Aranui High School Hospitality students were again judged as the best Christchurch school in the New Zealand Junior Regional Hospitality Challenge 2009. They won the gold medal in the Secondary Schools Culinary Challenge for the third year running, after having won gold in 2007 and 2008. Students also won a raft of other awards.

The main focus is on practical lessons. You will be taught practical culinary skills that include preparing stocks, sauces and soups; fruit and vegetable preparation; breakfast dishes; ethnic foods; pastries, desserts and sweet items. You will also learn how to garnish and present food to professional standards. Your efforts will be rewarded with industry-recognised qualifications. All theory qualifications relate to practical situations and include Unit Standard 167 - Practice Food Safety Methods in a Food Business.

Level 2 Barista training is also included.

HOSPITALITY

What is this course about?

This course is for students who have a desire to increase their cooking skills or wish to work in the hospitality industry. In addition to the practical activities carried out to complete the Unit Standards, practical culinary skills taught include preparing stocks, sauces and soups; fruit and vegetable preparation; breakfast dishes; ethnic foods; pastries, desserts and sweet items. Students will also learn how to garnish and present food to professional standards.

Time allocation:

12 hours per week.

What qualification does this count towards?

Students successfully completing the Unit Standards will be awarded:

Certificate of Achievement – Cookery Level 2. (Some Level 1 Unit Standards will be offered at CPIT - through STAR courses.)

Academy Graduation Certificate: awarded to students who meet all course requirements

What do I need to have done already?

Open entry

ESOL support available for international students

All students must obtain course director approval to enter Academy programme

What is the assessment?

100% internally assessed

What will this course cost?

$30 for perishable food items. There maybe an opportunity to complete field work in Hanmer Springs. This may include an additional cost

Where will this course lead?

Self employment in the catering trade

Employment in Hospitality industry

Further tertiary training at Polytechnic or University

Gary Porteous - Director

I trained and completed my apprenticeship in the New Zealand Army as a chef. I was posted to various camps within New Zealand, but the posting that took me to teaching at Aranui was the 4 years I spent at Catering School in Waiouru. Here I developed my love of teaching professional cooking to soldiers training to be chefs. It was also during this time that I completed my City & Guilds of London 706/3 professional cookery course in England, which I passed with distinction in both the Kitchen/Larder and Pastry phases.