2014 - 2015 STEFAN GREUBEL Master CGC 1 S.Greubel.

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WELCOME TO YOUR 2ND

YEARAT WKC

2014 - 2015

STEFAN GREUBEL Master CGC

S.Greubel

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ETIQUETTEPlease turn off your mobile phone during

the Induction presentation!

Thank you!

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HEAD OF SECOND YEAR

STEFAN GREUBEL

Direct line: 020 7802 [email protected] V 302Your RWE Lectures are:Mr. Jones & Mr. SoutoMiss Yates & Miss Courtis

Mr. S. White & Mrs. CroftMr. Stefan Greubel

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YOUR TUTOR THIS ACADEMIC YEAR WILL BE

Volta Bushay, you can contact Mrs. Bushay on 07958694097 during college hours or in room V

318 b.

If Mrs. Bushay is unavailable you must contact one of the following persons:

Mr. Souto

Mr. Jones

Mr. Cameron

Mr. Greubel

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CORE UNIT DELIVERY Unit 702 Mr. T. Cameron Unit 705 Mr. T. Cameron Unit 703 Mr. S. Greubel Unit 704 Mr. J. Souto Unit 704 will be delivered and assessed

during your Induction week by Mr. Souto.

You will loose Westminster Credit points if you submit late; ultimately, this could jeopardize your progression to year three.

Every Rotation (including Externship) has Credit points attached to it. You need to maximise those points in order to guarantee progression to the next academic year.

