Excursions are one of the many ways that William Blue College of Hospitality Management students engage with the hospitality industry outside the classroom. As a Culinary Management student at William Blue, you visit four different suppliers. You will visit a fishmonger, a butcher, a baker and a fruit & vegie market (not a candlestick maker). Below is a snapshot of what students get up to when visiting the fish monger.
Visiting a fishmonger forms part of the subject Kitchen Operations 3. Each trimester William Blue Dining Executive Chef and Manager for Applied Learning, Jason Hannah takes his class to visit Joto Fish and the famous Sydney Fish Market.
The purpose of visiting Joto Fish is to teach students about the various ways seafood is harvested, handled and distributed on a large scale. Joto Fish is regarded as one of the highest quality suppliers of fresh seafood in Australia.
After visiting Joto Fish, Jason and his class head over to the Sydney Fish Markets – the largest fish market in the Southern Hemisphere and the third largest seafood market in the world. It is here that the market staff take Culinary Management students through purchasing, Dutch bidding (a type of auction in which the auctioneer begins with a high asking price which is lowered until some participant is willing to accept the auctioneer’s price), price points and the supply and demand patterns of a wide and diverse variety of seafood.
Upon returning to the classroom and kitchen, students are able to apply what they have learnt out in the field by preparing and cooking dishes using seafood products from the fish markets. Many of these dishes are then featured on the William Blue Dining menu.
Jason says, ‘taking students out of the classroom and immersing them with the industry is a fantastic way for students to understand the relationship between suppliers and chefs, the availability of sustainable seafood and seeing new and interesting products that they may not have previously known about.’
Culinary Management student Lauren Coulter, said the excursion was a real eye opener for herself and her classmates.
“We were shown many types of fish, shell fish and crustaceans which allowed us to broaden our knowledge of identification, habitat and characteristics of these creatures. Overall, the knowledge shared to us from the people at Joto has and will greatly assist us in our seafood studies and daily activities within a restaurant.”