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SCHOOL OF TRAVEL FOOD & DRINK , LEEDS CITY COLLEGE TRANSCRIPT

 

INTERVIEWEE – KEVIN HUGHES – Chef Lecturer – School of Travel Food & Drink (SPEAKING)

INTERVIEWEE – IAN MYTOM – Patisserie Teacher – School of Travel Food & Drink(SPEAKING)

INTERVIEWEE – HELEN LUNDT – Deputy Head – School of Travel Food & Drink(SPEAKING)

INTERVIEWEE – FABRICE TESTON – Programme Manager – School of Travel Food & Drink (SPEAKING)

 

INTERVIEWEE – ANNE MARIE CANHAM – Lecturer – School of Travel Food & Drink (SPEAKING)

 

Scenery – A Student is seen sharpening their knife.

 

Scenery – A room of students working on preparing their food.

 

Scenery – A student cuts meat into two.

Scenery – A student puts chicken into a bowl for washing.

 

Kevin Hughes – “My name is Kevin Hughes I’m one of the Chef lecturers at Leeds City College, I teach mainly on level two and three however I’ve taught across the board”

 

Scenery –  A student debones chicken.

 

Scenery – Students are seen cooking meat in cast iron pans.

 

Kevin Hughes – “ We teach level two culinary skills on our level two professional cookery side of things, it’s a great course it covers a wide range of practical skills with a nice bit of theory thrown in there as well.

Scenery –  A student carries pots across the room.

 

Kevin Hughes – “We’ve found that the students respond better to a practical style course and we also cover the skills that are required for the industry.”

 

Scenery – A student bastes some duck breast.

 

Scenery – A dish is being garnished by a student.

 

Kevin Hughes – “We then have the option of them going onto a level three professional cookery course, where they’re focusing on those skills looking at more complex dishes and learning to organise themselves in a better way. We try to throw in some simulated supervisory roles to try and help them along a little bit”

 

Scenery – Students are preparing veg around a large table.

 

Kevin Hughes – “I think we’re really lucky here at the travel food and drink department at Leeds City College that we have a wide range of expertise within the courses, within the group itself or the staff”.

 

Kevin Hughes – “We have Fabrice at patisserie level who has worked in michelin-star level and is just a flamboyant over-energetic french patisserie which is fantastic”

 

Scenery –  Students are seen rolling out layers of dough.

 

Kevin Hughes – “We have Shawn who is a downright classic chef who knows – he’s like an encyclopaedia of the curriculum that we require, um I like to think I push us into some of the more modern style dishes”

 

Scenery – “Student is shown cooking chicken on a small cast iron pan”

 

Kevin Hughes –  “Karen is great because she can put her feet into both camps and great in the pastoral side as well!, we look at Anne-marie who works front of house and she is fantastic. She’s also incredibly energetic and enthusiastic about the awesome opportunities in front of house”.

 

Scenery – Students are seen training to be in front of house, distributing cutlery.

 

Kevin Hughes – “We are very lucky to have a diverse, well-experienced group of individuals leading these courses forward”

 

Ian Mytom – “Hi my name is Ian I’m a patisserie tutor at Leeds city college. I teach mainly patisserie level two and three. I mean patisserie is an amazing craft you know it sort of unlocks a lot of creativity that’s going on inside your head!”

 

Scenery – Student is seen seasoning some pastry dough.

 

Ian Mytom – “It starts with a sort of well a certain passion for being creative with colours and flavours, I mean same as the savoury side of it they are creative but they’re different breeds if you like.”

 

Helen Lundt – “Hi i’m Helen Lundt I’m the deputy head for Travel Food & Drink. Our Butchery department has been up for butchery training provider of the year for two year running now because we’ve got fantastic facilities.” 

 

Scenery – Student is seen using kitchen twine on a large cut of pork.

 

Helen Lundt – “It’s absolutely brilliant we’ve got all sorts of big equipment that even some butchers don’t have and we have lots of other courses coming into our butchery because they’re so impressed, we’ve got the bakers coming in for minced meat to make sausage rolls. We have the chefs coming in to learn how to butcher meat.”

