Debbie Crompton

A New Perspective on Hospitality.

Studying remotely while continuing to work in the hospitality sector provided a new perspective for this experienced Culinary Arts graduate.

Debbie Crompton has enjoyed a full career in the sector, working as a top-end chef, winning culinary competitions, and running luxury lodges and boutique hotels in Central Otago.

But parenthood (and an inspiring David Attenborough podcast, reflecting on changes to the natural environment over his lifetime) made her reassess her priorities and approach to hospitality.

Keen to use her culinary skills in a meaningful way, Debbie explored pathways towards becoming a Food Technology school teacher.

"I just felt it wasn’t quite the right fit to do a 3 year on-campus culinary degree, learning how to cook, when I’d been in the industry for years already."

A friend told her about the Bachelor of Culinary Arts - Assessment of Prior Learning degree at Otago Polytechnic, which is tailormade for experienced chefs who've had a career in the industry.

The work-based APL process measures the existing knowledge of learners against the Bachelor Culinary Arts, giving academic credit torwards the degree.

Through distance learning, students spend around 9 months building a portfolio and working on a series of activities, allowing professionals to complete a qualification without leaving their job.

The prior learning option was established over a decade ago at Otago Polytechnic. More than 150 chefs and food practitioners have taken advantage of the programme over that time, including high profile chefs like Michael Coughlan, Anita Sarginson, Brett McGregor, Will Mordido, and Ken O'Connell.

Debbie says she found her year learning under Otago's BCA programme "deeply reflective".

"We were encouraged to critically analyse actions, values, our framework of practice both then and now," she says.

“A key takeaway was the discovery of Mātauranga Māori, and the Māori worldview. Understanding that food is precious, it's a taonga.

The programme helped me grow as a chef, as a person, as a teacher, and as a global citizen.”

Debbie Crompton

Bachelor of Culinary Arts graduate via Assessment of Prior Learning.

Debbie completed her studies through distance learning (with no exams or tests) and appreciated the flexibility of lecturers to work around her schedule.

"My advice to all experienced chefs considering the next significant chapter: Forget about all the old industry rules of engagement. They don’t work anymore. Go and do this degree and get educated, because then the door is truly open wide.”