Real-world learning on the menu at Ara Timaru mini-market day

_{Level 3 dual enrolment hospitality students at Ara Timaru with tutor Boss Parkhill, preparing for their mid-year market day. Left to right: Boss Parkhill, Maia, Adajah, Moana, Havilah, Lufo, Nikita, Harriet, Skylah, Damo, Madeline, Temperance, Eva.}

There’s a buzz in the air at Ara Timaru, and it smells like fresh coffee and baking.

Level 3 dual-enrolment hospitality students are midway through a full year of hands-on training, and their mid-year mini-market day is when everything starts to feel real.

Part of the Cookery and Restaurant Service Skills programme, the mini-market day is designed to give students a taste of what’s to come later in the year when the stakes are higher and the crowds are bigger.

“This is the mid-year prep before the big assessment event,” said tutor Boss Parkhill.

“We need them to feel the reality before then. Otherwise, they can lose a bit of energy in that last push.”

_{Aaliya and Nevaeh on front-of-house duty, building confidence in customer service and barista skills.}

What might look like a simple market stall is anything but. From the first idea to the final sale, students are responsible for every detail, including marketing their products, planning the layout of the space, scheduling roles across front-of-house and kitchen and deciding when they’ll take breaks.

“They’ve been prepping for the last two weeks,” said Parkhill. “It’s more than just turning up and selling something. They’re learning to think on their feet, prep well, and problem solve.”

_{Students designed and created their own marketing materials and menus.}

Menus are tested and refined, recipes are carefully weighed and measured and chalkboard signage is designed and created by the students themselves. When something doesn’t go to plan, that’s part of the learning too.

“I ask them what they could have done better,” Parkhill said. “They need to be able to think on their feet.”

_{Nikita prepares muffins for service while tutor Steve Le Corre guides Damo on portioning scones.}

Students have travelled from across South Canterbury to take part, including Mountainview High School, Waitaki Girls’ High School, Timaru Girls’ High School, Craighead Diocesan School, Ashburton College, Timaru Boys’ High School and Opihi College.

For many, it’s their first experience working in a fast-paced, customer-facing environment. It’s also a chance to build confidence, teamwork, and real-world skills that go far beyond the kitchen.

The mini-market also delivered strong results, raising $344.10 from gold coin donations, up from $193 last year and $269 the year before.

Alongside the sales, nothing went to waste, with leftover food shared with Timaru Technology Education Centre and North Haven Early Childhood Education Centre across the street. Ākonga (students) said the experience felt more real when customers were involved, with one noting, “Customers came back to get more, which showed they liked what we made,” reflecting both the quality of the food and the confidence growing through service.

For Parkhill, the programme is a full-circle moment.

He studied at CPIT, now Ara, in 2010, starting with a barista course. Now, he’s guiding the next generation through the same hands-on learning experience.

The mid-year mini-market day is just the beginning.

The final assessment market days will be held on 20 and 27 October, 10am to 1pm, in the student cafeteria at Ara Timaru.

Expect shelves full of jarred goods like pickled onions, chutneys, jams, and onion jam, alongside a range of other treats, just in time for end-of-year entertaining.

Pop it in your calendar now.

Ready to build real-world skills? Check out our food, hospitality and tourism programmes.

_{Skylah shows off her Afghan biscuits while Adajah keeps the front-of-house stocked.}