purple day students edit

Bakery students support Purple Day

Bakery students used their culinary skills to raise funds for a good cause.

Level 3 Professional Bakery students baked cakes and sweet treats raising a total of £221.96 for Epilepsy Action – all to support ‘Purple Day’, an epilepsy awareness campaign.  purple day students edited

We all came together baking to support the charity, raising money in memory of our much loved friend who sadly passed away last year.

Alongside the bake sale we raffled off an extra special purple cake, which was won by Linda Buchanan from the LSC!

Raffle prize

Raffle prize

We’d really like to thank everyone we bough a cake or donated, this is a charity really close to our hearts and raising this amount of money is something we are really proud of.

purple day baking table 2

purple day food students web

purple day baking table

Level 3 Professional Bakery students

cub scouts Aaliyah Wilson, Henry duncan, hannah Evans, Brodie Evans and George Duncan

Cake puts the icing on cub scouts centenary celebrations

Cub and beaver scouts from the Ist South West Cheshire District celebrated the group’s 100th birthday with a special cake made by our very own  bakery students.

The celebration was doubly special because this year is both the centenary of the Crewe based group, which is one of the oldest in the country, and of the cub scout movement nationwide.

1st South West Cheshire District beaver Henry Duncan (6), and cub scouts George Duncan (9), Brodie Evans (7), Aaliyah Wilson (8) and Hannah Evans (9) receive the cake from Reaseheath head of Food Nick Blakemore, Sam Copeland and students Katie Brittleton, Susan Thomas and Hayley Clibborn

1st South West Cheshire District beaver Henry Duncan (6), and cub scouts George Duncan (9), Brodie Evans (7), Aaliyah Wilson (8) and Hannah Evans (9) receive the cake from Reaseheath head of Food Nick Blakemore, Sam Copeland and students Katie Brittleton, Susan Thomas and Hayley Clibborn

Members and their families were joined by key officials of the movement at a party last weekend at a scout camp at Linnet Clough in Marple near Stockport. The four tier cake, decorated with scouting themes including a tent, campfire, neckerchief, map and badges, provided the centrepiece for the party feast.

Twenty Level 3 Diploma in Professional Bakery students developed the design and produced the cake after a request from Reaseheath Food Technologist Jenny Newall, who is an Assistant Cub Scout Leader of the group.

Said Lecturer and Course Manager Sam Copeland: “I’m extremely proud of the way my students worked as a team and rose to the challenge. Developing a four tier cake to professional standards in nine hours is no mean feat.”

The Ist South West Cheshire group meets weekly in the scout hall in Bedford Street, Crewe, and has a membership of 31 cub scouts, 24 beavers and over 40 scouts.

Tim Owen, also an Assistant Cub Scout Leader, added: “The cake was very impressive and provided the final touch to what was a very enjoyable celebration of 100 years of cub scouting in Crewe.”

Reaseheath College Feast café

Bakery students supply new café  

Reaseheath Food Centre and bakery students  are now supplying Feast Café with a range of delicious foodie products.

Based in the brand new National Centre for Horticulture, the Environment and Sustainable Technologies (CHEST), students and staff have been visiting Feast Café to sample the various products on sale including fresh bread, cakes, scones, chocolates, cheese and butter.

Reaseheath College Feast Café

Reaseheath College Feast café

Our first customer, Level 1 Sports student, Tyler Marshall, purchased a very tasty bag of cookies and was very impressed!

Tyler Marshall purchases the first Reaseheath Food Centre product from Feast Café

Tyler Marshall purchases the first Reaseheath Food Centre product from Feast Café

 

It’s been a successful first week for the Food Centre, so plans are to continue to supply to Feast Café on a regular basis.

Look out for emails and follow Reaseheath catering team on Twitter (@RHC_Kitchen) to keep updated on when products are on sale!

Customers and clients celebrate a successful three days at Reaseheath Food Centre

Non-food related commercial trials at Reaseheath Food Centre

For the first time since opening its doors in 2011, Reaseheath Food Centre has completed three days of commercial trials that were ‘non-food’ related. After a number of weeks of discussion and planning, GEA Process Engineering Ltd (GEA’s Global Application Centre for the Home and Personal Care market, based in Warrington), agreed to carry out an extensive set of trials for one of its overseas customers, which took place at our Food Centre in April. One of the key factors that influenced GEA’s decision to carry out the trials at Reaseheath was the high standard of hygiene that exists in the Food Centre. Their customer’s product, even though it is non-food, is also manufactured in a similar hygienic environment. The ability of the Food Centre to offer a wide range of services and facilities convinced GEA it was the best choice. With GEA operating across many sectors on a worldwide basis, this could be the start of many more collaboration projects between the College and the major Engineering company!

