FVC’s Fairtrade Bake Off set for take off

FVC's Fairtrade Bake Off

FVC’s Fairtrade Bake Off set for take off

Forth Valley College are revving up for take-off on their own Fairtrade version of the popular ‘Bake Off’ show – thanks to a £1000 grant from the Scottish Fair Trade Forum.

And with heats at Campuses at Falkirk (23 February), Stirling (28 February) and Alloa (7 March) the call has gone out to FVC students and staff to see if they can  stand the heat, create a ‘Fairtrade Cakes and Bakes’ recipe and get into the kitchen.

Keen cake-makers throughout the college are being encouraged to include as many Fairtrade products as possible in their application form and the best ones chosen will cook in the Bake Off challenge heats (6 bakers maximum per heat).

The final - which will involve the three heat winners – will be held at the Stirling Campus on Tuesday 14 March between 5pm-9pm.

FVC’s Fairtrade Committee Coordinator Lisa Hachemi and the College’s Chef Manager Ype van der Schaaf are behind the initiative, which they hope will raise more awareness of the fairtrade products available in the market place.

Lisa, said:

“We are very excited about this new event which will be another Fairtrade challenge and for our students and staff to get their teeth into. We can’t thank the Scottish Fair Trade Forum enough for their funding. It will help us to buy Fairtrade aprons, ingredients for the heats and the final and provide prizes for the winners."

Ype, added:

“We already use a wide range of Fairtrade products in our refectories and in our Gallery Training restaurant. This ‘Bake Off’ challenge is the ideal way to show the number of Fairtrade products that are available to buy today and how they can be used to make the most delicious cakes and desserts. We might even try to incorporate some of the best into our Gallery sweet menu!”

To request an application form or to find out more e-mail fairtrade@forthvalley.ac.uk

Forms need to be submitted for consideration by Wednesday 8 February, to Lisa Hachemi (Ext: 3329), at any campus reception or they can be e-mailed to the above address.


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