Catering Students have recently been involved in working with fresh produce supplier DeliFresh to find out more about how they can use vegetables in diets and cooking.
DeliFresh supplied our City Campus with fruit, vegetables and herbs for the Level 3 VRQ Advanced Professional Chef students. The session they took part in was designed to educate the students on the variety and carious uses of the different fruit and vegetables.
This was an excellent opportunity for the students to gain a lot of new knowledge on various produce and develop their skills to help with the vegetable unit of their course. The session was also designed to improve menu writing skills too.
Martyn Reeve, Sunderland College Catering Lecturer said:
“The session was excellent. It really showed the students a new range of interesting and exciting products. It will be great when we do our vegetable unit to order some of the produce and incorporate them into dishes.”
The catering students will be taking part in further trips and visits with DeliFresh this year, which includes a cheese factory trip, rhubarb farm visit and asparagus picking.
Sunderland College hosted the Young Seafood Chef of the Year national competition at City Bistro, students from the college won a place in the final.
Sunderland College catering students have recently catered for 400 people at the Pitch@Palace event in Newcastle.
Students from Sunderland College have recently visited Tomlinson Rhubarb in North Yorkshire with college supplier DeliFresh.
Our achievement rates are well above the national average.
We are the College of the Year.
(*Top college nationally for BTECs, Pearson 2019)
100% of our HND and HNC students progressed to employment or further study.
(*Destination data, academic year 2016/17, HNC 19+)
We have recently invested £50 million in our facilities.