After a decade of teaching, Manukau Institute of Technology
(MIT) Lecturer in Professional Catering, Del Griffin, has acquired an in-depth knowledge of what does and doesn’t work in classroom.
Del began teaching at MIT 14 years ago following an extensive career as a chef where he was kept busy working in various kitchens around the country including the Regent Hotel. Today, not only does Del keep himself busy teaching students studying towards the MIT Diploma in Culinary Practice, he also juggles a part-time role as a chef at the Villa Maria Estate.
Del’s extensive experience and work ethic means he has a wealth of knowledge to offer students. However, he is always keen to supplement his knowledge with useful resources that can further enhance the learning environment..
Earlier this year, Del came across The Chip Group™ Online Training. After trying out the training for himself and finding it to be very informative, he decided to introduce his students to it.
“I found The Chip Group™ Online Training incredibly useful and very user friendly. While the information provided was precise and went straight to the point, it covered off the essential areas of cooking chips that students need to know.
Despite the Online Training not being a compulsory part of the MIT Diploma in Culinary Practice, most of Del’s students have completed the modules.
MIT student Deepti Kumar is one of these students.
“I wanted to do the Online Training because I realised that it would be a great addition to my CV. It was incredibly clear and covered all aspects of cooking chips and allowed me to test my existing knowledge.
“I’m really pleased that I’ve done the training and would strongly encourage anyone that wants to become a chef to do it.”
Leave a Reply