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New way of cooking up a storm

Whether working in the commercial kitchen or learning theory in classrooms, the Certificate III in Hospitality students at the Albany campus have adapted well to a new-look environment in recent weeks.

When the COVID-19 situation enforced a new way of working, Cookery Lecturers Andrea Gallagher and Mark Crabtree quickly modified lesson plans, kitchen workstations and classroom layouts to comply with the new regulations.

The pair have been assisted by Lecturer Support Greg Pepall from a renowned local restaurant in COVID-19 shutdown, and feedback from the students they have supported through the transition has been excellent.

Mark and Andrea had delivered cookery theory through Blackboard and Zoom, Andrea said, and some were back attending class on-campus.

She explained the group had been split into two to give the students more space – she had taken the theory while Greg taught the practical classes.

The students have been producing a tempting variety of dishes for TAFE campus staff and delivering through ‘hot drops’ around the campus.

Staff order their food in advance and put the correct money into an envelope for contactless transactions. The students prepare and package the food, then deliver it to offices and take the envelopes.

While work placements for the students are currently not possible, Andrea said she hoped this would eventuate for this group of students, who finish their six-month course in June.

She said the students had coped well with the transition and were glad to have the chance to learn in the classroom again.

A new Certificate III in Hospitality course will start in July, and applications are now open for places in this course. It is offered with half-price course fees under the State Government’s Lower fees, local skills initiative.

For details on the Certificate III in Hospitality, visit the website at

Pic: Greg Pepall and Andrea Gallagher in the training kitchen at the Albany campus.

Page last updated May 21, 2020