Southern Regional College

A ‘Constructive’ Career is now on the Menu

Two of Northern Ireland's Further Education Colleges are offering the opportunity for people who are looking for a career change to realise their dream of becoming a professional chef. Belfast Metropolitan College and Southern Regional College will be running the UK's first ever Fast Track to Professional Chef Diploma in Belfast and Newry starting in March 2010.

The Colleges hope to attract applications from people with a mature attitude and a passion for the industry who are currently considering a complete change of career. The Department for Employment and Learning funded course will provide successful applicants with a training allowance whilst at college as well as uniform, course texts and kitchen equipment.

This course has come about as a result of the Hospitality and Tourism Skills Action Plan which was launched by the Minister for Employment and Learning, Sir Reg Empey in November 2009. Speaking about the course Sir Reg said:

"This fast track course is testament to the work of the Future Skills Action Group and the collaborative work of all involved. It will make a vital contribution to the industry by increasing the number of people with chef skills. My Department is committed to ensuring that Northern Ireland has the skilled workforce it needs and this initiative is one step towards making this happen."

Thirty-five year old former bricklayer Kevin Kelly has been working towards the NVQ in Professional Cookery at Belfast Metropolitan College on a part-time basis since September whilst working as a Chef de Partie. Speaking about his experience of starting a new vocational course after eight years in construction he said:

"There's no doubt working as a chef is a demanding and challenging job but I have no regrets in changing career. I am constantly learning from my colleagues and am perfecting my knife skills, working on recipe development and learning about the seasonality of ingredients at College. It's never too late for a change of career and I would definitely recommend the fast track course to anyone who is interested in getting into Professional Cookery."

It is anticipated that entrants to the fast track programme will bring the correct mix of life and work experience to complete the intensive programme over 25 weeks. It is a five day, full time commitment with three days per week at college and two days on placement with a further two month full-time placement over the summer months.

Evelyn McBurney, Head of School of Hospitality and Tourism, Southern Regional College commented: "This Fast Track Chef Programme is a very exciting opportunity for some amateur chefs and keen cooks to retrain, over 10 months, to become fully fledged chefs. Despite the recession the catering industry is holding its own and tourism is recognised as one of the big drivers of economic recovery in Northern Ireland. Equally importantly this chef qualification is a real ‘passport to travel' and a progression route to the Foundation Degree in International Culinary Arts."

Application forms for the Fast Track Professional Chef Diploma at Southern Regional College's Newry Campus are available from Des Murphy This e-mail address is being protected from spambots. You need JavaScript enabled to view it

T: 028 3025 9678 or M: 078 4146 9510 (9am - 5pm)

Pictured: Former forklift driver Brian McSherry from Glenanne launches the call for applications for the Fast Track to Professional Chef Diploma which will start in March at Southern Regional College's Newry Campus.

 

 

 

Notes:

• The fast track chefs will be trained by a range of chef lecturers who have their ‘finger on the pulse'. At BMC training will be led by Thomas Turley and Jacqui Quinn who worked with Paul Rankin and Michael Deane in Northern Ireland's first Michelin-starred restaurants. Jacqui continues to work at Deane's part- time to keep her skills current and recently worked in Gordon Ramsey's Claridge's in London through Lecturers into Industry programme. At SRC training will be led by Michelin star Chef Barry Smith assisted by Tracey Power and Hugh Browne. Tracey recently returned from Michelin-starred L'Ecrivan in Dublin, Hugh is renowned for his passion and motivation to develop chefs.

• Both Colleges will be running another session of the award winning Junior Chefs' Academy in February. The programme provides young people aged 12-16 with a chance to learn about cooking in a fun environment and at the same time gives them an insight into the fantastic career opportunities offered in the hospitality industry. For 10 weeks on Saturday mornings junior chefs learn basic cookery and nutrition, develop an understanding of hygiene and health & safety, teamwork and communication skills.

• BMC and SRC have a wide range of Hospitality and Catering courses on offer throughout the year for all ages and capabilities. Further information on these courses is available at www.belfastmet.ac.uk and in the Courses Section.