RGIT Stage 4, Certificate IV Patisserie students and their Trainer, Debra, visited 15 patisseries, chocolate and cake shops in Melbourne’s CBD and Melbourne's south as part of an excursion for their unit “Produced yeast based products” on Friday, 10 November 2017. Students had a great time discussing what each shop offered, the visual appearance of the pastries and the shops themselves, and of course a little taste here and there of Melbourne's finest pastries.
RGIT Hobart campus' Commercial Cookery students showcased their talent at ‘Indian Themed Cultural Lunch – Celebrating Beauty of Diversity’, a cultural lunch organised by RGIT Hobart on Wednesday, 8 November 2017. RGIT Hobart campus organised the event, reaffirming its strong belief in sharing and respecting diversity in the community. The event saw in attendance Hobart City Council Community Participation Coordinator, Sophie Calic, Multicultural Council of Tasmania (MCOT) CEO, Anna Reynolds, and MCOT Project Officer, Rajat Chopra.
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Student Administration Officer, Denison Dias, walks the corridors and offices of RGIT’s main campus building every weekday. Although seemingly knowing these walls like the back of his hand, for the young history buff, Denison knew that the building had its own stories to tell before its housing of the quality training institute it does today. The walls and decorations, for one, intrigued Denison, and encouraged the young historian to find out more. Denison has contributed the following article:
Hobart campus' Certificate III in Commercial Cookery students had a shift from the classroom, when they successfully completed their practical interview at the Ball and Chain Grill in Hobart last week. The best way to gain first-hand experience is by doing, and doing it at one of Hobart’s best restaurants is simply icing on the cake.
RGIT Hospitality students treated staff and students to two Street Food Stalls on Tuesday, 31 and Wednesday, 1 November this week. Students put on a spread of tandoori chicken, stuffed quail, barbeque chicken wings, filo chicken parcels, steamed rice and an assortment of dipping sauces in the latest in a series of events which kicked off with the first Street Food Stall last week on Thursday, 26 October 2017.
RGIT Work Placement Manager, Elle, visited Early Childhood Education and Care (ECEC) students, Trainers, as well as nine local childcare centres over a three-day work visit from Tuesday, 24 October to Thursday, 26 October 2017. Elle met with Trainers, Asma and Linh, and Kawssar from Administration in Cabramatta, as well as nine childcare centres to check-in with students who are in the process of completing the practical, hands-on components of their ECEC course.
RGIT Early Childhood Education and Care (ECEC) Certificate III students visited Melbourne’s iconic Victoria Market for an excursion last week on Tuesday, 24 October. The students are currently studying unit CHCECE004, which teaches students how to provide healthy food and drinks to children. Students and Trainer, Rabia, visited the market to gain hands-on experience in learning this very important unit of their course.
RGIT Hospitality students kicked-off their culinary showcase with a Street Food Stall held at RGIT Melbourne Campus yesterday, 26 October 2017. Yesterday's Street Food Stall and upcoming events are designed to provide students with hands-on training in a fun and friendly environment where staff and students have the opportunity to mingle and bond over good eats. Students are set to bring to the table finger food buffets, market days, OBAR6 and finger foods, a chocolate show bag day, “the hour of the desert” and many more events in the coming days and weeks.
RGIT Hobart Campus Commercial Cookery students showcased their talent at RGIT Hospitality Expo on Tuesday, 24 October 2017. The one of a kind event brought together industry partners, stakeholders and esteemed members of the hospitality industry to discuss with students and trainers hospitality industry trends, expectations, and provided an opportunity for students to demonstrate their culinary creativity and expertise. 22 business group representatives were in attendance.