The huge achievements of people from the region with additional support needs have been celebrated.
Almost a hundred people gathered at The Usual Place cafe in Dumfries recently to support the SVQ graduation ceremony – compered by Lee Medd – which has been held up for three years because of the Covid-19 pandemic.
Seventeen graduates who have all worked and studied in the award-winning Usual Place took to the stage to receive their certificates achieved during the past three years and presented by Dumfriesshire deputy lord lieutenant, Hardip Atwal, the chief executive of Inspired Community Enterprise Trust, Heather Hall, and chef assessor, Tony Budde, of Dumfries and Galloway College.
Heather said that while many customers are great supporters of the ethos of the café – serving from 9.30am to 4pm Monday to Friday – few people really grasp the depth and breadth of the work that goes on behind the scenes and “the huge personal achievements that go in to creating the welcoming, clean atmosphere and delicious food that so many enjoy”.
All produce is freshly cooked, baked and prepared by the team of trainees and mentors on the premises in the beautifully refurbished former church building.
The class of 2022 graduated with SVQ qualifications in professional cookery and hospitality and included 12 young people with additional support needs who have worked with The Usual Place’s SVQ co-ordinator, Gail Kempsell, and mentor, Fiona Horsburgh, as well as members of staff on the kitchen and front of house teams who are also day-to-day mentors.
Many of these mentors have also elected to study the SVQ and some received their certificates on stage alongside the young people.
The professional cookery graduates are David McAleese, Debbie Reidie, Ian Shaw, Lynda Whipp, Morgan Deer, Sheila Jardine and Ross Frame. Hospitality graduates are Meg Ayres, Alison Boyes, Bronwyn McIlwean, Gavin McRobert, Jessica Johnstone, Steven Carmichael, James Roydes, Dougal Kirkpatrick and David Whitaker.
One young graduate, Luke Smith, received two certificates having completed both qualifications.
He also achieved the highest mark from anyone – including all the mentors – in Health and Safety and Food Safety.
Luke is now in employment with Inspired Community Enterprise Trust as a “lived experience trainer”.
Heather said: “The SVQ qualifications require the young people to learn and develop a variety of skills and understanding across a wide range of important areas which they apply every day in their work at The Usual Place.
“From an in-depth understanding of food safety and hygiene to preparing and cooking using complex, hot and sharp equipment to following recipes, it results in the young people being able to create wonderful food and drinks for satisfied customers as a practical application.
“They do all this alongside professional mentors in practical situations as well as studying theory, keeping reflective workbooks, providing photographic evidence of their experience and undergoing assessment by observation with chef assessor, Tony Budde.”
Pictures courtesy of Alison Brown.
