VOLUME 1VOLUME 120102010

QUARTERLYQUARTERLY

HTN has committed to a comprehensive range of programs and promotions in 2010 with the clear objective of highlighting careers starting with an Australian Apprenticeship in the hospitality industryas both rewarding and without limits. As a not for profi t organisation,we simply could not coordinate said programs without the support of our corporate sponsors. I would therefore like to take this op-portunity to introduce and thank our 2010 sponsors: MARS Food Australia, Krio Krush Basic Foods, Meat & Livestock Australia (MLA), Fraser & Hughes, MAS National Australian Apprenticeships, Futura Training and Hennessy Coffee. We are sincerely grateful to these organisations that have committed to supporting young people embarking on an Australian Apprenticeship in our industry and I therefore commend them highly to you.

Our 2010 program includes the annual HTN Peter Howard Culi-nary Scholarship which will afford one HTN Apprentice or Trainee with the opportunity to travel to London with $5,000 to research the hospitality industry – applications for this exclusive scholarship are available at www.htn.com.au. Our thanks to the Tourism, Hospi-tality and Catering Institute (THCIA) for supporting this program.

The largest Apprentice cooking competition in Australia, the HTN and MARS Food Australia Apprentice Culinary Competition, will again attract some three hundred apprentices from across NSW and the ACT to compete in ten regional heats with the “best of the best” then battling it out over the stove for cash and prizes at the competition Grand Final in September. You are invited to visit one of our regional heats to view fi rst hand the quality of food that our future chefs are capable of producing. Dates, times and locations are detailed on our website for your information.

The HTN Youth Skills Showcase will also make a long awaited re-turn later in 2010 – the event is hosted by John Blackman of Hey Hey It’s Saturday and will be a celebration of the achievements of HTN Apprentices/Trainees and Host Trainers as well as the platform for announcing the recipient of the HTN Peter Howard Culinary Scholarship. Our thanks to Northern Sydney Institute of TAFE, Ryde College for supporting this signifi cant event. As you will know by now, the phasing in of Fair Work has con-tinued with the 1st of January 2010 marking the commencement of Modern Awards and the National Employment Standards. The media has indicated that Fair Work Inspectors intend to conduct thousands of workplace inspections throughout the course of this year with a focus on small business. I encourage all businesses to take the time to visit Fair Work Online www.fairwork.gov.au as there is comprehensive information relevant to small businesses; the Mod-ern Awards are available for down load, and there is access to the Fair Work Information Statement that is now mandatory to present to all new employees.

We wish you every success in 2010 and should we be able to assist you in any way, please do not hesitate to contact the team at HTN on Toll Free 1300 139 108.

Best regards

Michael Bennett Chief Executive Offi cer

Michael Bennett, Chief Executive Offi cer

HTN, Moving Forward

Rosebank College has partnered with HTN to provide em-ployment pathways for students enrolled in the College’s Ac-celerated Hospitality course. The course is available to Year 10 students seeking the fl exibility to complete their HSC while undergoing paid work and industry training. Students successfully completing the course will receive nationally recognised qualifi cations.

Year 11 student Stephannie Liu is Rosebank’s fi rst Commer-cial Cookery Australian School Based Apprentice (ASBA). With the guidance of HTN, Stephannie started her four year chef ’s apprenticeship at Rozelle’s About Life, an organic food distributor. “My grandpa’s red lentil and ox tail soup is what triggered my interest in cooking. It is challenging having to balance study and work, but I have learnt to use my time more wisely. I am also looking forward to work experience at Aqua Dining during the school holidays”, said Stephannie. Concurrently completing her Certifi cate III, Stephannie is aiming to be a fully qualifi ed chef by the time she is 19.

“This partnership marks another milestone for Rosebank College. Students now have the unique opportunity to kick-start their career without relinquishing the comfort and security of a school environment. HTN has a commitment to quality training and we are proud to work with them to provide invaluable support to students and contribute to the development of a skilled workforce”, said College Principal Mr Tom Galea.

