That’s it! Only 30 curriculum days left for ICA first-year students until the end of their first academic year!
Ever since Covid-19 lockdown regulations were lifted to a state where students could return to campus, the training kitchens have been a busy hive of activity in cooking and pâtisserie. Whilst strictly adhering to Health & Safety and social distancing protocol throughout the process, ICA chef lecturers were once again able to present practical classes in person.
Because students have become accustomed to attending theory classes online during the lockdown period, theory still continued via Zoom as a platform to minimise infection risk on campus. However, studying towards becoming a world-class professional chef very much requires hands-on tuition, practice and execution so practical classes had to resume!
Lecturers worked extremely hard and had to double-up on demonstrations in order to keep group numbers low and in-line with health and safety regulations. Even ingredients needed to be supplied in double quantities for the extra needed demonstrations. Weeks were jam-packed with back-to-back classes, demonstrations, practical sessions as well as beverage studies and tastings.
Maintaining the pace, required chef lecturers and students alike, to keep their heads down and their knives sharp, to stay focussed and persevere with an intentionally strong drive. Yet this is how ICA graduates are always trained, even outside of the challenges thrown in by a global pandemic!
During the month of October, ICA first-year students will complete their final curricular activities for 2020. November will be dedicated to examinations before students will embark on their first industry placements early in December – a most exciting prospect as the year’s hard work will be applied in action over high season throughout the country.
While first-year students are getting ready to take their first leap into the industry, senior students on their 2nd and 3rd years have been equally busy completing their respective placements and specialisation course requirements.