Induction Week kicked off with a formal welcome, which culminated in a rousing round of applause for new students. This year activities included workshop ‘firsts’—Mind Mapping and Beer Tasting and Making, along with the more traditional Adventure Day.
Lecturer Mark Kasperki took students through the basics of mind mapping, a mental literacy and thinking technique with potential to help students get the most out of their studies.
Mind mapping begins with a central idea and expands outwards to build understanding, create new ideas and make connections using colours, images and words to:
Under Mark’s guidance, students created their own mind maps using pens and paper provided, rather than available software.
Popularised by English author and educational consultant Tony Buzan, the technique was used earlier by the likes of Leonardo de Vinci.
Beer Making and Tasting
Lecturers Lachlan Kelly and Richard Hunter dived into the world of beer in a Beer Making and Tasting workshop, covering varieties, how beer is made, ingredients and, most importantly, correct methods of serving.
Five varieties were tasted and tested to educate palates.
With beer drinking and craft brewing experiencing a spike in popularity in recent years, Lachlan says an understanding of beer and a foundation of knowledge is important in today’s hospitality landscape.
‘Beer, and especially craft beer, has moved into the mainstream of the food and drink world.
‘People ordering wine often look for a particular style and beer is heading in the same direction. We want our students and graduates to be on trend delivering the customer experience’, says Lachlan.
As well as traditional breweries, Australia has more than 100 microbreweries, with some wine and beer outlets stocking up to 1000 different varieties from all over the world.
Lachlan Kelly holds a Bachelor of Viticulture and Oenology from the University of Adelaide and has worked as a brewer in craft breweries.