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GROUP A

120225819 ANDREOU GEORGE

220212090 BELL LUCY-ANN

320214339 DAVIS SCOTT

420228143 DAY CARL

520215253 FINCH BRIDE

620225783 KHAN FAHMIDA

720213035 KING OLIVER JAMES

820223199 LEONARD ANGUS

920239144 MALHI SEYJAL

1020215526 MAY CHANELLE

1120212179 MCCORMACK MARCUS

1220222279 MCLEOD ROCHELLE

1320209960 PHILLIPS CHARLIE

1420222319 SEEDIN MICHAEL

1520223585 TRAPP EUAN

1620218730 TULCEANU IONUT

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GROUP B

120245192 BANGUI JOHN

220223992 BLAIR ROWAN

320219280 COVENTRY CAMERON

420216265 DAVIS PHOEBE

520227179 FREEMAN MEGAN

620216038 GEORGIOU THEO

720213516 GOLDSMITH HOLLY

820220545 JAFFA HARRY

920225825 LEE BENN

1020212194 LOGSDON BILLY

1120225352 MCCREADY JOSEPH

1220217055 PHILIPS CHRISTOPHER

1320216904 RYDER EMMA

1420237799 SINCLAIR EZRA

1520227212 SOTIRIOU SOPHIA

1620216861 WHYTE SOPHIE

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GROUP C

120214428 BOTTRILL BEN

220214683 BROWN AMBER

320213955 CAPONE BENITO

420216835 DOMAN DARRIO

520216168 EAGLES JACK

620223195 FROST JORDAN

720202277 GIBSON BEN

820216002 GRIFFIN REBECCA

920190751 GUNN ELLEN

1020220264 HALL LOUIS

11 20212983HENTON TOM

1220218616 HUGHES DAVID

1320226175 MAGAMBO VANESSA

1420220764 MICHEL JANIS

1520219455 PEREIRA MATTHEW

1620211380 TUFFS-CURRY GABRIELLE

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GROUP D

120214399 BOGLE COURTNEY

220223463 CHARLTON LEWIS

320216463 COBLEY ALFI

420219835 DOCCHAR MEGAN

520228611 FITZPATRICK GEORGIA

620227332 HALE ELLIE

720217625 HINES LIAM

820222706 LINDSAY EDWARD

920222875 LOUKIANOS ANDREW

1020215722 MCDONALD GREGOR

1120218620 PICKEN LOIS

12 20222693SMITH LUCY

1320221482 TAYLOR CHANELLE

1420214776 THOMPSON DANTE

1520217053 VAHIB AFIFE ESRA

1620216012 WHITEWOOD HARRY

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GROUP E

120223901 BROWN CHARLOTTE

220215285 CLOSA JONNALYN

320219390 CROWE SHANNON

420213823 CRUDGINTON CHARLOTTE

520215289 DINES BILLY

6 20222673 FOSTER MOLLY

720213362 FRANCIS LUKE

820213296 HENRY-SHAW BAILEY-OLIVIA

920227224 KAVANAGH ALICE

1020233073 MAYNE-CONSTANTINOU EDEN

1120213062 MUNTING JAYDEAN

1220215801 OLATUNJI KORKOR

1320214856 ROBERTS TYRA

1420229828 ROBSON BENJAMIN

15 20186277SAUNDERS MADELAINE

1620218173 SMITH STEPHANIE

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GROUP F

120228066 BURNAGE LAINE

220189090 BURNS BARNEY

320215586 EDDLESTON MAXINE

420216058 ELLIOTT THOMAS

520225886 KELLMAN MAI

620218147 LAKE NATASHA

720210636 LINSDALL ABIGAIL SARA

820214092 MATHEWS JODIE

920198139 MCGARRIGLE KIERAN

1020222404 MOODLEY YUDI

1120214750 NEWMAN KIERAN

1220214324 REDMAN-SCHAFFER ARRAN

1320225678 ROCK DARREN

1420208122 SIMPSON SARAH

1520222653 STABLES JOHN

1620196128 WELLS CHARLES

17 20235403NTSELE THANDEKA

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GROUP G

120213209 JOHNSON NAOMI

220214402 JONES RHYS

320216279 KIDRON-STYLE BLAZE

420219980 LONG HOLLY

520214968 MCLEOD CALUM

620198134 MELMOTH-COOMBS JOSHUA

720223464 NORTON-FAGEOLLE SAMUEL

820214142 OZTURK ILHAN

920215789 READ LIAM

1020217121 REEVES JOSIAH

1120193254 RICHARDS SOPHIE

1220234156 SARGENT JESSICA

1320218033 SIGNORE ANNA-LOUISE

1420215421 SIMPSON ESTHER

1520218195 SMITH FARAH

1620212995 WRIGHT FREDDY

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ROTATIONS

Seven rotations of four weeks.

Brasserie kitchen Development: Short Practical Tests, Seasonality,

Sustainability, Market influences, GDP, Legislation, Core Units, Waste management.........

Garde Mange 1 & 2 (Larder and Butchery) Pastry/Bakery Escoffier/Brasserie (Front of House rotation; am & Theory

input) Externship x 2 ( this is a integral part of the program and will

be taken into consideration regarding your progression into the next academic year)

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EMBEDDING OF MATH AND LITERACY

Taking of written notes during class briefings in the RWE, during theory lessons and during Exam demonstrations. We will provide you with a note pad; we also check that you are taking notes.

Using basic math skills by converting recipes. Food cost calculations in core unit 705 Checking order sheets against actual delivery. Using basic math skills in order to adjust recipes for

the required amount. Minimum use of digital recording equipment. Functional skills classes. End of year exam on basic Food Cost Calculations.

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EXTERNSHIP

Your externship is a integral part of the PCD and therefore will be taken into consideration for your progression onto Level three.

We will find a suitable externship place for you. The details will be on Moodle for you to access. Completion of your externship handbook is essential. You will be signing an Externship Contract. You have to make contact with your Head Chef ONE WEEK prior to

starting your Externship. We will allocate points for the above work. Missing out on those points can jeopardize your progression This part of the course will allow you to learn from a variety of chefs;

make the most of it. You might be asked to come back and work for them when you finished

the course. (Show them what you can do in order to be considered!)

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RULES Starting time: you are expected to be in clean uniform at your

designated Brasserie, Larder 1 + 2 and Pastry work stations at 8.00, all other classes start at different class specific times (check Moodle)

Absence/running late: will be recorded and it may affect your possibility of progressing into the third year. Immediately inform your tutor and class teacher if you are late or absent from class!

Attendance: minimum of 95% to progress into the third year Progression criteria: successful completion of end of year exam,

minimum attendance achieved, NO outstanding core units or UPK’s and completion of externship and food service assessments

Changing rooms: use the changing rooms on the second floor and do not get changed in the corridor or any other areas

Log book: you are expected to maintain an evidence log book as part of your course work

ID cards: Whilst in whites students must have their ID in their pockets and wearing it at all other times.

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THEORY DELIVERY Kitchen/larder theory will be taught by Mr Cameron and Mr

Souto during your rotations in the afternoon. A pastry lecturer will deliver P/B relevant theory on the same basis.

It will be assessed with a written test. (UPK Question Book)

Core unit explanation will be in the induction week followed by assignment support (a lot of self study will be involved).

Ask for help if needed early enough, not last minute! Feedback on your marked assignment will be given after

two weeks. Food & Beverage theory will be delivered during your

Escoffier rotation in the afternoon

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DEADLINES

Your assignments for your core units and food service units have a set deadline.

