Students from Whanganui UCOL's diploma in professional chef practice, including a number of international students from China, were flat out in the campus kitchen preparing a nine course dinner last week.
The level 5 students presented their creations for assessment and paying guests, who dined in the UCOL atrium last Wednesday and Thursday.
"The dishes are based on New Zealand classics and the challenge for the students was to add a modern twist," chef tutor Gina Guigo said.
Vivi Li, 18, used rice pudding as the inspiration for her coconut sago sushi with raspberry jelly dessert.
"I used Kiwi, Japanese and Chinese dishes as my inspiration and I discussed my ideas with Gina to see how I could make it work," said Vivi.
A sago pancake and creamed rice with raspberry jelly in the centre were rolled together in a sushi mat to produce a sweet sushi roll.
Nineteen-year-old Frank Wu used another Kiwi classic - self saucing pudding - as the inspiration for his chocolate lava tarts with orange and white chocolate anglaise dessert.
"I am making the tart cases for the chocolate filling and the orange syrup will be poured over them" said Frank.
Steven Liang, 20, was cutting out the oat crackers for his cheese platter that includes a rhubarb pate, a herb log and local cheeses.
Asked about his impressions of New Zealand cuisine, Steven said he was boarding with a local family while studying at UCOL and enjoyed the local fare.
"They give me a lot of inspiration and I do like the Kiwi food" he said.
The degustation dinner was a sampling of the students' signature dishes accompanied by a matching wine for each dish with an apple cider to accompany the cheese dish.
Degustation is a culinary term meaning a careful, appreciative tasting of various foods that stimulate the senses, enjoyed in good company.
UCOL hospitality students provided front-of-house service and they were also assessed on their work.
Hospitality tutor Jan MacGibbon said the one-semester course was at the half way point. The degustation dinner was an important assessment for the students.
The Chinese chef diploma students are completing a two-year course within 18 months as they have just one two-week break during the course.