Halfway through the year already... there have been some real highlights in the Northern region for the first half of the year, some of which are mentioned below. I am very pleased to say that I have observed some fantastic hospitality lessons over this time and met some wonderfully talented and passionate students, some of whom have represented their schools in recent hospitality competitions. Please read on for an overview of up and coming activity in our region.

Congratulations to...

Kerikeri High School for winning the Northland Matariki Industry Training Awards held on Sunday 27th June. The Matariki Hospitality Industry Awards are the ultimate awards of excellence for Northland. This event is hosted by the Northland Chefs Association and the Schools Award is sponsored by HSI. This is the second consecutive year Kerikeri have won this award in recognition of the training and commitment they show towards delivering hospitality and promoting the industry as a potential career pathway. Well done to Simon, Carol and team.

To Pompallier High School in Whangarei for the recent addition of a brand new cafe/classroom and kitchen. This transformation has been a long time coming for Lynda Perkins and her team but definitely well worth the wait! I recommend anyone wanting to refurb their facilities to visit Pompallier as they definitely have a fabulous training ground for their students and a pantry area that is second to none.

To all participants in the recent Northland, MIT and NSIA JHC and WINTEC Culinary Fare, a massive WELL DONE to all for giving it a go and we hope that the experience was memorable and FUN was had by all on the day. Look forward to seeing you next year!

What is happening in term 3 and 4?
Hospitality Cluster groups are coming and they will be running in your area giving you the opportunity to meet to discuss everything hospitality that is relevant to schools. Teachers set the AGENDA! These meetings will occur twice per year and be hosted by different schools each time.

When and Where?
• Waikato – 11th August, 4-7pm at Ngaruawahia High School
• South Auckland – 28th July, 4-7pm at Botany Downs College
• Central Auckland – 10th August, 4-7pm at Tamaki College
• West Auckland – 5th August, 4-7pm Venue Tbd
• North Auckland – 2nd August, 4-7pm at Glenfield College
• Northland – 18th August, 4-7pm at Pompallier College

These cluster groups are a collective idea from teachers so the more the merrier in attendance would be great!

Welcome on board to Simon Lightfoot who is starting term 3 at Onehunga High School. Simon is Army and Industry Chef trained so will be a very valuable asset to the already passionate and skilled team at Onehunga!

Student Hospitality Experience (SHE)
The SHE programme is designed to provide secondary school students with the opportunity to experience all facets of the hotel industry. 15 students commenced at the Mecure Hotel in Auckland City on July 5th for 10 days where they will gain 20 credits towards NCEA encompassing different Hotel Departments. Above is a photo of the student halfway through their programme.

The students are from the following schools: Mt Albert Grammar, Alfriston College, Rosehill College, Avondale College, Henderson High School, Whangaparaoa College, Lynfield College, Pakuranga College and Tamaki College.
 

Congratulations to Scott Richardson, Catering and Hospitality Teacher at Southland Boys’ High School, who took the title of Hospitality Tutor of the Year at the 2010 HSI Awards for Excellence in Training.

A trained chef who has set up and owned cafés, bars and restaurants, Scott has taught at Nelson and Southland Polytechnics, and has been teaching full-time at Southland Boys’ High School since 2004. He has two clear goals: to encourage boys to take up cooking as a subject, so they have the confidence to cook for themselves and family at home, and to encourage senior students to consider the hospitality industry as a viable career path. “This means giving them as many real work experiences as possible to show them the real nature of our industry. This includes catering for and working at events that show them the work hours, the pressure and the conditions they will work under in the future”, said Scott. This gives his students a much better understanding of what they will experience when they take the next step, into either tertiary education or going directly into the industry. Several of Scott’s students are currently apprentice chefs in Queenstown hotels.

His students are encouraged to enter regional, national and international cooking competitions and cater for several key events held at the school, such as Board of Trustees functions, weddings, and an annual Masquerade Ball. He and his Year 12 boys operate the school’s Try-Line Café, where the boys prepare cook and serve an a la carte menu to 30-plus customers. This year, Scott has offered Year 11 and 12 boys the opportunity to study for the Foundation Skills Level One programme, thus achieving a recognised National Certificate.

Scott is an active chef still, regularly working two evenings every week for the Invercargill Licensing Trust, at the Ascot Park Hotel. Showing his commitment to on-going learning, he is currently studying for a Masters of Arts in Gastronomy. He travels overseas whenever he can to keep up to date with current dining and service trends in the industry. Despite his busy working life, Scott continues to participate in culinary competitions, such as the Southern Lights Regional Salon Culinaire and the New Zealand Culinary Fare.

