Our college stand was judged the best professional trade stand, thanks to our diverse ‘hands on’ activities, friendly staff and our efforts to engage with and educate the public.
Reaseheath College trained dairy technologists struck gold three times at the record breaking Nantwich International Cheese Show.
The students, who are studying on the Nantwich college’s unique Eden programme, took gold awards in the Specialist Cheesemakers section in classes for cheddar and crumbly territorial cheeses and also won the highly competitive Student Cheesemaker class.
They also took a further silver and two highly commended awards in the Student Cheesemaker class and a highly commended in the open cheddar cheese class.
The Eden programme is a unique, ground breaking, education initiative driven and supported by leading dairy companies who recognise the importance of investing in talented employees.
The technicians attend Reaseheath on a block release basis to study for an internationally recognised Foundation Degree in Dairy Technology which includes practical training in the college’s industry standard dairy processing halls. They spend the rest of their time extending their experience in the workplace.
Now in its seventh year and delivered exclusively by Reaseheath, the three year course covers relevant topics ranging from dairy chemistry and microbiology to cheesemaking.
The cheese show this year attracted record entries and the students’ entries were up against world class competition. The Student Cheesemaker class was newly sponsored by Reaseheath College.
Said course manager Debbie Heritage-Brill: “We were delighted at the success of our students, particularly against such strong competition from within the industry.”
Apart from competing, the Eden students demonstrated the process of cheesemaking at the show, giving families the chance to see how the nation’s favourite food is produced.
Three students who have just completed their Level 3 Diploma in Bakery and Patisserie supported celebrity chefs James Martin, Will Holland, Jonathan Harrison, Sean Wilson and Peter Sidwell as they demonstrated how to cook tasty dishes in the international cheese marquee.
Elysha Emberson, Kieran McLean and Matt Salt worked as commis chefs, preparing ingredients and cooking equipment for the chefs as they cooked in front of an appreciative audience.
Elysha said: “It was very interesting working with the chefs and being part of the action. It was a really good experience and a great thing to put on your CV.”
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