You need to submit your assignment via Moodle.

Handing in your assignment late will result in you ONLY being able to receive a PASS grade, providing it is to an acceptable standard.

If your assignment needs resubmitting you will only be able to achieve a PASS.

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FUNCTIONAL SKILLS

Functional skills is part of your qualification and has to be attended. ( this depends on your GCSE results.)

Some of the input for Unit 705/ will be provided through functional skills.

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UNIFORMSKITCHEN

Non slip chef shoes Clean ironed apron and

college chef’s jacket Trousers pulled up not

hanging down Clean hat Hair in net if long No jewellery, or make

up Necktie Apron and cloth

RESTAURANTS Black non-slip shoes Black trousers,

waistcoat Skirt only if knee

length and not too tight (check Madame Croft)

Clean white shirt Minimal jewellery Ear studs only for girls No tongue piercings Hair tied back.

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TIMETABLES

Your rotational timetables will be on Moodle and on the relevant notice boards.

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. Front of House Rotation. (Escoffier) Front of House Rotation (Escoffier)Mon. RWE 09.00 Hrs – 16.00 Hrs 16.00 –

17.00 Tutorial in V 402

Tues. RWE 09.00 Hrs – 16.00 Hrs 3.30 -4.30

Industry demo/speechWed. RWE 09.00 Hrs – 16.00 Hrs 16.30 –

18.00K & L Theory in V 213 b For both Externship Groups and E + 8 students from A

Thurs. RWE 09.00 Hrs – 16.00 Hrs 3.00-4.30 & 4.30 – 6.00

K & L Theory in V 213 b ( B & C 3.00-4.30 / D & 8 students from A & Apprentices 4.30 – 6.00)

Fri. RWE 09.00 Hrs – 16.00 Hrs

AM Brasserie ( Rotation B) PM Brasserie ( Rotation B) Mon. RWETues. Tutorial 8 - 9 in V 325

RWE 3.30-4.30 Industry Demo./ Speech

Wed. RWE 16.30 –18.0015.00 – 16.00

K & L Theory in V 213 b For both Externship Groups and E + 8 students from ATutorial in V 310

Thurs. RWE 3.00-4.30 & 4.30 – 6.00


Fri. RWE

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AM Development (Rotation C) PM Development (Rotation C)Mon. 9 – 11.00

12.00 – 13.00

Study SkillsTutorial in V 311

2-6.30 K&L Development in Prod 1+2

Tues. 9 – 13.00 K&L Development 3.30-4.30 Industry Demo./ SpeechWed. 10.00

12.00Science in the Lab. 16.30 –

18.00K & L Theory in V 213 b For both Externship Groups and E + 8 students from A

Thurs. 09.30 – 12.30

Costing and Sustain. in V 227(Unit 702 & 705) 3.00-4.30 & 4.30 – 6.00


Fri. 9.30 – 11.30 Science in the Lab. 12.15 – 14.453 – 5

SPT ( P & B)K & L Development in Prod 2

AM Garde Manger 1 (Rot. D) Garde Manger 2 (Rot. D) PM

Mon. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 15.00 – 16.00

Tutorial in V 401

Tues. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 3.30 – 4.30 Industry Demo./ Speech every second Tuesday.

Wed. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 16.30 –18.00

K & L Theory in V 213 bFor both Externship Groups and E + 8 students from A

Thurs. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 3.00-4.30 & 4.30 – 6.00


Fri. ½ Rotation + 3rd Years ½ Rotation + 3rd Years

½ Rotation + 3rd Years ½ Rotation + 3rd Years

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AM Pastry (Rot. E) Bakery (Rot. E) PM

Mon. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 15.00 -17.0014.00-15.00

P & B Development in Pastry Kitchen Tutorial in V 310

Tues. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 3.30 – 4.30 Industry Demo./ Speech

Wed. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 16.30 –18.00

K & L Theory in V 213 b For both Externship Groups and E + 8 students from A

Thurs. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 3.00-4.30 & 4.30 – 6.00


Fri. ½ Rotation + 3rd Years ½ Rotation + 3rd Years 15.00-19.00 P & B in Pastry Kitchen for SPT

AM Externship ( Rotation F & G) PM Externship ( Rotation F & G)

Mon. Working in the Externship place; keeping contact with the Tutor and ensuring that the externship Handbook is completed. This is essential for your progression onto year three.You M U S T attend your theory lessons during your Externship (in clean Chefs Whites) in order to complete all your UPK’s on time!!

Tues.