There are 15 Year 10 students starting the Accelerated Hos-pitality course in 2010, while some Year 11 students will be undertaking Australian School Based Apprenticeships in Ma-rine Craft Construction, Construction and Hairdressing.

Rosebank College’s commitment to ensuring effective Voca-tional Education outcomes compliments its pursuit of aca-demic excellence across all Key Learning Areas.

Rosebank College CarvesCareer Pathsfor Students

HTN would like to take this opportunity to announce and introduce the HTN Sponsors for 2010. With their assis-tance, and willingness to help grow the industry, we are able to provide many initiatives at HTN in 2010. This will include the 2010 Apprentice Chef Culinary Competition and Master Classes for HTN Apprentices, Trainees and Host Trainers.

PLATINUM SPONSORS:

MARS Foodservices Australia: Is the Foodservice Division of MARS Food Australia, a divi-sion of Global MARS Incorporated. Mars provide quality, fl avour and inspirational solutions to the Foodservice Pro-fessional that combine superior taste with ease of prepa-ration and a personalised understanding of foodservice needs. Mars Brands include Masterfoods, Dolmio, Kantong and Uncle Ben’s. Visit MARS Foodservices Australia www.marsfoodservices.com.au GOLD SPONSORS:

Meat & Livestock Australia: Owned by the livestock producers of Australia, MLA pro-vides support to the cattle, sheep and goat industries. MLA has a major stake in the food service sector and recognises that today’s Apprentices are tomorrow’s Executive Chefs. Visit MLA www.mla.com.au Fraser & Hughes (The Cook Shop):

A family owned business of some 80 years, Fraser & Hughes are the leading suppliers of Chefs uniforms, clogs, boots and professional knives. Visit Fraser & Hughes www.cooksshop.com.au Krio Krush Basic Foods:

Krio Krush is Australia’s leading and most respected manu-facturer of spice blends and seasonings & has earned an ex-emplary reputation as a major supporter of the food service industry. Visit Krio Krush www.kriokrush.com.au SILVER SPONSORS: MAS National:

Specialising in Australian Apprenticeship support services. Visit MAS National www.masnational.com.au Futura Training:

Specialising in state of the art learning resources such as CD roms specifi cally for the hospitality industry. Visit Futura Training www.futuratraining.com.au

Hennessy Coffee:

They are dedicated to providing high-quality, innovative products and remain committed to ongoing research and development. They transfer their passion for coffee to your staff in their training programs and have several blends of coffee available to suit your needs, with the coffee beans roasted locally. Visit Hennessy Coffee www.hennessycoffee.com.au

HTN 2010SPONSORS

technical support network and conveniently located service centre. Hennessy Coffee are proud to offer their customers an equipment and service partner-ship they can rely on in every way.

During years spent travelling - working in hospital-ity venues from cafes to clubs and bars, embracing the culture and business practices - John Hennessy developed an intense passion for coffee and a real sense of what it takes to be successful in the industry.

John has strived, over the last decade, to establish a coffee culture in the Australian club market. In fact, the concept really sells itself. Once bar and club cli-ents offer a ‘great coffee experience’ to their patrons, they receive a whole range of unexpected benefi ts:

At Hennessy Coffee, they live and love coffee. Their passion is contagious!

They are dedicated to providing high-quality, inno-vative products and remain committed to ongoing research and development with training programs, a

HTN SPONSORHennessy Coffee

from Left to Right: Principal Tom Galea,Careers Advisor/VET Co-ordinator Kathy McAloon, Australian School Based Apprentice Stephannie Liu

and HTN CEO Michael Bennett

• Customers come back, time and time again.• They will come to you over the chain coffee out-lets.• The cafe area fast becomes the most profi table business sector.

All Hennessy Coffee products are produced and packed in Australia from local and imported ingredi-ents. They are dedicated to providing superior prod-ucts and exceptional service.

