An exciting Junior Chef summer school at Forth Valley College’s Stirling Campus proved to be a fun and inspiring way for youngsters to spend part of their holidays and improve their career prospects.
Aimed at school pupils between the ages of 10-14 in the Forth Valley area, the school – which ran from 24-28 July - opened up a whole new world to young people who want to reinforce the path they want to take when they leave school, and also to those who are looking to turn that spark of interest in a subject into a full blown career.
A morning and afternoon group were encouraged each day to cook and taste food from around the world as well as getting the chance to make tasty savoury and sweet dishes such as fajitas and nachos, Victoria sponge cake and macaroni cheese.
During the week industry partners will also contribute by delivering short lectures and providing valuable information on career development opportunities.
Craig Anderson, FVC’s Business Development Manager in Hospitality, said:
“It has been a great week for the young people who were here to find out more about cookery. They had a lot of great recipes and cooking techniques to get involved in and try out and from the feedback we have had they all seemed to enjoy themselves.
“We are sure the young people who came along for the summer school will benefit from the experience.”
