Sports and catering students at Central Bedfordshire College, part of The Bedford College Group, have put their knowledge about healthy eating and nutrition into practice with a takeover of the college’s Chiltern Restaurant.
The event, a nutrition-focused cook-off, was organised and planned by two second year Extended Diploma Sport Students Chloe and Liepa who created the menu and managed the budget.
On the day, the menu was cooked in the professional kitchen by 18 first-year Level 3 Sport students who were supported and mentored every step of the way by third-year Catering students, ensuring they prepared the food in the right way.
Designed to combine practical cooking with an understanding of nutrition in sport, the initiative highlighted the value of learning beyond the classroom.
The first-year students engaged enthusiastically in the hands-on activity, gaining valuable experience in food preparation while deepening their understanding of nutrition and its role in sport.
Beatrix, one of the sports students at Central Bedfordshire College said:
“It was really fun and I learnt how to cook chicken. I learnt about why using your own spices compared to store bought made it better and what made it a healthy and nutritious meal!” Another student, Roxy, added that it was “very useful and taught me another healthy protein packed meal to make”
Gillee added:
“The meal itself was nutritious and a good example of what a sportsman should eat when on a strict athletic diet. It was filled with protein, veg and a sufficient amount of carbs. The experience itself was very good fun for everyone involved and very organised meaning there was no time wasted. Overall, a very good experience which taught us how to make a healthy meal good for an athlete and was a very fun process.”
The event also supported the development of key transferable skills, including teamwork, communication, organisation and budgeting and captured many of the core purposes of further education by combining academic learning with practical application, employability, personal development, and preparation for progression into further study, apprenticeships, or employment.
Colin Sharpe, Sports Lecturer at Central Bedfordshire College, said:
“This was a fantastic example of how collaborative learning can enhance the student experience. By working with the Catering department, our students were able to apply their knowledge of nutrition in a practical setting, while also developing key skills that will support them in their future careers.”
Overall, the initiative was a clear success, demonstrating the value of cross-department collaboration and practical learning. It also reinforced the importance of nutrition within sport, bringing theory to life through practical application.
Central Bedfordshire College continues to provide opportunities for students to take part in innovative, practical learning experiences that prepare them for future careers.
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For more information on Central Bedfordshire College you can visit the website here.