 

Scenery – Student uses a knife to swiftly cut the twine.

 

Helen Lundt – “The actual butchery level two standard which is an apprenticeship is quite intense but it gives you an awful lot of background and theory ready to be a butcher. Our butchers cut lots and lots of meat. We have oodles of beasts that come into our department. It could be beef, could be lamb, it could be pork.”

 

Helen Lundt – “We also have lots of different game because we have a game supplier that comes in every year to talk about the different game.”

 

Scenery – A Student spotlight station is shown

 

Fabrice Teston – “At Leeds City College we have a student shop where learners are able to sell the products and use their custom skills.”

 

Scenery – Blackboard signs filled with prices are shown.

 

Fabrice Teston – “So benefit of the student shop over the last few years has bring two – there’s two ways to look at it, there’s a commercial aspect when we’ve been able to use the product made in the classroom and also for the student to use some of the customer service part of the qualification they wouldn’t be able to use otherwise.”

 

Scenery – A student places ice cubes into a shaker.

 

Anne-Marie Canham – “My name is Anne-Marie Canham and I work at the front of house lecturing for hospitality, we have wonderful facilities at printworks and the deli and the restaurant where we have live pop-ups at least twice three times a week we invite commercial customers from outside and it’s in a realistic working environment.

 

Scenery – Student pours alcohol into a jigger.

 

Anne-Marie Canham – “We do events like spanish night, french nights, we’ve also done american night, red carpet night and abbott evening as well. With the students so we make it as real as possible and this would get you real life experience in terms of working in the restaurant.”

 

Scenery – Student shakes a cocktail.

 

Ian Mytom- “Yeah we are in a very lucky position at college we are sponsored by certain companies so for example robo coop sponsors and they give us some of the state-of-the-art equipment to use. You know, to trial out using these sorts of conditions, we’re trying to set up a realistic working environment so they supply us with food processors and really fancy gadgets and things like that.”

 

Scenery – A student pops the shaker open and strains it into a cocktail glass.

 

Ian Mytom – “My room in particular we’re sponsored by MSK so they send us things like chemicals to do things like molecular gastronomy and which is then helping the students see a more modern side of cooking that they might not see in you know, other traditional cooking settings, if you’re training in a certain style of restaurant or something like that we try to give a broad range of cooking techniques from classic to modern. 

 

Scenery – A garden is shown, fruits are being grown.

 

Helen Lundt – “We also work with Temple Newsam which is a part of Leeds City College, they do land and animal science up there so our butchers go up to Temple Newsam and they feel the sheep so they’re used to obviously butchering dead carcasses but they actually get to feel the sheep, feel the weight, feel where the meat is and they also then get to select different animals, you’ve got a big cow up there and what they do, they draw on the cow where they think the muscle groups are.”

 

Scenery –  Farm animals are shown, a cow stares past the camera.

 

Helen Lundt – “It’s all well and good looking at a dead animal on a slab but actually to feel and see a beast is phenomenal.”

 

Scenery – A student garnishes a cocktail with a lime.

 

Anne-Marie Canham – “My students bring all the different characteristics into hospitality from different backgrounds and this demonstrates itself through what they do within cocktails and mixology in terms of what we do at front of house we do flambe, garage on service and also silver service and modern service of course and the students and the students a diverse mix of students with their own personalities and it shines through everything they do!”

 

Scenery –  Students are deboning chicken.

 

Kevin Hughes – “When it comes to the industry of food and drink it is so diverse you can be flying in first class and serving up michelin star meals to first class passengers, you can work in a local canteen and everything in between I think the key here what we try and trade to all our students is the fact that you come to us and we’ll get you onto the right track a right place and stuff like that that will actually get you into industry in a fantastic place you can flourish.”

 

Scenery –  Students are cooking in cast iron skillets.

 

Kevin Hughes – “We are all about trying to realise potential in our students here and helping them to achieve what their dreams may be even if they come to us not exactly knowing where they want to be. We try and open up those doors for them.

End Slide – Leeds City College (School of Travel Food & Drink)

END