UNSUNG CONTRIBUTOR

In order to get a certificate, at any of the 3 levels, one has to pass another 'Theory' course'. The generic use of this term has caused some confusion. In Cuisine theory is focused on the Methods of Cooking, and in Patissserie it is Baking. However, both courses have incorporated what is taught in the third 'Theory' session, which we have weekly for 2-hours. I took the one with my Cuisine course ie from 630-830pm on Wednesdays. Our Lecturer is Renate Bowry who carries the novel title of Workplace Coordinator, which in a way explains what she taught us over the past 9-weeks. I really cannot summarize the syllabus in a single description as it has been all-encompassing. The following lecture units should yield a better picture.

* Follow Workplace Hygiene Procedures
* Follow Health, Safety & Security Procedures
* Develop & Update Hospitality Industry Knowledge
* Work with Colleagues & Customers
* Work in a Socially Diverse Environment

There was a separate exam on these sessions, while questions on food hygiene, health and safety also appeared in the other two Theory exams. Foreign students with language issues found this a challenge as there is quite a bit of weekly reading to absorb, and then to regurgitate in writing at the exams. There are a number of re-sits in this space.

I call Renate an 'Unsung Contributor' because it is a tough job to make these dry topics come alive. Evening sessions do not help either, after 3 hours of classes and 4 hours of literally sweating in the kitchen. One can see minds drifting off to drinks, dinners, dates, journeys home and sleep. Renate is always chirpy, and tries hard to put humor on what is otherwise dour subjects despite the dire need of their application in the workplace. I learned a lot from these sessions, even though I will never be a practitioner in the industry as my classmates would. That said, I certainly can and I will implement food safety procedures at 'Chez Tang' at home with our helpers. As much as we all moan & groan about it in class we all owe this one to her.

Good on you, Renate!