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Nescot’s newest Catering students had their first practical sessions in the college’s professional kitchens today (Thursday).

Students on the Level 1 Introduction to Cookery Diploma made and presented egg mayonnaise sandwiches for an afternoon tea, and poached eggs and regenerated them as part of their Boiling, Poaching and Steaming unit.

The students have been learning about hygiene and working safely in the kitchen since joining Nescot two weeks ago, as preparation for their practical sessions.

“We structure the course carefully so that students learn the basic skills they need first, and they build and improve from there,” said tutor Karin Freestone.

“Every skill is peppered with information about working in the industry, so that in addition to learning the skills and techniques we’re constantly preparing them for their careers.

“For example, as well as learning about poaching and regenerating an egg, the students are also learning about how to scale this up in a professional kitchen.”

Meanwhile, second-year students on Nescot’s Level 2 Diploma in Professional Cookery made chocolate brownies for the official opening of The Horton, Epsom’s new cultural venue, tonight (Thursday).

You can read more about studying Level 1 Introduction to Cookery at Nescot on our website here, and more about Level 2 Professional Cookery here.