Passion for Baking Proves Career Move for Aaron
Poor GCSE results due to health issues meant limited options for Aaron Casement from Downpatrick.
However, the young man followed his passion for baking with SERC, and he gained his essential skills and GCSE’s with part-time study. Aaron is now set for further studies and a career in culinary arts.
Aaron (26) from Downpatrick said: “I progressed to SERC from St Colmcille’s High School in Crossgar, starting on the Level 1 Hospitality before progressing to Level 2 Professional Cookery.
“All the while I was gaining essential experience by working weekends in the industry and gaining my essential skills.
“I decided to develop my skills further by completing the Level 2 and 3 Patisserie & Confectionery and during this time gained my GCSE English and Maths in evening classes.
“It was a challenging time, but I knew it would give me more options in the future.
“After that, I went into full-time employment and combined work with travel. In 2021, I returned to SERC to complete the Level 3 in Professional Cookery.xa0
“At this stage, I wanted to move on from my current post where I worked during the pandemic, and I knew achieving the qualification was going to help me.”
Speaking about studying at SERC, Aaron said: “The College was familiar to me as school offered occupational studies and we came to SERC to do the course.
“I immediately enjoyed the atmosphere for learning at the College when I was there.xa0
“I felt understood, valued, and respected. I didn’t feel like I was just a number, and all the staff were approachable, reliable and very understanding.
“My passion for baking stemmed from when I was very young.xa0I always loved baking and particularly loved home economics at school.xa0
“When I got to SERC, I really enjoyed the creativity that the courses offered.xa0Yes, you must learn and perfect the basics, but then you could be creative with any dishes you were making for assessments.xa0
“I loved the fact that everything was in my control from involving infinite ingredients, to the taste, to the final presentation.
“I also loved that we got to learn from people and about the local industry through guest speakers, master classes, trips and visits to hotels and restaurants.xa0Meeting and watching professionals gave me a real sense of a dynamic industry.
“Through support form SERC, I was able to secure a post with French Village where I learnt so much and from there I applied and recently secured a Catering Assistant post with SERC at the College’s Downpatrick Campus.”
Eamon added: “My day-to-day duties range from helping lunch service in the College Kitchen, our café for staff and students, to helping out Raey, our technician,xa0with the ingredient trolleys for the many classes in Downpatrick.
“The learning never stops though, and I am continuing my studies with the Foundation Degree in Culinary Arts here at SERC. Teaching is one my aspirations for the future.”
“The best part of my job is seeing students who started off, just like myself, go on to be talented and confident chefs, achieving medals at competitions such as IFEX. You do notice a sense of confidence in them from the encouragement and achievement they get.
“The industry is going through many, many challenges at the minute and is having to adapt and change but I think the industry will bounce back, and hopefully be stronger than ever.
“It is a major part of the tourism offer we have here in Northern Ireland so it is important we have people equipped with the skills, knowledge and creativity to serve up something delicious.”