HTN welcomes Hennessy Coffee as a Silver Spon-sor for 2010. Please visit www.hennessycoffee.com.au for more information about this leading company.

HTN Host Trainer Osso Bar & Restaurant was estab-lished in 2004 and under the guidance of Head Chef Phil Scott they currently train two HTN Apprentices; 2nd Year Apprentice Chef Terry O’Brien and 3rd Year Ap-prentice Chef Chloe Dent.

For Phil the love of cooking started at age 16 when he worked as a kitchen hand and paid careful attention when his Head Chef started explaining the art of food and its preparation. The rest as they say, is history.

At Osso steak, ribs and seafood it is not just about ex-periencing the food. They have endeavoured to create a restaurant that caters to any party from corporate dinners to relaxed family functions. The atmosphere at Osso is vibrant, yet relaxed and with a delicious Mod-ern Australian menu, superb wine and friendly staff they make the perfect lunch or dinner experience at anytime of the year.

For more information on Osso Bar & Restaurant visit www.osso.com.au.

HOST TRAINER PROFILEOsso Bar & Restaurant

HTN 2nd Year Apprentice Chef Terry O’Brien,Chef Owner Grace McKendrick and

Chef Gareth Lamb

HTN would like to introduce Sandy Grindrod who joined the organisation in March 2008 and over the last two years has enjoyed working in her role of Workers Compensation, Payroll and Administration Offi cer.

Prior to joining HTN, Sandy has spent over 25 years developing her skills by working in various payroll, data entry and accounts roles. With her expertise and indus-try knowledge we know that she will provide the highest level of service to our industry partners, Apprentices and Trainees.

HTN EMPLOYEE PROFILE

Sandy Grindrod

Sandy Grindrod, Worker’s Compensation, Payrolland Administration Offi cer.

2561 NAFDA Portion Control Adƒ.aPage 1 29/1/09 3:27:06 PM

The Australian Olive Association (AOA), the indus-try umbrella group for Australian olive growers, is undertaking a campaign to let consumers and indus-try know about the quality and freshness of Austra-lian extra virgin olive oil.

95% of olive oil produced in Australia is extra vir-gin olive oil, and the industry is considered the ‘next big’ food industry following the success of Australian beef and Australian wine.

Paul Miller, President of the AOA, says: “There’s ab-solutely no doubt that the Australian olive oil indus-try is growing by leaps and bounds, largely because our product is excellent. With extra virgin olive oil,

AUSTRALIANEXTRA VIRGIN OLIVE OILFresher Tastes Better

freshness is the key. And in Australia you can’t get any fresher than Australian olive oil because it’s much quicker from the tree to table. There’s no question that you can taste the difference.”

And Paul’s right. Last year the AOA conducted con-sumer taste tests at food events in Sydney, Perth, Adelaide, Melbourne and Brisbane, where tasters were asked to compare two oils - one Australian and one imported brand found in supermarkets, without knowing which was which. 85% of the 66,000 that took the challenge selected Australian extra virgin olive oil as the fresher tasting oil.

Matt Moran, Head Chef and co-owner of ARIA Sydney

and ARIA Brisbane, has also been working with the AOA to raise awareness that ‘fresher tastes better’ when it comes to extra virgin olive oil. Matt’s pantry must-have is Australian extra virgin olive oil and he has been letting consumers know about its qualities.

To guarantee the authenticity and quality of Austra-lian extra virgin olive oil, the AOA has introduced a Code of Practice. Those growers who sign up to the Code are required to ensure that their oils meet de-fi ned quality criteria, are Australian, and meet taste and laboratory tests before being able to display the certifi cation symbol on their product. The AOA is continuing its consumer awareness cam-paign and is now also talking to the food service in-dustry to let chefs know about the benefi ts of choos-ing Australian extra virgin olive oil.

For information please visitwww.australianolives.com.au.

