Delicious nutritious careers: EIT cookery tutor Mark Morrell with students Katherine Barbarich
(L) and Patricia Hibbs (R).
EIT’s Level 4 Cookery students are in for a treat this year as Mark Morrell helps them develop their cookery skills and put them to work.
Known locally for the artisan Gisborne bakery that still bears his name, Mark has worked in kitchens here and around the world. His
teaching draws on this experience and the knowledge and techniques he acquired.
Previously the tutor of EIT’s Marae Cookery programme at Te Pahou Marae in Manutuke , Mark brings a focus on getting students ready
to be valuable members of teams, creating high-quality food through a “side-by-side” approach to teaching.
“The aim is to make a safe and professional learning environment for students to hone their culinary skills. It’s an exciting time for cookery at EIT, with other programmes in the pipeline like the New Zealand Certificate in Bakery, starting in Tairāwhiti in July.”
Students who bring that vital ingredient – enthusiasm – to their studies will thrive and gain the experience and knowledge it takes to be in-demand.
Attaining the internationally-recognised qualification of City & Guilds at EIT staircases students into a successful future in hospitality – locally, nationally or internationally.”
In the New Zealand Certificate in Cookery (Level 4) students begin to apply techniques during placements in local hospitality businesses.
EIT’s teaching kitchen comes with all of the equipment students will encounter in the kitchens of the finest restaurants.
“We’re here to enhance culinary skills in the training facility, which I really enjoy working in. Here mistakes can be made, knowledge is gained and skills are refined. Classical Cookery
and Modern cookery fundamentals are studied so successful graduates can take a valuable kete of knowledge with them on their journey.”
“Especially in today’s world where people are more informed about healthy eating. We get the students thinking about the ingredients that go into the dishes they prepare. Understanding
how, why and where the food we eat is grown, harvested or manufactured is a vital part of cooking, as is knowledge about techniques and costs.”
Mark not only teaches this attitude to learning, he lives it himself. Last year he began to study at Te Whatukura and his motto as part of his mihi was: “”Ko tauira ahau o te mataora” which
means “I am a student of life”, an attitude he fosters in his own students.