Eimear McCarthy

“I could get there from where I live on the Ards peninsula and it was very relevant to what I wanted to do.  So I came to SERC Bangor Campus and gained a Level 2 Diploma in Professional Bakery and then a L3 Diploma in Patisserie and Confectionery.”

“Outside my course, I received mentoring and entrepreneurship help from SERC and I got help to revamp and relaunch the business. It brought everything up a level, and I developed from a 16-year-old making cakes to a professional baker and businesswoman. When my tutor suggested continuing at SERC with a Foundation Degree, I felt it would be useful as it covers running a business, and so it would deliver the right skills.” 

 “I like the practical elements such as hosting events. I hosted a Macmillan coffee morning and bake sale, and I knew it would be something I would be proud to do. I think corporate social responsibility is important, so it was on-brand for me and my baking business. We all get involved in each other’s events, to support your classmates and learn from that experience, too."

“We get a work placement which will be good; even though everyone in the class is working in the industry in some way, this will build on our experience and introduce us to other aspects of the industry in a practical way."

“I also got to go on a few trips - the travel opportunities are amazing! I have been three times: two weeks each to Valencia and Fuerteventura, and then to South Africa for three weeks! It’s given me a taste for travel and more than that, I now have connections in the industry in other countries, so I hope to work abroad after gaining my full degree.” 

“I would definitely recommend SERC for the community vibe and the feeling of belonging; it’s welcoming. Any class I have been in is small enough to get to know other students and get the support you need, and the teaching is more mentoring than lecturing. The transition to higher education was easy and as I have been at SERC for more than three years, I’ve built up relationships with students and staff and that is very valuable to me.”