New Food Safety Training Initiative

HTN SPONSORMeat and Livestock Australia

The Aqua Dining and Ripples Group of Restaurants has been an active and committed Host Trainer within the HTN Network for more than eight years. The group, which is now comprised of fi ve leading restaurants, (Aqua Dining, Ripples Café, Ripples Chowder Bay, Rip-ples Sydney Wharf and Ripples Whale Beach) has now “hosted” a staggering ninety HTN Apprentice Chefs during this period with ten HTN Apprentices currently placed and undertaking training across the fi ve sites.

At the risk of sounding cliché, Aqua Dining Group of Restaurants has a solid commitment to training and development that is applied to all members of staff and clearly not just Apprentices/Trainees. The fact that many of the staff articulate through the kitchen hier-archy is clear attestation as is the high retention rate experienced by the organisation. Maintaining staff and particularly Chefs for more than two or three years in one particular venue is by no means an easy feat and something that Aqua Dining does particularly well.

Executive Chef Jeff Turnbull is tireless in his commitment to “giving something back to industry” volunteering his time to assist the Local Community Partnership (LCP - Northern Beaches Business Education Network) with student work experience placements in order to stimu-late interest in apprenticeship employment and training in the hospitality industry. Further, what makes Jeff a real “standout performer” is the fact that he has voluntarily coordinated various industry events such as cooking demonstrations for high school teachers who are deliv-ering hospitality as a VET in school subject.

In order to progress and enhance the training of HTN Apprentices, Jeff has also coordinated tours to local small goods manufacturers, seafood markets and has provided dining experiences that Apprentices simply cannot otherwise afford. Many other aspects of training are regularly integrated into the business such as struc-tured training and exposure to the restaurant’s menu and wines in order that wait staff have a clear under-standing of what is on offer to customers.

On countless occasions, he has also ensured that Ap-prentices are exposed to, and understand unique in-gredients and traditional cooking techniques that they would not generally have the opportunity to enjoy in industry. This includes the likes of fresh truffl es and im-ported caviars – somewhat of a treat for any Appren-tice Chef. Further, Jeff also encourages Apprentices to enter and compete in the annual circuit of commercial cookery competitions and provides the time and sup-port required to prepare for same. Apprentices under Jeff ’s tutorage have won numerous competitions and awards including Gold at the HTN and R&C NSW Ap-prentice Culinary Competition 2009.

Clearly the success enjoyed by the Aqua Dining Group of Restaurants has been underpinned by robust quality systems as well as a dedicated Team that share a com-mon vision with the Groups’ owner, renowned Restau-rateur, Mr. Bill Drakopolous.

To fi nd out more about the Aqua Dining and Ripples Group of Restaurants please visit www.aquadining.com.au

HOST TRAINER PROFILEAqua Dining

Group Restaurants

Crowne Plaza Terrigal have been dedicated to training HTN Apprentices and Trainees since May 2001 and currently host HTN’s Kayla Blanch who is a 3rd Year Apprentice Chef and Shanae McGregor, a 1st Year Apprentice Chef.

Crowne Plaza Terrigal is nestled on the beach overlooking the serene waters of Terrigal Beach on the Central Coast.

Crowne Plaza Terrigal has undergone a complete transformation of all its guest rooms in early 2009 and has made way for a completely new design. Every single room is brand new, faces the ocean, has its own private balcony and some also overlook the iconic outdoor heated swimming pool.

The hotel facilities include two restaurants, two bars and a cocktail bar, Tea Tree Day Spa, health club, games room and kids club available during the school holidays. Some highlights include enjoying breakfast in the hotel’s premier fi ne dining restaurant, Seasalt that overlooks Terrigal beach and The Haven, relaxing beachside and al fresco in the Florida Beach Bar with one of their seafood platters and a cold drink or just relaxing in the comfort of your room.

The hotel is also renowned for hosting conferences, weddings and charity events and boasts a 450 pax Grand Ballroom.

