Applied learning at Horsham College

Vocational Education and Training (VET) kitchen students at Horsham College recently delivered a full dinner service to their local community – and by all accounts it was a roaring success.

“Everyone’s been asking me for the recipes,” said first year student Lily – a sign of an excellent meal.

According to Hospitality and Kitchen Operations Teacher Cat Clarke, “Having their friends and family coming in was real buy-in for them. They worked really hard and we’re building up their team work.”

Students from various schools across the region, all undertaking their Certificate II in Kitchen Operations at Wimmera Trade Training Centre, run out of Horsham College, got to put their training into reality with this first function serving to 65 patrons, with delicious dishes such as Potato and Leek Ravioli, Coq au Vin, and Ginger and Pear Cake.

After this amazing experience, what will they take forward to their next public function? Ruby told us: “Understanding the importance of time management and getting everything done before service. Being prepared. And focusing on the finer details of the dish and making sure it looks good.”

Menu for Kitchen Operations’ students first function

The two-year course, for Year 10 and up, matches their VCE requirements, and is nationally accredited training. It also means for any students going on to do a Commercial Cookery apprenticeship, the training is accredited for a year of that study. The first year of study involves nine units such as Hygienic Practices for Food Safety, Basic Methods of Cookery and Communication in the Workplace, then six units in the second year (with units such as Appetisers and Salads, Stocks, Sauces and Soups, and Using Cookery Skills Effectively), all offering up the basic skills and knowledge required to run a kitchen.

The course comes with a national training package, but Cat Clarke is a long-time Kitchen Garden Program specialist, currently delivering the program as part of a project-based learning program with classes at Horsham College’s McKenzie Creek Campus. She notes that her delivery of Kitchen Ops also has an emphasis on seasonal produce and community sharing, so is imbued with the Program’s pleasurable food education ethos.

A week or so later when we talk to the students, they’re studying a unit on vegetables, eggs and farinaceous (starchy) foods, so an Indian banquet is underway. This practical, project-based learning is ideal for those looking to a career in hospitality, as well as those who learn is less traditional ways.

Dishes being served at the Indian banquet

The practical side is really appreciated by the students. Second-year student Amber reflects: “This gives us more real-life experience.”

For second-year Lachlan all the standing up is ideal: “We walk around a lot. It’s great – I hate sitting down.”

Serving dinner

But running a dinner service from beginning to end is the ultimate in real and practical. For Cat: “It shows them the build up, the pressure, the importance of being prepared, having everything ready – even the benches spotless before service starts. Then they get that adrenalin feeling!”

And if offers up real career pathways: “It builds a different way of looking at hospitality industry. Yes it’s full on, but it’s amazing too.”

To find out more about the Kitchen Garden Program for Secondary Years visit our membership page.