Conor Gains Head Chef Experience at SERC

Whilst some people were struggling at home to create restaurant quality meals over the past year, staff at South Eastern Regional College got to take home the real thing when Hospitality and Catering students took part in Head Chef takeover and theme night events in a bid to evidence the experience and skills they needed for qualifications.

Conor Burns (18), NVQ Level 3 Professional Cookery student from Bryansford, near Newcastle said, “The past year was challenging but it was exciting at college when we got to organise weekly theme night meals and took on the role of Head Chef when each of us planned out a menu and pushed it out for sale to SERC staff."   

“The experience of running the show involved us in everything from producing a costing sheet, planning and ordering ingredients, delegating the work to other students and of course, cooking and presenting the prepared 3 course meals for sale to SERC staff who supported our continued learning by purchasing the meals."  

“Although it sounded daunting, we were all equipped with the skills and ‘know how’ to take on the role of Head Chef in a professional learning environment and we were all up for the challenge.  The whole class worked as a team to realise the vision of whoever was taking the lead each week - it was an incredible way to learn about the industry from our lecturer and from each other.”

He added, “I loved my time at SERC.   The course was fantastic, and my lecturer Thomas Turley was amazing, supporting me, not only at the College, but in my employment, showing me what I could be doing to push myself on the Level 3 Professional Cookery course and beyond.   I would certainly encourage anyone thinking of a career in hospitality and catering to check out what’s on offer at SERC.”   

Conor concluded “I am working at Tedford’s Kitchen in Belfast under Head Chef Alan Foster, and I am learning something new every day.  Our menu changes each week, so the work and my knowledge and skills are always refreshing.   I’m lucky to work with a great team under Alan.   His motto is ‘do it right or do it twice’ and that has stuck with me to always give my best.  I have responsibility for garnish and desserts now and am moving on to starters as well as gaining insights about working with suppliers and the business side of the restaurant. I am right where I want to be and couldn’t be happier.”

Apply online now ahead of our further education, traineeship and apprenticeship (12 and 13 August) and higher education  (10 and 11 August) enrolment days and find out how you could be part of the next generation of professionals progressing from SERC.