Crowne Plaza Terrigal provides the convenience of having hotel staff who can speak various languages, some of which include Chinese, Portuguese and Spanish.

For more information please visit website www.crowneplaza.com.

HTN 2nd Year Apprentice Chef Vladimir Ossipov, Sous Chef Melanie Steele, Chef de Partie Rebecca Kirk,

Executive Chef Jeff Turnbull and HTN Field Consultant George Carpinato

Meat & Livestock Australia (MLA) have continued to support HTN in 2010 as a Gold Sponsor.

HTN would like to take the opportunity to introduce Mel Marshan who has taken on the challenging and exciting role of Program Co-Ordinator NSW / ACT and is a new edition to the team at Meat & Livestock Australia. In taking on this role she has replaced Doug Piper, who was promoted to Business Development Manager – NSW / ACT.

MLA promotes the high quality of Australian red meat to both the domestic and international markets – its versatility and enjoyment, and value for money, with a particular focus on the important nutritional role red meat has in a healthy diet. They provide research and development, marketing and market information to benefi t the red meat industry.

Meat & Livestock Australia also initiates a broad range

of events. Predominantly producer-focused, these events are designed to deliver market information, global trends, industry innovations and practical tools for the Australian red meat industry.

For more information on Meat & Livestock Australia visit www.mla.com.au.

Mel Marshan and Doug Piper

In March 2009 the Minister for Primary industries, Ian Macdonald proposed to create mandatory food safety training require-ments for the hospitality industry.“Our aim is to have mandatory training requirements in place by 2010 to ensure each hospitality business in NSW has a designated food safety supervisor responsible for implementing safe food handling on the premises,” Minister Macdonald said.“This will involve individuals being trained by registered training organisations on how to properly store, prepare and handle food,” he said.Hunter TAFE is pleased to offer new, nationally recognised, training to assist relevant businesses (e.g. restaurants, cafes, clubs, aged care facilities, hotels, takeaways, bakeries and other similar businesses) to prepare for this proposed change.The accredited course being offered by Hunter TAFE is a Statement of Attainment in Implement Food Safety Procedures. The new course contains 2 national units of competence:

Follow Workplace Hygiene Procedures (SITXOHS002A)Implement Food Safety Procedures (SITXFSA001A)

Hunter TAFE programs are offered through a range of delivery modes, such as in the workplace, online, face to face and a combination of these modes to enable each individual ease of access to training.Hunter TAFE can offer customised delivery of this course to meet the needs of your business or organisation at very com-petitive rates. This means that training can occur in your workplace, at a date and time that best meets your specifi c business requirements.Hunter TAFE is committed to building programs developed in close consultation with business and industry. This practice ensures our training is relevant to individuals, business and industry in which our graduates operate. We are highly regarded for our quality training, strong links with industry, fl exible learning modes and nationally accredited programs.For assistance with this training, as well as any other training needs, contact 1300 653 786 or visit www.hunter.tafensw.edu.au

HOST TRAINER PROFILECrowne Plaza Terrigal

HTN IS NOWHTN IS NOW

RECRUITINGRECRUITING

HTN – Hospitality Employment Solutions, a leading “not for profi t” Group Training Organisation (GTO), has been operating for over 24 yearsand is backed by key industry Associations including: R&C NSW/ACT, AHA NSW, ClubsNSW, THCIA, TAFE NSW and DET NSW.

HTN is proud to have employed and supported in excess of 10,000 Apprentice Chefs to date – statistically, HTN Apprentices have a greater chance of completing their apprenticeship compared to industry average.

A career in the hospitality industry is both fulfi lling and very rewarding with real opportunities for career advancement, travel abroad and jobsatisfaction. When you are employed as an apprentice or trainee through HTN, you have access to exclusive benefi ts that include:

•Access to an extensive network of training venues throughout the apprenticeship which allows for development of a broad range of skills.

•On site support from a dedicated and experienced Field Consultant to provide ongoing mentoring support throughout the duration of the apprenticeship or traineeship.

