Newsletter: May 2020
Hello out there,
I am thinking about what we have learnt from this strange and curious time. I hope that we are more healthy? Certainly, I have not experienced those early winter sniffles, coughs or chilly vibes. It's not all bad.
At NZSFW, we too are changing and adapting some of our courses so that they are delivered online and live. This past fortnight, we have run 4 evening sessions where I had 6 happy wine-lovers, including Amanda from Northland, join me for an online Certificate in New Zealand Wine with a case of wine delivered to their home. The LCQ Alcohol Licence was held online this week too, and on Friday, I had 15 people from around New Zealand join our Food Safety programme.
Several of our online students are planning to open businesses and I was excited to learn of their businesses and start-up ideas especially for registering a home kitchen to prepare food and become a fledgling entrepreneur. And most people do engage online! This new model is no longer a oneway conversation, particularly as we all become more proficient at using this technology.
For me, learning to present and communicate online is a new challenge. When I ask a question, 25 seconds of silence does seem a loooong time. But in many instances, this is just the lag as people turn on their microphones to share an idea or comment from their bubble. The students are able to go on and complete online assessments and once submitted, we can mark and provide and feedback.
I am also learning how useful presenting my screen online can be for students. With the Food Safety course, I type live into our teaching material, spelling mistakes included, as we progress through the workbook. With the Certificate in NZ Wine, we use my textbook, the New Zealand Wine Guide and I am delighted to show Kevin Judd's beautiful images along with regional maps and text during my presentation. It's fun. In this format, it is easy to click through and visit websites compared to in the classroom, such as New Zealand Winegrowers, Pegasus Bay, Greywacke or Te Mata while we talk and engage with our students, out there.
Embracing new ideas and thinking is how education will evolve is the future. Pictured below, I am leading a tasting with my online students this week. We tasted the Millton Chenin Blanc, a biodynamic from Gisborne and Villa Maria Ihumatao Chardonnay - two wines from two leading producers which reflect New Zealand's wine history and enormous innovation.
Stay safe and drink more wine!
FRESH CHEESE - DIPLOMA STUDENTS MAKE BURRATA
Our first day back after lockdown making fresh burrata, stuffed with spinach and basil for our Level 5 Diploma Chefs.
View more information about the Certificate in Cookery Level 5 here. We also have a new Recognition of Prior Learning Enrolment Pathway (RPL) for this programme. The RPL allows prospective students to use relevant work experience to satisfy the entry requirements of higher-level NZQA courses that they would not otherwise be eligible for.
Next Intake: 20 July, 2020
Click here for more information.
RUNNING THOSE SMALL BUSINESSES
If you have been working in hospitality and have great practical skills but now find that you have some downtime, you may want to look at our
NZ Certificate in Hospitality & Event Management, Level 5
We offer Recognition of Prior Learning (RPL) for Food and Beverage Level 4 if you have worked in a restaurant, bar or hotel and have key hospo skills already.
This practical qualification includes a little wine (WSET Level 2 Award in Wine), advanced customer service (silver service, gueridon, mixology, events), business management (computer skills, spreadsheets, basic accounting, rosters, team building), event planning and management.
Next Intake: 15 June, 2020
Please email firstname.lastname@example.org to arrange a time.
NEW ZEALAND WINE GUIDE
"More than just a wine guide - There’s a useful and enlightening section on viticulture, a wine drinker’s guide to major (and many minor) grape varieties, a guide to winemaking and even a no-nonsense and very lucid section on evaluating wine plus a history of wine and hospitality in New Zealand" - Highly Recommended by Bob Campbell MW.
A selection of local maps, explanations of vine growing, and winemaking processes, illustrated with helpful photographs and diagrams, makes this book an invaluable resource. Also included are extensive recommendations of wines to taste that express the different styles of winemaking and their regional character.
Kevin Judd’s breathtaking photographs dramatically illustrate vineyard life in these beautiful winegrowing regions of New Zealand.
DREAMING OF OPENING YOUR OWN FOOD BUSINESS?
We have launched two new programs which will be the perfect guide for you to get started with your own food business.
Beginners Guide to setting up your Food Business - ONLINE
Delivered Online over 4 sessions | $295 |5:00 pm - 8:00 pm
Monday 8, Wednesday 10 June & Monday 15, Wednesday 17 June.
The course includes Celia's book - How to Grow your Hospitality Business
Beginners Guide to setting up your Home Kitchen
Delivered Online over 2 sessions | $145
- Saturday 20 June & Sunday 21 June from 9:30 am - 12:30 pm
Monday 6 July & Tuesday 7 July from 5:00 pm - 8:00 pm
For more information and to register, click here.
One of our most popular projects for our Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour. At $65 per person, the ingredients must cost be around $22 per person.
The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with a Mediterranean theme. Take a look at this week's impressive efforts enjoyed by the Foundation and Diploma students...as friends were not allowed to join during Alert level 2!
A busy session with fantastic results and feelings of achievement.
Read the full story here.
UPCOMING ONLINE COURSES
Delivered Online: Over 4 evening sessions from 5:00 pm - 8:30 pm
Tuesdays & Thursdays: 22, 24, 29 June & 1 July with an online written assessment.
This is an NZQA micro-credential and you will also gain unit standard 29926.
Dates for the Onsite course at the NZSFW campusare 3, 4, 9 & 10 June from 9:00 am - 2:30 pm.
Sign up - Certificate in New Zealand Wine
SCHOOL HOLIDAY COURSES
We offer a number of Star funded courses to equip high school students with skills for the workforce.
- Contact your schools careers department to arrange this using their fund allocation (not available for all schools) OR
Book directly through are website at your own cost
FULL TIME COURSES
NZ Certificate in Cookery, Level 4
starts on June 9, 2020 and consists of a number of modules including:
- Weekly specialist workshops
- Culinary techniques
- Menu planning & costing
We have only a few spaces left on this course!
NZ Certificate in Food & Beverage, Level 4 starts on Sept 7, 2020 and consists of a number of modules including:
- Bartending and WSET Level 2 Spirits
- New Zealand Wine
- Customer service
- Culinary and Cookery Knowledge
WSET Level 2 in Spirits - In this course, you will gain a comprehensive understanding of the most important spirit and liqueur categories, how they are produced and how they can be used as beverages and transformed as cocktails.
WSET Level 1 Award in Wines - Learn the language of wine, and become comfortable with aromas, flavours, structural characteristics and more!
WSET Level 2 Award in Wines - You will learn about the major wine growing regions from around the world, understand their grape varieties and styles of wine as well as interpret their labels.
(5 Weekdays or 2 Weekends)
WSET Level 3 Award in Wines - The class-room based course over 4 weekends ensures you develop a detailed understanding of the principal wines regions of the world. (4 Weekends)
French Wine Scholar - This advanced programme covers French wines and their regions in detail with tastings to support your learning.
(5 Days + exam)
Working with chocolate can be challenging. Join Chef Ralf as he explains the techniques for chocolate success.
Sat, 4 July
Sat, 8 Aug
9:30 am - 3:00 pm
BARISTA PART ONE
Over three days learn how to work with milk, espresso recipes, terms and techniques, and learn how the different roasts and storage options affect the quality of the coffee.
Mon - Wed:
15, 16, 17 June
29, 30 June & 1 July
27, 28, 29 July
4:30 pm - 7:30 pm
VEGAN RECIPE BY CHEF ANA SEINI MAILEI
Chef Ana Seini Mailei brings with her a deep understanding of cooking for people with allergies and dietary issues along with a Pasifika influence.