As part of celebrations across for Scottish Food and Drink September, we’re shining a light on the achievements of Dumfries learners studying SVQs in hospitality.
The young chefs, who have additional support needs, are celebrating after putting their skills into action to deliver a fine dining experience at The Usual Place, while studying for SVQs in hospitality.
What is The Usual Place?
The Dumfries café, which opened in 2015, focuses on enabling young people with additional needs to thrive and contribute positively to their local community. It sits under the umbrella of the Inspired Community Enterprise TRUST (ICET), a social enterprise which delivers four accessible Scottish Vocational Qualifications (SVQs) across areas including hospitality, food safety and first aid through an innovative partnership with Dumfries and Galloway College.
The Usual Place hosted the event in August, which saw guests treated to a three-course meal and entertainment, in collaboration with award-wining chefs from The Globe Inn. The project gave young learners the opportunity to provide a fine-dining experience for guests with support of The Globe Inn staff – a unique opportunity for their learners to enhance their existing knowledge while also putting the skills they had been learning as part of their SVQ study to the test.
The event
The afternoon of culinary and hospitality delights was the culmination of months of work which included the trainees being invited into the kitchens at The Globe Inn to work with and learn from their chefs, as well as the establishment’s front of house staff.
Craig McEwen, CEO at The Usual Place said, “This project has been transformational for everyone involved! The individual trainees have been able to apply the fundamental principles they learn every day in their training and studying at The Usual Place café and for their SVQ qualifications whilst also being inspired and gaining unprecedented new experiences in their field of interest by spending valuable time and learning from some of the best chefs and hospitality service providers in Scotland.”
Kitchen trainees Lewis Pryde and Jack Mulhearn, both currently studying for an SVQ in Professional Cookery, and Shania Scott who has already managed to attain the qualification at Level 4, each worked on a separate course served to diners.
Reflecting on the experience, Jack said, “I now feel more capable than ever.”
While Lewis added, “I am studying for an SVQ in Professional Cookery. Working with The Globe Inn chefs has been a great experience, and we have been able to get an insight into what it’s like in a fine dining kitchen.”
Craig McEwan added that the initiative has allowed them to take the skills and experiences provided to learners to the next level, “The teams at The Globe Inn have been absolutely incredible and generous in encouraging, guiding and inspiring our trainees. Their demonstrable intention to share their knowledge, skills and expertise and to ensure the next generation of young chefs and hospitality service providers has been exceptional.”
Hospitality learners benefitted as well as those in culinary
Indeed, in addition to the budding chefs, Katie Wright, David Eggo, Ryan Powell and Ross Thorburn were able to apply the knowledge they have been gaining through their SVQ in Hospitality Service studies to good use during the event by supporting front of house food and drinks service.
Craig says the event has also allowed them to strengthen their local networks to ensure better pathways for future learners. Craig said, “[We’ve] been able to connect with businesses across the region who have supported this project which is vital in creating networks to develop pathways to future employment for young trainees as they graduate from The Usual Place. [It also allows us to] continue our wider education outside the boundaries of our own organisation, particularly in demonstrating the abilities and potential of young people with additional support needs as valuable contributors to the community, as well as through our Disability Confident Leadership and Autism Awareness Training.”
Reflecting on the event, Craig says there’s no doubt in his mind that it was a solid success for everyone involved. He said, “Feedback from all the guests who attended the sell-out Fine Dining Afternoon was absolute confirmation that this collaboration produced an amazing experience and fabulous food for everyone to enjoy!”
For more details on the benefits of SVQs in hospitality, visit our SVQ pages. You can also find more information on the work of The Usual Place and The Globe Inn on their websites.
