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15 weeks of Lockdown Learning

And all through the lockdown, we have managed to keep many classes going online and then during level 3 with groups of up to 9 students cooking. 

Our dedicated team of tutors lead by Chef Finn, Marlene and Franck have kept masked-up and delivering to our socially distanced, masked students.   

I have primarily been teaching the WSET Level 2 and 3 wine programmes as well as LCQ and Food Safety online classes. This way we have all kept in our own bubbles. 

Here are some of the photos from our 15-week lockdown journey.

Celia Hay teaches the online interactive Food Safety course.

We have had registrants join us from far and wide, some of the cities included Dunedin, Kaikōura, Timaru, Gisborne, Palmerston North, New Plymouth and more. 

Advanced Cookery, Level 4

Dawn platting up her dish - Chicken saltimbocca.

This dish is an Italian classic - Chicken Saltimbocca with prosciutto ham and sage served with home-made tomato pasta with brown sage butter. 

Chef Finn Gybel with the Advanced cookery students seated in the classroom during a demonstration.

Today, the students have prepared a Tarte Tatin with vanilla ice cream and a Normandy Apple Flan made with home-made pastry. 

Tarte Tatin and Normandy Apple Flan

Advanced cookery students with Chef Finn Gybel

Mocktails & Bartending

L to R: Sparkling ginger cranberry, Fruit sunrise, Spicy appletini mocktail, Almond iced tea and virgin Piña Colada.

Over three days our students learn the principles of mixing beverages and how to prepare and serve a selection of classic mocktails in our training restaurant/bar.

The course also included a restaurant service workshop where they learned how to set tables, interact with customers, take orders, and present food and drinks - A fun session with lots of summer flavors.   

Cookery Foundation, Level 3

Foundation cookery students cooking with social distancing in our practical kitchen.

Choux puffs, profiteroles and éclairs prepared by our Foundation students.

Our Foundation students prepared Choux puffs, profiteroles, and éclairs yesterday. The eclairs are topped with chocolate ganache and served with berry coulis and sugar crystal and profiteroles filled with chantilly or pastry cream. 

Chef tutor Marlene Roache with the Foundation cookery students.

Certificate in NZ Wine (Foundation) Online

Certificate in NZ Wine Foundation students joined us for a 4 evening session course learning all about New Zealand wines.

Friday night lockdown wrap-up of the NZQA Certificate in NZ Wine micro-credential with new friends and wine aficionados. We discussed early wine influencers back to Romeo Bragato, innovative wineries from back in the day, and how international investment has shaped our wine world.

We looked at wine labels, wine closures and how to decide which wines to age. Here we are sharing a glass of Millton Te Arai Chenin Blanc, an outstanding example of a Biodynamic wine from Gisborne…wine is such an interesting subject for sure.

Diploma Cookery, Level 5 students

Freshly made flaky croissants prepared by our Diploma in Cookery, Level 5 made with our own butter. 

And we made our own BUTTER! This week our Level 5 Diploma students spent two days prepping for and baking croissants.
From shaking cream for thirty minutes to achieve a rich butter, to proving the pastry for a minimum two hours to attain the ideal puff and flake. A very technical yet rewarding few days.

Buttery and flaky Croissants in the making.

Barista Part One

Oliver with the Barista students.

We were able to run our Barista in-person classes on our premises with social distancing and limited numbers. Our students learnt a variety of recipes like Flat White, Cappuccino, Latte, Short Black, Long Black, Americano, Mochaccino and Hot Chocolate. 

Student with Cappuccino and Mochaccino.

Compliance Courses

It has also been very exciting to be able to teach our compliance (LCQ, Food Safety & Beginners Guide to setting up your own food business at home) courses online as we are able to train hospitality staff for the busy summer period ahead of us. 

Celia Hay Live online with aspiring food business owners joining us from Auckland, Tauranga, Kaikohe and Hawke's Bay

WSET Level 2 & 3 Award in Wines

Wine Line up for tasting for the WSET Level 2 Award in Wines.

Enjoying 2 days of WSET Level 2 with Celia Hay and a bubble of 9. Lots of wine to sample and savour. 

WSET Level 3 Award in Wines tasting line up.

Our WSET Level 3 tasting started with Massolino Moscato d'Asti; Jansz Premier Cuvée from Tasmania, Piper Heidsieck NV followed by Fortified wines Tio Pepe Palamino Fino, the outstanding Del Duque Amontillado VORS 30 years also from Gonzales Byass; Cazes Rivesaltes AOC Ambré 2004; Warres Otima Tawny Port 20 years; Campbells Rutherglen Muscat and Williams & Humbert Pedro Ximenez 12 years old sweet sherry.

We then wrote formal tasting notes for the following wines in preparation of the WSET Level 3 exam on Sunday 12 December.

Franz Hirtzberger Gruner Veltliner Federspiel 2016;
Alba de Vetus Albarino, Rias Biaxas 2019;
Mullineux Swartland Syrah 2014 and
Prats & Symington Post Scriptum, Touriga Nacional blend 2018, Douro, Portugal

Fascinating and captivating wines for sure!

Spirits, Cocktails and Bartending

Franck with students preparing cocktails.

Over 5 days our students were introduced to the world of mixology and bartending while gaining an NZQA accredited Micro-Credential with 5 credits at Level 4.

Students learn to serve, advise and prepare a wide selection of alcohol-based drinks including cocktails and liqueurs. 

Students preparing cocktails such as Negroni, Manhattan, Mojito and more.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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