Customers and clients celebrate a successful three days at Reaseheath Food Centre

Customers and clients celebrate a successful three days at Reaseheath Food Centre

Students of the month joined by food department's Nick Blakemore

Cream of the crop – students of the month

 food centre

Bakery

Alice Shardelow – Level 2 Bakery (Group A)

“A student who always gives 100%, works in a quiet methodical manner producing very high standards in all that she does.”

Lauren Hancock – Level 2 Bakery  (Group B)

“This student of the month is a someone who is always willing to help others, is on time for all lessons, works to a high standard in bakery practicals, cake decorating lessons as well as handing work in on time in theory. Lauren is friendly and supportive to other students, completes all tasks set and is a role model for her peers.”

Kieran Mclean – Level 3 Bakery

“Kieran always pushes the boundaries with his patisserie skills and is always looking to complete his projects to the highest of standards. From the beginning of the programme he has always been eager to set a high example and he has carried this throughout the duration of the programme by bringing new recipes and ideas in to his work.  Above all he is a credit to the programme and inspires others to raise their standards.”

Butchery

Olivia Oulton – Level 2 Butchery

“Olivia has an excellent attitude, work ethic along with high attendance and punctuality. She has completed all assignments on time and is very willing to help her fellow students. Olivia’s butchery skills are of an excellent standard and will be an asset to any future employer.”

Food Technology

Level 3 Food Technology (Year 1)

“David has improved his performance in class and applying his knowledge.”

Josh Williams – Level 3 Food Technology  (Year 2)

“Josh has shown exemplary standards of behaviour especially on study tour where his maturity and professionalism showed through. Well done Josh!”

Students of the month joined by food department's Nick Blakemore

Students of the month joined by food department’s Nick Blakemore

cake valentine 2015

Cakes ready for Valentine’s Day

cake valentine 2015

Level 2 bakery and patisserie students have been busy creating their Valentine’s day themed cakes ready for the special day.

 Take a look at their beautiful creations below!

l2 bakery students

Level 2 bakery and patisserie students with their Valentine’s Day creations

 

 

 

cadbury pic

A delicious week of trips for budding bakers

cadbury pic

Our level 2 bakery and patisserie students have enjoyed a fabulous week of visits across the country, learning all things from chocolate making to cake decoration.

The week began with a trip to Cake International at Event City in Manchester, followed by a delicious tour of Cadbury World, moving on to Ludlow Food Centre and Bunbury Mill. We even had a sneaky trip to Snugburys for an ice-cream…as it was en route (well it would be rude not to!).  Finally, a demonstration from the professional Sugarcraft decorator, Lindy Smith rounded off this brilliant week perfectly.

Students have seen chocolate tempering demonstrations, had a go at new sugar craft techniques, watched  royal icing experts showcase their skills, discovered the traditional methods of milling flour, eaten lots of chocolate and argued over the best flavour at Snugburys!

A fabulous week of interesting activities and learning was had by all.

Sam Copeland

 

 

 

butchery students Weddel Swift 1 MB

Future butchers gain industry insight

butchery students Weddel Swift 1 MB

A fantastic study trip for our professional butchery students, visiting the meat wholesale company Weddel Swift.

Based in Chester, the company pulled out all the stops for the visit, with two of their managers and one of the directors taking the time to share their industry knowledge and experience with our future butchers.

Students were taken round the depot in groups to help illustrate to them the different aspects of meat distribution processes. The students and Weddel staff got a real buzz from the visit and a free lunch thrown in – what a brilliant day!

For more information on our Level 2 Professional Butchery course visit the college website.

Douglas Ewen

Butcher Lecturer

 

Foundation student get a taste of butchery

A taste of a butcher’s life

Foundation student get a taste of butchery

Foundation students recently visited the food department for a butchery taster session, accompanied by their Course Manager Julie Gray.

During the session they took part in a knife safety skills workshop, introducing them to the department’s health and safety in the workplace programme, Be Wise. They also made some excellent steak burgers, which are been sold in the College’s farm shop.  All the students were engaged throughout the session and were enthusiastic to learn new skills.

The students are a real credit to their teaching staff and to themselves, and more than welcome back to the butchery department any time.

The butchery department is planning to hold a number of taster sessions for current students, which will take place on a Monday afternoon. If you are interesting in taking part in one of the sessions, please contact our butchery lecturer Douglas Ewen.

 

Gregg Wallace and Derek Allen

Do you want to eat well for less?

IMG_0578

 

Did you see Senior Dairy Technologist Derek Allen on BBC One’s new foodie programme, Eat Well For Less? 

Presenter Gregg Wallace joined Derek in our industry standard food halls to watch the process of yoghurt production and to discuss the ingredients which go into the family favourite.

Gregg W

Senior Dairy Technologist Derek Allen accompanied by Gregg Wallace

Gregg went on to visit the Reaseheath Holstein dairy herd to see where our milk came from and also met some of out farm staff and students.

If you missed the episode, you can catch up on BBC iplayer here.