Semesters End

Semester one is about to close and I would like to congratulate the Trade 5 students for all their hard work for the year to date.

Nathan Picton

Following are a selection of dishes that featured on Nathan Picton's menu

Oven roasted poussin on chat potatoes with an orange and herb salad

Steamed barramundi fillet on a bed of vegetables with Bearnaise sauce.

Crispy skin duck with black cherry jus, Chateau potatoes and snow peas.

Ricotta pancakes with caramelised banana and honeycomb sauce

Jeffrey Rofe

The following menu, designed by Apprentice Chef Jeffrey Rofe was prepared and cooked by Jeffrey's fellow Commercial Cookery students in their final semester of their TAFE studies, the menu featured at our College restaurant - The Vinery Restaurant earlier this semester.
Corn soup with chilli
Thai poached prawns salad
Ale cured beef medallions with a red wine and balsamic jus
Macadamia, herb stuffed quail breast with fried mozzarella and sage jus.
White chocolate self-soucing pudding with roasted macadamias and chocolate sauce
Rum Savarins with Vanilla bean crème

Nutritionally Yours

Seventeen apprentice students enrolled in the unit THHBCAT01B prepare foods according to dietary and cultural needs here at Cessnock Campus this term. They commenced their first practical assessment in the campus kitchen on Wednesday the 7th June. They cooked up a storm. Three courses were ceremoniously prepared and presented before a short talk was provided by each student describing their dishes and the background of the religion selected.

The basis for their first prac’ assessment was special cultural groups which could include any ethnic, cultural or religious groups with special dietary requirements or sanctions.

The following religions/cultures were selected by the students as the basis for their 3 course menus; Judaism, 7th Day Adventist, Buddism, Hinduism, Greek Orthodox and Organic, (a religion? yes).

One of these aspiring Chefs employed at Cypress Lakes was recently assigned the task of cooking for a Jewish group staying at the resort. This opened his awareness to a whole new world of the very stringent rules associated with the food preparation for Jewish peoples. The Kosher kitchen requires two sets of utensils to keep dairy and meat products apart. This meant that the Jewish group brought everything with them for food preparation, cooking and service. Our apprentice was instructed on all aspects of their very formal requirements.

Students now have the opportunity to present a free choice menu in their second practical session. Judging by the fabulous presentation and flavours of their first session and the food orders flowing in to Roger some culinary delights are anticipated.

The third and final practical will be in Week 18 where assessment is on preparation and presentation of a menu based on food allergies, intolerances or disease conditions. These special dietary dishes may include vegetarian, vegan, ovo-lacto, modified diets such as sodium, fat, cholesterol, modified texture, gluten free, high fibre (ouch), diabetic, liver cleansing or food exclusion for allergies and intolerances to name but a few.


The unit applies to all hospitality and catering operations where food and related services are provided such as hotels and restaurants, cafeterias, kiosks, canteens, cafes, educational institutions, health establishments, defence forces, corrective services, residential catering, in-flight and other transport catering, events catering and private catering.
Basic nutritional requirements generally refer to recommendations made in the Dietary Guidelines for Australians endorsed by the Australian Government and by other recognised health authorities. It includes recommendations made for the general public including older Australians, children and adolescents, in order to maintain a healthy and balanced diet.
Special dietary and cultural requirements include therapeutic and contemporary eating regimes as well as customer requests and preferences, and specific cultural and religious needs.

Mission 5 Star Training

Scholarships, Prizes and Awards

Pictured left: Brendan Orr, a Cessnock TAFE, Certificate 2 Cookery student and winner of the Tourism and Hospitality Scholarship at The Coca-Cola Mayoral Awards held earlier this year.

A variety of scholarships, prizes and awards are offered to TAFE students at various times throughout the year.

The TAFE NSW Youth Encouragement Award was established by the NSW TAFE Commission Board as part of the HYPAR (Helping Young People at Risk) Program in order to encourage young people experiencing disadvantage to participate in vocational education and training. Four awards are available, each with a benefit of $500.00.
Nominations are currently being sought for this award; students who meet the following criteria are eligible for nomination
Is a Hunter Institute student enrolled during 2006
Was under 19 years of age at 1 January 2006
Has evidence of need, or needs encouragement to pursue further studies in TAFE
Is making satisfactory progress in their studies, or can show evidence of achievement demonstrated by school, community organisation or agency referral
Has an excellent attendance record
Has an interest in pursuing further training in TAFE NSW or through a work placement
Is an Australian citizen or permanent resident, and
Is not in receipt of another award or scholarship for the same course, of equivalent or more substantial benefit

Further information is available from:
Kathy Cox
Relieving Student Services Coordinator
Phone: 4923 7410

Kate Rose
HYPAR Coordinator
Phone; 49302949
TAFE NSW - Hunter Institute
Applications must be received by Friday 30 June 2006

Following is information on other Scholarships, Prizes and Awards that are available at various times throughout the year. Nominations are usually sought at the beginning of the year so please keep them in mind for next year. For additional details please contact Peter Gray, Head Teacher, Tourism and Hospitality, Cessnock Campus TAFE 49930445.

The Cessnock City Council Coca-Cola Mayoral Academic Awards offer up to 13 scholarships valued at $2,500 for one year for students ranging from Year 10 to Undergraduate. 2006 saw 2 Cessnock TAFE Hospitality students were each awarded $2500. (March)

TAFE NSW GILI AWARDS, toward recognising aboriginal achievement in a TAFE NSW course. (April)

TAFE NSW Statewide Student Prizes
Statewide prizes are awarded in approved courses, usually for the top student (e.g., with the highest average mark)
To be nominated students need to meet the following criteria
Minimum average mark of 70%
No more than 25% of all modules granted as exemptions
No failures
No outstanding TAFE charges

Oliver C Shaul Scholarship – Trust Fund
Established in 1988 by Mr Oliver Shaul to provide the most meritorious students studying commercial cookery with the opportunity to broaden their education and strive for professional excellence.

You will be granted funding to support further studies overseas, either in Europe, Asia or North America for a period of at least three months in a restaurant, hotel kitchen or training institution of first class reputation. The study tour must be undertaken within six months of the award selection.

It is awarded to a final year TAFE NSW student/trainee enrolled in the Hospitality/Commercial Cookery Trade Course
Expressions of interest are to be submitted in the 2nd year of study.
Applications are to be submitted in the 3rd year of study.

(Applications and expressions of interest are to be submitted in May)

Hotel Motel and Accommodation Association of Australia Ltd
$1,000 is awarded to the most outstanding students completing the Certificate 4 Hospitality Supervision Course. To apply you need to submit a portfolio which should include a resume, photo and information to assist in assessing your aptitude, attitude and potential as a hospitality industry ambassador. (March)

Barrington Raymund Roberts Memorial
Barrington Raymund Roberts was Head of the Food School and Principal of the College of Catering Studies and Hotel Administration (now Ryde College)

Awards ($$$) may be made to students who have successfully completed any “ course of training offered within Tourism and Hospitality.
(May)

employment opportunities

Cypress Lakes Resort, Hunter Valley
Pipette A la Carte Restaurant

6 Casual Food and Beverage Attendants
Restaurant
15 - 20 hours each

10 Food and Beverage Attendants
Conference Centre
20 - 30hours each

Please Contact Kate or Jessica after 3pm
phone 02 49 931 827
email hr@cypressresort.com.au

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