baked. Ervis Bahcja is preparing apple crumble tarts

Lecturer Andy Goodwin and Ursula Horscroft are seen here preparing pastry cases which will be filled at a later date.

All of these products together with the bread seen opposite produced by Brian Mbabaazi and Mary Odum will be sold to customers in our bakery shop. This will give our students valuable experience and additional patisserie units to enhance their final qualification.

Each day in the Bistro, the students will be given different tasks to do. To ensure that students experience a range of ingredients and dishes, the menu is changed each day.

Normally the menu will include a soup or salad starter, at least 3 main courses and a range of vegetables and desserts. Additionally, any dishes produced in our training kitchen will be included as a “today special”.

During the year students will undertaking various practical tasks and be assessed by their lecturer. These will be entered in their evidence portfolio.

Back in the Restaurant the students are relaxing before our customers arrive and mid-day service begins.

At 12.00 customers arrive and the students start serving the food they carefully prepared earlier.

Meanwhile, customers are arriving at the bakery shop and Leanne Townsend is served them with fresh bread, rolls, sandwiches, soup, cakes and pastries freshly prepared by the students.

Currently, we have 36 students studying NVQ level 1 Preparing and Serving Food, 42 students studying NVQ level 2 Food Preparation and Cooking and 13 Students studying NVQ level 3 Kitchen and Larder.

If you have an interest in Catering as a career, why don’t you come and join them?

Click here for all Food Studies courses

For Further Information Please write to, telephone, fax or e-Mail:
Admissions,
Barking and Dagenham College,
Dagenham Road,
Romford,
Essex,
RM7 0XU

Telephone 01708 770000
Fax 01708 770007
e-Mail: admissions@barkingcollege.ac.uk

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Barking and Dagenham College, Dagenham Road, Romford, Essex, United Kingdom, RM7 0XU

Tel: (01708) 770000 Email: admissions@barkingcollege.ac.uk