NPTC Group of Colleges’ Catering and Hospitality students have got off to a busy start to the term with lots of chances to learn on the job. The term began with serving up a feast for Wynnstay staff at an MSD Animal Health workshop, hosted at Fronlas Farm. This event was followed a few days later by workshop demonstrations from a local chef, Josh Hall, from The Nags Head, Garthmyl. The following week it was open house for the Themes Restaurant with the first lunch of the season served by the first-year students.
The Level 2 Catering and Hospitality students embraced the chance to develop their event service experience by serving customers delicious hot and cold cuisine on location at the College farm. The students who regularly serve at the College restaurant, Themes at Newtown College, prove their adaptability to buffet service off-site. They provided a warm welcome to the Wynnstay staff who were presented with a choice of wholesome hot dishes including steak and kidney pie with crusty pastry topping, creamy vegetable curry or lamb moussaka along with a selection of salads and baked potatoes. There was also a selection of desserts on offer.
The range of experience that students gain on the Catering and Hospitality courses couldn’t be more evident as the first few weeks have proved. Head Chef Josh Hall from Garthmyl provided ‘food for thought’ with a demonstration of the preparation of a venison dish. Josh himself was an ex-student of the College.
The first years have also had a chance to serve customers at the Themes lunch and will go on to face the challenge of serving at the prestigious Powys Business Awards on 6th October at Hafren.
If you would like to find out more about joining the Hospitality and Catering courses, please contact Sue Lloyd Jones on 01686 614289.
