News and Events
Working with food?
Our next Food Safety course runs on 9 March 2017. This unit standard is a legal requirement in some workplaces and is recommended for ALL people working, or preparing to work, in a food business.
Barista Skills Short Course
Next course 21 February 2017. Enrol today, spaces are limited.
Gain a certificate as evidence of your barista skills.
Running Hawker's vegetarian spring rolls
Running Hawker is a mobile culinary business set up by three former Otago Polytechnic students; Mica Doc (from Manilla), Lucy Lu and Wenting Mere Cheung (both from China). They experiment with traditional Asian street food to create a fusion of tastes.
The three women have seen great success in Otago, including the Noodle Market in Queenstown, the Vogel Street Party in Dunedin, and the Great Kiwi Home and Living Show at Forsyth Barr Stadium.
In today's ODT, they present their delicious recipe for vegetarian spring rolls.
Click here for their recipe.
Learn more about Culinary Arts at Otago Polytechnic.
Cooking up a storm at sea
Everything's huge about the largest cruise ship to ever visit New Zealand, The Royal Carribbean's Ovation of the Seas.
It can host nearly 5000 passengers, has 18 decks and cost 1.4 billion dollars to construct!
It also has 21 restaurants ... all under the control of executive chef, and Otago Polytechnic graduate, Mark Wilson.
With 282 cooks to manage, and 18,000 meals a day, Mr WIlson has his work cut out for him!
Read more about what it's like to cook for about 30 different nationalities on a typical 14-day cruise.
Read more about the Bachelor of Culinary Arts at Otago Polytechnic.
More about courses offered at Otago Polytechnic's Food Design Institute.
Hospitality sector screaming out for employees
Hospitality is the way to go, with restaurants desperate for staff.
The serious shortage has seen renowned Moeraki restaurateur, Fleur O'Sullivan, washing dishes herself!
Chris Smith, cookery lecturer at Otago Polytechnic's Central Otago Campus, says he's getting multible calls from Otago managers looking for staff.
Read more about this issue in the news.
Insects for dinner
Fancy a cricket canape? A locust latte? Or perhaps some al dente ants?
Protein-filled insects are becoming the new super food, and Otago Polytechnic student, Finn Boyle, and his coffee ice cream with caramelised baby locusts in a cricket-flour cone, has been collared as a rising chef in the arthropod culinary world.
Read more about Finn and this growing food universe in Fashion Quarterly.
Check out the ODT for a recipe of Finn's insect ice cream