Students on a winner at Royal Ascot
STUDENTS have had their hospitality skills put to the ultimate test serving the rich and famous at Royal Ascot.
The 14 youngsters from Blackburn College waited on the great and good at Berkshire's world-famous racecourse last week during one of the biggest dates on the horse racing calendar.
The students were among the thousands of hospitality staff attending to the every need of dignitary racegoers attending the refurbished racecourse and facilities officially opened by The Queen on Tuesday.
They are all taking NVQs and BTEC qualifications in hospitality and were joined for the week by catering chief lecturer Iain Steele and colleague Louise Ashworth.
The college has long-running links with the racecourse and the group was picked for displaying dedication and high levels of motivation during studies and at the college's student-run restaurant Scholars.
With a range of restaurants, marquees, suites and 265 private boxes, Royal Ascot is the largest hospitality event in Europe And throughout the week the students were able to get hands-on experience serving high-brow diners and drinkers in the Premier Pavilion marquee.
Mr Steele said although they were based in impressive surroundings, the students were incredibly focused on their work.
He said: "It was a wonderful opportunity to see first hand what goes on behind the scenes of the whole of the hospitality area. Royal Ascot is an event without comparison and one of the most prestigious.
"The hours are long but the sense of achievement at the end of the week was their greatest reward."
He said the skills the students had picked up at college and in Scholars, held them in good stead during the week. "This was the ultimate way to get them ready for the world of work.
"Blackburn College has a commitment to give the students a chance to get real-life experience and I am confident our students will be the chefs, waiters and have other jobs associated with the hospitality industry of tomorrow."
l As part of the course's revamp catering and hospitality teams at the event worked in new facilities including a central kitchen in the heart of the new stand where food was distributed to all parts of the racecourse.
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