News and Events
Short Courses 2017
Check out the range of Short Courses available at Central Campus for 2017. Register your interest now as we will be setting dates soon. Call 0800 765 9276 or Email us.
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.
Congratulations to our Graduates
Central Campus staff would like to say "Well done" to all our students who have Graduated this year!
NEW Level 4 Cookery Qual for 2017
Enhance your career in hospitality in 2017. Check out our NEW Level 4 Cookery qualification
NEW Level 3 Cookery Programme for 2017
Learn the basics for your career in hospitality with this NEW Cookery Qualification. New Zealand Certificate in Cookery Level 3
2017 Dates for Growsafe
Growsafe Short Course dates have been set for 2017. See the Growsafe Short Course Information Sheet for more information.
Speedway to success
It's all about the speed for Otago Secondary Tertiary College student, Brooke Helms.
She's just finished building a car from scratch at the National Certificate in Motor Industry (Foundation Skills) (Level 1) at Otago Polytechnic's Central Otago campus.
The programme is for year 11-13 Otago Secondary School students.
Click here to find out more.
Open Day at Central Campus
08 Dec 2016
Join us at our campus open day on 23 January 2017(4pm-6pm). Meet the staff, talk to the tutors, experience our unique learning environment and discover what you could study in 2017.
American Search & Rescue team train in Central Otago
An American search & rescue team affiliated with the US Air Force has spent two weeks in the mountain ranges of Central Otago on a customised avalanche safety course taught by Otago Polytechnic’s Avalanche Safety & Snow Sport programme manager Peter Bilous.
The team, who were looking at avalanche safety training options during the months of July and August, found the programme offered by the Central campus online. They made contact and were impressed with Central’s proposal, which included a professional training plan and a day to day schedule that really stood out as being a well-planned and tailor-made mountain safety programme, perfect for what they were after.
Ryan the team commander said, “We were impressed from the onset with the team from Otago Polytechnics Central campus and the effort they put into making this work for us. They made sure the training was maximised and met our budget. They were also really good at communicating with us to make sure the customised programme would meet the team’s objectives.”
He also said one of the highlights of the programme was spending three nights in the Bob Lee hut on the Pisa range, “Being able to spend time out in the mountain environment and apply our avalanche rescue skills was not only critical to our learning of the material but also a great opportunity for the team to bond together.”
The team of 13 spent time at Cardrona, Mt Pisa range and took part in some glacier based training on the Mt Cook glaciers under the guidance of respected mountain guide Hugh Barnard.
The team will apply their training in a search and rescue capacity when responding to avalanches, or to move safely across avalanche terrain in mountain environments, and hope that the programme could become a regular part of their training.
Ryan added that they will definitely be recommending Otago Polytechnic training to other teams also, “The entire experience has been fantastic, the training Peter gave us was phenomenal, and we are very pleased we chose this programme. Peter has so much knowledge to share and all members of our team have left with much more confidence in their avalanche rescue skills and using these in real world situations. Massive thanks goes to Peter and the staff at Otago Polytechnics Central campus, it has been a wonderful and worthwhile experience for us all.”