From paddock to plate
22 April 2016
High school students from Margaret River, Moora and Northam spent five days at Muresk Institute last week learning about how food gets from the paddock to the plate.
This is the first time the residential program was hosted by Muresk Institute in collaboration with South Regional TAFE.
The program covered five units of competency taken from the Rural Operations, Agricultural and Hospitality Operations training packages. These included basic livestock handling, safe work practices and using food preparation equipment.
With this knowledge, students can progress on to qualifications such as Certificate II in Kitchen Operations or Hospitality, or a Certificate II in Rural Operations.
Muresk Institute General Manager Prue Jenkins said the program was very hands on.
“The students learned about basic food preparation and cooking techniques, along with low stress livestock handling and basic butchering,” she said.
“After the butchering demonstration by master butcher Vince Garreffa the meat was used for cooking, and on Wednesday and Thursday the students did their own catering.
“We also had a range of other activities, which included tours of the piggery and the farm, and presentations on food production processes, meat quality and careers in agriculture.”
The paddock to plate program is just one of many innovative training opportunities held at Muresk Institute which support the growth of a skilled rural workforce.