From delving into the world of sustainable farming practices with its ‘Field to Fork’ Tour of the West Country, to visiting the home of espresso with barista training in Bologna, TUCO and partners have created bespoke programmes offering specialist training to caterers looking to grow their niche skill-set.
The Field to Fork trip (6-7 October) will start with a full day of activities and a chance to sample the sustainable fare at River Cottage Farm, the excursion will take an in-depth look at sustainable sourcing before visiting the leading sustainable cheese brand, Wyke Farms. Delegates will then head to Wookey Hole Caves to see how cheddar cheese can be aged through storing in Caves in this generations old method of producing cave-aged Cheddar.
In November (2 – 6) TUCO members will head to Bologna, Italy for a full week’s advance barista training in association with Peros. The TUCO baristas’ will also have the chance to take part in café tours around the city of La Spaziale.
Julie Barker, TUCO chair, said: “We are delighted to have teamed up with some truly great leaders in the fields of sustainability, food sourcing and barista training so we can offer our members unforgettable learning experiences.”
“Each study tour has been tailored to reflect prominent issues and trends across the foodservice Industry and as a result, we hope our members can apply their learning and development to the day-to-day running of their institution – it’s all about learning, growing and sharing information with one another so together, we can provide the best support and foundation of knowledge for Higher Education caterers across the country.”
To get the most from the Bologna Advance Barista Course, members should have basic barista knowledge and be involved in the training and monitoring standards in a multi-site operation. For further information visit www.tuco.org/share.