An opportunity for pupils to explore the question "How do we, as chefs create menus that promote Scottish produce and sustainability?"
A site visit to Maryculter House gave S3 practical cookery pupils an understanding of the processes involved in selecting local, seasonal and sustainable produce and using it to create menu items.
Key elements of the day included:
This extended visit gave pupils a thorough and meaningful insight into the hospitality industry, its intrinsic links with our local food and drink sector, and the importance of sustainability.
Pupils gained exposure to different areas of the hotel, including the professional working kitchen and a conference and banqueting suite. They also heard from senior staff in key roles and were able to ask them questions. The combination of talks and practical exercises aided pupils' learning and skills development.
Sustainability is a key consideration for all businesses. This site visit allowed pupils to understand how it is being addressed within the hospitality industry and the importance that Maryculter House places on it. The presentation with the hotel ghillie generated additional interesting discussion about the impacts of climate and environmental changes on the river and fishing stocks.
A series of hospitality-themed activities encouraged S2 pupils from St Machar Academy to consider careers in the industry.
A two-stage competition for S2 pupils throughout the region, designed to raise the profile of careers in the construction industry.
An opportunity for senior pupils to network with industry professionals and explore career areas of interest.
