Dauntsey’s Students Cook up a Feast

Published by Dauntsey's on Thursday 10th of February 2022

Sixth Form pupils from Dauntsey’s have been cooking up some delicious treats, thanks to a partnership with Vaughan’s Cookery School. Led by Peter Vaughan, an award-winning chef and member of the highly-respected Royal Academy of Culinary Arts, Professional Kitchen Essentials offers Sixth Formers an internationally recognised qualification which will help them gain employment as hosts in ski chalets, as yacht crew, or as junior chefs in a commercial kitchen.

More than 30 sixth formers, and several members of staff, have now completed the Level Two Award in Culinary Skills, validated by the Confederation of Tourism and Hospitality (CTH). There are currently 12 new aspiring chefs who have been taught by professionals from Vaughan’s Cookery School over the past two terms. The curriculum covers food preparation and good kitchen practice and they all gain a certificate in food hygiene and safety, awarded by Royal Society for Public Health (RSPH).

The course culminates in pupils running a “pop up” restaurant, hosting a three-course meal for their invited guests and demonstrating their newly acquired skills.

The Rev David Johnson, Chaplain at Dauntsey’s, who oversees the course, and completed it himself, said:

“Learning to cook nutritious and tasty food is an incredibly important life skill and this course has provided fantastic training for our pupils, as well as offering them the opportunity to find future work whilst studying or travelling.”
Will, a Sixth Former currently taking part in the course, said:

“I originally signed up to the course to improve my cookery skills and gain a qualification. I wanted to become confident with all types of cooking and the challenges that come with it. I have learned a lot about food prep and the importance of food hygiene in the kitchen.

“Vaughan’s has taught me a lot and I now hope to use this course on my gap year in a ski resort.”

Peter Vaughan said,

“At a time when so much of the food we eat is overly processed, denatured and packaged, it is imperative that young adults learn some kitchen navigation. On this course, the students control the ingredients and learn how to blend flavours, textures and tastes. By preparing food from scratch, they know exactly what is in their food. By the end they are equipped to be able to transform basic ingredients into delicious dishes and serve them with pride.”

ENDS