On Sunday 20th September, 20 hospitality students from Lynfield College in Auckland embarked on the HSI Culinary Experience. This four-day journey involved a series of visits to food markets, hotel restaurants, participating in cooking sessions and tastings at Kaimai Cheese factory in Rotorua.
The students traveled to Hamilton first to the Hamilton Food Markets and then onto Rotorua where they met with Mr Charlie Royal who showed them Maori cooking techniques. The next day they participated in a cooking session with John Norton, tutor at Wairiki Polytechnic in Rotorua. They made a dish of stuffed chicken balantines, kumara mash with glazed turned carrots and turned courgettes.
The students found the trip a valuable experience and a true insight into the world of hospitality, their teacher Yvonne Townsend says "the students don't always get the opportunity to practice these skills back in school, so this is a great opportunity for them".

Radius Residential Care is setting a new standard in rest home food service by rolling out a nationwide initiative aimed at upskilling their catering staff. Programme participants learn the importance of food safety, health and safety as well as how best to prepare food for the elderly and to enhance food presentation. It is anticipated that more than 40 food service staff working in 22 Radius Residential Care facilities nationwide will undergo future training to complete the Food Services Residential Programme, which forms the basis of the National Certificate in Hospitality Entry Skills. “The aged care industry accounts for a very large section of the hospitality industry and Radius is proud to be paving the way and setting the benchmark with this new training programme”, says Steven Heesen, Radius Residential Care’s Operations Manager. Radius also acknowledges that meal times in aged care facilities are a major focal point for residents and something they look forward to each day. “Radius recognises that food quality, service and presentation are becoming more and more important with the growth and demands in our industry. The Food Services Residential course addresses the specific needs of rest homes and we feel it is important to upskill our staff to be able to deliver more choice and well presented meals to our residents”.

Left to Right: Graduates Therese Simpson, Amanda Olsen & Wendy Bateman with Radius Residential Care Operations Manager Steven Heesen.

Settling on a career path is one of the most important life decisions every school leaver faces.

When young Waiouru Army Camp kitchen hand Matt Howell decided to sign up as a Modern Apprentice more than three years ago, he wasn’t confident that he’d ever startn a hospitality qualification.
On receiving his National Certificate in Hospitality last month, Matt acknowledged the importance of a supportive employer, colleagues and mentors in reaching his goal.

“After mucking around at school, I never thought I’d get this far. It took me a while to work out hospitality was what I wanted to do, but I’ve always enjoyed cooking,” said Matt. “I know now I can achieve anything I set my mind to. Transfield Services gave me the opportunity and my colleagues and Caroline (HSI Senior training advisor) got me through to the end.”
Our Facilities Management Hospitality team at the Waiouru Army Camp works with the Hospitality Standards Institute (HSI) in training its employees in the Modern Apprenticeship scheme.

HSI advisor and mentor Caroline Medway-Smith commended him on pushing through, saying “Matt’s achievement in getting his Certificate in Basic Cookery Level 3 & Professional Cookery Level 4 will always be proof to him that he can achieve the goals he sets for himself.  There’s no doubt though that Transfield Services has played a huge role in enabling Matt to get where he is today.”

In a letter of congratulations, former FM EGM Steve Webster said while "the completion of any formal qualification is always an enormous milestone, the commitment required to effectively combine full time employment, study and practical experience makes this an extraordinary achievement."
The graduation, hosted by HSI, Sky City Executive Chef Mark Wylie told graduates that putting the hard yards in early in their careers would pay off later.
“You are at the start of your careers,” he said. “What you do now will define your future in the hospitality industry.”

As the head of New Zealand’s largest commercial kitchen, Mark encouraged the graduates to constantly challenge themselves and be mindful of the importance of relationships in an industry which is relatively small.
“Those of you graduating today will keep coming across one another throughout your careers and the people you work with now might well be running successful operations in the years to come.”

Mark further challenged graduates to enter competitions as a way of improving their career prospects. Competitions are a good way for ambitious young trainees to expose themselves to competition, judge themselves against the skill levels of their peers and keep up with current culinary trends.

After the awards ceremony, Matt left for a celebratory meal with his father and brother, confessing to uncomplicated tastes when it comes to eating out. McDonald’s will do every time.

Pictured above: Transfield Services' Waiouru Hospitality graduate Matt Howell with HSI Regional Training Advisor and mentor Caroline Medway-Smith

HSI’s newest apprenticeship programme in Food Services has been launched this year and with groups starting in March and September, there are now 24 people embarking on their new qualifications. With two further intakes planned in 2010 there are regular opportunities for new trainees to register their interest and enrol onto the programme.

Who is this apprenticeship for?
This apprenticeship is aimed at people who would like to work as a supervisor or catering manager.  It includes both the National Certificate in Food Service Operations at Level 3 and the National Certificate in Food Service Operations at Level 4.  If you would like more information on the programme, please visit www.hsi.co.nz/food-services
 

HSI's annual Teacher Upskilling courses are being held around the country from the end of November to December 09.  Places are limited and going fast so register today!

Click here to register and get more info

Kerikeri High School students Brie Murdoch, Ella Bright-Young and Karen Ishikawa have taken home the national title in the final of the HSI Junior Hospitality Challenge. Click heading to view the full media release, all other finalists and medal winners.

NZ Junior Hospitality Challenge Winner - Front of House

Kerikeri High School student and front of house winner Brie Murdoch with her teacher Simon Hart.

NZ Junior Hospitality Challenge Winners - Cookery
 

Kerikeri High School students and winning secondary schools challenge team Ella Bright-Young and Karen Ishikawa.

Changes to hospitality domains, and a very different Foundation Qualification
Foundation - Level 1
From the start of the NQF, level 1 standards were written for schools to use. They are part of the school curriculum and all schools can deliver and assess them. To recognise the distinctive nature of those standards, all level 1 units have been pulled out of the domains of Cookery, F&B, Accommodation services and guest services into a new domain of hospitality called Foundation Skills.
The domain is on the framework now and the level 1 standards have been submitted with the domain change to Framework Registration.
Schools need take no action, your accreditation will automatically cover the new domains. You can continue to report credits in the normal way.

New Opportunity – major changes to the Foundation qualification
The schools qualification - NQF Ref: 0587 National Certificate in Hospitality (Foundation Skills) – was reviewed earlier this year and will be registered once the changes to the units has taken place.
It will be a brand new qualification, with a lot more flexibility. The core is small, possibly only 8 credits at level 1 and the remainder is electives at level 1 or above. Students will be able to use Level 2 standards (or level 3 for those schools that have limited accreditation at that level) towards the qualification, as well as level 1 standards.
Please note that that the qualification does not have a level stated in its title. Candidates can gain an industry-recognised foundation qualification in hospitality over years 12 and 13 at school, using a mixture of level 1,2 and 3 unit standards.
HSI expects the new version of the qualification to be registered later this year.