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UniSQ at Queensland College of Wine Tourism RTO: 41142

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UniSQ at Queensland College of Wine Tourism RTO: 41142

This page is specially designed for the students of the University of Southern Queensland, trading as the Queensland College of Wine Tourism RTO: 41142.

04/03/2025

Important Announcement 📣 Stay safe everyone!

28/02/2025

🔥 Mastering the Art of Poultry! 🍗✨ 🔥

Some dishes take time, patience, and skill to perfect—and this week, apprentice Kyle took on a true French classic: the Galantine! 🇫🇷👨‍🍳

But what is a Galantine? 🤔

It’s no ordinary poultry dish! A deboned bird is flattened, stuffed with forcemeat, inlays, or veggies, then carefully rolled and wrapped before being slowly poached for hours in a rich stock.

After chilling, a glossy aspic layer is often added for that stunning finish!

⏳ Not a last-minute meal! Creating a Galantine can take up to a week from start to finish—but the results? Absolutely worth it! 💯

👏 Check out Kyle’s incredible Galantine! Looking good, Kyle! 🔥

Would you give this dish a go? Let us know in the comments! ⬇️👇

27/02/2025

🌟 Cooking Up Skills! 🍽️🔥 🌟

Chef apprentices learn so much throughout their journey—nutrition, food safety, menu planning, kitchen management, and of course, mastering a variety of cooking techniques! But one of the biggest lessons? Working with different ingredients to create amazing dishes!

In the unit Prepare vegetable, fruit, eggs & farinaceous dishes, apprentices get hands-on experience preparing 10 dishes using key ingredients like:

🥕 Vegetables & fruit (dried, fresh, frozen)
🥚 Eggs
🍚 Farinaceous items (couscous, pasta, noodles, polenta, pulses, rice)

💡 This week, Zac put his skills to the test, whipping up dishes using pasta, noodles, rice and pulses:
🌯 Bean, cheese & rice burritos
🍝 Spaghetti bolognaise
🥢 Yaki udon noodles

Every dish is a step toward becoming a culinary pro!

👨‍🍳👩‍🍳 What’s your go-to dish using these ingredients? Drop it in the comments! ⬇️👇

23/02/2025

🍳 Egg-cellent Creations by Apprentice Chef Zac! 🍫🥗

Zac has been cracking on with the unit SITHCCC030 – Prepare Vegetable, Fruit, Eggs, and Farinaceous Dishes, and this week was all about egg-citing skills and egg-ceptional flavors! 👨‍🍳🥚

Here’s what he whipped up:

🍫 Chocolate Soufflé served with cherry and mascarpone – A dessert that’s truly egg-straordinary—light, fluffy, and rich all at once!

🍳 Mastering the Omelette – Zac’s technique is now unbeatable!

🥗 Caesar Salad – A shell-abration of creamy dressing, crispy croutons, and perfectly cooked eggs.

Zac’s skills are sunny side up and only getting better from here! Stay tuned for more egg-citing updates from our rising culinary stars.

🌟

22/02/2025

🐟 Seas the Day with Apprentice Chef Rhea! 🌊

Our talented apprentice, Rhea, has been reely making waves in the Produce Seafood unit this week! 🎣

👩‍🍳 From frying to poaching, she’s proven she’s not afraid to dive deep into new culinary challenges.

Check out these fin-tastic dishes:
🔥 Southern Fried Fish with Chilli Aioli – A crispy catch with a spicy kick!
🐙 Octopus Poached in Olive Oil – Tentacle-tingly tenderness in every bite.
🍲 Cioppino (Seafood Stew) – A reel comfort dish, packed with ocean treasures.
🌶️ Chilli Mussels – Bringing the heat to every shell.
🐠 Cantonese Poached Fish – A splash of delicate flavours done to perfection.

Looks like Rhea’s skills are off the scale! Stay hooked for more mouthwatering creations from our incredible chef apprentices.

🎣✨

21/02/2025

🍽️ Mastering Poultry: Apprentice Chef Spotlight 🔥

Continuing with our lessons on preparing poultry dishes, this week’s focus was all about technique and flavour! 👨‍🍳

Our talented apprentice, Kyle, took on the challenge of working with quail, turkey, and chicken, learning the unique preparation and cooking methods each requires. 🦃🐓

Here are some of the mouthwatering dishes Kyle created:
🍴 Chargrilled Pomegranate Quail – Smoky, juicy, and bursting with bold flavours.
🍴 Stuffed Turkey Breast with Berry Sauce and Polenta – A hearty, comforting dish with a rich twist.
🍴 Tikka Masala with Chicken – A creamy, spiced classic that never fails to impress.

Great job, Kyle! Stay tuned for more delicious updates from our dedicated chef apprentices.
👩‍🍳👨‍🍳

16/02/2025

🔎 Do you know what "farinaceous" means?

The word comes from the Latin farina, meaning flour. Farinaceous foods are rich in starch and come from grains, root tubers, or anything that can be ground into a meal.

🍽️ Six key farinaceous ingredients:
✅ Couscous
✅ Pasta
✅ Noodles
✅ Polenta
✅ Pulses
✅ Rice

As part of their training, apprentice chefs explore these versatile ingredients in the unit "Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes."

