Hospitality Apprentices have been given an exciting opportunity to expand their kitchen knowledge and skills through a new partnership with brand-new fish company, Harvester Seafood, based in St. Austell, who are providing students with an insight into the hospitality and wholesale industry
Over a 15-week period, students will be taught a number of skills that are intrinsic to the profession of fish mongering such as learning how to fillet a fish to a high standard. The students will also use the experience to learn about sustainability, through learning how to transform any leftover food items at the end of the day into delicious dishes.
So far Apprentices from across Cornwall’s hospitality industry including Michael Caines Restaurant, Trevaskis farm, Headland hotel, and The Longstore, have been using the experience to learn how to clean cuttle, pick crab and even create mackerel pate.
Truro and Penwith College lecturer and ESF Curriculum Developer Tony Duce, worked with the directors of Harvester Seafoods, Will Hancock and Tressa Hancock, to create the work experience programme, which has specifically been designed to help support the students with attainting their qualification, while being furloughed.
The work experience will not only allow the students to learn some important skills and knowledge, but it will also contribute towards 20% of their ‘on the job’ training as part of the Apprenticeship programme.
Tony Duce said: “Will has supported the College and my Apprenticeship classes by providing fish boxes for online learning during lockdown and is now having every one of our furloughed Apprentices in for the day to train them in learning essential fish mongering skills, such filleting fish and understanding the Harvester’s ethos of small and local.”
“A huge thank you to Harvester Seafood for providing this opportunity”.