College:  Redbridge College
Tutor: Sharon Sullivan
Course: Catering

Sharon left her previous post as a catering manager in 2006 and started her role as a trainer assessor at Redbridge College. Her first groups were NVQ level 3 professional cookery chefs who specialise in an area of the kitchen whether larder, sauce or patisserie, and  14-16 year-olds who study at entry level 3. She also opened the new Rouge Restaurant with the director of catering.

Q: What course do you teach?
The courses that I teach are NVQs in Professional Cookery level 2 and 3, Patisserie and Young Apprentices level 2 multiskilled.

Q: How long have you been in the industry?
I have been in the hospitality and catering industry for 25 years, during which time my experience covers patisserie specialism for chocolate work in Europe, 5-star hotels, restaurants, executive fine dining, working on  a number of banquets for the royal family, including the late Queen Mother and HRH  the Princess of Wales, and competing in competitions across England and Europe.
 
I then progressed into management and my last job post before I started teaching was as  a catering manager at Romford dog track controlling a 250-seater restaurant, a 50-seater American diner, a 100-seater fine dining restaurant and three fast food outlets. From this post I was approached by a catering lecturer from the College to take part in a scheme called Train to Gain. I then became inspired to teach and in 2006 I joined Redbridge College.

I have now completed my Certificate in Education and Internal Verification Award, which has supported my progression to an Assistant Curriculum Area Manager as well as a trainer/assessor for NVQ programmes.

Q: Tell us about some of the projects you’ve worked on.
I have been involved in a number of projects and began by opening the new training kitchens for the restaurant and skills classes. I have then developed courses and programmes in the catering department with my managers. I have also mentored learners when competing in competitions.

Q: What do you think is the most important skill required to do your job?
I believe the most important skill required to fulfil my role is to know my specialism inside out and realise how this will inspire my learners to reach their full potential.

Q: When students come to the first session, what’s the first thing you teach them?
In the first few lessons I try to apply as much fun as possible, not forgetting getting to know each other, the ground rules and boundaries.  

Q: What do students gain from your lessons?
In my lessons students are able to benefit from the previous knowledge and experience that I have built up during my time in the industry. I believe through my passion and creativity in the classroom I can inspire learners to achieve what they set out to do.

Q: What’s the hardest thing about your industry?
The hardest thing is learning how to multi-task and move from organising a meal, writing menus, preparing costs, controlling stock, and dealing with customers, staff and suppliers etc. This usually all happens at once and normally when everyone else is either out enjoying themselves or tucked up in bed!

Q: What do your students generally tend to do once they’ve finished the course?
I have been quite lucky with so many success stories from my learners. All of them have either progressed to another level of higher education or full-time jobs in the industry. I still have visits from quite a number of level 3 learners that I have taught and it is nice to see how they are progressing at work three years later.
 

College:  Redbridge College
Tutor: Sharon Sullivan

Sharon left her previous post as a catering manager in 2006 and started her role as a trainer assessor at Redbridge College. Her first groups were NVQ level 3 professional cookery chefs who specialise in an area of the kitchen whether larder, sauce or patisserie, and  14-16 year-olds who study at entry level 3. She also opened the new Rouge Restaurant with the director of catering.

Q: What course do you teach?
The courses that I teach are NVQs in Professional Cookery level 2 and 3, Patisserie and Young Apprentices level 2 multiskilled.

Q: How long have you been in the industry?
I have been in the hospitality and catering industry for 25 years, during which time my experience covers patisserie specialism for chocolate work in Europe, 5-star hotels, restaurants, executive fine dining, working on  a number of banquets for the royal family, including the late Queen Mother and HRH  the Princess of Wales, and competing in competitions across England and Europe.
 
I then progressed into management and my last job post before I started teaching was as  a catering manager at Romford dog track controlling a 250-seater restaurant, a 50-seater American diner, a 100-seater fine dining restaurant and three fast food outlets. From this post I was approached by a catering lecturer from the College to take part in a scheme called Train to Gain. I then became inspired to teach and in 2006 I joined Redbridge College.

I have now completed my Certificate in Education and Internal Verification Award, which has supported my progression to an Assistant Curriculum Area Manager as well as a trainer/assessor for NVQ programmes.

Q: Tell us about some of the projects you’ve worked on.
I have been involved in a number of projects and began by opening the new training kitchens for the restaurant and skills classes. I have then developed courses and programmes in the catering department with my managers. I have also mentored learners when competing in competitions.

Q: What do you think is the most important skill required to do your job?
I believe the most important skill required to fulfil my role is to know my specialism inside out and realise how this will inspire my learners to reach their full potential.

Q: When students come to the first session, what’s the first thing you teach them?
In the first few lessons I try to apply as much fun as possible, not forgetting getting to know each other, the ground rules and boundaries.  

Q: What do students gain from your lessons?
In my lessons students are able to benefit from the previous knowledge and experience that I have built up during my time in the industry. I believe through my passion and creativity in the classroom I can inspire learners to achieve what they set out to do.

Q: What’s the hardest thing about your industry?
The hardest thing is learning how to multi-task and move from organising a meal, writing menus, preparing costs, controlling stock, and dealing with customers, staff and suppliers etc. This usually all happens at once and normally when everyone else is either out enjoying themselves or tucked up in bed!

Q: What do your students generally tend to do once they’ve finished the course?
I have been quite lucky with so many success stories from my learners. All of them have either progressed to another level of higher education or full-time jobs in the industry. I still have visits from quite a number of level 3 learners that I have taught and it is nice to see how they are progressing at work three years later.