Last Friday, our catering students presented Saint Francis Hospice with a cheque as result of their fundraising efforts over the festive season.
The students sold raffle tickets to customers who booked a Christmas meal at the Jubilee Restaurant at our Quarles Campus, raising an impressive total of £300.00 to donate to the cause.
This follows their efforts last year when they raised £434.00, owing to the fact that they sold tickets at more restaurant sittings. The choice of Saint Francis Hospice in particular stems from the fact that many of the Jubilee Restaurant’s customers have a connection to the charity in one way or another.
Saint Francis Hospice is an independent charity serving the Essex borough, providing free of charge care and support to individuals with life-limiting illnesses and their families. It costs £21,000 a day to cover the cost of running their specialist end of life care services, so all donations they receive, no matter how big or small, are crucial.
Andy Furneaux, a member of the charity’s community fundraising team who accepted the cheque (pictured above), extended his thanks to the College:
A huge thank you to Tony and all the catering students at Havering College for this latest donation. We are very grateful for your continued support and to all your customers who bought raffle tickets to raise money for their local hospice. We would not be able to raise the funds we need without the incredible generosity of supporters like you.
To find out more about the work of Saint Francis Hospice and donate, please visit their website, or call them on 01708 753319.
Our first apprentices to undertake an apprenticeship standard recently passed their end point assessment.
Previously, apprenticeships were solely based on frameworks, which are primarily qualification-focused. Learners are assessed throughout the duration of their apprenticeship and rewarded with a competency-based and/or technical qualification at the end of it.
Standards, on the other hand, are occupation-focused. Developed to meet the needs of employers, they emphasise the skills, knowledge and behaviours required to carry out certain roles. Instead of assessment throughout their apprenticeship, learners complete one assessment at the end of it.
Tanya Jassal and James Hughes both completed the AAT Assistant Accountant Level 3 apprenticeship upon completion of their end point assessments; our first students to do so. They are both now progressing onto the AAT Level 4 Professional Diploma in Accounting and look forward to a promising career in the industry.
Steve Lee, Head of Skills and Apprenticeships, said:
It’s great news that our first students to undertake an apprenticeship standard have passed their end point assessment. This is a result of excellent collaboration between the College, the apprentices and the employers. We are confident that, going forward, all of our apprentices who undertake apprenticeship standards will achieve the same.
Huge congratulations to Tanya and James and we wish them the best of luck for their future.
Last Friday, Diane McCarthy of the Embroiderers’ Guild Romford branch came in to deliver a guest lecture to our fashion students.
The Romford Embroiderers, as they are known, is a collective of people with a shared passion for embroidery. They get together once a month to enjoy a diverse programme of speakers, activities and social opportunities.
Diane told the interesting story of her mother’s upbringing in the lace-making district of Nottingham, her education in fashion in the late 1950s and the business she subsequently started in the early 1960s. This fascinating journey of Diane’s mother allowed the students to see how little things have changed in regards to fashion education, hence, the importance and relevance of what they study here at Havering.
They were shown a variety of pieces designed and made by her mother, as well as journals, fashion sketches and pattern cutting/construction coursework which no doubt bore resemblances to their own.
Fashion lecturer Julia McAusland said:
The students saw first-hand from Diane how her mother's fashion education was very similar to their own; they were encouraged to know that hard work now will pay off as they embark on their future careers in the industry.
To support Julia’s statement, the students described Diane’s lecture as being ‘inspirational’ and ‘interesting’ and allowed them to realise the potential the industry holds.
The 12th annual National Apprenticeship Week will soon be upon us, providing another opportunity to network, endorse and celebrate apprenticeships, from 4th – 9th March.
We have a range of industry-supported activities and events planned throughout the week here at Havering College, as detailed below:
4th – 9th March
For the entire week, we will have a pop-up shop at the Baytree shopping centre in Brentwood where we will be hosting a range of activities and workshops, as well as networking events and talks from industry leaders. This is a prime opportunity for people to come and talk to experts for both general and industry-specific advice. To find out more, and to register for any of the sessions, please click here.
There will be a Business Networking Event too, which all local businesses are invited to attend. Find out more and register here.
We will be kicking things off in style with an all-female brickwork competition on the first day of the week, Monday 4th March, which is sponsored by building manufacturer Forterra. The competition aims to find the best female student and apprentice bricklayers in the country, as well as encourage more females to consider bricklaying – or any other construction trade for that matter – as a career. Further information and entry details can be found here.
We will also be hosting three other competitions on the 4th; a dry lining competition for our carpentry students delivered by Measom Dry Lining, a painting and decorating one lead by Broadway Decorators, and a dragons den-style competition for our construction and built environment students.
The competitions continue on Tuesday 5th March, this time for our plumbing students. There will be two competitions running concurrently; one for level 1 students and the other for levels 2 & 3. Both will comprise of a multiple choice assessment and practical challenge. These competitions are being sponsored by CIPHE and SoPHE respectively.
Our last competition of the week will be for our electrical students. There will again be two competitions running alongside each other which will see the students take part in a practical challenge using materials supplied by an industry-leading manufacturer.
We will also have a presence at Havering’s Parent & Learner Apprenticeship event from 5:30pm-7:30pm at Hall Mead School, where we will be promoting our current vacancies and offering general apprenticeships advice and guidance, so be sure to come and see us.
Evidently, the week will be a very busy but beneficial one. It will allow our students to demonstrate their skills and increase their employability, and also allow the College to further develop working relationships with contractors and manufacturers.
This week our catering students were fortunate enough to enjoy a range of cookery demonstrations and activities that allowed them to hone their skills and knowledge.
The week kicked off on Tuesday when we welcomed former students Adam Pamplin and James Sands (pictured in action above), who are currently working at Masons restaurant in Brentwood as a sous-chef and senior chef respectively.
They demonstrated how to make one of Masons' most popular dishes; a succulent roast lamp rump with sautéed potatoes and haggis with garlic and rosemary sauce. After this, they shared some advice with the students and welcomed any questions from them.
Following Tuesday’s success, we were honoured to welcome members of 167, the army’s only regiment of chefs, on Wednesday. They delivered a versatile presentation detailing life as a chef in the army and the experiences it brings, which was followed by a question and answer session, before students took part in a ready steady cook challenge using army rations. In teams of four, the students had to prepare a three-course meal fit for some troops.
Yesterday saw students take part in another ready steady cook session ahead of The Jubilee Restaurant’s weekly fine dining. Proceedings were concluded today by appearances from guest speakers Jack Rodway of the University of Essex's Edge Hotel School, Richard Roberts, executive head chef at Holiday Inn Brentwood, and Ken Crosland from Hospitality Action who delivered a seminar on alcohol and drug awareness.
The week was very interactive, inspirational and educational; our students were able to learn a lot from industry professionals and inherit some useful guidance to apply to their studies and careers going forward. Activities such as these are unrivalled and are instrumental in preparing the caterers of tomorrow.
Hospitality and Catering lecturer Tony Peceraro, who organised the fun-filled week, said:
I am pleased with how this week and went and I am confident that our students were able to learn a lot from it. Meeting industry professionals and seeing them in action makes them realise the opportunities available and where they could be in ten years’ time if they work hard.