Source: Eastern Institute of Technology
3 minutes ago
Students from three EIT hospitality programmes joined forces on Thursday night to deliver a 10-course degustation at Scholars Training Restaurant.
NZ Diploma in Cookery (Advanced Pâtisserie strand) (Level 5) students designing and leading the degustation, supported by NZ Certificate in Cookery (Level 4) students in the kitchen and NZ Certificate in Food and Beverage Service (Level 3) students managing front-of-house service.
EIT Programme Coordinator Korey Field (middle) helps Silva Harvey and Juandre (Dre) Du Toit during a degustation at Scholars Training Restaurant.
Programme Coordinator Korey Field said the event highlighted the breadth of skills being developed across EIT’s hospitality programmes.
“This collaborative event showcases the skills, creativity and professionalism developed across our hospitality programmes, reflecting the teamwork and industry standards that underpin successful hospitality operations,” Korey said.
The degustation featured 10 student-created courses, including seared scallop, sugar-cured beef fillet, cheese antipasto, pomegranate strawberry cheesecake and petit fours to take home.
It also marked another milestone in the return of Scholars Training Restaurant after Cyclone Gabrielle, building on the success of last year’s student-led Matariki dinner.
“We used to run dinners like this quite regularly before the cyclone. It’s been a big task getting back up and running again but it was definitely worth it.”
The dinner was attended by 60 family members, supporters and invited guests, giving students the opportunity to showcase their skills in a professional restaurant setting.
For Advanced Pâtisserie student Ebony-Faith Allan (Ngāti Raukawa, Ngāti Maniapoto, Ngāti Kauwhata), the degustation provided an opportunity to put months of learning into practice. She was responsible for the petit fours and assisted with the dessert course.
“It’s really fun, but it’s also a little bit nerve-wracking having your own dishes and your own teams to handle,” Ebony-Faith said.
The 24-year-old said the event required extensive planning and preparation, with students working closely alongside tutors and classmates to ensure each course was delivered to a professional standard.
NZ Diploma in Cookery (Advanced Pâtisserie strand) (Level 5) student Ebony-Faith Allan.
“It definitely took a lot of planning and a lot of consulting with Korey. When I got given my recipes, I was so excited.”
Ebony-Faith said her time at EIT had confirmed her passion for pâtisserie and hospitality.
“I came in thinking it might be a cool thing to get into, but I actually fell in love with it. It’s so much fun.”
Lecturer Amanda Libeau says: “It was an interesting experience for the Level 4 students to be a part of a fine dining service”.
“It provided an opportunity to reflect on how their foundational skills and knowledge can be adapted to different service environments.”
Original source: https://nz.mil-osi.com/2026/06/16/students-serve-up-fine-dining-experience-at-scholars-restaurant/