👨‍🍳 This week, Zac showcased his skills with these delicious creations:
🥘 Ratatouille with creamy polenta
🐖 Crumbed Pork Schnitzel with couscous salad
🥩 Classic Meatloaf with polenta and steamed broccolini.

Our apprentice chefs are mastering the art of transforming these staples into incredible dishes! Stay tuned for more mouthwatering creations. 🍝✨

14/02/2025

🐟🦐 Seafood Mastery in the Kitchen! 🦑🍽️

Apprentice chefs dive deep into seafood preparation, learning essential techniques like cleaning, scaling, pin-bone removal, filleting, portioning, shelling, and skinning. To refine their skills, they must prepare
complete dishes using a variety of seafood, including:

✅ Flat and round fish
✅ Oily and white fish
✅ Ocean and freshwater fish
✅ Crustaceans
✅ Molluscs
✅ Octopus and squid

This week, Rhea showcased her seafood expertise with an incredible lineup of dishes:
🍤 Seafood Paella
🐟 Thai Grilled Trout with Coriander Chili Sauce
🦑 Salt & Pepper Calamari
🐟 Steamed Trout with Mango Salad
🍶 Sous Vide Teriyaki Salmon served with rice and pak choi

Amazing work, Rhea! Who’s ready to taste the ocean? 🌊😋

13/02/2025

🔪✨ Mastering Poultry: Apprentice Chef Training in Action! ✨🔪

As part of their training, apprentice chefs must master the art of working with poultry—preparing at least six complete dishes using chicken, duck, feathered game, and poultry offal.

This means understanding key characteristics like freshness, fat content, texture, and quality indicators.

This week, Kyle took on the challenge of de-boning a whole duck, expertly breaking it down into cuts like breast, supreme, Maryland, drumstick, thigh, wing, sauté cuts, and tenderloin.

🔥 Here’s what Kyle prepared and served:
🍛 Curried Duck served on a bed of turmeric rice and a wedge of lime.
🍗 Buttermilk Chicken Tenderloins
🌶️ Hot Honey Chicken Wings
🍗 Sous Vide Chicken with mashed potato & char-grilled broccolini
🍷 Coq au Vin with a couscous salad

Fantastic work, Kyle! 👏 Who’s hungry? 😋

09/02/2025

🐟 Seafood Skills in Action! 🦀🔥

Apprentice Chef Rhea has been making waves in the kitchen with her seafood training, mastering the art of delicate flavours and precise cooking techniques. This week, she took on three stunning dishes:

🍽 Fish en Papillote with Spring Vegetables – A light, aromatic dish where fish is gently baked in parchment with saffron, wine, and vibrant veggies.
🦀 Crab Cakes with Dill Mayo – Golden, crispy crab cakes packed with fresh flavour, served with a tangy homemade dill mayo.
🍟 Best-Ever Fish and Chips – The classic favourite featuring crispy, beer-battered flathead fillets paired with perfectly cooked chips. A timeless dish executed to perfection.

With skills this sharp, Rhea will be reeling in success! 🎣 Stay tuned for more delicious creations.

08/02/2025

🔥 Apprentice Chefs Mastering Poultry Perfection at QCWT! 🍗👩‍🍳

This week, our talented apprentices at the Queensland College of Wine Tourism are delving into the art of producing poultry dishes during their practical sessions. They're honing their skills with various poultry types, including chicken, duck, feathered game, and poultry offal.

Apprentices are mastering nine essential preparation techniques:
• 🥓 Barding
• 🧂 Brining
• 🔪 Deboning
• 🥣 Wet and Dry Marinating
• 🌀 Rolling
• 🧵 Trussing
• 💧 Soaking
• 🍽️ Stuffing
• ✂️ Trimming

They're also applying diverse cooking methods to create delectable dishes:
• 🍲 Braising
• 🍟 Deep Frying
• 🔥 Grilling
• 🥄 Poaching
• 🍗 Roasting
• 🍳 Sautéing
• 🛁 Sous Vide
• 🍛 Stewing

This week, Kyle and Bailey showcased their culinary prowess with:
• Honey Mustard Chicken Sausage Rolls (photos 1 and 2)
• Chicken Ballantine (photo 3)
• Chicken Parmigiana (photos 4 and 5)

Stay tuned as our apprentices continue to transform foundational skills into culinary masterpieces! 🎨🍴

07/02/2025

🥚 Egg-citing Training Alert! 🍳✨

Our chef apprentices have been cracking on with their egg training, and this week they whisked up something truly egg-ceptional—Heavenly Eggs with Apple & Port Compote (Toucinho do Céu)! 🍏🍷

From mastering sugar syrup to perfecting the bake, these future chefs really know how to beat the competition! And that apple & port compote? Eggs-traordinary! 😍

We’re not yolking when we say their skills are only getting better! 🥄💛

Show them some love and stay tuned for more egg-cellent training updates!

Address

22 Caves Road
Stanthorpe, QLD
4380

Opening Hours

Monday	8:30am - 4pm
Tuesday	8:30am - 4pm
Wednesday	8:30am - 4pm
Thursday	8:30am - 4pm

Website

https://qcwt.com.au/training/accredited-training/

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