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The International Hotel School is in the process of running a schools bursary campaign as an initiative to nurture and grow young talent into the hospitality profession. As part of this exciting boot camp campaign, they have developed an enjoyable and fun way for Matric learners to take part in a competition that could ultimately result in one of them winning a full time bursary from I.H.S.
There were 80 entrants in total that entered the competition with the help of school teachers who promoted this exciting event at each respective school. At the outset, each student was encouraged to submit a project-based portfolio which was then judged by the teachers who have specialised knowledge of the hospitality trade and teach subjects related to this dynamic and fast moving industry.
Out of the 80 entrants, 30 semi-finalists were selected and put forward to compete in a cook-off that happened on the 9th July at I.H.S. Entrants were expected to demonstrate a variety of skills in one of the following key areas before being selected as a finalist for the national semi-finals.
1. Three course cook-off at school involving the preparation of a three course menu and serving it to the judges including a portfolio of evidence.
2. Planning a function or an event from start to finish looking at key criteria such location, menu, venue and theme with a complete marketing and operational plan.
3. A project on environmental sustainability in the hospitality industry.
Successful candidates for the I.H.S semi-finals were then expected to complete certain sections of the competition including the following:
Section 1 – Cook off. A basket of ingredients was given to each learner (with a recipe attached) and the I.H.S. chef panel explained the ingredients, kitchen set up and competition rules before the cook off began. Each learner then prepared a starter and a main meal in the time they were allocated. Marks were awarded for originality, taste and texture, display and clean work space.
Section 2 - Setting up a table for 4 guests. This included table linen, glassware, flatware, napery, flower arrangement, condiments etc, as per a brief that each learner received about who is coming to dinner and what is on the menu. There was a specific time limit in which this was completed and judging criteria included originality, display, functionality and overall appeal.
Section 3 – Food and beverage service. Each learner was required to serve and clear a meal for a table of 4, including crumbing down. Drinks service was also carried out. Judging criteria included friendliness, efficiency and attitude. This section was substituted for a bar / cocktails lesson and opportunity for learners to prepare their own cocktails for service.
After a day of putting hard work and great effort into each task at hand, each learner showcased their best skills and abilities in the kitchen. The prize giving took place later that afternoon with the finalists of the boot camp bursary campaign announced.
These were Chandre Albertyn, Joanne Devitt, Lee Hess, Aiden McKenzie, Chantell Oschmann and Samihah Benjamin. An air of excitement filled the room as peers, family, friends and I.H.S staff congratulated the students wishing them the best of luck for the finals.
The finals will be taking place between 26 September to 2nd October and will have learners participating in a five day training at various departments at a Three Cities property. The following departments will be covered:
1. Food and Beverage
2. Kitchen
3. Front Office
4. Housekeeping
5. A day for team building and evaluations.
6. On the final day, each learner’s scores will be tallied and each learner will face a final panel interview.
In conclusion, a full time hospitality management or professional cookery and kitchen management bursary will be awarded to the winner in each region.
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