Seafood was on the curriculum at the Northern regional College recently when catering lecturers sent themselves on some work experience.
Hospitality and catering lecturers Edith Irwin, from Ballymoney campus, and Maude Fulton, from Ballymena campus, donned their chef’s whites at Belfast’s Mourne Seafood Bar.
Working alongside head chef Andy Rea the lecturers spent a week on their College Industry Initiative placement building their practical knowledge and skills in seafood preparation.
The restaurant experience will ensure they bring the latest hospitality practice back into the college teaching kitchens as Edith Irwin explained.
“With the emphasis on tourism in 2012 it is important that NRC’s hospitality and catering programmes are training young people in the skills required by the industry to deliver a first class experience to Northern Ireland visitors,” she said.
Thanking Andy and his team of chefs for the insight into Mourne Seafood Bar’s successful dining experience Maude Fulton said she found the week inspiring.
“Working alongside the team was inspiring as it was encouraging that both the industry and education were united on the need to emphasize quality every step of the way from working with suppliers to final presentation of dishes to customers,” she said.
“This positive experience will help us ensure NRC students acquire the skills and training required to take best advantage of employment opportunities in this growing industry.”
The NRC Industry Initiative is open to staff from all vocational areas and also to managers and support staff. It aims to develop their knowledge and skills in relations to the latest business and industry practices.
The scheme is operated by Parity and helps build relationships with key stakeholders and links to the strategic aims and direction of the NRC.
Mourne Seafood Bar is unique in Ireland as it and its sister restaurant in Dundrum, Co Down, source all their shellfish from their own shellfish beds.