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Belfast Met Media Coverage June - September 2015 Highlights Source: Belfast Telegraph - AM

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Belfast Met Media Coverage June - September 2015 Highlights Source: Belfast Telegraph - AM Belfast Met Media Coverage June - September 2015 Highlights Source: Belfast Telegraph - AM Date: Friday 25. September 2015 Page: 1 JobFinder (BMC-984) Page 1 of 1 Circulation: 48014 Ref: Belfast Metropolitan College 1317242 Size: 356 Champion boxers Aidan Walsh (left) and James McGivern with coach Gerry Storey (centre) at the launch of Ireland's first boxing academy Met boxes clever with academy launch TWO Commonwealth champion boxers as well as gain IABALevel I boxing coaching delivered four times a week at City Centre have joined Ireland’s first boxing academy awards. There will also be opportunities Gym Belfast led by Olympicboxing coach, at Belfast Metropolitan College. to travel overseas to compete and train Gerry Storey MBE. Bantamweight James McGivern and with other college boxing academies. Commenting on the course, Gerry said: welterweight Aidan Walsh join the academy The one year, full-time programme “The whole concept of the academy is brilliant triumphant from the Youth Games is equivalent to two GCSEs Grade A*-C and Belfast Met has to be congratulated in Samoa where they claimed Team NI’s and seeks to develop both coaching and for making such a great programme first-ever boxing gold medals at the games. performance excellence. Students will for young people. Belfast has needed a The boxing academy will give students engage on an academic programme as well course like this for years and I am pleased the opportunity to complete essential skills as structured boxing training sessions that I can be a part of it.” This cutting is reproduced by NIMMS under licencee from NLA No further copying (including the printing of digital cuttings), digital reproduction or forwarding is permitted except under licensefrom NLA. www.nla.co.uk (for newspapers) Source: Andersonstown News - Saturday Edition Date: Saturday 26. September 2015 Page: 6 Bursaries (BMC-984) Page 1 of 1 Circulation: 10140 Ref: Belfast Metropolitan College 1317008 Size: 72 Jonathan McKenna receives the Yellow Design Aisling Bursary from Michael McGlade 1509JC15 Jonathan is beginning a Level 5 HND in Moviing Images at Belfast Met. This cutting is reproduced by NIMMS under licencee from NLA No further copying (including the printing of digital cuttings), digital reproduction or forwarding is permitted except under licensefrom NLA. www.nla.co.uk (for newspapers) Source: Andersonstown News - Saturday Edition Date: Saturday 26. September 2015 Page: 5 Bursaries (BMC-984) Page 1 of 1 Circulation: 10140 Ref: Belfast Metropolitan College 1317007 Size: 74 Feile an Phobail Aisling Bursary recipient Melissa Mulholland is presented with her award by Andrena Murray of the Department of Education 1509JC15 Melissa is undertaking a HND in Graphic Design at Belfast Met. This cutting is reproduced by NIMMS under licencee from NLA No further copying (including the printing of digital cuttings), digital reproduction or forwarding is permitted except under licensefrom NLA. www.nla.co.uk (for newspapers) Source: Farm Week Date: Thursday 24. September 2015 Page: 52 (BMC-984) Page 1 of 1 Circulation: 8827 Ref: Belfast Metropolitan College 1316930 Size: 296 ’^Bridgingthe skills gap in restaurants must be priority recent column influences most notably Niall McKenna at showcasing the visitors. In fact, JamesStreet South, are working achievements of local /O'- around a third with the colleges on bespoke chefs has resulted in some FOOD of the total apprenticeship programmes to interesting feedback from the visitor spend develop a pipeline of qualified Myrestaurant industry here. The goes on food chefs. biggest problem facing the thought and drink. One in five vacancies in the booming restaurant scene in Our growing hotel and restaurant sector is for Northern Ireland is a chronic By MICHELE SHIRLOW ‘foodie’ skilled jobs, with the figure rising shortage of qualified and reputation is to 44 per cent for skilled chefs, experienced chefs. Chief Executive becoming a according to a survey from the Year of Food and Drink of Food Nl major tourism UK Commission for Employment 2016,1believe, will help to driver and is and Skills (UKCES). showcase the role of our chefs in predicted to Encouragingly, many of developing original dishes from One of the problems identified be one of the biggest sources of the colleges are also now local ingredients and encourage by the steering group was the economic growth over the next developing links with local more young people to consider a unrealistic expectations of decade. artisan producers that could see career in the kitchen. younger chefs on what a real Addressing the staffing many of their original products It will also offer more kitchen and wages/hours/ problem, therefore, is one of featuring on menus across opportunities for chefs to working conditions are. the biggest challenges