Wed.

Thurs.

Fri.

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Pm Rotations in the Kitchens:Monday Brasserie Tuesday Brasserie Wednesday Brasserie

& EscoffierThursday Escoffier & Brasserie

DevelopmentProd 1

2nd year Brasserie Rotation

3rd Year Brasserie Rotation

3rd Year Butchery Rotation

DevelopmentProd 2

As per Mr. Warner As per Mr. Warner

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CULINARY LECTURES During this academic year you are

expected to attended minimum ten lectures covering a variety of culinary topics.The above lectures will always start at 15.30 hrs.either in the Demonstration theatre or in the Lecture theatre; depending on the subject.

You are expected to be dressed in clean Chef Whites.

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GENERAL

Be prepared for a fun and busy year, with a lot of work. Do not wait until last minute as you will struggle to complete your assignment.

Regular self study is essential! You are a college ambassador and a role model –

act accordingly. Your behaviour will be observed by the new first year groups.

Only YOU can make this a successful year and progress to year three.

If there are any issues or questions Mr. Greubel is available every In the Brasserie Kitchen (Prod.1)

Lockers will be given out by Ian Wild; please provide your own padlocks.

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PLAN FOR TODAYMONDAY 15TH

SEPTEMBER 2014

Start of induction program in the Canteen at 10.00, followed by a Power point presentation in the Vincent Rooms at 12.00 noon.

Power point presentation and year two overview for all Tutor Groups.

Break out into tutor groups and explanation of time table regarding Core Units, RWE’s, Externship and Tutorials.

Comfort Break/ Lunch Everybody to organize locker and padlock with Mr. Ian Wild.

( Bring your own padlock.) Group F & G to make contact with their Externship place, and

sign Externship contract with Mrs. Bushay! Everybody to check uniforms and knives and getting ready for the RWE’s I do expect to see very Student in clean Chef Whites as of Tuesday 16th

September 2015

S.Greubel

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THIS WEEK Tuesday 16th September

Library Induction and Harvard referencing:

Group A: 10.30 – 12.00

Group B: 14.00 – 15.30

Group C: 15.30 – 17.00

Core Unit 704 delivery and assessment in room 314 for Group D & E

10.00 hrs – 12.30 hrs.

Costing for D & E in room 314

13.00 – 15.00 hrs

Core Unit 703 input for Group D & E in room 314

15.00 – 17.00 hrs

Save a Londoners Life workshop:

Group A: 13.00 - 14.00 hrs

Group B: 11.30 – 12.30 hrs

Group C: 14.00 – 15.00 hrs

Wednesday 17th September

Library Induction and Harvard referencing

Group D: 12.00 – 13.30 Hrs

Group E: 13.30 – 15.00 Hrs.

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THIS WEEK

Core Unit 704 delivery and assessment in room 314 for Group F & G 10.00 hrs – 12.30 Hrs Costing for F & G in room 314 13.00 – 15.00 hrs Core unit 703 input for Group F & G in room 314 15.00 – 17.00 hrs. Save a Londoners Life workshop: Group D: 11.00 – 12.00 hrs Group E: 12.00 – 13.00 hrs

Thursday 18th September Library Induction and Harvard referencing: Group F: 10.30 – 12.00 hrs. Group G: 14.00 – 15.30 hrs. Core Unit 704 delivery and assessment in room 314 for Group A&B&C 10.00 – 12.30 hrs Costing for A & B & C in room 314 13.00 – 15.00 Hrs Core unit 703 input for Group A & B & C in room 314 (15.30 – 17.00 hrs)

Save a Londoners Life workshop: Group F: 12.00 – 13.00 hrs Group G: 13.00 – 14.00 hrs

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THIS WEEK

Friday 19th September

Short Practical Test demonstration:

Group D,E,F&G at 09.00 hrs in 213 b

Group A,B&C at 12.30 hrs in 213 b

Equipment training in Brasserie Kitchen for

Group A & B & C at 10.00 – 11.30 hrs

Group D & E at 12.00 – 13.30 hrs

Group F & G at 14.00 – 15.30 hrs

Question and Answer session.

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NEXT WEEK Monday 22nd September Menu explanation, Mise en place, Stocks, Orders

Menu for Graduation

Tuesday 23rd SeptemberFirst service in the Brasserie (am & pm)

(we already have 60 booked for lunch)

Friday 26th SeptemberGraduation in the Vincent Rooms.

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ANY QUESTIONS?

2014 - 2015 STEFAN GREUBEL Master CGC 1 S.Greubel.

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