Leeds Beckett University - City Campus,
Woodhouse Lane,
LS1 3HE
Bake-off comes to the School of Events, Tourism and Hospitality Management
Our hospitality business management courses ensure students understand that all hospitality businesses must have coherent Net Zero strategies.
In their first year, students start to understand ways in which hospitality businesses can decarbonise their practices by using key theories and principles relevant to the responsible management of food and beverage operations. One way they can do this is to consider their food supply chain and begin decarbonisation by purchasing seasonal food from locally sourced, environmentally agile suppliers.
To put this theory into practice our students participated in a dessert-making competition as part of their assessment. They were tasked with creating a dessert ‘fit for the Queen’ using locally sourced, sustainable ingredients which wouldn’t be out of place on a Sustainable Restaurant Association (SRA) menu.
Students worked together to create desserts which were judged by three very willing judges…
Professor Rhodri Thomas, Dean of the School of Events, Tourism and Hospitality Management.
David Greenwood-Haigh, International Master Chocolatier.
Dr Peter Robinson, Head of Centre for Tourism and Hospitality Management.
The winning desserts from the 2022 School of Events, Tourism and Hospitality Management Bake-Off were:-
The taste test: Date Pudding with Toffee Sauce by Riham Farrah
Most Instagram-able: Grandmother’s Victoria Sponge Cake by Eleanor Bates and Lucy Cryer
Most Sustainable: Grandmother’s Austrian Coffee Cake by Georgia James and Olivia Grecoe.
Peter Cox, Module Leader for Responsible Hospitality Operations said,
“I was inspired by the Queen’s Jubilee Bake-off Competition as a celebration of her 70th year reign. She took to the throne on 6 February 1952 (when we now celebrate International Green Week) and her 70 year celebrations are being held on 5 June (World Environment Day). There it is only right that our Bake-Off competition should focus on using ingredients sourced from responsible local suppliers.
Dr Alexandra Kenyon, Course Director for the Hospitality Management undergraduate courses said,
“Hospitality businesses rely on a healthy ecosystem to provide the food that is served. The success of the industry has/can have a negative impact on biodiversity, therefore it is our vision to ensure future hospitality leaders engage fully in sustainable practices”.
Visit our website to find out more about our Hospitality Business Management courses.
