Gastronomic Tour

A number of the staff managed to slip away from the college with a collection of NVQ Level 2 students.

They ended up on a foodie version of a pub crawl, in London's West End.

First stop was Le Gavroche restaurant at 44 Upper Brook Street.

Here they met Michael Roux the Head Chef / Owner and were given a talk regarding the Industry and a tour of the kitchens.

Next stop was the Royal Lancaster Hotel, London W2.

They kindly gave the students a tour of the hotel showing Banqueting Halls and kitchens.

It is the third largest banqueting hotel in London.

Their final stop was Galvins at 66 Baker Street, London.

Here they met the owner / Head Chef Jeff Galvin who proved it was the most up and coming restaurant in London.


It was an enjoyable day with students able to see various form of catering outlets from large to small.

In the Army now...

Here you can see the NVQ 1 Catering Students showing off the Army officers they 'captured' - well, on film at least!

It was during a day visit to Aldershot, when they enjoyed a tour around the kitchens.

The day included the opportunity to produce lunch under canvas - in the rain - a very welcome warm up for a cold day.

Brought to Book

World Book Day was celebrated by the Uplands based students of the Children's Care Learning and Development NVQ Level 2 course (pictured above - click on the picture to see a bigger one!).

The day was dedicated to first discussing the different types of books that can be used - including braile and different textures for sensory exploration - and then demonstrating and practising how to read to children using a number of different methods.

We added our own hand made games and other activities all designed to encourage language and participation.

A hair raising experience

For Nikki studying her Hairdressing Level 2 NVQ, there is one day she can never forget.

It was the day that one of the fussiest and most self-conscious members of staff asked her to cut his hair.

"He hasn't been here before. He seems very worried." admitted Nikki before approaching the unnamed member of staff with her clippers.

Despite his high pitched screams echoing down the first floor corridor and constant demands to stop so that he could look at himself in the mirror, Nikki managed to get to within a metre of his head.

An hour of talking him down from his hyper-sensitive state finally gave Nikki the opportunity to get the job done. Exhausted, Nikki told us, "I think he was fine with the end result".

If you recognise the back of the head of this difficult customer and can put a name to him or can provide any other details, just add your comments here.

Food Glorious Food

"My proudest moment was cooking Christmas dinner for 15 people!" admitted 16 year old Alexandra this week.

She is currently studying NVQ Level 1 Food Preparation & Cooking at the college, having been a part of the Junior Chefs Academy since she was 14.

In recognition of her brilliant work, top chef Steve Munkley proudly presented her and 13 other budding young chefs with their very special medals and certificates for having completed a gruelling 10 weeks of the course.

But it wasn't over for them yet. They had to produce a dinner of Curried Beef, Pilaff rice, Vegetable Samosa and Noodles followed by Blackberry and Apple Crumble and Mince Pies with cream, much to the delight of those who didn't take much persuading to eat them.

The awards were presented by Chef Munkley, who is the Chairman of the Craft Guild of Chefs (the UK’s leading Chefs association) and Executive Chef at the prestigious Royal Garden Hotel in Kensington, alongside Trevor Nelson the Food Service Training & Development Manager for the Compass Group, one of the sponsors of the course.

“I’m going to carry on to the next level of NVQs and then eventually work in a professional restaurant” beamed Alexandra.