The Restaurant Association and NorthTec launched the Te Tupu Tahi training programme in 2023 after recognising a need to grow and develop the hospitality industry in Te Tai Tokerau / Northland.
Te Tupu Tahi represents ‘to grow together or simultaneously’ growing the ākonga/employee as well as the business by upskilling the employee to gain a sense of accomplishment, increase industry knowledge, gain a NZQA qualification and therefore be a more valuable asset to the business itself.
“The course was awesome; a great tutor and environment. We enjoyed learning new things and studying with all different age ranges. I have gained confidence in myself, in the kitchen, and around others.”
The training programme comprises workplace based training along with online learning. The cookery traineeship gives junior chefs working in professional kitchens, or those interested in becoming chefs an opportunity to receive NZ Certificate’s in Cookery Level 3 and Level 4. Those interested in a food and beverage qualification can enrol in the NZ Certificate in Food and Beverage Level 3 where you’ll learn about food preparation and service, gain barista skills, skills in kitchen health and safety, customer service, and much more.
Our Te Tupu Tahi trainees are referred to as māhuri, based upon a Māori proverb. Meaning sapling, they represent a young tree that we will nurture, shape, develop, and teach to grow for the industry.
“My staff have gained confidence and are proud of what they are doing. Their knowledge improved a lot which is great.”
Daniel Fasnacht (member and owner of Beachcomber Restaurant & Peek a Boo Restaurant, Kaitaia)
During the programme the trainees/māhuri will:
- Attend sessions at NorthTec’s Raumanga or Kaitaia campuses.
- Be supported in their workplace by the Restaurant Association Te Tupu Tahi coordinator and by NorthTec’s kaiako.
- Engage in online self-directed learning for most of the theory work in the programme.
This structure aims to enhance workplace learning by focusing predominantly on students acquiring underpinning knowledge to integrate with their practical workplace experiences.