•Access to an annual cooking competition series for apprentices and trainees with cash and prizes up for grabs.

•Assistance with OH&S related issues as well as OH&S awareness prior to placement.

•Access to some of the most premium positions within the most elite establishments.

•You are eligible to apply for the annual HTN Peter Howard Culinary Scholarship providing travel and study of the culinary art abroad.

For more information about HTN’s services please visit www.htn.com.au or contact our offi ce on 1300 139 108.

Apprentice Chefs & HospitalityTrainees for premier positions in NSW/ACT

• Natural Flavour Solutions

• A trusted Brand – you can rely on

• Convenient Canister pack – to maintain freshness

• Seasonings – Ideas – Cook

Kenji’s Ices is a Sydney based company specialising in large scale sculptures out of snow and ice. Kenji has carved frozen waterfalls, lakes and even icebergs around the world.

Kenji produces traditional hand-made ice sculptures and has done many large scale ice sculpting demonstrations on stage.

Long term friend of HTN, Kenji is a Japanese born and trained, mad ice sculptor who has been competing and exhibiting since 1986 in countries such as: Japan, China, Alaska, New Zealand, Canada, Norway, Italy, France and Finland. He has also competed in the Lillehammer, Nagano and Torino Winter Olympics and is still competing today.

These days Kenji is mainly involved in product launches and promotions of worldwide compa-nies such as: Heinekin, Subaru, Mount Franklin water and Tia Luso. He has also been involved in fi lm promotions such as: Kill Bill 1, Ice Age, Happy Feet and Die Another Day.

Since 1990 Kenji has worked on many humanitarian projects such as: the fall of the Berlin wall, Persian Gulf peace message, 50th anniversary of the United Nations, Mahatma Gandhi, WWF and free Tibet.

Kenji is passionate about pushing the boundaries with challenging work. To learn more about this passionate and unique artist, visit www.kenjisice.com.

KENJI’S ICESSnow and Ice Sculptures

HTN SPONSORKrio Krush

Krio Krush Basic Foods Pty Ltd ABN 65 000 368 132Head Offi ce: 12 Forrester Street Kingsgrove, NSW 2208 AustraliaPhone: (02) 9502 2004, (02) 9150 0363 Fax: (02) 9150 8308All Correspondence to: PO Box 78, Marrickville NSW 1475 AustraliaEmail: mail@kriokrush.com.au Visit our website: www.kriokrush.com.au

The Letterbox Restaurant has been a HTN Host Trainer since June 2008 and currently host HTN 4th Year Apprentice Chef Tegan Morgan, who has competed in several HTN Apprentice Chef Culinary Competitions and achieved 1st Place at the regional heats each year. .

Situated in scenic Terrigal on the NSW Central Coast, they are an innovative business provid-ing modern Australian cuisine, set in a casual relaxed atmosphere.

Their meals are simple but stylish with great fl avour combinations with an emphasis on pre-mium quality, only the freshest ingredients are used.

The restaurant features a spacious main dining room with a cosy log fi re in winter. In addition, The Letterbox Restaurant has a glassed garden conservatory which seats 30 in comfort for pri-vate or romantic dining.

Boasting beautiful views of Terrigal Beach, they are a regular award-winning restaurant, voted Restaurant of the Year 2009 in the Central Coast Express Advocate Business Achievers Awards.

For more information on The Letterbox Res-taurant visit www.letterboxrest.com.au.

