The Packing Shed chef Jack Farrell had a head start on many completing the Otago Polytechnic Cookery NZ certificate in cookery (level 4) distance programme.
He has been working in the family cafe and restaurant business since he was a child.
This year, instead of taking a gap year and travelling, he completed the polytechnic’s programme while working fulltime.
Despite years of working in kitchens, he had learned a lot, Mr Farrell said.
"It helps you think more about what you are actually doing and why."
His current assessment required him to make nine new dishes with corresponding techniques.
Otago Polytechnic cookery lecturer Trish Wilson said the "work-integrated pathway" allowed trainee chefs and hospitality staff to earn a recognised qualification and develop cookery skills in a real-world setting, while remaining in their jobs and earning an income.
The pathway was targeted at Central Otago which had high employment, reducing the appeal of fulltime study.
"This approach benefits employers by helping them retain and nurture talented local staff, and gives them a way to invest visibly in their professional development."
Learning was done in the workplace, supported by guidance from tutors, regular course work and portfolio assessments, she said.
"Hands-on masterclasses are also offered on campus which introduce new dishes, methods and techniques, helping students expand their skills and confidence."
The Packing Shed head chef (and Jack’s mother) Rebecca Farrell said the programme was an ideal fit for venues like hers, which included a destination restaurant and function venue.
"It’s especially relevant for the Central Otago region, given the tight labour market and high tourism-driven demand across the area."
Otago Polytechnic is also working with a growing number of experienced chefs and hospitality businesses to provide pathways for continued professional development through its three-year bachelor of culinary arts, including a work-integrated option
and assessment of prior learning.
Food Design Institute head of school Adrian Woodhouse said the institute was working with increasing numbers of chefs and employers.
"What has been particularly encouraging is the level of engagement from industry.
"We’ve found employers and chefs are actively seeking opportunities to continue learning beyond traditional apprenticeship pathways," he said.