Scott certainly lives the Southland Boys’ High School motto - Not for school but for life we are learning - and that motto is fundamental to the hospitality teaching he delivers to his students. As school Rector Ian Baldwin says; “ We could run two catering rooms full time, but we have to restrict the numbers as we only have one Scott. He strives to give all the boys the passion to cook for themselves and the passion to develop these skills in the future.”

Excellence in Training - School | Finalists
Massey High School, Auckland - winner
Aranui High School, Christchurch
Southland Boys’ High School, Invercargill

Hospitality Tutor of the Year | Finalists
Katherine Wong, Southern Cross Senior School, Auckland
Nicole Price, Massey High School, Auckland
Scott Richardson, Southland Boys’ High School, Invercargill - winner

To see a list of all category winners, please visit
www.hsi.co.nz/Awards_Winners2010

Hawke’s Bay Future Stars Dinner
On the evening of Thursday the 8th of July a group of 12 students from six local Hawke’s Bay secondary schools got together under the guidance of the Hawke’s Bay branch of the NZ Chefs Association, at FutureCol in Hastings to put on a magnificent three course meal for friends and family. The group of students have been selected through competing at the local Salon and NZJHC and named as members of ‘Team Hawke’s Bay’ which will travel to and compete at this years National Culinary Fare in Auckland.

The dinner was planned to help raise money for the trip and to expose the students to real a live restaurant environment. We had local chefs design the menu, which the students had been practicing during their monthly ‘Master Classes’ held at EIT the first Wednesday of each month.

The sell-out event was a complete success and we are already planning the next one. Thanks to all of our sponsors, parents and teachers who supported the event.
 

Term 2 highlights have been action packed, with NZJHC, Gateway, career expos, FIFA World Cup insomniacs, Food Shows & Culinary Fares, Rugby World Cup Regional seminars, HSI Regional forums and more.

Wellington
SHE – Student Hotels Experience
It was a quick and frantic 10 weeks of the 1st Wellington SHE programme, and we are very proud to have 100% completion for all students that enjoyed a graduation dinner on Sunday 27th June 2010.

Congratulations to Angelo Brown (Naenae College) and Chloe Brown (Onslow College) for top student recognition and special awards from the Accor Hotel team.

A special thank you to all the graduates, hotel staff and teachers who were involved with our recruitment drive, and to the fabulous Accor Wellington HR team – Joanne, Emma and Heather.

We are working on dates for recruitment onto the next Wellington SHE programme soon- stay tuned!

St Mary’s College – Shakespeare Day 2nd June 2010
St Mary’s College Wellington offered a grand Elizabethan themed lunch and venue with over100 hungry ‘Tudor’ guests to cater for! It was a great day to shine with your L2 Hospitality team. I really enjoyed helping out and seeing you all in action. Well done!

Nelson
Schools’ cluster evening
Thanks to all who could attend a wintry get-together at The Honest Lawyer function room in Nelson. An opportune chance to meet over great food, beverage, good company, and talk regional ‘shop’! Cheers!

Manawatu
Tribute and fond farewell to Sharon Mann – UCOL Tutor Extraordinaire
Sadly, we would like to acknowledge the passing of Sharon Mann who epitomised a true hospitality ambassador with her energy for people for training and imparting passion and professionalism for our industry. Sharon will be forever remembered for her tireless commitment and inspiration to all students and teachers, especially with her involvement in regional culinary competitions, our HSI New Zealand Junior Hospitality Challenge (NZJHC), and teacher Upskilling events.

Gateway Student Assessments and Placement tidy ups

1. Have you returned your GATEWAY MOU listing hospitality Gateway students, workplace and intended units?
2. Do your students have their workbooks and are they completed?
3. Are they ready for assessment? Are they still in their workplace?
4. We will also be monitoring Gateway students’ progress for tracking of future stars into prospective employment and Modern Apprenticeships opportunities!
5. Please let us know of any changes or terminations of placement details.
Best Practice: Assessments will need to be arranged and completed this term please!
 

Southern Lights Culinary Fare at Cromwell Polytechnic

School students have again shown that they have what it takes to win a lot of medals.

Ethan Flack, from Millennium Hotel Queenstown, won the “Hot Main Presented Cold” category and also acclaimed the title “ Southern Lights Commi Chef of the year.

