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TAFE NSW students are at the forefront of sustainable food production this week working at Farm2Plate Exchange. The event, which kicked off yesterday and runs through to 17 May in the Tweed Valley, will see celebrity chefs, leading farmers, tourism and hospitality experts take part in case study tours, masterclasses, keynote speeches and workshops over the coming days.
As sustainable practices become more important and prevalent within society, TAFE NSW ensures students are kept abreast of the social movement which promotes serving fresh and local food and focuses on knowing where your food comes from.
TAFE NSW students will put their cooking, hospitality and events skills towards facilitating the event which aims to enable farmers to re-connect directly with consumers to educate them about how food is produced.
Students participated in a farm tour last week which took them to four local suppliers - Husk Distillers, All Natural Meat Company, Pocket Herbs and Cheeses Loves You - to get a broader understanding of how producers are embracing innovative business methods.
TAFE NSW student Karen Meadowcroft is studying a Certificate III in Commercial Cookery and is working at Farm2Plate Exchange this week. Karen said it was amazing to experience how local producers run their farms and businesses from a practical perspective.
“There is no way I could have gained this experience without TAFE NSW. It has been a dream to be able to visit suppliers and producers and talk to them directly to hear their ideas and learn what they do to be a sustainable business.
“This week we are able to use the foods we learnt about last week in our cooking with the help of Darren Robertson from Three Blue Ducks and TAFE NSW Head Teacher, Gary Smith. It is so valuable to be able to see how our industry works in a full circle, from beginning to end experience.”
TAFE NSW Head Teacher Tourism and Hospitality Kingscliff, Bianca Prendergast said that today people want more information about where their food is coming from, what has come into contact with the produce as well as an assurance that little to none is going to waste.
“It is important for all hospitality staff to be able to educate customers about seasonal foods being not only better tasting, but higher in antioxidants and nutritional value and for chefs to create menus around locally sourced produce.”
For more detail on TAFE NSW courses, face-to-face or online, visit www.tafensw.com.au or call 131 601.
Media contact: Sarah Lievore, TAFE NSW Media Officer, 0403 513 963, firstname.lastname@example.org