Catering and hospitality students showcased their skills at the 100th banquet for the Promotion of International Gastronomy Society (PIGS) on Friday 17 November.
Members of the society were treated to a night of ten courses created by HSDC students, which were served with a separate wine for each dish.
PIGS banquets are an excellent opportunity for students to gain experience of a real-life big event, and all ingredients are provided by the society to give students the chance to cook with high end foods.
Treasurer Clive Lloyd said: “The College has been very good to us over the years – HSDC embraced the idea of PIGS and we have been running with it ever since.
“The idea is to give the students an opportunity to cater for a banquet with ingredients that may normally be out of their budget.
“We supply the ingredients to support them and give them that experience.”
HSDC hosts two PIGS banquets a year as well as one ladies’ night.
Owner of the Blue Bell in Emsworth and PIGS member Giles Babbs said: “I am an ex student of HSDC and now I am a member of this society.
“As a student it is a fantastic opportunity to showcase great food and serve expensive wine.
“Without PIGS the students wouldn’t get this amazing experience. It is great to have been on both sides of this event.”
Catering and hospitality students were on top form all evening, dressing the tables to restaurant standard and providing exceptional customer service.
Craft Catering Level 2 student Jasmine Mundy said: “This event is very different to what we do at a normal lunch or dinner service.
“This is the 100th banquet so it is the biggest event. We provide more entertainment and far more courses than we normally would do.
“This is more like an actual restaurant experience – we can’t make a mistake.
“All in all it is more of a challenge but it is also more fun.”
Craft Catering Level 2 student Jake Grice said: “It is rewarding getting to meet different people and show off your skills.
“You get a certificate at the end to show you have worked a PIGS event which shows employers how hard you have worked on your course.”
Principal and Chief Executive Mike Gaston said: “We were delighted to host the 100th Dinner. It was indeed a privilege and honour to do so.
“Students, both past and present highly value the benefits and enjoyment of their ‘big night’ experience that is often replicated in the real world.
“The quality of food and wine matched by high standards of service was a real celebration of fine dining and the PIGS patronage.
“The reputation of our hospitality and catering provision continues to go from strength to strength and with the PIGS generous support, will continue to do so.
“It really was an occasion that I believe Arthur Simms as founder of PIGS would have been proud to have been a part of. I certainly was and thank all staff and students involved.”
For more information on our catering and hospitality courses, click here.