Cooking up skills: Exeter College students get a taste of the commercial kitchen at Otter

Otter Garden Centres recently opened its kitchens to a group of Exeter College students to give them an understanding of how a commercial restaurant works.

Nine students on the NVQ level 1 Catering Craft (and Food Service) course helped out in the kitchens and front of house on a busy November day, undertaking a variety of tasks from battering fish to piping chocolate lettering.

The visit came about after Otter Catering Manager Arron Taylor was approached by the group’s tutor, Stafford Pitts, who taught him at Exeter College back in 2009. Arron was delighted to offer the opportunity for the students to gain ‘real world’ experience.

Stafford, who stayed on site with Chef Lecturer Stuart Fowls to support their students, said: “This year’s NVQ students are  a really delightful group, who were really keen to have some work experience of this type. I’m super proud of them all. Working in a commercial kitchen can be nerve wracking, but they have all stepped up to the challenge.”

While the students already have the chance to learn skills at the College's student-run @thirty-four restaurant, working at an outside location like the garden centre restaurant takes them out of their comfort zone, requiring them to think on their feet and work with a busy team from a commercial business.

Stafford was quick to praise the restaurant team, who gave the students lots of help and advice. “What’s important for our students is they are stretched and challenged. This type of experience gives them skills that prepare them for work in many different fields, not just catering.”

The NVQ includes two qualifications: food and beverage service, and food preparation and cooking, which are taught through practical cooking, theory and tutorial sessions. For students who wish to progress, there’s the chance to go on to a Level 2 full time course or apprenticeship, and potentially Level 3. If they want to stay in this sector, future job roles can include Commis chef or Chef de Partie, working at ski resorts or on cruise ships, or within the local hospitality industry.