2017-07-27 Indigenous F&C

Meet your Professional Development needs with Australia’s first Hospitality College (est 1971)

We are very excited to announce that Kenvale College has been endorsed as an approved provider of Quality Teaching Council (QTC) Registered Professional Development for this course!

 NSWESA_rgb in colour for use on a white background Completing Introduction to Indigenous Australian’s Food and Culture will contribute 12 hours of NESA Registered PD addressing 2.4.2 from the Australian Professional Standards for Teachers towards maintaining Proficient Teacher Accreditation in NSW.

With almost 50 years’ experience, Kenvale College has the profile to provide you with the best of professional development.

Specialising exclusively in hospitality, we have the expertise and industry connections to bring you up-to-date on what’s happening in the industry, and add to your skills set.

Introduction to Indigenous Australian’s Food and Culture is a Professional Development Program designed for teachers to develop an understanding of, and appreciation for Aboriginal and Torres Strait culture.

This course takes participants on a cultural and food journey that connects them with one of the world’s oldest and richest living indigenous cultures that have existed for thousands of years.  Participants will explore and develop an understanding: of the impact of settlement on indigenous culture; examine the similarities and differences between Aboriginal and European culture – including lore, kinship, the family unit, the importance of country and dreamtime; and the unifying power of cooking and sharing food.

Acting as a cultural guide on this journey will be:  Tim Ella, a proud Yuin man, born in Guriwal (La Perouse) who is deeply committed to sharing his heritage with all interested Australians.  Tim is an engaging educator, advocate for his people and talented storyteller.

As our guides on the food adventure, Jennice and Raymond Kersh, founders of the well-known and much-loved Edna’s Table, who have been bringing the unique flavours of bush tucker ingredients to Sydneysiders for decades will demonstrate how traditional methods can be modified to use in commercial kitchens.

Over two days, you will hear from these passionate voices as they bring indigenous culture and food to you in a thought-provoking, fun and tasty way. The two day course will give you an immersive cultural experience and a new way of looking and thinking about Australia’s Indigenous culture and food, bringing you a greater appreciation of the flavours of Australia.

Investment: $440 (inc. GST) per person

Our Session Dates for 2017**

  • Thursday 12th October – Friday 13th October
  • Thursday 26th October – Friday 27th October
  • Thursday 9th November- Friday 10th November
  • Thursday 23rd November – Friday 24th November
  • Thursday 7th December – Friday 8th December


Timetable for Sessions 1 & 2

Day 1*

Time Activity
9 am Arrival at Kenvale College, Tea & Coffee
9:15 – 11:30am Welcome to Country: Guided Bush Walk
11:30 am – 12:30pm Lunch
12:30 – 1 pm Travelling back to Kenvale College
2:30 – 4:30pm Societal Impacts of Colonisation on Indigenous Community and Culture

Day 2*

Time Activity
9:00 am Arrival at Kenvale College, Tea & Coffee
9:15am – 1:15pm Introduction to Bush Ingredients and How to Use Them
1:15 – 3:30pm Sit-Down Lunch and Discussion with the Presenter

*The timetable may be subject to change.
**Each session will require a minimum of 10 participants to run.

What to wear:

  • Sneakers or hiking boots for Day 1
  • Layer clothing
  • Sunscreen
  • A bottle of water
  • Umbrella or raincoats (depending on weather conditions)



Please contact our program coordinator, Georgina Bates, on 02 9314 6213 or at enquiries@kenvale.edu.au. Once you have completed a course with Kenvale College you will automatically become part of our Teacher’s Alumni and; receive up to date news and event invitations, receive updates on our scholarship programs for your students, receive invitations to other professional development courses.


Thank you for inviting us – we really did appreciate it. I must say I was really impressed by the Briar Ridge team – one of them (… Aiden) did a really great job explaining who they were, what they were about etc., and really took the time to give us the background on the person behind it all (Gwyn Olsen). He’d clearly immersed himself in the project, and I think she’d have been really pleased if she’d seen that. Happy to reach out and tell her so if you think it would help pave the way for future events.

- Anonymous, Winefest Guest 2015

I just wanted to express thanks and congratulations to all at Kenvale for the magnificent lunch provided on Thursday.

I have been to many hatted restaurants this year and can honestly say that they would have struggled to produce such fantastic dishes.

The lunch was a credit to your students and your staff.  It would be a privilege to enjoy another visit next year.

Best wishes to your graduating students for success in their career and to your staff to continue to guide students to reach such a high standard.

- Anonymous public guest at Kenvale Restaurant 2015

Ask us a question