Sunderland College catering students pushed their culinary skills creativity to the limit in a cooking competition with a difference.
While studying at home due to lockdown, the trainee chefs were tasked with raiding their cupboards and fridges to produce a starter, main course or dessert of their choice with their dishes then judged by course lecturers.
Points were awarded for combination of flavours and ingredients, creativity, contrast of textures, presentation and description of dishes, which ranged from Bakewell Tarts to Thai red curry and arancini served with arrabiata.
Katie Haustead, Trainer and Assessor (Restaurant Manager) at Sunderland College, said: “We were due to compete in the NECTA regional competition this month but with it being cancelled we decided to host a challenge of our own to engage as many students as possible while considering the lockdown and financial aspects.
“Various factors were considered by the judges including the techniques and methods that have been used, the level of skill, imagination and presentation.
“We encouraged our chefs to be as creative as possible and were impressed by the standard of dishes submitted. There were some very difficult decisions.”
Once completed, each student sent a photo of their dish which was sent to their lecturers alongside a list of ingredients their inspiration.
The winners were named in the following categories:
Skill & Technical Ability:
Authentic & Creative:
Classical Style:
Presentation & Effort:
Adult Learner:
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98% of our students progress to a positive destination
(*Destination data for Sunderland College students aged 16-18, academic year 2017/18).
Our achievement rates are well above the national average.
We are the College of the Year.
(*Top college nationally for BTECs, Pearson 2019)
100% of our HND and HNC students progressed to employment or further study.
(*Destination data, academic year 2016/17, HNC 19+)
We have recently invested £50 million in our facilities.
