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!
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.
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.
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.
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 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.
Agriculture and food production students gained invaluable advice on planning their futures at an inspirational Q and A session with a panel of industry experts
The event, sponsored by the Food, Drink and Agricultural Group of the Chartered Institute of Marketing (CIM) and run by the Reaseheath Agricultural Development Academy (RADA) and the College’s agricultural department, attracted 80 students from relevant degrees and Level 3 Diploma programmes.
The panel consisted of Philip Mclaughlin (Agricultural Manager HSBC); Lisa Williams (Senior Consultant, Promar International and Genus plc); David Hall (Northern Manager EBLEX); Hayley Verney (Technical Sales Manager, AllTech) and Richard Ratcliffe (farmer and Vice Chair of Reaseheath Governors). The session was chaired by John Giles, Divisional Director of Promar International and the Chairman of CIM’s Food, Drink and Agricultural Group.
Topics included the range of jobs and careers available, how to launch and build a career, the opportunities available and what employers look for in potential staff. Clear vision, a robust business plan, a critical understanding of the marketplace and a sound grasp of modern technology were among key attributes identified by the panel as being success factors.
Wider discussion ranged from the increasing number of females at management level to the surge in opportunities offered through expanding markets in Eastern Europe and China.
Describing the session as a great success, John Giles said: “It is essential that the agriculture and food production industries engage with talented young people and fire up their enthusiasm as to what they can achieve after studying. There are limitless opportunities in the UK and abroad, not just in farming but in areas such as human resources, finance, market analysis, IT, administration and in the legal field.
“The audience at Reaseheath was full of bright, intelligent and well informed young people and the standard of questions was as high as at any event, anywhere in the country. Every question was relevant and produced interesting and, in some cases, surprising answers from the panel.
“Summing up, we all felt that the students should maximise their academic potential, keep a strong range of softer skills and remain committed to driving their careers forward.”
Harley Sneyd, who is studying for a Foundation Degree in Dairy Herd Management and hopes to specialise in cattle breeding and genetics, said: “The panel were really informative and I gained a real insight into which doors may open for me in the future. I was particularly interested in hearing their views on the future of females in farming, and found the numbers of women in top jobs very inspirational.”
Robert Yardley, a Foundation Degree in Agriculture undergraduate who is looking to progress into management, said: “Although I work on a farm, it has been brilliant learning what is available throughout the farming and food sector. I’ve seen another side to the industry and this will be very useful to me when I come to choosing my career path. The whole event has been really positive and enjoyable.”
Find out more about studying a degree at Reaseheath here.
Level 2 Bakery Group A – Olivia Mannion
My student of the month is a young lady who has handed her theory work in on time and has even finished the following week’s work before being asked! Her cake decorating skills are improving and she tries really hard to get it right first time. Her ideas are original and she is a pleasure to teach. Well Done Olivia!
Level 2 Bakery Group B – Matthew Loton
A very well organised student whose quality of work is always of a very high standard. A student who also brings a lovely sense of humour to the group.
Level 3 Bakery – Rosie Street
Rosie’s work is always to her highest standard and very consistent. She is a pleasure to teach and helps others to complete their tasks and is always one of the last people out of the practical sessions. Rosie has been a section leader and shown great management skills by always getting her team to complete the relevant tasks in time and to a high standard.
Level 2 Butchery – Thomas Jennings
Thomas has excellent punctuality, with attendance 99%. He is always smiling and cheerful in all his classes. His assignments are handed in on time and of excellent standard. His confidence during practical sessions is beginning to shine through and l am sure his fellow students can see this also. He pushes himself forward in classes and gets on with his work quietly working to an excellent standard.
Level 3 Food Technology – Louise Jackson
Louise has been awarded student of the month this time as she is always enthusiastic, handing work in on time and not afraid to ask for help. She is always conscientious and a pleasure to teach.