WHEN Oxford College of Further Education advertised a course in Cordon Bleu cooking in 1966, there was no shortage of takers.
More than 100 women applied to fill the 20 places. The college had run similar courses in the evening, but this was the first time that one had been tried in the morning.
As one student explained: “You don’t feel much like a cookery demonstration when you’ve just finished your evening meal.”
In the picture, the course instructor, Mrs S D’Arcy-Irvine, shows her technique in the kitchen to some of her class.
Oxford College of Further Education – now part of Oxford & Cherwell Valley College – celebrated its 50th anniversary last year.
In that half-century, thousands of students of all ages have benefited from extra tuition at the college and have acquired extra skills and gone on to enjoy successful careers.
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