Guests at the Sheraton and Westin Fiji Resorts might have wondered what was happening last week when they saw a group of APTC students moving around the different food outlets with thermometers and clipboards. They need not have been alarmed as the activity was part of the unit "Follow Workplace Hygiene Procedures" and was an opportunity for the cookery students to put theory into practice.

The students carried out a selection of industry observations and hygiene inspections that included temperature monitoring and recording with laser thermometers. They visited several outlets including Flying Fish Restaurant, The Pantry and the main production kitchen. With the support and encouragement of the senior chefs at the resorts, the students gained valuable training knowledge about food safety and were able to pass on their knowledge to their colleagues.

The APTC commercial cookery program at the Sheraton/Westin Resorts is delivered entirely on site at the Denarau Island complex and is fully supported by the Executive Chef Ambrose Andrews. "It is great the students can learn in their workplace", says culinary teacher Douglas Battison, "so they can apply what they have learnt". "It genuinely is 'on-the-job training' and the students can see the benefits immediately" he said.