Ben Allsopp

“My favourite part of my course is the practical elements – learning how to prepare and cook different meals, including baked goods and savoury dishes. In the kitchen facilities at SERC, you learn something new every day and have lots of opportunities to develop your culinary skills. Recently I’ve been practising for my culinary challenge – which is to prepare a three-course meal. We cook for real clients in the Linen Room in Lisburn campus some days, so it’s great at simulating a real-life kitchen environment. All of this has really helped to improve my skills, making me faster and more confident at cooking."

“We also have some days doing theory – mostly learning about health and safety, how to run a kitchen, and learning how to work with front of house staff. The tutors are all very welcoming – they aren’t the same as teachers at school in my opinion, they feel more understanding and spend more time helping you with anything you need. They’re all very experienced as they have worked in the hospitality industry for a long time.”   

“I’m hoping to go on to do the Level 3 course after my current course. Long term, I’d love to be a chef, maybe own my own restaurant.”

“To anyone thinking of studying this course, I would say go for it! Initially, I wasn't all that confident in my culinary skills but thanks to the course my confidence in my skills grew quickly. At SERC you get professional help and professional experience working in the kitchens. If you’re passionate about cooking, definitely check it out.”