Year 2 Skills for Learning and Work students recently enjoyed a valuable hands-on learning experience as part of their hospitality studies, visiting the allotment of former Borders College staff member Joan Cairney to learn about seasonal produce and sustainable food sourcing.
Joan warmly welcomed the group and shared her knowledge of what fruits and vegetables thrive at this time of year. Students were given the opportunity to explore the allotment and see first-hand how seasonal produce is grown and harvested. Among the highlights were the pumpkins Joan had been carefully cultivating in preparation for Halloween.
The students also rolled up their sleeves and took part in harvesting a variety of fresh produce, including potatoes, parsnips, spring onions and rhubarb. The visit helped them gain a greater understanding of where ingredients come from and the benefits of using locally grown, seasonal produce in hospitality settings.
Back in the college kitchens, the harvested fruit and vegetables will be prepared by the students and incorporated into a range of delicious winter warmer dishes. These dishes will then be cooked and served in the college restaurant, allowing students to experience the journey from plot to plate while developing valuable culinary and hospitality skills.
The visit was an enjoyable and educational experience for all involved, and the students were grateful to Joan for sharing both her allotment and her expertise. Through opportunities like this, students continue to build practical skills while learning about sustainability, seasonality and the importance of fresh, locally sourced ingredients in the hospitality industry.
Article credited to lecturer Jill King.