Rather than toast, noodles and beer, a group of third-year Otago Polytechnic culinary arts students is creating diverse and healthy meals and delivering them to fellow students who are down for the count.
The student-focused smorgasbord is comprised of 14 dishes, ranging from pumpkin and kumara soup to chicken and tofu pad Thai.
There are also vegan and gluten-free options, including a gluten-free chocolate self-saucing pudding.
Bachelor of culinary arts senior lecturer Tony Heptinstall said the team was aiming to produce, pack and freeze 1000 meals, which would be delivered to learners by Otago Polytechnic’s Student Success team and others.
Most of the food had now been prepared and the students were starting to pack and freeze the meals.
He said the polytechnic was using the opportunity to continue its on-campus teaching.
"We had a class last week with both on-campus and online students in isolation and the challenge was to come up with a range of dishes that would appeal to students.
"The students are getting a unique opportunity to produce food in bulk and examine their processes.
"They are able to incorporate all this learning into the formal assessment for our third-year bachelor of culinary arts programme."
Polytechnic chief executive Dr Megan Gibbons said there were "a few hundred" active Covid cases in the polytechnic’s student community at present.
"Our focus at this time is to ensure that any person who is isolating is OK, has access to what they need, and has good support around them."
She said staff were continuing to monitor the wellbeing of affected students and were connecting with them daily.
"The majority of those we have contacted have indicated they are doing fine.
"We’re supporting a small percentage with food and, in some cases, medicine deliveries.
"We know how important it is to start the year on a positive note.
"From planning, purchasing, packing and delivering food and care packages, to spending time calling those in isolation, we are attempting to help in a range of ways."
Dr Gibbons said the polytechnic was following all government and Tertiary Education Commission guidelines and recommendations, and would continue to review and update its processes.
