CFBC expands its outreach programme

St. Kitts, October 20, 2010 (SKNIS): Students of the Hospitality and Culinary Arts Division of the Clarence Fitzroy Bryant College got a first hand encounter on Saturday when they participated in preparing a buffet lunch to residents of the Cardin Home.

Jokingly referring to the setting as the Cardin Hotel, the Director of the Cardin Home, George Richards said they were pleased to receive such a positive gesture from the Clarence Fitzroy Bryant College.

Principal at the College, Sonia McPhail said Saturday’s event was one component of a wider programme to increase the visibility of the institution and to showcase its scope including that of outreach.

Ms McPhail explained that earlier this year the college embarked on this mission and requested that each division devise a plan to become involved. She added that this particular activity was the brain child of Marsha Bassue, Director of the Hospitality and Culinary Arts Division.

Cardin Home residents

Ms. Bassue said she was heartened by the level of expectation and appreciation that was evident among Cardin Home residents. Referring specifically to the attire they wore to the event including hats and accessories, she commented that they saw it as an extremely special occasion.

She described as “overwhelming”, the interest that the young students took in the elderly as they served them. In many cases the students not only served the food but also fed the senior citizens and the positive interaction among them was a welcome surprise, she added.

Ms. Bassue added that the Division would participate in a number of activities throughout the rest of this year including a breast cancer awareness walk on Saturday, October 23 and the Meals on Wheels Programme in December.

She stated that nothing so aptly showcases the hospitality and services sector than the spirit of volunteerism as successful employment in the sector is based on a passion for people.

Ms. Bassue also highlighted a weekly activity put on by the Division on Fridays in which food is sold to the general public. She said while they encourage reservations to be made in advance it is usually the case that they have a lot more people than anticipated. She added that this is another success indicator.

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