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Honour for Wellington Hospitality Graduates

Fantastic Start to 2014 for Two Top Performing Wellington Hospitality Graduates

Two Wellington graduating students Beth Christieson from Mount Cook Wellington and Scarlet Lees of Mount Victoria have been recognised by The City and Guilds of London Institute for Excellence in the Level 2 IVQ Diploma in Patisserie (Beth) and Level 1 IVQ Certificate in Food Preparation and Cooking (Scarlet). Both women are now in the running for the overall Lion Award which is presented at a ceremony in London in Autumn 2014.

92 people worldwide received medals across the UK and internationally. 4 candidates from the Pacific region received Medals for Excellence, 2 of whom are from WelTec’s School of Hospitality.

Chef lecturer Scott Campbell and Patisserie lecturer Robert Bok nominated the hard working students last year and are delighted with the win. “This is a huge accolade for Beth and Scarlet. To be assessed against their peers in an international competition which is very highly regarded by the hospitality industry and to win is a wonderful achievement,” says Scott.

“It’s also great as lecturers to see your students do so well on the international hospitality scene. We want to see our students achieve, not only by successfully completing their programme of study with us as Beth and Scarlet have, but if the opportunity arises we want them to perform nationally and internationally. Beth was part of a team late last year who took out an International Culinary College competition so this second win is another string to her bow.”

“These awards are testament to the skills and application of Beth and Scarlet. It also demonstrates the outstanding quality of our teaching staff at our renowned School of Hospitality in central Wellington,” says Linda Sissons WelTec’s Chief Executive.

Institutions from Australia and New Zealand nominate students and there is a lot of competition and for Wellington Institute of Technology students to receive 2 awards is a hallmark of our teaching and the calibre of our students,” says Scott Campbell, Senior Chef Lecturer.
ends

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