Students from across the Chad district at West Nottinghamshire College have showcased their talents to parents, staff and business leaders as the education year draws to a close.
Undergraduate engineering students nearing the completion of their university-level studies presented their final-year projects to employers and tutors at the college’s annual engineering showcase.
The 33 students have studied either the Higher National Certificate (HNC) in electrical and electronic engineering or the HNC in mechanical engineering, which form part of the college’s higher education provision.
Most are in full-time employment and have studied on day-release after being sponsored by their employers. Projects ranged from new product designs to innovative solutions that could be implemented in the workplace.
Mechanical engineering student Jonathan Gregory, who works as a co-ordinate measuring machine (CMM) technician at Status Metrology Solutions, presented his project to his employer, Tony Tillett.
The 23-year- old, from Mansfield, produced a CMM quality inspection system for a customer in the aerospace industry to aid the company’s future manufacturing processes.
Former apprentice Jonathan – who joined the firm five years ago after being recruited by the college’s apprenticeship arm, Vision Apprentices – said: “I think it’s really valuable to show off our skills to employers and other engineers, so they can understand more about what we do.
“It’s also good for my employer to actually see the work I’ve been doing at college, which benefits not only me but the company as well.”
Electrical and electronic engineering student Tyler Bowen’s project involved designing and building a water-cooled graphics processing unit, which lowers the operating temperature of the device.
The 21-year- old, from Jacksdale, who works as a computer-aided design (CAD) draughtsman at Omega Red Group, said: “I’m really proud of what I’ve produced. Most of it has been done at college, from concept to completion, which meant having the right standard of equipment because it relied on a high degree of accuracy.
“It’s important the college holds events like these and engages with industry. Employers can see what training is being provided and we can also learn from other people’s ideas, so it’s a win-win situation.”
Also showing off their skills were trainee catering and hospitality professionals who teamed up with experienced chef Dave Robbins to serve up a vegetarian medley.
The chef patron of Mansfield restaurant 4 Wood Street worked with more than 20 students to stage a ‘Keep it Green’ evening in the college’s own fine-dining venue, Refined to mark the end of term.
Working alongside chef tutor Neil Wilson, Mr Robbins helped a group of level two professional cookery students prepare a mouth-watering meal including a brie with pickled radish and cucumber salad, spiced Quorn with chilli and lemongrass dhal main course, and rhubarb and stem ginger steamed pudding dessert for more than 50 paying customers at the popular Derby Road campus eatery.
Five-star service was provided by students on the level one and two food and beverage courses, and level three hospitality supervision and leadership programme, under the direction of front-of- house trainer Lee Coupe.
Mr Robbins said: “With dietary requirements being a big issue these days, and with there being more vegetarians, I was keen to show students how you can create wonderful dishes from inexpensive produce and without using meat.
“It’s all about improving their skillset and giving them an opportunity to do something different. The students did really well, the dishes went out on time and looked really good.”
Mr Robbins, who previously worked with celebrity chef Gordon Ramsay, added: “The college is very pro-active at engaging with industry professionals. Its restaurant and kitchens are of a really high-standard, which ensures students have got everything they need to learn their trade.”