MIT staff and graduates judging at NZ Culinary Fare
August 19, 2013
Manukau Institute of Technology staff and graduates judging at NZ Culinary Fare
A number of staff and graduates from Manukau Institute of Technology (MIT) are judging who New Zealand’s best chefs, restauranteurs New Zealand culinary industry this week.
The New Zealand Culinary Fare is underway at the ASB showgrounds this week.
MIT staff member Sandi Eickhoff is the Deputy Chief Judge at the event. Fellow staff members, Birgit Ehlers-Hoeps and Carla Lakatani are both Restaurant Service Judges and MIT staffers Craig Lucas, Dell Griffin and Henry Spence are all Chef Judges.
MIT graduates Merwan Ghadiali, Rex Lui, Patrick Chi-Wai Yuen and Jessica Lawler who studied at the School of Culinary and Hospitality are all Restaurant Service Judges.
MIT also has a trade stand at the event and will be showing experienced hospitality industry workers how they can turn their experience into qualifications through MIT’s Centre for Assessment of Prior Learning (CAPL) process.
MIT’s Dean of Consumer Services, Cherie Freeman says she is aware of many experienced people who have started their own restaurants or are well known chefs at the top of their game but have either no qualifications or qualifications that do not reflect their level of experience.
“MIT’s innovative assessment approaches through our Centre for Assessment of Prior Learning process are a good way for those in the industry to get qualified and the great thing is there’s no need to stop work using this system,” she says.
“Our CAPL methods demonstrate the institute’s commitment to innovation in tertiary education, allowing applicants to realise their educational goals through a facilitated process where knowledge acquired through both formal and experiential learning is recognised and assessed.”
MIT’s offers a broad range of courses in culinary, hospitality and baking which can be accessed through CAPL.
These include a National Certificate in Hospitality (Basic Cookery), a Certificate in Advance Cookery and a Diploma in Culinary Practice; a Certificate in Café and Restaurant Operations and a Diploma and National Diploma in Hospitality Management; a National Certificate in Baking and a Diploma in Baking.
Information on how to apply to get an experienced based qualification under the CAPL scheme will be available at MIT’s Trade stand at the upcoming Culinary Fare being held at the ASB showgrounds from August 18 to 20.
Otherwise those interested can email email@example.com or check out the MIT website at www.manukau.ac.nz/programmes/prior-learning-assessment to find out more about how to turn existing experience into a qualification under the CAPL system.