10th March 2010

WEYMOUTH: Keeping a close eye on the kitchen

WEYMOUTH College hospitality and catering students had a big day when they appeared on the small screen for the first time.

Video cameras started rolling just before lunchtime to give a live feed from the kitchen at the College’s Cygnets restaurant through to a plasma television screen in the restaurant which all diners could see.

Their first bow wasn’t a quiet lunch service either as they had a group booking for 40 people because the restaurant is open to the public each week day.

Among diners was a group from the South Coast Catering Group which sponsored the new equipment. They also unveiled a plaque in the restaurant to mark the occasion.

College chef lecturer Donna Horlock said: “It is very exciting because this is using the very latest technology, not just so that customers have the best dining experience possible in the restaurant but also so we can enhance the learning experience of students.

“If cameras focus on my work area where I am demonstrating the preparation of a dish then students can watch from a distance on a screen or see it played back if they are busy working and miss something.

“We can also link with the internet and pull up video and other learning equipment as required. It also puts students under pressure to work cleanly, neatly and tidily.”

Profession cookery Level 2 student Julie Martin said: “The cameras are good for helping demonstrations and it is nice for customers to see what is going on behind the scenes. I don’t feel under more pressure because after a while you forget the cameras are there.”

Four themed nights will take place in the restaurant this spring. They are a Polish-Eastern European theme night tonight (Wedneday), Hell’s Kitchen on March 25th, an Indian theme night on April 21st and a Casino Royale night on May 20th.

More information on these events, booking to dine at Cygnets restaurant or joining a college catering or hospitality courses is available on 01305-208981.

PICTURE: By the screen and plaque in Cygnets restaurant are, from the left, South Coast Catering Group’s Steve Tingle, College catering and hospitality programme area manager Janine Hodson, college principal Sue Moore and SCCG’s Tracy Winder and Neil Shimmin

WEYMOUTH: Keeping a close eye on the kitchen

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