The Level 1 and 2 students from the Trowbridge campus swapped the comfort of the catering kitchens for the outdoors, to experience how the Royal Logistic Corps create dishes when out on exercise or operational tours.
The group of students were split into three groups and given a mystery box to create two dishes from scratch for up to 15 people.
Level 1 student Gemma Patrick, aged 16, said: “I really enjoyed working together in a team with Level 2 students.
“It was definitely a bit terrifying at the start; we were in a completely different environment and had to think on our feet to decide what dishes we were going to create.
“But I really enjoyed working with the Level 2 students and working as a team.”
Jack Prout, 18, who studies the Level 2 course and wants to be a restaurant chef, said: “I was given the role of Team Leader and this was quite challenging to start with; making sure everyone had a job to do and making decisions, but once I got into it I really enjoyed the opportunity.
“The soldiers we worked with were really knowledgeable and the whole experience was really fun.”
Sergeant Sean McMenemy works in the Royal Headquarters of the RLC, based at Worthy Down in Winchester.
He said: “I’ve been really impressed at the students who produced some great food.
“This is the first time they’ve ever seen some of this equipment, but they showed their professionalism by keeping their kitchen areas clean, and tidy and working together to achieve their brief.”
Some of the dishes created included chicken in an orange sauce, stir fry, spaghetti and meatballs, chicken broth shortbread – all highly nutritious, tasty and filling, a necessity for feeding army personnel.
