Kitchen Chat - OM | HITsa Training & Employment

Whats on in the Kitchen

with EO Olivia

To say it has been a big month is an understatement with not one, but two kitchens operational this month.

September was the start of our Chef for Life program with our project partner MEGT. The first course has been a huge success with a full class of keen and motivated students looking to develop entry level skills within a commercial kitchen.

The timing of these courses is perfect as we are heading into the busiest time of the year within the hospitality industry, so job opportunities will be plentiful.

Our final day of training culminated with an informal networking session where employers were invited in to meet with the students, explain the opportunities available and have a quick bite to eat.

Chef for Life combines 5 units of nationally recognised training and 3 weeks training within a commercial kitchen. Units cover basic entry level skills including

safe work practices – an essential for anyone new to a commercial kitchen
hygiene and safe food handling – a requirement for anyone working with food or where food is served and/or sold
food preparation equipment – getting familiar with basic equipment within a commercial kitchen
methods of cookery – the basics of cookery which cover off baking, blanching, boiling, braising, deep-frying, grilling, poaching, roasting, shallow frying, sous vide, steaming and of course stewing

The skills our students develop over this course provides them with a general understanding of a commercial kitchen and equips them with the basics to be able to be an effective team member from day 1.

Check out the shots below to see what we have achieved in 3 short weeks!