The objectives of The Geoffrey Harrison Foundation are to advance education and learning in the United Kingdom in connection with the hotel, restaurant and hospitality industries and to help young people to develop their capabilities and grow to maturity as individuals and as members of society.
The foundation is currently contributing to the Saturday morning Junior Chefs Academy held at University of West London, Ealing, Young Chefs’ & Young Bakers’ Academy at Westminster Kingsway College, Victoria, Junior Chefs Academy, Loughborough College, Loughborough and Parent and Daughter Academy at Lakefield Hospitality College, Hampstead.
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- These courses are aimed at Year 9, 10, 11 and 12 students and provide a great start for those interested in a career in the hospitality industry.
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- The course lasts between 5 to10 weeks (depending on the location) and is delivered on a Saturday.
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- It covers food preparation, cooking and presentation, hygiene, safety, team work, organisational skills and food service techniques.
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- On the final week of the course students ‘graduate’, and to celebrate they prepare, cook and serve their parents/guardians a formal three-course meal and are awarded their certificate of achievement.
students have successfully completed courses
The curriculum may differ slightly at each individual location however, it is anticipated that students at the end of the programme should be able to:
Explain the importance of healthy eating and nutrition
Demonstrate how to use professional knives correctly
Explain the importance of using seasonal and local produce
Demonstrate a limited range of basic culinary skills
Identify basic kitchen equipment and its uses
Maintain good food hygiene practices
Describe the importance of maintaining health and safety
Using the highly regarded Practical Cookery, examples of the curriculum include:
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1. The importance of Mise en place
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2. Use of herbs and spices
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3. Egg cookery e.g. basic omelettes
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4. Pasta e.g. Spaghetti Bolognaise
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5. Vegetable cookery e.g. Ratatouille, Fondant potatoes, Swiss potato cakes, Rosti, Roasted vegetables
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6. Vegetarian and Vegan using local ingredients e.g. Vegetable curry with rice pilaff, Vegetable Biryani, Chinese vegetable and seitan stir fry, Papaya and soya bean salad
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7. Basic cuts of Vegetables Made into a soup – Julienne, Brunoise, Paysanne,
Finely Shedding and Chopping an onion -
8. Filleting a fish and Shallow frying the Fillets
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9. Fresh Beef Burgers
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10. Bone a fresh Chicken leg and Shallow fry with garnish
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11. Healthy Salads e.g. Waldorf, Three bean, Niçoise, Russian
With this insightful content, the programme provides students with a real experience in a professional kitchen, valuable life skills and career pathway into the hospitality industry.
