Nine SkyCity cookery apprentices recently reached a significant milestone by completing the final Commercial Competence Assessment, the culminating practical requirement for the New Zealand Apprenticeship in Cookery (Levels 3 and 4).
The assessment, conducted by ServiceIQ’s Sector Advisors Stephen Thompson, Clayton Kipling-Adamson, and Tony Seiuli, showcased not only technical capability but also creative culinary flair.
A Rigorous Test of Skill and Creativity
The journey to this achievement began well before the busy December weekend. Each apprentice had previously crafted a balanced three-course menu featuring fish as the main course. This exercise required them to write detailed recipes, accurately cost each dish, and calculate selling prices to ensure a suitable profit margin, a process that combined culinary creativity with essential business acumen.
For the final assessment, the apprentices were given three hours to produce three portions of each of the three courses. They kicked off the challenge by preparing whole fish, demonstrating expert filleting techniques that set the standard for the remainder of the task. One portion from each dish was meticulously sampled by the ServiceIQ assessment team, while the remaining portions were served a la carte to SkyCity’s managers and staff, adding an element of real-world pressure to the exercise.
Excellence Under Pressure
The ServiceIQ assessment team was unanimous in its praise: the level of skills and techniques displayed by the apprentices was exceptional. Every one of the nine apprentices passed with flying colours, delivering meals that not only met but exceeded the high standards of modern commercial kitchens. “It’s incredibly rewarding to witness such high levels of commitment and skill from these aspiring chefs,” remarked Sector Advisor Stephen Thompson. “Their ability to perform under pressure truly embodies the spirit of the New Zealand Apprenticeship in Cookery.”
An Elite Programme for Future Culinary Leaders
The New Zealand Apprenticeship in Cookery is widely recognised as an elite programme where trainees evolve into qualified chefs through on-the-job training.
Through working in the heat of a commercial kitchen and cooking for paying customers, these apprentices develop their skills and knowledge continuously, refining their craft to perfection. This hands-on approach is how many of the world’s top chefs have honed their abilities, proving that there’s no substitute for real-world experience in the art of cookery.
Looking Ahead
ServiceIQ congratulates the nine SkyCity apprentices on their outstanding achievement. Their success not only highlights the rigorous standards of the NZ Apprenticeship in Cookery but also reinforces the value of practical, real-world learning experiences in developing top-tier culinary talent.
As these young chefs step forward into their professional careers, ServiceIQ remains committed to supporting the industries we serve by ensuring excellence in training and assessment.
