Excursion to Sydney Fish Markets

On the 29th of May 2009, the commercial cookery students ventured to the Fish Markets in Pyrmont, Sydney. Whilst at the Fish Markets, the students participated in a tour of the Sydney Seafood School, where they were shown training opportunities and offered to join the School.
They went on to tour the Fish Market floor, where the stock is bought in for wholesale to the public. Whilst on the floor, they experienced first hand a fish auction. They are auctioned using a Dutch auction system, and each day the Markets are open, over 2500 crates of produce are sold, or approximatly 50 tonnes.
For any further information click: Sydney Fish Markets

Preview Restaurant

The Preview Restaurant is located on the Ourimbah TAFE Campus and is operated by the current Commercial Cookery staff and students. The Restaurant trains students in skills needed in the 'real world' and helps students to gain first-hand experience on working in the Hospitality Industry.
Prew
The Preview Restaurant has on offer Modern Australian Cuisine with a contemporary and relaxed environment.

Ourimbah TAFE's Preview Restaurant has been named the best 'Restaurant in a Training Institute' in the 2007 Restaurant and Catering NSW Awards for Excellence. The restaurant was judged by an anonymous food critic who assessed all elements of the restaurant including greeting, waiter service and food presentation and quality.

The restaurant is open for Dinner from 6:30pm every Tuesday and Wednesday.

To make a reservation please call: 02 4348 4843 during business hours.

Newcastle Produce Markets

Ourimbah Commercial Cookery Non Trade full time students have been out and about recently, enjoying the experiences that their course is bringing and learning first hand important aspects associated with their training and career choice.
On Friday 8th May we travelled up to Newcastle Produce Markets to see firsthand the operation of local suppliers bringing fruit and vegetables to the market. They gained tips and insights from the providers about the vast range of commodities. The students were then allowed and joined in on the purchasing of boxes of veg and fruit for their own use and filled their car boots to the max....We had all the seasonal produce imaginable and lots of fun whilst struggling with cartons of bargains!
For lunch we went to Al - Oi Thai Restaurant in Beaumont St to catch up with a past student from the course.

Mary Mac's Place

On Friday 15th May we (students of Commercial Cookery non-trade and Hospitality Management courses) catered for the volunteers’ luncheon at Mary Mac's Place at Woy Woy for 110 people. This organisation celebrated Volunteers Week by honouring the tireless work of their volunteers, who provide meals for homeless people on the Peninsula on a daily basis. Commercial Cookery of the Faculty of Tourism & Hospitality TAFE Hunter Institute, donated the food stuffs necessary for the function.
This was a wonderful opportunity for the students to plan and prepare an offsite function; considering that they were only in their 11th week of training, this was a remarkable feast and due credit must be given to all the class teachers involved.
The event ran very smoothly and a delicious lunch was served, comprising of a selection of hot & cold savouries, a main of poached chicken breast filled with mushroom duxelles and cream sauce served with bean bundles, turned carrots and parsley baby potatoes. Dessert was a choice of warm individual apple crumble pie with vanilla bean ice cream or Chantilly cream filled profiteroles with chocolate ganache and sauce anglaise.
Many compliments were received and it was a great experience to be putting their learned skills into practise. It's not every day they get to turn 220 carrots and make 110 bean bundles.....
This experience also demonstrated that our students cope well, even early on, outside their “training kitchen comfort zone”.

For further information on Mary Mac's click here