TAFEWA Central West

Central West TAFE's Zeewijk Training Restaurant was established in 1985.

The restaurant is an essential part of the training for students studying Food and Beverage and Commercial Cookery courses at the College.

Each semester members of the public are invited to dine at the Zeewijk Restaurant where they will be served by the students.

Our students are required to participate in every aspect of managing the restaurant. During training there may be times when things do not go exactly as planned but we thank you for your patience and understanding should this occur.

It is to the credit of both the staff and students that the restaurant enjoys a reputation for fine dining and café service in a relaxed and friendly atmosphere.

We would like to thank you for dining at the Zeewijk Restaurant and supporting your hospitality industry of the future.

We welcome your feedback on our service.

We aim to provide a fast and efficient service. In order for this to occur we require your assistance in being punctual for seating.

Lunch 12-12.30 and Dinner 7-7.30

The restaurant offers a range of menus including table d’hote, set menus, a la carte, buffet, breakfast and specialty menus.

2007 will see the introduction of the School Apprentice Link (SAL) to the Hospitality Department of Central West TAFE. This unique course enables student who are still at high school to attend the College several days per week for training and then be placed into the industry for one day per week to gain experience and take a vital step towards a potential Apprenticeship

The restaurant will also see a slight change in the days of operation in 2007. Lunches will commence as of Wed 28th Feb and dinners will now be Thursday evenings commencing on the 29th Feb.

Re-open from 16th February 2005

Thank you for your support and patronage over 2004, and we look forward to seeing you during the 2005 TAFE year.

The first term of 2005 will see a number of changes from last year, this is to ensure that our students are given opportunities to demonstrate competencies that are fair and equitable.

This means in the first term for our customers:

• Table numbers will be restricted in size (6 per table)
• Set menus will be used in these assessment dinners
• There will be no change in menu items to meet customer dietary requirements
• In semester 1, we will be providing dinner, and in semester 2 lunches will be provided as per 2004
• Seating will be from 7pm