South African Adventure for SERC Students
Twenty students from the South Eastern Regional College (SERC) jetted off to South Africa on a 17-day work and study placement on 1 March 2024. The trip was fully funded by the Turning Scheme.
The students, twelve from Culinary Arts and eight from Travel and Tourism programmes, from across the College Campuses will be hosted by Boland College in picturesque Stellenbosch, the world-famous wine producing region.
The Level 3 Diploma in Professional Chef students who went to South Africa are: from Bangor Campus – Aimee Roleston (Newtownards), Lisa Hayes (Donaghadee), Erin Horner (Comber), Eimear McCarthy (Portaferry), Ali McKay-Geary (Bangor), Lucie Ramm (Donaghadee), David Rea (Bangor), Eve Saunders (Bangor) and Nicole Stewart (Ballinderry); and from Lisburn Campus – Josie Chapman (Tandragee), Rachel Carson (Glenavy) and Matthew McGivern (Lisburn. The Level 3 Travel & Tourism students are: from Bangor Campus – Emily Rundall (Donaghadee), Shea Robinson (Bangor), Georgia Little (Bangor), Tobyn Clarke (Bangor), Tamzin Campbell (Bangor); from Lisburn Campus – Kenzie Seaton (Belfast) and from Downpatrick Campus – Kiera Broughton (Ballynahinch) and Denisa Fida (Drumaness).
Their packed programme will involve industry visits to shadow professionals in hospitality and tourism and includes a demonstration by renowned South African chef, Craig Cormack.
Whilst the students work alongside Boland College students on joint academic projects, SERC’s accompanying lecturing team will present guest lectures on their specialism to both SERC and Boland College students.
The trip of a lifetime will also include cultural visits to Cape Town and Table Mountain, Camps Bay, Aquila Game Farm, and sight-seeing along the beautiful Garden Route to experience tourism and culinary highlights.
For many of the students, the trip will be a life changing experience, giving them a unique opportunity to gain vital international experience and a better understanding of other global cultures and work practices.
Besides the increased sense of initiative, entrepreneurship, self-empowerment, and self-esteem that comes with living and working abroad, the students will gain and improve a range of skills.
These skills include teamwork, leadership, communication, planning and organisation, problem solving, creative thinking, decision making and commercial awareness.
The Culinary Arts and Travel and Tourism students are the first of two groups of ten – a total of 87 students – who will be heading off to sunnier climes to enjoy work and study placements this academic year.
Three further groups will also travel to South Africa and five groups are destined for Spain, Tenerife, and Malta.
The Turing Scheme provides funding for students to undertake a study or work placement across the world, contributing to the UK Government’s commitment to a Global Britain, by helping organisations such as SERC to enhance existing international links and forge new relationships.
The delivery partner for the Turing Scheme is Capita working on behalf of the Department for Education.
Visit www.serc.ac.uk
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