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Scholarship Categories

Acqua Panna Hospitality Scholarship

Acqua PannaThe scholar will have the opportunity to visit Villa Panna and the Frescobaldi wine estate to gain insightful knowledge on Acqua Panna and attend a course/apprenticeship at ALMA La Scuola Internationale di Cucina Italiana.

Assessment Process:

Phase 1 All applicants are required to undertake a written assessment on hospitality/service subjects on 22 January 2011. Highest ranking candidates will be selected to progress to Phase 2 and 3.
Phase 2 Candidates are required to undergo a full service operation in a simulated restaurant environment on 5 March 2011.
Phase 3  An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive:

An apprenticeship in ALMA, Italy
Visit to Panna (source of Acqua Panna), Italy
Visit to Frescobaldi wine estate, Italy
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At-Sunrice GlobalChef Academy and Johnson & Wales University Culinary Scholarship

The Scholar will have the opportunity to attend a culinary course / apprenticeship at Johnson & Wales University. The course will cover essential topics such as product origins, various cooking and presentation techniques.

Assessment Process

Phase 1  All applicants are required to undertake a written assessment on culinary subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2   Candidates are required to prepare two dishes (one appetizer and one main course) in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive: Culinary course / apprenticeship at Johnson & Wales University, USA.
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Bodegas Torres Wine Scholarship

The Scholar will have the opportunity to visit the well-known Bodegas Torres winery in Spain to learn about the intricacies of winemaking. The programme will cover topics such as viticulture, yeast study, fermentation, quality control, sensorial analysis, and ageing in oak barrels.

Assessment Process:

Phase 1  All applicants are required to undertake a written assessment on wine subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2 Candidates are required to undergo a session of blind tasting and wine service in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive: An apprenticeship at Bodegas Torres Winery, Spain.
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Cantina Marabino Sicily Wine Scholarship

The scholar will have the opportunity to visit the renowned Cantina Marabino Winery in Sicily, Italy to learn about the intricacies of winemaking. The programe will cover topics such as viticulture, yeast study, fermentation, quality control, sensorial analysis and aging in oak barrels.

Assessment Process:

Phase 1  All applicants are required to undertake a written assessment on wine subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2 Candidates are required to undergo a session of blind tasting and wine service in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive: An apprenticeship at Cantina Marabino Winery, Sicily, Italy
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Johanninger Wine Scholarship

The Scholar will have the opportunity to visit the Wine Estate Johanninger located at the Rheinhessen region in Germany to learn about the intricacies of winemaking. The programme will cover essential topics such as viticulture, yeast study, fermentation, quality control, sensorial analysis, but also the production of bottle-fermented sparkling wines, as well as the own distillery, and production of varietal spirits (grappa-style).

Assessment Process:

Phase 1  All applicants are required to undertake a written assessment on wine subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2  Candidates are required to undergo a session of blind tasting and wine service in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive:  An apprenticeship at Johanninger Wine at the Rheinhessen region, Germany
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Meat & Livestock Australia Butchery Scholarship

The Scholar will have the opportunity to attend an apprenticeship program at a number of leading butchery establishments in Australia courtesy of Meat & Livestock Australia. The programme will cover essential topics such as product origins, food hygiene, cuts of meat, knowledge of different body parts and sections of the meat as well as preparation and presentation techniques.

Assessment Process:

Phase 1  All applicants are required to undertake a written assessment on culinary subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2  Candidates are required to prepare the meat (cut and shape) that will be used by the culinary scholarship finalists for cuisine preparation in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive:  Apprenticeship at butchery establishments in Australia courtesy of Meat & Livestock Australia
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Paul Jaboulet Ainé & Château La Lagune Scholarship

The Scholar will have the opportunity to visit the wineries of Paul Jaboulet Aîné and Chateau La Lagune to learn about the terroir, vineyards and participate in the harvest. Programme topics will also include exploring Hermitage and understanding the making of La Chapelle and La Lagune.

Assessment Process:

Phase 1  All applicants are required to undertake a written assessment on wine subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2  Candidates are required to undergo a session of blind tasting and wine service in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive:  An apprenticeship at the wineries of Paul Jaboulet Ainé & Château La Lagune, France.
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Quinta de Ventozelo Wine Scholarship

The scholar will have the opportunity to visit the renowned Quinta de Ventozelo winery, one of the oldest and largest quintas in the Douro region in Portugal. The programme will cover essential topics such as viticulture, yeast study, fermentation, quality control, as well as the intricacies of premium port and wine making.

Assessment Process:

Phase 1 All applicants are required to undertake a written assessment on wine subjects on 22 January 2011. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3.
Phase 2 Candidates are required to undergo a session of blind tasting and wine service in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry professionals on 5 March 2011 to assess candidate’s suitability in terms of character and ambassadorship.
The Scholar will receive: An apprenticeship at the winery of Quinta de Ventozelo, Portugal.
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Valrhona Pâtisserie Scholarship

The scholar will have the opportunity to attend Valrhona’s Ecole du Grand Chocolat, France. The course will cover various aspects of chocolate making and pastry, focusing on the techniques and creations.

Assessment Process:

Phase 1 All applicants are required to undertake a written assessment on chocolate and pastry subjects on 22 January 2011. Highest ranking candidates scores will be selected to move on to Phase 2 and 3.
Phase 2 Candidates are required to prepare two desserts (including a compulsory chocolate-based dessert) in a simulated restaurant environment on 5 March 2011.
Phase 3 An interview session will be conducted by industry experts on 5 March 2011 to assess each candidate’s suitability in terms of personality and ambassadorship.
The Scholar will receive: A course/apprenticeship in Valrhona’s Ecole du Grand Chocolat, France
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