facing Northern Ireland. A number of support what will be a very New restaurants are opening all the industry. I know that Belfast food companies, in addition, important and exciting initiative the time. Marco Pierre White is Metropolitan College and some are helping younger chefs by taking part in the programme opening at the Park Avenue Hotel other FE colleges are aware of and trainees to develop their of events. My concern is that in east Belfast, Chris McGowan the challenge and doing a great knowledge base by setting up some may not be able to do of the Great British Menu 2015 deal to offer effective solutions. training academies. Suki Team, as much as they would love is setting up Wine and Brine Even closer links between for instance, runs Ireland’s only to do because they don’t have in Moira, Gareth McCaughey education and the industry Tea Academy at its premises in sufficient cover in their kitchens. is opening Muddlers Club in are needed to provide greater Belfast’s Northumberland Street We hear this a lot when talking Cathedral Quarter and Tony opportunities for trainees to and Baillie’s Coffee has also a to head chefs about cookery O’Neill has launched Bartali at gain first hand experience in Barista Academy at Stockman’s demonstrations. Many tell us Portballintrae. restaurant kitchens. This will Lane in Belfast. they would love to do more The problems have also been ensure they know what to expect We clearly need to develop demonstrations but don’t have a pinpointed by the Restaurants when they gain employment. a more coordinated response deputy to hold the fort. This was Association of Ireland. In They need to be able to spend at grassroots level to inspire the case at recent ‘Flavours of addition the shortage of qualified a much greater amount of time young chefs to enter the industry the Foyle Seafood Festival’ and and experienced chefs could in the kitchens to gain relevant and fill the skills gap, if we are again one of the main reasons for inhibit the growth of tourism experience and to develop their to meet the growing demand top chefs being unable to attend here because the food and skill-sets. quality food and drink from local ^Che^teerin^rou^nee^ drink offering in any destination Several local restaurants. consumers and visitors. This cutting is reproduced by NIMMS under licencee from NLA No further copying (including the printing of digital cuttings), digital reproduction or forwarding is permitted except under licensefrom NLA. www.nla.co.uk (for newspapers) Source: Belfast Vibe Date: Thursday 24. September 2015 Page: 24 (BMC-984) Page 1 of 1 Circulation: 0 Ref: Belfast Metropolitan College 1317802 Size: 313 COOKLIKEA CHEF FOR UNDER AFIVER Cooking for one doesn’t have to be a chore or cost a fprofessionalfortune. Follow these fool proof recipes from Belfast Met’s fil kd pfy cookery students. il Places available on FT and PT Professional CookeryCk courses contact [email protected] for more info Zaino Jauad’s Spicy Oven Baked Grocery shopping tips from Wings & Chips - perfect for pre Stuart McCombe’s Nutella Thomas Turley Chef Lecturer in night out snacking Brownies - Make this classic Culinary Arts at Belfast Met your trademark Ingredients: Raw chicken wings, Plan your meal ahead - by making Cajun seasoning, vegetable oil, Ingredients: 68g (half cup) plain a precise shopping list. lime zest and juice, oven chips flour, 2 eggs, 200g (I jar) Nutella Check online for cost comparison In a bowl, whisk together the Mix the ingredients until it forms to ensure you’re getting the best seasoning, oil, zest and juice. Toss a paste. value in supermarkets. the chips, wings and mixture together in batches, so that everything is well coated. Add to greased cake tin Only buy ingredients that are in (preferably spring-form). season and local to keep cost low. Cover a large baking sheet with foil, then arrange the chips Bake at 180 degrees for 15 Cook in bulk and freeze halfsaves around the outside and the wings minutes, or until cooked. cooking time and electricity. in the middle. For a little something extra, add Go to local markets —Asian Season and bake for 20 mins, then chopped white chocolate and supermarkets - Polish stores - as turn the chips and return to the marshmallows to your mixture many of the ingredients are sold oven for 20-25 mins until golden. just before baking. in bulk and much cheaper to buy. BELFASTVIBE.COM124I SEPTEMBER 2420l5 This cutting is reproduced by NIMMS under licencee from NLA No further copying (including the printing of digital cuttings), digital reproduction or forwarding is permitted except under licensefrom NLA. www.nla.co.uk (for newspapers) Source: South Side Advertiser Date: Tuesday 22. September 2015 Page: 7 (BMC-984) Page 1 of 1 Circulation: 38374 Ref: Belfast Metropolitan College 1316546 Size: 151 CEDAR HELPS TO DELIVER NEW ADULT AUTISM ADVICE SERVICE The Belfast Adult Autism Advice Service is made up of a small multi-agency team providing advice and guidance to adults and young people with autism and those who support them.
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