Professional cookery student Kieren Rogers
Seventeen-year-old Kieren Rogers’ grandfather was an army chef and – after doing a GCSE in food technology and really enjoying the cooking side – he decided to follow in his footsteps and pursue a career as a chef.
Kieren completed the full-time NVQ Level 2 qualification in Professional Cookery at the college’s Metro One campus and has now progressed to the Level 3 course.
Kieren said: “Level 2 teaches you the basics you need and Level 3 enables you to look at things in more depth. We’re finding out about where meats come from, different cuts of meat and fish, knife skills and how to make sauces & jus.
“We also work more independently at Level 3 and get chance to supervise Level 2 students through a service which is great as I’m already passing on my knowledge to other people.
“The kitchen facilities at Metro One are really good and we get the chance to put what we’re learning into practice in the college’s very own restaurant – when customers say my food’s good and they’ve enjoyed it it makes me smile and feel proud of myself.”
To continue his learning Kieren has now applied to study for a four year BA(Hons) degree in Culinary Arts Management at University College Birmingham.