Thomas Kelly (18) from Downpatrick, is completing the Level 2 Traineeship in Professional Chef at SERC’s Downpatrick Campus. Thomas didn’t enjoy school, as he struggled academically but found a new pathway when he came to SERC.
He said, “I couldn’t wait to move on from school. I came along to several open days at the college. Since I was in Year 11, we would have come to the college through school to see what was available, so I was familiar with SERC, and since it was just down the road from where I live, it made sense to find out what I could do.”
He added, “I was initially interested in doing an electrical course, but the one I was interested in was full, so I had a look at other courses I could do, including the Professional Chef Traineeship. I have always had an interest in cooking, but I never thought it would become my passion. Once I started the course, I just fell in love with everything we were learning.
“My favourite part of the course is doing the main courses and plating up ready for service. I like being busy and I don’t mind the pressure in the kitchen.
“The course is really interesting, right now we are learning about different cuts of meat, how to get the best value, say from a joint or a chicken, and how to prepare the meat for cooking. We have also been learning about pastry and desserts. On a Thursday, we are involved in the student restaurant. My class work with the lecturer to plan, prepare and cook a three course meal for visitors to the college restaurant. Some of the hospitality students will do front of house duties, and my class will be cooking and plating up in the kitchen. It is great experience.
“I have also been on placement at Wackos in Downpatrick which has been great and I am hoping to do another placement with a local hotel, so it will be interesting to compare the two environments.
“I have acquired so many new skills on the course, besides the cooking, you are learning about the different equipment and how to keep the kitchen in order, how to best present a meal, and all about different foods; how to chop herbs, what is in season, and what goes best with something else – you are just learning all the time and increasing your skills in the kitchen.”
Speaking about his long term ambitions, Thomas said, “Right now I want to finish the course successfully and then gain more experience. My long term ambition would be to open my own restaurant. I love cooking meats and barbeque so it might be something along that theme.”
Thomas concluded, “Coming to SERC is different from school. You are treated like a young adult. The tutors and all the staff are very friendly and the facilities, for what ever you are learning, are great. I would recommend coming along to an open day to see what you can do.”
If you are getting your GCSE results this week, visit our Enrolment Hub for guidance on your next steps with SERC.
