New Funding Supports Student Innovation

The Catering and Hospitality department has secured over £15,000 of funding to help enhance students’ culinary skills and knowledge in the award-winning restaurant and kitchens at St Helens College.

The funding, received from the Savoy Educational Trust, will enable students to explore Molecular Gastronomy, a form of experimental food science which investigates the physical and chemical transformations of ingredients that occur during cooking and its innovative uses within the culinary field whilst developing their own inventive dishes.

In addition to the purchasing of specialist equipment, the department is collaborating with local schools to provide the younger generation with the opportunity to explore the art of cooking and the exciting career opportunities that it can lead to in this growing sector.

Paul Reed, Curriculum Leader at St Helens College, said, “This funding provides a fantastic opportunity for our students and also young people in local schools, to develop the creativity and skills required to succeed in a competitive sector.”

He added, “The Liverpool City Region is home to some of the most unique gastronomy experiences, so it’s important that students are aligned with new developments, in order to achieve a successful career. This funding will enable us to do just that.”

Students at St Helens College perfect their skills and knowledge in award-winning, Colours Restaurant and kitchens, experiencing first-hand a fast-paced working environment. Visiting industry guest speakers are a regular addition to the study programme including working alongside renowned chefs such as James Holden, Paul Askew and Paul Heathcote MBE.


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