We worked with Mary to provide a very high quality Catering course for a small group of Year 11 students as they made their final preparations for their Post 16 education.
The students involved made outstanding progress over the two month programme under the expert guidance of Ian Hewitt, Head Chef at the Christchurch Harbour Hotel. The students really enjoyed working with Ian and were able to produce a restaurant standard menu for visiting dignitaries from the Food Festival Trust and the Rotary Club on the last day. They were presented with a certificate and a superb recipe book to celebrate their outstanding achievements.
The course involved the learning of key catering skills as well as the preparation of a wide range of exciting and high quality meat and vegetarian dishes, including Ian’s signature dish with beautiful fillets of sea bass. The students also looked at the use of alternative types of fish including pollack in addition to visiting the prestigious Pig Hotel in the New Forest. At the Pig Hotel they were introduced to the ideas of sustainable market gardening and the principles of ‘grow your own veg’, for which the Hotel is famous! They were taken on an extensive tour by James Golding who enthusiastically talked about the importance of using seasonal local food and growing and rearing your own produce. We were made very welcome and it was a real insight for the students into how a commercial kitchen is run and the passion behind the amazing food that James and his brigade of chefs offer.
The course was financed and supported by the Rotary Club of Highcliffe. Highcliffe School has worked closely with the Festival Trustees and the Rotary Club over recent years on a number of different initiatives. We are delighted that this new venture will continue to be a feature of our curriculum in 2013 as the Rotary Club have already agreed to finance the course for next year. Special thanks goes to Mrs Coombs for all the organisation behind the scenes and to Mrs Rowe for her expert help throughout the course.
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