Rebekah McMullan

“My favourite thing about my course is the practical side of working in the kitchen and learning how to professionally decorate the pieces we make. Right now, we are learning how to model chocolate, and we have been given the theme of nature to model our pieces around – a lot of us are making realistic-looking rocks and logs out of chocolate. We just finished doing a pastry project in which we learnt how to make and model different types of pastries too.” 

“The kitchens and facilities at SERC are top notch and very well-equipped. We learn a good amount of theory too. We learn about food safety, how to prepare food, use the correct temperatures, how to properly clean before and after making something and about the importance of hygiene in a kitchen environment.”   

“I’m currently deciding on if I want to work full-time or not – I've actually been offered a full-time job in my bakery that I work at part-time. If I decide to continue studying, I’d like to move on to a Higher Level Apprenticeship in Culinary Arts at SERC. More long-term, I’d like to work my way up to a leading position within a patisserie and confectionery business, but as of right now I think it’s great I have so many doors open to me because of the course.” 

“I would definitely recommend SERC, I’ve learnt so much from my course and it has opened so many opportunities and pathways for me.”