HOST TRAINER PROFILE

2010 HTN and MARS Food AustraliaApprentice Chef Culinary Competition

In 2010 Hospitality Training Network (HTN) and MARS Food Australia will coordinate Australia’s largest cooking competition series for future chefs. The well publicised skills shortage in the commercial cookery sector highlights the need to promote the career of a professional chef and HTN in concert with MARS Food Australia actively pursue applicants to meet their demand average of 100 cooking ap-prenticeship vacancies listed all year round. In excess of 280 commercial cookery apprentices competed in the 2009 Apprentice Chefs Culinary Competition series which encompassed regional heats coordinated across NSW and ACT. The series Grand Final was held in September 2009 at North-ern Sydney Institute of TAFE Ryde College where a total of $14,000 in prize money was presented to winning apprentices. The 2010 HTN and MARS Food Australia Appren-tice Chef Culinary Competition will again consist of regional heats across NSW and ACT including Ryde, Cessnock, Ourimbah, Port Macquarie, Coffs Harbour and Wentworth Falls with regional winners invited to compete at a Grand Final “cook off ” in September for cash and prizes. The competition provides participants a platform to engage in structured skill development as well as bench mark their ability against practitioners from other sectors within the hospitality industry. It also provides an opportunity for apprentices and trainees

Left: Judges and Competitors from the 2009Apprentice Chef Culinary Competition Grand Final

to network, form long lasting friendships with other like minded young people and to display their indi-vidual culinary talent.MARS Food Australia, Meat and Livestock Australia (MLA), Krio Krush, MAS National, Fraser & Hughes, Hennessy Coffee, Futura Training, TAFE NSW and CIT will generously support HTN in 2010 as spon-sors of this initiative, ensuring that the commercial cookery sector’s future is assured.For further information, or to download an entry form please visit www.htn.com.au or call Toll Free 1300 139 108.The 2010 HTN and MARS Food Australia Appren-tice Chef Culinary Competition dates are as follows:

Coffs Harbour TAFE: Tuesday, 27th April 2010Ourimbah TAFE: Thursday, 29th April 2010Wentworth Falls TAFE: Tuesday, 11th May 2010Wollongong TAFE: Wednesday, 26th May 2010Kingswood TAFE: Tuesday, 8th June 2010Cessnock TAFE: Tuesday, 22nd June 2010Canberra CIT: Thursday, 24th June 2010Ryde TAFE: Tuesday, 29th June 2010Port Macquarie TAFE: Thursday, 1st July 2010Baulkham Hills TAFE: Tuesday, 27th July 2010

from Left to Right: HTN Peter Howard Future Chef Scholarship Recipient Wesley Bedil,

Steven Forrester (Head Chef) and HTN Field Consultant John Lynch

The HTN Peter Howard Culinary Scholarship is another benefi t that is exclusive to HTN appren-tices and trainees. The winner will be announced in October 2010, and will receive a travel and study package that includes return airfares to London and $5,000 spending money. This scholarship is designed to enhance the recipient’s professional and personal development and has been provided through the support of our sponsors and the Tourism, Hospitality and Catering Institute of Australia (THCIA).

2009 Culinary Scholarship recipient James Fairbank will be travelling to Europe to explore the latest techniques being used in desserts and to further his culinary knowledge.

This scholarship is not awarded to apprentices or trainees who have excelled at competition but rath-er a candidate who is a great ambassador for the art of cookery, the hospitality industry and HTN.

Each year, HTN also selects one (1) HSC student to be the recipient of our prestigious Peter Howard Future Chef Scholarship. This scholarship enables hands-on work experience and training with one of HTN’s leading industry partners and assistance with travel costs to an approved capital city.

2009 Future Chef Scholarship recipient Wesley Be-dil was given the opportunity to experience several days with Steve Forrester, Head Chef, at Parliament House Catering by IHG which included participating in an Australia Day Concert on the lawns of Parlia-ment House.

Wesley was also provided the unique opportunity to work in the pastry and main kitchens of this ex-ceptionally busy operation.

Wesley has stated that he enjoyed the experience, had fun whilst there and met some wonderful peo-ple. We congratulate him on his scholarship win.

HTN is dedicated to ensuring a steady fl ow of en-thusiastic and committed young professionals enter-ing the hospitality industry. The opportunity to as-sist keen and enthusiastic school-leavers to benefi t from the renowned Mr Peter Howard and other HTN partners is a key strategy to bring hospitality careers to fruition.

