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Marae cookery programme an EIT first

September 29, 2014
Vicki Hawkins and Irene Morgan

Vicki Hawkins and Irene Morgan

Iwi are collaborating with EIT in offering a marae cookery programme as a national qualification.

EIT is being supported by kuia, kaumātua and kaitakatu in teaching its Level 3 National Certificate in Hospitality (Basic Cookery) in Hawke’s Bay and in Tairāwhiti.

In Hawke’s Bay, the 18-week programme is being offered on the the Pukemokimoki Marae in Maraenui, the Omahu Marae at  Fernhill and on the EIT campus with a group of students from Flaxmere. The Tairāwhiti venue is the Te Pahou Marae at Manutuke,
west of Gisborne.

Students are learning the basics of cookery, how to budget and how to work out portions in catering for a large number of people. The programme is also about ensuring the skills of kaitakatu, who prepare communal meals on marae, are passed on to a new generation of Māori.

“Horticulture students work in gardens at both marae in Hawke’s Bay,” says EIT tutor Grant Sipeli, “so we are able to demonstrate
the value of healthy eating by sourcing fresh produce grown on site.

“We even have a horticulture student supporting us by enrolling in the course,” says Grant, who mentored fellow culinary
students when he was completing his Diploma in Chef Practice at EIT Hawke’s Bay.

Born in Auckland to Niuean parents, he has taught Māori youth as a diving instructor and has five Mäori grandchildren.
Each marae has assigned a kaumätua to guide students on the protocol for serving food on a marae – tikanga which includes
welcoming manuhiri (visitors) and the order of service.

A Level 3 qualification, the National Certificate in Hospitality provides a pathway to Level 4 professional chef practice
programmes at EIT Hawke’s Bay.