Congratulations to the first group of students who have recently taken their BIAAB Award for Personal License Holders Course. They all achieved amazing results and of course this is another great addition to their CV’s. This qualification will be of real benefit whilst on their forthcoming placements. Luke, Ilaria, Dylan and Vicky have double the reason to celebrate as they also recently passed their Level two Wine and Spirit Education Trust exams with flying colours too!
Pictured here are Ilaria, Luke, Matthew, Cheri, Dylan and Vicky,
After weeks of preparation, research and practise the final year students of BA International Hospitality Management delivered a day of excitement and innovation for our module of Contemporary Issues in Hospitality Management. This resulted in a research poster expo which enabled visitors to vote for the best poster and thus deliver bonuses to the top 3 groups.
At least three out of the eleven concepts hope to push forward with bringing their concept to the market and the School of Sport and Service Management (SaSM) hopes to create an Incubator space to facilitate such enterprises
Dr Pantelidis module leader and Dr Conor Sheehan will reinforce the existing entrepreneurial network opportunities within the University of Brighton. They hope that the SaSM Imaginarium (an incubator named so after the Hospitality Imagineering postgraduate module) will be a beacon of inspiration for students wishing to take their concepts seriously and continue their careers as captains of their own future.
The poster expo was followed by a well-earned, goodbye, evening meal in the Culinary Arts. Studio. Upon reflecting on the day Gillian Parfitt who is course leader for the BA International Hospitality Management and International Student liaison tutor said: ‘What a fantastic day! The Hospitality Expo 2018 exceeded all expectations this year and has provided a wonderful opportunity for the students to show just how creative and innovative they can be. I am so proud of all of them and the Hospitality Industry will be so lucky to have such excellent graduates across the world when they finish their course in July. I am going to miss them all !
At this time of the year as winter is truly upon us, the Christmas tree and the decorations are up at the university.
This can mean only 1 thing, the students are now producing and serving the 5 course Christmas lunch menu. A choice of two starters is offered, followed by a fish course and then the full Christmas lunch including ‘pigs in blankets’ (no sniggering please- it is locally caught sausage wrapped in bacon), roast potatoes and the much maligned Brussel sprout. This is followed by a choice of desserts and mince pies if you still have room. Unfortunately for you, we were fully booked very early this year, so unless you are already booked in, you’ve missed your chance- but there is always next year!
‘Little Greek Pies’ were best selling dish of the week
On Thursday this week the most popular dish was the ‘Little Greek Pie’ They were so popular we had to make more mid-service to satisfy the demand. So you can have a go at these yourself we have included a recipe for you to try.
You will need:300 grams spinach leaves, 250 grams sundried tomato in oil, 150 grams feta cheese 1 egg,1 pack of filo pastry. But why not experiment and add some mushrooms, peppers or onions to the mix.
- Pre-heat an oven to 160°
- Put the spinach into a large pan and cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry cut it into 4 brush liberally with some of the sundried tomato oil. Drape oil-side down in a small 10cm loose bottomed tin so that some of the pastry hangs over the side, repeat with all four pieces. Brush oil on ano Spoon in the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil. Repeat until you have used up all the filo and filling.
- Cook the pie for 20 minutes until the pastry is crisp and golden brown. Remove from the tins, and serve with salad.
The CAS is once again open to the public, being run this term by our team of enthusiastic 1st years. They have already undertaken afternoon tea events for various groups including the local Women’s Institute and held a very successful Macmillan event. They have also commenced their studies at university running the studio as a live restaurant, serving traditional 3 course lunches to both local residents and university staff.
We hate to mention Christmas this early, but the students have been decorating mini Christmas cakes for sale, they are only £4 and would make a great present for a friend or a relative.
The CASBar, our second year cafe bar operation is open once more. This gives our 2nd year students the chance to study a more informal style of service which requires a different service approach, and shows them how pricing and volume of sales can have a real impact on a small business. Whether you would like to ‘grab a tasty cake and a cuppa to go’ a full three course meal, or something inbetween, the choice is yours.
The CASBar will be open every Wednesday Thursday and Friday throughout this semester (except the Easter break) 08:30-14:30. Greynore 2.
Last Friday’s Macmillan event was a great success, we would like to thank all those who supported us, especially our regular and new customers, staff, students, family and friends. With your continued support we have to date raised £320.54 for Macmillan, however, the donations are still coming in! Many thanks everyone.
The CAS recently held an event to raise money for Macmillan Cancer Support. On offer in the CASBar were a vast array of tasty cakes, shortbreads and scones to go with our teas and coffees, all served with a smile by some of our very able and willing students.
We produced light lunches for 40 customers, ploughmans, quiches, crumbles and pies were eaten and enjoyed all in the name of a good cause. Much of the produce from our raised beds was turned into delicious jams, jellies, chutneys and relishes during the summer, which were available to buy, together with some fresh CAS grown, fruit and vegetables.The homegrown Cucameloms (aka mouse mellons) were an endless source of conversation- tasting like a cross between an cucumber and lime.