Purpose of the foundation

A student tasting food

The objectives of The Geoffrey Harrison Foundation are to advance education and learning in the United Kingdom in connection with the hotel, restaurant and hospitality industries and to help young people to develop their capabilities and grow to maturity as individuals and as members of society.

The foundation is currently contributing to the Saturday morning Junior Chefs Academy held at University of West London, Ealing and the Young Chef Academy at Westminster Kingsway College, Victoria.

  • These courses are aimed at Year 10 and 11 students and provide a great start for those interested in a career in the hospitality industry.
  • The course lasts for 10 weeks and is delivered on a Saturday morning over three hours.
  • It covers food preparation, cooking and presentation, hygiene, safety, team work, organisational skills and food service techniques.
  • On the tenth week of the course students ‘graduate’, and to celebrate they prepare, cook and serve their parents/guardians a formal three-course meal and are awarded their certificate of achievement and medal.
Course outline

Week Number

Course Content

Skill/techniques

Week 1
Introduction to hospitality
and knife skills
- Health and safety, getting to know each other
- Introduction to the hospitality Industry
- Kitchen, knife skills
- Knife skills
- Social skills
Week 2
Soups, salads and sauces
- Soup Pistou
- Florida Salad
- Mayonnaise
- Knife/boiling
- Emulsifying
- Tasting
Week 3
Vegetables and pasta
- Vegetables à la Greque
- Spinach and Ricotta Canelloni
- Boiling/marinating/baking/knife
- Kneading/rolling/stuffing/tasting
Week 4
Flat fish
- Goujons of Plaice with Tartare Sauce
- Grilled Halibut with Lemon Butter Sauce
- Knife
- Deep frying
- Grilling/emulsifying
- Pane/tasting
Week 5
Round fish
- Mackerel Escabeche
- Poached Hake with Oriental Broth
- Knife/pan frying/poaching
- Simmering/marinating
- Tasting
Week 6
Red and white meat
- Pork Cordon Bleu
- Lamb Madras
- Shallow frying
- Pane/stewing
- Knife/tasting
Week 7
Poultry
- Turkey à la King
- Spatchcock Quail with Honey and Black Pepper
- Knife/roux-based sauce
- Blanching
- Boning/grilling/glazing
- Tasting
Week 8
Desserts/bread
- Lemon Tart
- Bread Rolls
- Pastry making/rolling/lining
- Blind baking/baking
- Kneading/shaping
- Tasting
Week 9
Desserts
- Profiteroles with Chocolate Sauce
- Prep for Graduation
- Panade/mixing/piping
- Stuffing/dipping
- Tasting
Week 10
 
- Graduation Lunch and Awards Ceremony