Largest catering & training facility to open in Scotland

The largest catering and training facility in Scotland will open on a former steel works site in Ravenscraig in August 2009, spanning an area of 243.7sq m at a cost of £600k. Motherwell College will relocate from its existing site at Dalzell Drive in Motherwell to the brand new purpose built campus, which will cover 200,000sq ft at a cost of £70 million. 20,000 students from over 40 countries around the world currently attend Motherwell College each year to take courses in catering and hospitality, social sciences, sports, engineering and beauty therapy.

Bunzl Lockhart Catering Design Services – a  division of Bunzl HoReCa, were awarded the contract in September 2008 to design, supply and install the new state-of-the-art catering facilities to train Scottish chefs of the future. The facilities will comprise eleven areas – a refectory kitchen and servery, four teaching kitchens, production kitchen, demonstration kitchen, bakery, stores, coffee bar and retail shop.

Craig Paton, Regional Design Director atBunzl Lockhart Catering Design Services said: “The brief from Motherwell College was to create a state-of-the-art facility that would entice budding chefs and students  passionate about the hospitality industry to come together in a modern, creative environment to learn the key skills required to embark on a career in the catering and hospitality industry.” He continues:“What we have created is a true to life facility for students.We’ve worked with innovative and environmentally-friendly manufacturers to give students the very best platform from which to learn.”

Each area is split into different elements of equipment with the prime cooking equipment supplied by Falcon. Refrigeration for the walk in cold and deep freeze rooms along with all cabinet refrigerators were supplied by Williams. Washware equipment by Winterhalter, fabrication, stainless steel preparation tables and sinks by Ced, servery counters by Storer and all shop fitted items by AC Concepts.

On a project of this scale, innovation and state-of-the art facilities are not enough. The impact on the environment with the potential for up to 1500 students utilising the facilities was a key factor with this project.

The refectory and production kitchens contain two Winterhalter energy plus type dishwashing machines, fitted with a built in heat exchanger which use the hot condensate air within the hood (which would otherwise be lost) to pre-heat the incoming cold water supply. This system ensures energy efficiency, using approximately 20% less energy compared to conventional type dishwashers and also has the added benefit of reducing the heat output to the kitchen and therefore improving the air quality. Innovation can also be found in the refectory kitchen, bakery and demonstration kitchen areas with the introduction of induced energy induction type cooking hobs which only operate when the pots or pans make contact with the induction hob surface. Falcon synergy gas fryers are installed in both the production, teaching and demonstration kitchens, using the latest energy efficient burner and pan design technology to provide energy savings of approximately 30% and oil savings of around

Largest catering & training facility to open in Scotland 50% (when fitted with the built-in filtration system) compared to conventional type fryers. Students can sign up for courses spanning Hospitality, Patisserie and Confectionery, Professional Cookery and Service of Food and Drink. At entry level, the Hospitality (Access to) course is designed for students with limited formal qualifications and returning adults.The course is ideal for those who want to study hospitality, or who have worked in the industry. It enables students to develop their knowledge of the hospitality industry by studying a number of theoretical and practical modules as well as industry recognised standards.

The Hospitality Mangement (BA) course aims to develop capability in technical, supervisory and managerial aspects of the hospitality industry to provide students with both the academic and vocational skills necessary to build a professional career in the hospitality industry. It takes a multi-disciplinary approach to the management of hospitality products and services and encourages students to develop a strategic approach to the ever changing business, economic and social demands placed in the industry.

Professional chefs and those with some experience within the catering industry who wish to develop particular, specialist skills and increase their knowledge whilst still in employment can sign up too for a ‘Professional Cookery Masterclass’ which covers working with chocolate, sugarcraft, marzipan and pastillage, cold desserts, torten and gateaux, breadmaking, pastries, petit fours and meringues.

Over in food and drink, the Service of Food and Drink (SVQ Levels 1-3) courses enable students to develop their front-of-house skills in a restaurant, hotel or bar, whilst also developing skills in customer care with qualifications in IT, Numeracy and Communications. Also included in this programme is the REHIS Elementary Food Hygiene qualification.

The bakery will be utilised for students keen to develop their interests in patisserie and confectionary across Silver Level SVQ levels 2 and 3. Students will spend their time mainly in a practical environment in the bakery, with classroom-based tuition to help with their understanding of the subject and some kitchen based practical work to further develop skills.

In addition to the kitchen based tuition, including pastry, cakes, breads and desserts, the course will also enhance students numeracy, IT and communication skills and includes the REHIS Elementary Food Hygiene qualification.

Craig Paton is Regional Design Director of Bunzl Lockhart Catering Design Services.
For further information call 01324 499 890
or visit: www.bunzlce.com/lockhart_webstone