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This week the 1st year students went to visit the catering team at Eastbourne College, we had a great time looking around the new dining room and even were able to see the fantastic new Kitchen. We talked to the team about the menu development, choices of food, costing, display of food and the variety of dishes on offer. We were able to have lunch too and all the students agreed how great the food was (especially the chicken and the lasagne!!)

Sophie wrote on our facebook page….. “I really enjoyed our visit to see how Contract Catering works in a school. Visiting Eastbourne College gave me a different perspective on the hospitality industry through Contract Catering and showed me how organised the business can be. I’m thankful for the staff for letting us observe them while they worked and for providing us with a cooked lunch which was delicious. Overall the visit was very interesting and the people there were very hospitable.”

A huge Thank You to everyone at Eastbourne College and in particular to the Catering Team!

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This week the Blue Team, started their product testing in the CAS in preparation for the ‘Hospitality Live’ module. This modules sees groups of students given the opportunity to put project management theory into practice through the design, preparation, delivery and operation of a live business in the CAS. The blue team practiced preparing dishes such as authentic Swedish meatballs, a sharing nacho platter, and a brie and caramalised red onion bagal with homemade chips – yum!

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The Culinary Arts Studio by Gill Rogers - 1M ago

Final year students of BA international hospitality management enjoyed a chili Thursday morning starting at 8am sharp to test solar cookers in non favourable conditions.  Solar cookers are extensively used in hot sunny countries so testing their cooking capabilities in cold and cloudy environments enabled students to visualise design shortcomings and reconsider how solar cookers can be designed and effectively utilised in countries such as the UK, in order to conserve energy and contribute to the reduction of  co2 emissions.

This is what two of the students that participated in the experiment thought:

Charlotte: This basic experiment was my first experience with the use of a solar cooker. In reflection, I find it really interesting that such a device, so simplistic in its use of resources and with such an obvious, undeniable environmental benefit, can still seem rather alien to people of our demographic that are so used to, and probably to a certain extent dependent on, the availability of electrical appliances.

Ellie : solar cookers seem a good idea as they use renewable solar power and save energy rather than use an oven or BBQ. It was quite fascinating to see how quickly the water heated up and the differences of efficiency between the two solar cookers and would love to see them in action again and in full swing when there is lots of sun.

Ioannis We hope to have another non-experiment in the near future where we cook some food in the solar cookers and enjoy lunch prepared by the power of the Sun and the prodigious hospitality of our amazing Food Lab, the Culinary Arts Studio.

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It was no problem for our very capable students. One group of  guests this year were the Womens Institute, who were impressed with our use of vintage crockery for their tea.  To start the afternoon of they were offered  a selection of sandwiches – with the crusts cut off of course! This was followed by savoury tarlets, home made scones with butter and jam finished off with a vast array of tasty cakes

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The second year International hospitality students as part of their ‘Design and the Environment’ module, were given an amazing opportunity this week  to visit the recently launched Ivy restaurnt in Brighton. The Ivy Collection’s first coastal site  located in the grade II listed old post office, situated within the historic lanes The students looked at the interior design of the

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building which aims to attract both locals and visitors alike. The walls are adorned with colourful vintage prints and locally referenced artwork inspired by the heritage of The Royal Pavilion and the origin of Brighton as a fishing village. We were also even given a chance to admire the spectactlar ladies toilets.

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Once again the CAS hosted two coffee mornings to raise money to for this great cause. Macmillan Cancer Support’s goal is to reach and improve the lives of everyone living with cancer in the UK. Our 1st  year students baked and served an array of tasty food to local residents, staff and fellow students. Sausage rolls, mediterranean tarts, gooey chocolate brownies and carrot and ginger cake  were on offer. 

A BIG THANK YOU TO EVERYONE WHO DONATED BOTH THEIR TIME AND MONEY HELPING US RAISE OVER £120 THIS YEAR.

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Once again our students surpassed all expectations during their Hopspitality Live! module this semester. This expereince allows the students to run a cafe style operation, designing the menu and undertaking a full profit and loss evaluation of the experience.  Each team of students placed their own twist on the dishes served this year.  The  students embraced the idea of using some of their dishes from home to add a twist to their menus.  We were delighted to offer, greek, chinese, malaysian,  jordanian and mexican dishes to name a few, which made the whole CASBar experience truly international.    

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