2014 - 2015
STEFAN GREUBEL Master CGC
S.Greubel
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Please turn off your
mobile phone during the
Induction presentation!
Thank you!
S.Greubel
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STEFAN GREUBEL
Direct line: 020 7802 8863
stefan.greubel@westking.ac.uk
Office V 302
Your RWE Lectures are:
Mr. Jones & Mr. Souto
Miss Yates & Miss Courtis
Mr. S. White & Mrs. Croft
Mr. Stefan Greubel
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Volta Bushay,
you can
contact Mrs. Bushay on 07958694097 during college hours
or in room V 318 b.
If Mrs. Bushay is unavailable you must contact one of the
following persons:
Mr. Souto
Mr. Jones
Mr. Cameron
Mr. Greubel
S.Greubel
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 Unit
702
Mr. T. Cameron
 Unit 705
Mr. T. Cameron
 Unit 703
Mr. S. Greubel
 Unit 704
Mr. J. Souto
 Unit 704 will be delivered and assessed
during your Induction week by Mr. Souto.

You will loose Westminster Credit points if you submit late; ultimately, this could
jeopardize your progression to year three.

Every Rotation (including Externship) has Credit points attached to it. You need
to maximise those points in order to guarantee progression to the next academic
year.
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ANDREOU
GEORGE
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BELL
LUCY-ANN
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DAVIS
SCOTT
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DAY
CARL
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FINCH
BRIDE
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KHAN
FAHMIDA
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KING
OLIVER JAMES
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LEONARD
ANGUS
MALHI
SEYJAL
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MAY
CHANELLE
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MCCORMACK
MARCUS
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MCLEOD
ROCHELLE
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PHILLIPS
CHARLIE
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SEEDIN
MICHAEL
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TRAPP
EUAN
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IONUT
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ROWAN
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COVENTRY
CAMERON
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DAVIS
PHOEBE
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FREEMAN
MEGAN
GEORGIOU
THEO
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GOLDSMITH
HOLLY
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JAFFA
HARRY
LEE
BENN
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LOGSDON
BILLY
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MCCREADY
JOSEPH
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PHILIPS
CHRISTOPHER
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RYDER
EMMA
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SINCLAIR
EZRA
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SOTIRIOU
SOPHIA
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SOPHIE
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BEN
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BROWN
AMBER
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CAPONE
BENITO
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DOMAN
DARRIO
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EAGLES
JACK
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FROST
JORDAN
20202277
GIBSON
BEN
20216002
GRIFFIN
REBECCA
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GUNN
ELLEN
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HALL
LOUIS
HENTON
TOM
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HUGHES
DAVID
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MAGAMBO
VANESSA
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MICHEL
JANIS
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PEREIRA
MATTHEW
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GABRIELLE
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COURTNEY
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CHARLTON
LEWIS
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COBLEY
ALFI
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DOCCHAR
MEGAN
FITZPATRICK
GEORGIA
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HALE
ELLIE
20217625
HINES
LIAM
20222706
LINDSAY
EDWARD
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LOUKIANOS
ANDREW
20215722
MCDONALD
GREGOR
20218620
PICKEN
LOIS
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LUCY
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TAYLOR
CHANELLE
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THOMPSON
DANTE
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VAHIB
AFIFE ESRA
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HARRY
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CHARLOTTE
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CLOSA
JONNALYN
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CROWE
SHANNON
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CRUDGINTON
CHARLOTTE
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DINES
BILLY
FOSTER
MOLLY
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FRANCIS
LUKE
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HENRY-SHAW
BAILEY-OLIVIA
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KAVANAGH
ALICE
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MAYNE-CONSTANTINOU
EDEN
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MUNTING
JAYDEAN
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OLATUNJI
KORKOR
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ROBERTS
TYRA
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ROBSON
BENJAMIN
SAUNDERS
MADELAINE
SMITH
STEPHANIE
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LAINE
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BARNEY
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EDDLESTON
MAXINE
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ELLIOTT
THOMAS
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KELLMAN
MAI
20218147
LAKE
NATASHA
LINSDALL
ABIGAIL SARA
20214092
MATHEWS
JODIE
20198139
MCGARRIGLE
KIERAN
20222404
MOODLEY
YUDI
20214750
NEWMAN
KIERAN
20214324
REDMAN-SCHAFFER
ARRAN
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ROCK
DARREN
20208122
SIMPSON
SARAH
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STABLES
JOHN
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WELLS
CHARLES
NTSELE
THANDEKA
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NAOMI
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JONES
RHYS
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KIDRON-STYLE
BLAZE
20219980
LONG
HOLLY
20214968
MCLEOD
CALUM
20198134
MELMOTH-COOMBS
JOSHUA
NORTON-FAGEOLLE
SAMUEL
20214142
OZTURK
ILHAN
20215789
READ
LIAM
20217121
REEVES
JOSIAH
20193254
RICHARDS
SOPHIE
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SARGENT
JESSICA
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SIGNORE
ANNA-LOUISE
20215421
SIMPSON
ESTHER
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SMITH
FARAH
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WRIGHT
FREDDY
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 Seven


