The Culinary Arts Studio is a state-of-the-art commercial kitchen facility available for a variety of purposes. The studio is based on the University of Brighton’s Eastbourne campus. The studio is designed to provide a rich environment for teaching, learning and personal development.
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!
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!
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.
Hospitality provision in Brighton, was put under the spotlight by our 2nd year students this term. As part of their ‘Design and the Environment’ module they were tasked with visiting a selection of independent coffee shops, restaurants and hotels. This was followed by a stop at Middle Farm to look at the ranges of speciality food and drink products they offer in their farm shop, many of which are locally produced. Middle Farm is the home of the National Cider and Perry collection so some had to be sampled … for research purpose only of course!
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
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
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.
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.
NEW FIRST YEAR STUDENTS LEARN THE IMPORTANCE OF REDUCING OUR FOOD MILES
Our new intake of students are settling very well into their studies and have already started to feel at home studying and working in the Culinary Arts Studio. After introduction week the students started their academic life undertaking both academic work, and learning about the practical side of the course. They have all worked hard to integrate themselves into their new cohort and it already obvious that some students are making lifelong friends.
This group of students have been cooking various dishes over the last 2 weeks. They have learnt the importance of reducing food miles and the notion of ‘fork to fork’ or ‘spade to spoon’ eating. They have been out in the Culinary Arts Studio gardens, digging potatoes, harvesting onions, chillies, peppers, sweetcorn and courgettes. They have been picking the last tomatoes of the season for chutneys, and making soups and casseroles with this organic produce. A vegetable frittata and vegetable and bean casserole were among some of the dishes on the menu this week.