GASTRONOMY IN STOKE ON TRENT
This course is one-year in now, and if you like the sound of this, you are going to love what is coming for 2021. Stay tuned and keep your eyes peeled for updates coming this April.
Stoke-on-Trent College has partnered with Feasted to launch a gastronomy of food course. Starting in September this year, the level three qualification will teach students the latest culinary techniques, creativity within food and foster their entrepreneurial spirit.
The course, created by Cris Cohen in partnership with the college, will be one year long and available to school-leavers and adult learners. Designed to dive into the roots of food and to explore local gastronomy, as well as shaping the future of food.
The curriculum will include core subjects such as English, maths, and science, exploring fermentation and foraging as well as the more traditional skills such as presentation, flavour pairings, and classical execution.
Themes throughout the course will include sustainability, community, and the heritage of Stoke-on-Trent. The majority of the course will be delivered in the college’s state-of-the-art catering kitchens at the Cauldon campus, with some distance learning and online masterclasses from experts in the industry.
“What we want to shine through is the ambition behind this course” said Cris Cohen, Founder of FeastEd. “We aim to raise aspirations around careers in food and in the area, as it is an industry with so much potential, waiting to be unearthed.”
Denise Brown, principal at Stoke on Trent College, comments: “We are delighted to be working with Cris and his team to inspire local people with this new gastronomy course. This is a high-level qualification that can lead to other courses and university – and is ideal for anyone fascinated by food, foraging, sustainability, and, of course, cooking to the highest professional standards.
“Cris is true to his Stoke-on-Trent roots. He has been highly successful in the gastronomy field and he believes passionately in encouraging more young people to aspire to cook and work with food and to connect them with the history and heritage of the area.
“This new course combines those two things along with his other passion and ours – sustainability. This is about showing students how to create something truly amazing with even the most basic of ingredients – in particular food that can be foraged, that may have been thrown out or discarded – minimising waste and making exciting, inspirational food dishes for people on any budget.”
She concludes, “We are thrilled to be bringing this exciting learning opportunity to Stoke on Trent in partnership with Cris and his team.”
It’s the first and only gastronomy qualification in the country, examining local roots and offering an industry-recognised qualification at the end of the 12 months. There are also plans to open the Atrium restaurant based at Stoke-on-Trent college, with students bringing inspirational flavours and exciting dishes to local foodies at affordable prices.