rotations of four weeks.
Brasserie kitchen
Development: Short Practical Tests, Seasonality, Sustainability,
Market influences, GDP, Legislation, Core Units, Waste
management.........




Garde Mange 1 & 2 (Larder and Butchery)
Pastry/Bakery
Escoffier/Brasserie (Front of House rotation; am & Theory
input)
Externship x 2 ( this is a integral part of the program and will
be taken into consideration regarding your progression into the next
academic year)
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







Taking of written notes during class briefings in the RWE,
during theory lessons and during Exam demonstrations. We
will provide you with a note pad; we also check that you
are taking notes.
Using basic math skills by converting recipes.
Food cost calculations in core unit 705
Checking order sheets against actual delivery.
Using basic math skills in order to adjust recipes for the
required amount.
Minimum use of digital recording equipment.
Functional skills classes.
End of year exam on basic Food Cost Calculations.
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 Your
externship is a integral part of the
PCD and therefore will be taken into
consideration for your progression onto
Level three.









We will find a suitable externship place for you.
The details will be on Moodle for you to access.
Completion of your externship handbook is essential.
You will be signing an Externship Contract.
You have to make contact with your Head Chef ONE WEEK prior to
starting your Externship.
We will allocate points for the above work.
Missing out on those points can jeopardize your progression
This part of the course will allow you to learn from a variety of chefs;
make the most of it.
You might be asked to come back and work for them when you finished
the course. (Show them what you can do in order to be considered!)
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
Starting time: you are expected to be in clean uniform at your designated
Brasserie, Larder 1 + 2 and Pastry work stations at 8.00, all other classes start
at different class specific times (check Moodle)

Absence/running late: will be recorded and it may affect your
possibility of progressing into the third year. Immediately inform your tutor
and class teacher if you are late or absent from class!

Attendance: minimum of 95% to progress into the third year

Progression criteria:

Changing rooms: use the changing rooms on the second floor and do not get
successful completion of end of year exam, minimum
attendance achieved, NO outstanding core units or UPK’s and completion of
externship and food service assessments
changed in the corridor or any other areas

Log book: you are expected to maintain an evidence log book as part of your
course work

ID cards:
Whilst in whites students must have their ID in their pockets and
wearing it at all other times.
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


Kitchen/larder theory will be taught by Mr Cameron and Mr Souto
during your rotations in the afternoon. A pastry lecturer will
deliver P/B relevant theory on the same basis.
It will be assessed with a written test. (UPK Question Book)
Core unit explanation will be in the induction week followed by
assignment support (a lot of self study will be involved).
Ask for help if needed early enough, not last minute!

Feedback on your marked assignment will be given after two
weeks.

Food & Beverage theory will be delivered during your Escoffier
rotation in the afternoon
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Your assignments for your core units and food
service units have a set deadline.
 You need to submit your assignment via Moodle.
 Handing in your assignment late will result in you
ONLY being able to receive a PASS grade,
providing it is to an acceptable standard.

