Moroccan spiced chicken on onion and parsley mash and green olive dressing
Amy Burdett

Menu by Amy Burdett

Chocolate pannacotta with orange syrup and mandarin ice cream
Lemon curd Pavlova with crème Anglaise and blueberry sorbet
Roast fillet of pork with Yorkshire pudding and applesauce served with Chateau potatoes

Seafood and tarragon risotto with lemon oil dressing Gnocchi piedmontaise with chorizo sausage

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

**********************************

Hands on learning

Learning needn’t be confined to the classroom - Hospitality Operation students on a recent excursion to Aristocrat Poker Machines

del.icio.us

http://del.icio.us/tafehospitality has been set up for hospitality students and teachers, it is a list of links (with a brief description) to various relevant sites, the list can be added to, edited or deleted at any time. If you have any comments or sites you would like added just post a comment with the details.

What is del.icio.us?
del.icio.us is a collection of favorites - yours and everyone else's. Use del.icio.us to:
Keep links to your favorite articles, blogs, music, restaurant reviews and more on del.icio.us and access them from any computer on the web.
Share favorites with friends, family, and colleagues.
Discover new things. Everything on del.icio.us is someone's favorite - they've already done the work of finding it. Explore and enjoy.

The link has also been placed in the sidebar to the right of this posting for easy access.

Coca Cola Mayoral Awards

Congratulations to Brendan Orr winner of the Tourism and Hospitality Scholarship and Kylie Barry winner of the Incentive Scholarship at The Coca-Cola Mayoral Awards held recently at the Rugby League Supporters Club.

Certificate 2 Cookery students along with Mission 5 star students did their part to ensure the evening was a success too. The outstanding food and beverage presentation and service at the pre-awards VIP function was a credit to all involved. The auditorium set up, ushering duties and cleaning up at the end of the night was also done in a professional manner. Thank you to all involved.

Restaurant and Cafe update

Trade 5 and Hospitality Operations students have been busy in the restaurant of a Monday night. There have been some great menus being produced by the students and some excellent feedback from the customers. Thursday lunches are also proving quite popular with Certificate 2 Cookery and Hospitality Operations students being rather busy too.

There are still some vacancies so if you are looking for an excellent meal at a very reasonable price phone for a booking 49 930 443.

How are you going???

Congratulations to all of you students who have successfully completed some modules allready and have been managing to successfully juggle the demands of TAFE, work, family commitments and life in general.

While we get some feedback in class we would love to hear what you really think. So now is another opportunity to tell us what you think about TAFE, your classes, your assignments, how you are going so far, or anything else you would like to share.

PS 4 weeks till holidays!

Industry Visit to Wine Country - REMINDER

What: Excursion reminder for Hospitality students
When: Friday 24th March, 9am SHARP from out the front of the restaurant/kitchen return by 3pm
Cost: $10
Dress: TAFE Uniform

The Vinery Restaurant and Cafe

The Vinery Restaurant is now open Monday nights from 6.30pm, 3 courses for $25, including a drink on arrival
The Vinery Cafe is now open Thursdays for lunch from 12noon, mains $5, starters and desserts also available
Menus will be posted to this Blog as they become available
Bookings are essential ph 49 930 443

Have your say

We'd love to hear from you, so if you have any questions, comments or interesting information you would like to share this is the place to do it

Meet the Team

Stephen Teague
Part-time teacher
Cert 4 A&WT
Cert 3 Commercial Cookery
Catering company chef/owner contracting throughout Hunter Valley
Apprenticed with Hyatt Regency Hotels
Liaise closely with restaurant proprietors and apprentices throughout the Hunter Region



Peter Gray
Head Teacher
Cert 4 A&WT
Dip Training & Assessment (Dist)
Dip Teach (Tech Further Ed)
Assc Dip Bus (Hospitality)
Hospitality career spanning 20 years, including 13 years in senior management roles, most recently as hotel General Manager



James Henderson
Full-time teacher
Cert 4 A&WT
Dip Teach (TAFE)
Adv Cert Hosp & Catering (Dist)
Part II Cert Catering (UK)
Head chef & proprietor for 12 years
Operates campus commercial kitchen for restaurant openings

Nicole Newman
Full-time teacher
Cert 4 A&WT
Dip Teach (Tech Further Ed)
Adv Dip Hosp Management
Cert 3 Commercial Cookery
12 years experience at Newcastle University Union in positions of chef, function co-ordinator, restaurateur, food & beverage supervisor

Meagan Kingston-Hogg
Part-time teacher
Cert 4 A&WT
Cert 4 Hospitality
Adv Cert Human Resources
Our front office specialist trainer 18 years hospitality operations and management experience with international and boutique properties

Christine Bray
Part-time teacher
Cert 4 A&WT
Dip Teaching
Adv Cert Hosp & Catering
Extensive experience in owning tourism & hospitality enterprise Currently owner/operator of guest house in Pokolbin Aussie host accredited

Roger Carroll
art-time teacher
Cert 4 A&WT
Dip Business Cert
Catering Supervision
20 years experience as food service manager
A pioneer in implementing food safety systems, with audit certification

Grant Radford
Part-time teacher
Cert 4 A&WT
Adv Cert Hosp Management
Wine Industry specialist with 30 years experience
Currently Cellar Door Manager in Pokolbin
Life long local food and wine enthusiast

Bob Leonard
Part-time teacherCert 4 A&WT Dip Hosp ManagementAdv Dip Hosp Management Hotel licencee 8 years Specialising in gaming operations Active wine enthusiast and food master with Hunter Wine Tasting Club

Tony Budden
Full-time teacher
Cert 4 A&WT
Bachelor Ed (Adult)
Bachelor Teach (Adult
Dip Hosp Management
Cert 3 Commercial Cookery, Cert 3 Catering
Seafood restaurant proprietor for 2 years.
20 years supervisory & management experience in a range of hospitality establishments.
§Operates campus commercial kitchen for restaurant openings.
Acting Head Teacher, Cessnock 2005.

Lesley Taylor

Part-time teacher
Cert 4 A&WT
Cert 3 Commercial Cookery
Renowned Hunter Chef, awarded 2 Chefs Hats
Originally apprenticed in local Pokolbin restaurants
Now giving back so much to our industry through her training

Krystina Teague
Part-time teacher
Cert 4 A&WT
Dip in Hotel Catering
Catering company owner/operator
Extensive experience in food and beverage operations, including at one of Pokolbin’s largest resorts
Aussie Host accredited