Ethan is one of HSI's Modern Apprentices in Cookery - he has now been assessed on his module 5 and has successfully passed, graduating on the 21st of September. He will be competing in Auckland at the nationals at the Culinary Fare.

Hannah Downes from Scenic Hotel Southern Cross Dunedin has won a gold medal in the Chocolate Fantasy Section and also a Bronze Medal in the Salmon live competition.

More winners as per below:

Class 3 Chocolate Fantasy Junior Hannah Bickley (SIT, Invercargill)
Class 5 Hot Main Presented Cold Ethan Flack (Millennium Hotel, Queenstown)
Class 5 High Tea Michael Patterson (SBHS, Invercargill)
Class 7 Fruit Flan Junior Jayden Dodunski (SBHS Invercargill)
Class 8 Quiche or Open Pie School Junior Lee Richardson (SBHS Invercargill)
Class 8 Quiche or Open Pie School Senior Corbin Winiata (SBHS Invercargill)
Class 9 Brunch Interschool Southland Boys High School, Invercargill
Class 21 Table Setting Conor Monaghan, SBHS, Invercargill
Class 22 Barista Joel Nielson, Cromwell College, Cromwell
Class 24 Presentation Cheese Board Michael Patterson, SBHS, Invercargill
Class 25 Imaginative Table Setting Conor Monaghan, SBHS, Invercargill
Class 29 Southern Light Commis Chef Ethan Flack, Millennium Hotel, Queenstown
 

The national competition was organised by HSI and saw eight food & beverage apprentices and eight cookery apprentices compete for their respective titles in a live competition in Auckland on Sunday 13th June.

The Southern Hospitality Food & Beverage MA of the Year winner is 21 year-old Monique Rutene, who shone in a series of front of house challenges displaying her table setting and silver service skills. She also took part in a blind wine tasting requiring her to identify the major characteristics, age, varietal and region of several wines. The judges described Monique as having a ‘natural palate’ which helped her clinch the victory.

The winners were announced on Monday 14th June at HSI’s annual Excellence in Training Awards. “The competition could have been anyone’s so I was absolutely overwhelmed when they called my name,” Monique said.

Monique has an infectious enthusiasm for hospitality and says “I want more people to get excited about hospitality as a career – we need to keep talented people in New Zealand.” It is this passion, and the support of her manager and colleagues at Rosebank Lodge, that has helped her prepare for the competition and try her hand at silver service for the first time.

The cookery winner is Regnar Christensen of Wellington’s General Practitioner. To take out the title of the NZ-UK Link Foundation Cookery MA of the Year, Regnar created a spectacular three-course menu based on a surprise box of ingredients provided on the day before, to be cooked within three hours. Regnar was most proud of his entrée - pan-fried snapper with a fine ratatouille, sautéed bok choy and spinach with a herb butter sauce.

He followed up with a main of oven-roasted lamb cutlets, parsnip puree, sautéed oyster mushrooms and a micro salad with a balsamic jus. For dessert he prepared a mille-feuille with layers of pastry, raspberries and chantilly cream topped with a Grand Marnier and mint reduction and a pear with warm creme anglaise. Regnar’s passion for French cuisine was evident in his menu and he says his dream would be to open a French bistro one day.

Regnar is nearing completion of his HSI Modern Apprenticeship and says “It works really well for me, I can get valuable kitchen experience while gaining qualifications that will look great on my CV.”

HSI Chief Executive Steve Hanrahan says the competition shows the promising future for the hospitality industry. “It’s vital to have passionate young people like Monique and Regnar working in the industry. They are raising the service standards in hospitality and are prepared to go the extra mile for customers,” he says.

To see a list of all finalists, please visit www.hsi.co.nz/ma-comp

Where are they now?
We feature a new Modern Apprentice who have progressed from hospitality at school into the hospitality industry.
 

DIANE OTTER

Favourite food: White chocolate cheesecake (homemade)

Why an apprenticeship?
• Gaining experience being hands on, did not want to sit in a classroom all day completing theory.
• Getting paid is great compared to others studying full time, who have to pay for their courses and have a part time job as well!

What are you enjoying most so far?
• Always lots to learn. It is great how the Chefs want you to pick things up quickly, it is such a great way to learn!
• I enjoy working 40 hours per week and I really like the people I work with as they all have a passion for food which is great!