 If
your assignment needs resubmitting you
will only be able to achieve a PASS.
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 Functional
skills is part of your qualification
and has to be attended. ( this depends on your GCSE
results.)
 Some
of the input for Unit 705/ will be
provided through functional skills.
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KITCHEN
RESTAURANTS









Non slip chef shoes
Clean ironed apron and
college chef’s jacket
Trousers pulled up not
hanging down
Clean hat
Hair in net if long
No jewellery, or make
up
Necktie
Apron and cloth
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





Black non-slip shoes
Black trousers,
waistcoat
Skirt only if knee length
and not too tight (check
Madame Croft)
Clean white shirt
Minimal jewellery
Ear studs only for girls
No tongue piercings
Hair tied back.
20

Your rotational timetables will be on Moodle and
on the relevant notice boards.
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.
Front of House Rotation. (Escoffier)
Front of House Rotation (Escoffier)
Mon.
RWE
09.00 Hrs – 16.00 Hrs
16.00 –
17.00
Tues.
RWE
09.00 Hrs – 16.00 Hrs
3.30 -4.30
Wed.
RWE
09.00 Hrs – 16.00 Hrs
16.30 –
18.00
K & L Theory in V 213 b
For both Externship Groups and E + 8
students from A
Thurs.
RWE
09.00 Hrs – 16.00 Hrs
3.00-4.30 &
4.30 – 6.00
K & L Theory in V 213 b ( B & C 3.00-4.30 /
D & 8 students from A & Apprentices 4.30 –
6.00)
Fri.
RWE
09.00 Hrs – 16.00 Hrs
AM
Brasserie ( Rotation B)
Mon.
RWE
Tues. Tutorial 8 - 9 in
Tutorial in V 402
Industry demo/speech
PM
Brasserie ( Rotation B)
RWE
3.30-4.30
Industry Demo./ Speech
RWE
16.30 –
18.00
15.00 –
16.00
K & L Theory in V 213 b
For both Externship Groups and E + 8 students
from A
3.00-4.30 &
4.30 – 6.00
K & L Theory in V 213 b ( B & C 3.00-4.30 / D & 8
students from A & Apprentices 4.30 – 6.00)
V 325
Wed.
Thurs.
RWE
Fri.
RWE
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Tutorial in V 310
22
AM
Development (Rotation C)
PM
Development (Rotation C)
Mon.
9 – 11.00
12.00 –
13.00
Study Skills
Tutorial in V 311
2-6.30
K&L Development in Prod 1+2
Tues.
9 – 13.00
K&L Development
3.30-4.30
Industry Demo./ Speech
Wed.
10.00
12.00
Science in the Lab.
16.30 –
18.00
K & L Theory in V 213 b
For both Externship Groups and E + 8 students from
A
Thurs.
09.30 –
12.30
Costing and Sustain. in V 227(Unit 702 & 705)
3.00-4.30 &
4.30 – 6.00
K & L Theory in V 213 b ( B & C 3.00-4.30 / D & 8
students from A & Apprentices 4.30 – 6.00)
Fri.
9.30 – 11.30
Science in the Lab.
12.15 – 14.45
3–5
SPT ( P & B)
K & L Development in Prod 2
AM
Garde Manger 1 (Rot. D)
Garde Manger 2 (Rot. D)
PM
Mon.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
15.00 –
16.00
Tutorial in V 401
Tues.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
3.30 – 4.30
Industry Demo./ Speech every second Tuesday.
Wed.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
16.30 –
18.00
K & L Theory in V 213 b
For both Externship Groups and E + 8 students from A
Thurs.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
3.00-4.30 &
4.30 – 6.00
K & L Theory in V 213 b ( B & C 3.00-4.30 / D & 8
students from A & Apprentices 4.30 – 6.00)
Fri.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
½ Rotation + 3rd Years
½ Rotation + 3rd Years
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AM
Pastry (Rot. E)
Mon.
½ Rotation + 3rd Years
Bakery (Rot. E)
PM
½ Rotation + 3rd Years
15.00 -17.00
14.0015.00
P & B Development in Pastry Kitchen
Tutorial in V 310
Tues.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
3.30 – 4.30
Industry Demo./ Speech
Wed.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
16.30 –
18.00
K & L Theory in V 213 b
For both Externship Groups and E + 8 students from A
Thurs.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
3.00-4.30 &
4.30 – 6.00
K & L Theory in V 213 b ( B & C 3.00-4.30 / D & 8
students from A & Apprentices 4.30 – 6.00)
Fri.
½ Rotation + 3rd Years
½ Rotation + 3rd Years
15.00-19.00
P & B in Pastry Kitchen for SPT
AM
Externship ( Rotation F & G)
PM
Externship ( Rotation F & G)
Mon.
Working in the Externship place; keeping contact with the Tutor and ensuring that the externship Handbook
is completed.
This is essential for your progression onto year three.
You M U S T attend your theory lessons during your Externship (in clean Chefs Whites) in order to
complete all your UPK’s on time!!
Tues.
Wed.
Thurs.
Fri.
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Pm Rotations in the Kitchens:
Monday Brasserie
Tuesday Brasserie
Development
Prod 1
Development
Prod 2
2nd year Brasserie
Rotation
Wednesday Brasserie
& Escoffier
Thursday
Escoffier & Brasserie
3rd Year Brasserie
Rotation
3rd Year Butchery
Rotation
As per Mr. Warner
As per Mr. Warner
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During this academic year you are expected to
attended minimum ten lectures covering a
variety of culinary topics.
The above lectures will always start at 15.30 hrs.
either in the Demonstration theatre or in the
Lecture theatre; depending on the subject.
 You are expected to be dressed in clean Chef
Whites.

