Weston College’s catering students learned about budgeting on Wednesday (18 January) as they went head to head in a ‘market challenge’.

The students were tasked with sourcing local ingredients from Arthur David Food Wholesalers in Bishop Sutton before bringing them back to the College and creating menu items priced at £1.50 each.

The students created a selection of appetising dishes which were then put on sale to College staff, with the team who sold the most winning a day at a Michelin star restaurant courtesy of the Chefs’ Forum.

The students were assisted in the kitchen by Steven Shore, Chef at Arthur David, who provided expert advice as the students cooked their meals.

The winning team included Alice Ruff, Joe Gallagher and Luke Johnson-Brown, who impressed College staff with a spicy winter vegetable tagine followed by plumb crumble and custard.

Richard Tudor, Chef Lecturer at Weston College, said: “The idea behind the market challenge was to teach our students how to cook to a budget and ensure that they can turn a profit.

“The students also got to experience liaising with suppliers and working to the demands of a professional kitchen.”

Weston College’s catering students benefit from being a part of the Chefs’ Forum Academy, which enables top chefs from across the region to work with the College’s students in order to give them expert advice and open the doors to many business and employment opportunities after they’ve finished their qualifications.

Weston College has announced a partnership with Uphill Cricket Club which will see the two organisations share facilities and work closely in developing cricketing in the local community.

Weston College’s Academy of Sport will be given access to Uphill Cricket Club and Uphill Football Club, and, in turn, the cricket club will be able to use the indoor sports hall at Weston College Academy on Sunday afternoons.

The Academy of Sport will also support Uphill Cricket Club to recruit junior players in primary and secondary schools, and enable the club to access College courses such as first aid and safeguarding.

Paul Taylor, Sports Development and Performance Manager at Weston College, said: “This is a fantastic opportunity for our students and Uphill Cricket Club.

“Uphill is a brilliant community partner. We are both really focused on engaging the wider community and are looking to encourage both male and female players with our programmes as well as those who may never have played.”

Weston College’s Academy of Sport offers aspiring sportsmen and women an opportunity to further develop their potential. It provides students outstanding coaching, training and support both individually and as a team, enabling students on all courses access to sporting activities outside of their academic studies.

You can find out more at www.sportweston.co.uk

20 students from Weston College’s Health and Social Care and Early Years departments got the opportunity to visit Disneyland Paris last week to attend seminars on food hygiene, health and safety and supporting people with a disability.

The four day visit included free time in the amusement park as a treat for the students, some of which had never left England before.

Emily Parsons, who studies Health and Social Care at Level 3, said: “Disneyland was fantastic, we got the chance to meet students from all across the UK and Europe who are studying the same course.

“The lectures we attended were very informative and we can’t wait to go again next year!”

Sarah-Jane Lewis, Health and Social Care Coordinator at Weston College, said: “The experience was amazing for the students, and they got to learn about what other Colleges in England and France teach about the subjects they themselves are learning.

“It was also helpful for our Health and Social Care students to mix with our Early Years students as these subjects go hand-in-hand and interaction enables them to share ideas and best practices.

“The students were all professional and represented the College and Weston-super-Mare very well and they were a credit to themselves and our faculty. The students felt exhilarated and excited to be part of this experience.”