HTN Peter Howard Culinary andFuture Chef

Scholarships

HTN 1st Year Apprentice Chef Jessica Robson

Jessica Robson is a 1st Year HTN Apprentice Chef working at Sancta Sophia College who recently par-ticipated in the National Cadet First Aid Competi-tion. She was a NSW State Champion that went on to Nationals in Adelaide where she competed with other state champions from Australia.

To get to Nationals each State has regional competi-tions. Those who have placed here will compete at State level against other regions before progressing to Nationals.

During the First Aid Competition scenarios are ar-ranged for each category. With her practical exer-cise Jessica had 3 patients: one with an anaphylactic shock to nuts, one with a fractured wrist and one with a splinter. Jessica was given 12 minutes to de-termine what was wrong and how to treat the pa-tient accord to their injuries.

With the anaphylactic patient she had to reassure the individual and help with the epi-pen, which helps relieve the reaction. Jessica then supported and strapped the fractured wrist on the second patient while on the third patient she removed the splinter.

To be able to assess and treat patients in 12 min-utes is a feat but to come 3rd in Australia is an even greater one. We congratulate Jessica on her achievements in this competition and wish her con-tinued success during her apprenticeship.

HTN Apprentice Chef Jessica Robson places 3rd in National Cadet First Aid Competition

The fi rst full colour work-books in Australian Hospitality education!

Futura customers have asked for a new solution! The new workbooks allow for fl exibility in teaching delivery and course structure. Choose your work-books from a range of core skills, cookery, food and beverage, accommodation services, supervision and management subjects. Providing resources for multi-skilling has never been easier.

Full-colour interactive resources are the new stan-dard for Hospitality education. Just ask your students what they prefer – black and white handouts or full-colour workbooks? Combined with the fun of inter-active videos, challenges and quizzes in the online version, your students will have the best of Hospital-ity at their fi ngertips!

The workbooks are perfect for:• High schools• TAFEs• RTOs• Industry training• Short courses such as food safety supervisor, bar operations and food handler

Futura Training’s resources for Certifi cate 3 in Com-mercial Cookery have proved successful for TAFEs and RTOs throughout Australia and around the world. Featuring videos, picture sequences, industry-sourced and tested recipes, interactive exercises and much more, these resources are designed to engage the student and help the teacher ensure learning outcomes.

Futura Training resources are also available in an on-line format. The learning material is accessed through a Learning Management System, which tracks stu-dent progress and results.

Futura Training offers Teacher Support Tools to assist RTOs and teachers in establishing and implementing their Learning and Assessment Strategy.

For more information on Futura Training visitwww.futuratraining.com.au.

HTN SPONSOR Futura

Training

HTN HOST TRAINER PROFILEDeck 56 Restaurant and CafeDeck 56 Restaurant and Café have been a HTN Host Trainer since Sept 2007. They currently train HTN 2nd Year Apprentice Chef Elizabeth Mukherjee.

At Deck 56 they capture the essence of Belmont and deliver it in a relaxed modern atmosphere, whilst offering fabulous views of Lake Macquarie. Their emphasis is on great food, fantastic wines and friendly service that allows guests to escape to a relaxing environment.

The talented Chefs present innovative cuisine created using the freshest Australian ingredients.

For more information on Deck 56 Restaurant and Café visit www.deck56.com.au.

HTN SYDNEY83 Pacifi c HighwayRoseville NSW 2069Phone 02 9495 4444Fax 02 9495 4455Toll Free 1300 139 108

HTN NEWCASTLE2/52 Belford StreetBroadmeadow NSW 2292Phone 02 4965 3777Fax 02 4965 3999

HTN COFFS HARBOURPhone 02 6651 4065

HTN CANBERRA2 Bradfi eld StreetDowner ACT 2602Phone 02 6242 1336

mail@htn.com.auwww.htn.com.au

ABN 42 003 692 733