Newsletter: Oct 2020

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Counting down to Christmas

Having just enjoyed the long Labour Weekend in Canterbury, along with a 28°C day, it does feel that the summer season is well on the way. It's too soon to reflect much on 2020, but as we all have found out, this has been a year where it's become too difficult to make plans too far ahead but I am looking forward for our traditional Christmas respite...

I have recently been appointed by Education Minister, Chris Hipkins to be part of the inaugural board of the Workforce Development Council for Servicesincluding hospitality, tourism, aviation, financial service. This is part of the ROVE- Review of Vocational Education where the Industry Training Organisations are unravelled and placed in new entities. This parallels the merger of all the polytechnics into one entity, the NZ Institute of Skills and Technology. This ushers in BIG changes and will impact across everything that touches vocational training - from education providers, to work-based apprenticeships to qualification development and styles of assessments.

I am looking forward to this challenge as it will provide a unique opportunity to review and reflect on how vocational education is managed in New Zealand. With this also comes enormous responsibility to improve and develop what has already been established and scroll forward to make vocational training and education valid in the 2020s. I plan to keep you updated on our progress.

With best wishes,

Certificate in Cookery, Summer School Intensive

Learn foundation cookery skills before the start of the 2021 academic year.

We are excited to offer an intensive version of our popular full time, Certificate in Cookery Level 3 course that will run over the 2020 - 2021 summer holidays.

This intake is designed to capture High School leavers who intend to go to university (or other training) from March 2021 but would like to spend their summer gaining some practical skills and a qualification to help them find part time work during their studies.

University students on their summer break can also enrol in this course as well as passionate foodies who are looking to start their career in the culinary industry.

Course Details:

11 weeks, full time
23 November 2020 - 12 February 2021
(Includes a 2 week break over Christmas)
Monday - Friday Evenings: 4pm - 9pm

Domestic Course fees: NZ $3,902 or half of eligible students' fees free entitlement. (Student Loans Available)
International Course fees: NZ $9,500

Enrolment Deadline: Friday, 20 November

More details of the course

Cookery Level 3, Family Luncheon

Our family luncheon was an event curated by our Cookery, Level 3 students on their last day of their course where they invited their family for a 3-course menu prepared by themselves.

To start: Gurnard, with new season's asparagus & sauce Hollandaise, Stuffed chicken breast with mushrooms, pan jus & potato rösti and Basque cheese cake with macerated Rhubarb for the last course.

Foodography 2020

Foodography Dinner 2020, a multi-course, dessert tasting menu where you can create a series of fabulous desserts to shape, snap and upload your fun photo. It was an evening of social media trips & tricks, engagement and entertainment.

We had four stations set up featuring -

Choux shapes
Meringue islands
Brulée Caramel sculptures
Chocolate dreams

Here is the winning shot which was clicked by Misja & Lucie featuring Brûlée with caramel popcorn, dehydrated lemon, pistachios, hazelnut & almond praline and edible flowers.

The participants worked in pairs and had 20 minutes on each station to style their own plate and then sit down and savour it before the bell rang to move on to the next station.

Some more beautiful food shots from the evening below.

Left: Brûlée with blueberry pearls, hokey pokey, dehydrated lemon, spun sugar and hazelnut & almond praline
Middle: Choux pastry with pink icing, freeze dried blueberries & blueberry coulis.
Right: Strawberries dipped in chocolate, candied orange, chocolate sauce and chocolate powder.

Read the full story here.

Spring Forage with Riki Bennett

On a windy October day, we ventured to Auckland Domain with Riki Bennett to learn more about Mahinga Kai.

Riki retold the Māori legend of Maul and Mahuika (Māori fire deity) while demonstrating the tradition fire-making techniques using the wood of Māhoe (Whiteywood) that he rubbed together to create sparks that in turn ignited a flame. He explained how five trees hold the ability to make fire: Māhoe, the Tōtara, the Patete, the Pukatea and Kaikōmako.

Read the full story here about our native plants & shrubs.

Online: Certificate in New Zealand Wine

Join us from anywhere in New Zealand for the Certificate in New Zealand wine which will be delivered over 4 weekday evenings online.

This is a comprehensive introduction to wine regions, grape varieties, wine styles.

Online: Tuesdays & Thursdays, 5pm - 8pm
17, 19, 24, 26 November

Onsite: Monday - Thursdays, 9am - 2.30pm
21, 22, 23, 24 December

Course Fees:
Domestic NZ $395*
International $595*

*Please note that there will be an additional cost of $295 to deliver a wine case to your doorstep for tasting.

Certificate in Professional Wine Knowledge Level 5 & Diploma Level 6

New opportunities for careers in wine, beer and spirits reflect the global interest and demand for these products.

The New Zealand School of Food & Wine has imbedded a number of WSET® programmes in two new qualifications where students will be eligible for student loans and allowances.

New Zealand Certificate in Professional Wine Knowledge (Level 5)

The purpose of this qualification is to provide the winery, retail, hospitality, hotel, and tourism sectors with individuals who are able to apply knowledge of international wine, spirits and alcoholic beverages, and their markets, to work in customer services, sales, or leadership roles.

New Zealand Diploma in Professional Wine Management (Sommelier) (Level 6)

The Diploma includes WSET programmes but also focuses on understanding contemporary marketing strategies to enhance brand values, distribution and customer experience across a range of winery, hospitality, hotel and tourism businesses. Students will look closer at viticulture, sustainability, organic and biodynamic practices and winemaking, to develop knowledge of wine growing methods and oenology.

Building skills to enable students to be able to manage, train and mentor junior staff on sales, wine service, and communication skills to enhance the customer experience is an important focus.

Available: March 2021. Please email us to find out more. admin@foodandwine.co.nz

This programme is currently with NZQA for final programme approval.

Learn more.

WSET®: Final 2020 Intakes

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.

Starts 31 Oct from 9am - 3.30pm

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.
10, 12, 17, 19 November, 5pm - 9pm

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.
21, 22 Nov & 5, 6 Dec from 9am - 3.30pm

WSET Level 1 Award in Wines - Learn the language of wine, and become comfortable with aromas, flavours, structural characteristics and more!
25 Nov, 2, 9 Dec from 6pm - 9pm

More Details