Catering Students Help Prepare High Sheriffs Banquet

On Saturday 8 October 2011, the NVQ Level 3 Professional Cookery students and NVQ Level 2 Front of House students, from Suffolk New College took part in the High Sheriffs Banquet at Trinity Park. 

The Professional Cookery students were asked to come up with a dessert to serve for over 400 guests to form part of the seven course banquet. The students were given the theme Seasonal Berry Surprise by Head Chef Stephen Carroll and it was up to the students to come up with a suitable dessert.  They took the time to research and design the dessert giving thought to dietary requirements and how it would be presented. The final outcome was a seasonal berry pudding with plum and elderflower soup.

The Front of House students were all Level 2 students who had only commenced their course in September this year, they worked alongside the staff at Trinity Park to help lay the tables and prepare for service. The students then assisted with the service of the banquet.

This banquet was a fantastic opportunity for students to put their skills to the test in an extremely high pressured environment and they all really excelled themselves in a professional setting.

Christine Bond, Commercial Manager at Trinity Park said, “The students were outstanding and are a great credit to the college and will one day be a great asset to the hospitality industry.”