Cornwall College Camborne’s Catering & Hospitality faculty has been celebrating recently, after students enrolled on two of its newest courses passed with flying colours, achieving a 100 per cent pass rate.
The Professional Cookery Diploma VRQ3 course, where students can choose to follow either a Kitchen and Larder or Patisserie and Confectionery pathway, was launched at the Camborne campus in September 2011, with its first cohort of students completing their studies this summer.
Results published recently by City & Guilds, the course’s awarding body, confirmed that all students on both pathways had passed their course modules and exams successfully, allowing them to progress to the next stage of their professional careers.
Stuart Mathieson, Curriculum Area Manager for the faculty at Cornwall College Camborne, said: “This is fantastic news and we’re so proud of what our students have done and achieved whilst they’ve been with us. We’ve worked hard to give them a great experience and teach them as much as we can about all aspects of the industry, not just the area they’ve chosen to specialise in. The students have also had some fantastic opportunities as part of their course and are now employed by some good local establishments.”
Stephanie Lait, 19 from Penryn who chose to study the patisserie and confectionery pathway and currently works as a restaurant supervisor at the Ferryboat Inn in Mawnan Smith, said: “I’m so pleased I’ve passed my course and got my qualification. I’ve really enjoyed my course and learnt a lot. It’s definitely helped me improve my skills. The tutors have really taught us a lot and I would thoroughly recommend this course to anyone who wants to work in this industry.”
Jack Fowler, 19 from St Ives who studied the kitchen and larder pathway, has been working at the Seagrass Restaurant in the town. He said: “I started studying catering at Cornwall College while I was still at school, and I’m really pleased that I’ve been able to study each level of my subject here because I’ve thoroughly enjoyed it. I chose this course because I wanted to learn about butchery and experience more and I've definitely done that! I’ve learnt so much and got to do some amazing things since I’ve been here.”
With highlights ranging from serving at Cornwall Food & Drink’s “Magnificent Seven Dinner” and Truro Cathedral’s “Sparkle Under The Spire” fundraising event to celebrate the Diamond Jubilee, to hosting their own Gastronomy Fair on campus and attending a two week work experience trip to Dinard in France, the students have certainly been treated to some inspirational experiences.
Some students have also enjoyed a taste of success from entering regional and national competitions, such as the trio who won third place in the regional final of the Brakes Student Chef Team Challenge, and the Bramley Diamond Dishes competition winner Grace Mathews, whose dish was mass-produced by Sainsburys and went on sale in UK stores earlier this year.
Dave Linnell, Principal of Cornwall College, said: “These results are a brilliant achievement for both the students and the staff involved and really enhances our already strong reputation as being one of the best catering training providers in the region. I would like to congratulate our students and wish them every success in their future careers. I would also like to extend my thanks to our teaching staff for their tremendous efforts in providing such a high quality teaching environment and helping the students achieve what they have. Well done to all!”
