Denise Tollyfield, Home Economist at Quorn, gave Level 3 students a demonstration on how to prepare a range of Quorn-based recipes, including Quorn Tikka Masala, Thai Green Quorn curry and pulled Quorn with pink coleslaw.
Denise also delivered a talk on the on the health benefits of the Quorn brand, which are low in saturated fat and high in fibre.
Students were then tasked to create their own meat-free dishes, using Quorn products and other healthy alternatives.
Student, Kyle Perry, 18, said: “I’ve never really considered cooking with Quorn before so I found this class very useful. It was also quite surprising how many different dishes and flavours you can create with the products”.
David Higgins, Curriculum Manager for Hospitality and catering at Walsall College, said: “Students take part in several professional masterclasses throughout the year as they are a key part of the Hospitality and Catering course. They not only help trainee chefs to develop their skills and knowledge in the kitchen, but they also give them a deeper insight in to the different types of career opportunities available and realities of the industry, first-hand from experts currently working in the sector.
“We invited a representative from Quorn to give a presentation as it’s a brand that is growing quite rapidly and we feel it’s important for students to stay ahead of developments and trends in the industry. This will help to ensure they are fully prepared when they start their careers.”
You can find out more about our Hospitality and Catering courses on our website at www.walsallcollege.ac.uk. For more information about enrolling on a course at Walsall College, please call 01922 657000.
Published on Nov 02nd 2017