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





Be prepared for a fun and busy year, with a lot of
work. Do not wait until last minute as you will
struggle to complete your assignment.
Regular self study is essential!
You are a college ambassador and a role model – act
accordingly. Your behaviour will be observed by the
new first year groups.
Only YOU can make this a successful year and
progress to year three.
If there are any issues or questions Mr. Greubel is
available every In the Brasserie Kitchen (Prod.1)
Lockers will be given out by Ian Wild; please provide
your own padlocks.
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Start of induction program in the Canteen at 10.00,
followed by a Power point presentation in the Vincent
Rooms at 12.00 noon.







Power point presentation and year two overview for all Tutor
Groups.
Break out into tutor groups and explanation of time table
regarding Core Units, RWE’s, Externship and Tutorials.
Comfort Break/ Lunch
Everybody to organize locker and padlock with Mr. Ian Wild.
( Bring your own padlock.)
Group F & G to make contact with their Externship place, and
sign Externship contract with Mrs. Bushay!
Everybody to check uniforms and knives and getting ready for the RWE’s
I do expect to see very Student in clean Chef Whites as of Tuesday 16th
September 2015
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
Tuesday 16th September
Library Induction and Harvard referencing:
Group A: 10.30 – 12.00
Group B: 14.00 – 15.30
Group C: 15.30 – 17.00
Core Unit 704 delivery and assessment in room 314 for Group D & E
10.00 hrs – 12.30 hrs.
Costing for D & E in room 314
13.00 – 15.00 hrs
Core Unit 703 input for Group D & E in room 314
15.00 – 17.00 hrs
Save a Londoners Life workshop:
Group A: 13.00 - 14.00 hrs
Group B: 11.30 – 12.30 hrs
Group C: 14.00 – 15.00 hrs

Wednesday 17th September
Library Induction and Harvard referencing
Group D: 12.00 – 13.30 Hrs
Group E: 13.30 – 15.00 Hrs.
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Core Unit 704 delivery and assessment in room 314 for Group F & G
10.00 hrs – 12.30 Hrs
Costing for F & G in room 314
13.00 – 15.00 hrs
Core unit 703 input for Group F & G in room 314
15.00 – 17.00 hrs.
Save a Londoners Life workshop:
Group D: 11.00 – 12.00 hrs
Group E: 12.00 – 13.00 hrs

Thursday 18th September
Library Induction and Harvard referencing:
Group F: 10.30 – 12.00 hrs.
Group G: 14.00 – 15.30 hrs.
Core Unit 704 delivery and assessment in room 314 for Group A&B&C
10.00 – 12.30 hrs
Costing for A & B & C in room 314
13.00 – 15.00 Hrs
Core unit 703 input for Group A & B & C in room 314 (15.30 – 17.00 hrs)
Save a Londoners Life workshop:
Group F: 12.00 – 13.00 hrs
Group G: 13.00 – 14.00 hrs
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
Friday 19th September
Short Practical Test demonstration:
Group D,E,F&G at 09.00 hrs in 213 b
Group A,B&C at 12.30 hrs in 213 b
Equipment training in Brasserie Kitchen for
Group A & B & C at 10.00 – 11.30 hrs
Group D & E
at 12.00 – 13.30 hrs
Group F & G
at 14.00 – 15.30 hrs
Question and Answer session.
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
Monday 22nd September
Menu explanation, Mise en place, Stocks, Orders
Menu for Graduation

Tuesday 23rd September
First service in the Brasserie (am & pm)
(we already have 60 booked for lunch)

Friday 26th September
Graduation in the Vincent Rooms.
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