What High School did you attend?
Lynfield College – 2005-2009

How did you prepare yourself while at school for a career in Hospitality?
• Started taking Hospitality as a subject in year 10 and carried on until left school
• Gateway placement in the kitchen at the Mercure Hotel during 2009
• Attended Culinary Club after school on Tuesdays
• JHC – 2009 Salmon dish – Bronze
• Culinary Fare – competed in Junior section – Chocolate dessert while placed at the Mecure in 2009

Career goal:
To travel and experience different cultures and foods; long term to be Head Chef

What advice would you pass on to others thinking about an apprenticeship pathway?
• Get your foot in the door – get a taste of what a kitchen is like to work in either through work experience/Gateway or part- time job doing a full-time course is ok for some, but real hands- on experience is important
• Also get involved in competitions if you can as this helps prepare you for the pressures involved in working in a kitchen.
 

For information about Modern Apprenticeships, please contact us on
0800 275 4474 or visit www.hsi.co.nz/modern-apprenticeships

Food Safety

It is with great pleasure that we announce the release of the new 167 and 20666 resources.

These resources have been updated to the latest NZQA versions and have been reviewed by a number of industry professionals for consistency.

Please note when ordering these new resources the Trainer material has changed and you will need to replace your Trainer Handbook as well as the Candidate Workbooks.

There are power point slides for both units.
Note: The 167 power point also contains an embedded video.

We are currently in the process of updating the Food Safety COA based on the information contained in the ITPs and we hope to release the new COA in September. Please watch the HSI website or newsletters for more information.

COA Review

As you are aware in 2010 we launched new COA packs. A big thank-you to everyone who has forwarded comments to the products email or to your HSI Regional Schools/Training Advisor. We are currently collating the feedback received and will be speaking to your Schools Advisory Committee Representatives about the comments.

If you would like to make comment and haven’t already, please feel free to speak to your HSI Advisor or email the products email directly (products@hsi.co.nz). We value your feedback and look forward to hearing suggestions following your delivery of these resources.

Barista

In January 2010 we launched our new Coffee Appreciation (Level 2) and Barista Skills (Level 3) COAs. These COAs are specifically targeted to the schools and industry markets to meet specific delivery and assessment needs. These resources also contain specific images and delivery material to meet current industry practices and training.

As a reminder, the previous Barista COA (containing both level 2 and level 3 unit standards) is no longer available for sale. Anyone who purchased the old Barista COA must report the credits for the versions in this COA pack by December 2010.

If you have any questions about the new Coffee Appreciation or Barista Skills COA Packs please visit our website www.hsi.co.nz or speak to your Regional Advisor.

May - August 2010

Tauranga | 30/07/2010 | BOP Polytechnic
Final | 24/08/2010 | Auckland
For more information, please visit www.hsi.co.nz/events

NZJHC FINALISTS

Category | School | Student Name

Rotorua
Front of House | Career Network |  Jone Leko
Cookery | John Paul College | Tiana Harrod & Taryn Potter

Dunedin
Front of House | Southland Boys High | Conor Monaghan
Cookery | Queens High School | Nikita Stevenson & Ashleigh Howell

Hawke’s Bay
Front of House n/a
Cookery | Gisborne Boys High | Scott Brough & Desmon Terere-Cooper

Taranaki
Front of House | Coastal Taranaki School | Kara Brown
Cookery | Hawera High School |  Tayla Clark & Tyrone Thomson

Palmerston North
Front of House | Ruapehu College | Elijah Pue-Fieckert
Cookery n/a

Northland
Front of House | Kamo High School | Matt Genefaas
Cookery | Whangarei Girls High | Brittany Hill & Maria Murray

Wellington
Front of House | Heretaunga College | Briar McPhail
Cookery | Wellington High School | William Griffin & Craig Montgomery

Manukau
Front of House | Southern Cross High | Emeline Silinu’u
Cookery | Southern Cross High | Longitude Ah-Lam & Tai Nguyen

North Shore
Front of House | Massey High School | Darren Jarret & Paige Oliver
Cookery | Massey High School | Hauhautoa Uele

Christchurch
Front of House | Christchurch Girls High | Emily O’Brien
Cookery | Burnside High School | Bianca Stevraff & Rachael

Nelson
Front of House | Nelson College | Abel Mok
Cookery | Nelson College |  Ben Curnow & Lucas Syminton

All providers and workplace assessors who are assessing any of the unit standards in HSI’s 2010 Assessment Intention Plan must attend a moderation workshop, or send a representative.

Click here for workshop dates and more information