SERC Students Hone Cookery Skills on Tennessee Trip
Six students from South Eastern Regional College (SERC) are heading to Nashville, Tennessee to hone their professional cookery skills on a two-week work experience and cultural visit from 5 – 21 March.
The trip is funded by the Turing Scheme, the UK’s global programme for studying, working and living abroad, offering once-in-a-lifetime opportunities for personal and professional development for students right across the globe.
Level 3 NVQ Professional Cookery students, Rory Watson (Bangor), Ben Povey (Bangor), Catrina Stanfield (Newtownards), Ellie Hamilton (Bangor), Maisa Muir (Bangor) and Conor Burns (Bryansford) from the Level 3 NVQ Professional Cookery, Patisserie and Confectionery courses, will spend their first week working at Dream Hotels in Nashville, Tennessee before heading to Knoxville, Tennessee to work with students and staff at the University of Tennessee throughout St Patrick’s Day celebrations in the local community.
Paul Mercer, Deputy Head of School, Hospitality & Catering at SERC said: “This is a fantastic opportunity for our students to immerse themselves in professional cookery in another country.
“They will learn about Appalachian cuisine through essential hands-on experience in local restaurants and resorts. The students will also have the chance to show off some of their homegrown repertoire during festivities organised for St Patrick’s Day celebrations as well as enjoy a host of US cultural activities.”
He added: “Experiences such as this visit to the United States and the chance to get a flavour for the industry in another country really widen the horizons for our students in terms of peer learning, progression and individual career aspirations.
“We are delighted that we can resume this valuable element of the learning experience at SERC.”
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