Chef Samantha has it all under Control

Samantha's day was about the people, the team and achievements.

All who make up the class, helped to make her menu a success.
Congratulations to a wonderful team effort.
Congratulations on a lovely menu.

Customer feedback from Samantha's menu was most favourable with every one of the PREVIEW patrons agreeing that they thoroughly enjoyed their meal.

For PREVIEW BOOKINGS please phone during business hours: 02-43484383

Phoebe keeps a tight rein.

Last Tuesday was Phoebe's turn to command the student kitchens at Ourimbah's PREVIEW restaurant.
She had all the preparations down pat and her kitchen crew knew exactely what was expected of them.
Phoebe helped them along with calm and precision.
Here are some of the menu items you missed, if you were not there.

For PREVIEW BOOKINGS please phone during business hours: 02-43484383

Corey Captivates Customers

Corey, who hails from a famous Avoca Beach French restaurant, demonstrates his learned skills and knowledge in the PREVIEW kitchens, when he showcased his menu to patrons of the restaurant.
Here is a selection of his menu pics.

Wish you were here!

For PREVIEW BOOKINGS please call during business hours: 02-43484383

PREVIEW opens 2006 with Mark's Menu.

Pictures from Mark's menu, which was the first to be featured in the PREVIEW restaurant in semester 1 2006.
A series of menus from our third and final year Commercial Cookery apprentices, who showcase their own menu creations to the wider public.

For PREVIEW BOOKINGS pleasephone during business hours 02-43484383

Successful FAST TRACK Cert IV Kitchen Management

CERTIFICATE IV IN KITCHEN MANAGEMENT

OURIMBAH

Come and fast track your skills and knowledge requirements

as a qualified chef, performing supervisory / team leadership roles in a hospitality / catering enterprise.

In semester 2 in 2005 the Hunter Institute’s Faculty of Tourism & Hospitality implemented a FAST TRACK certificate IV in KITCHEN MANAGEMENT.

A response to hospitality industry needs for supervisory and basic management training for kitchen and catering supervisors, as well as chefs and those who have taken on the responsibilities of successfully managing a kitchen or catering enterprise.

The course is being offered one day per week over one semester (18 weeks), if full recognition for subjects studied in Certificate III in Hospitality – Commercial Cookery is granted.

The subjects offered are in a blended mode, which allows for team research, self paced learning, e-learning, grouping of related information, workshops and exercises.

Highly qualified teaching staff with local, interstate and international technical knowledge, experience and expertise led the workshops and facilitated learning.

The course was concluded successfully in December 2005 with all participants gaining their qualification.

Here is what Ourimbah course participants had to say about their learning experiences in the new “fast track” certificate IV in Kitchen Management:

• “…I gained better understanding of management aspects applicable to the catering industry and as a chef…”
• “…Good teachers, good information and the course was fun and interactive…”
• “…Learnt more about being a manager and how to run a business…”
• “…As an employer with staff undertaking the course, as well as participating in it myself, it has become easier to implement changes in my workplace…”

A new group of Certificate IV Kitchen Management students is already underway and progressing well with their studies at Ourimbah in semester 1 2006.

Employer satisfaction with this new and innovative approach is such, that some have enrolled additional staff from their establishments, to gain the benefits from the course for their work places. They report increased motivation, clearer job definition, better understanding of procedures and enthusiasm and cooperation.

This year we have extended our flexible approach in that we have two students who choose not to attend campus classes, purely due to their work demands. These students have already demonstrated their drive to study outside the classroom environment, by completing some of the subject assessments ahead of schedule. Constant contact with teachers and facilitators is maintained via e-mail and telephone.

Please register your interest ASAP via phone, fax or e-mail.

The next course will commence in semester 2 2006 (July), provided there is sufficient demand. Otherwise consider a course start in February 2007.

Culinary regards,

Knut Hooge

Head Teacher Commercial Cookery

knut.hooge@tafensw.edu.au

T 02-43484354

F 02-43484355