Meeting the Skills-Needs for SA Cooks and Chefs Project
Thirty young South Australians will get a head-start to become the next generation of future ‘Master Chefs’ and hospitality front-of-house, hospitality-sector professionals, in a new pilot project.
The Meeting the Skills-Needs for SA Cooks and Chefs project combines on-the-job training with a Certificate III in Commercial Cookery or Certificate III in Hospitality, delivered by the Quality Training and Hospitality College at Wayville.
The project, led by the Restaurant and Catering Industry Association of Australia, will pilot a new model of apprenticeship training delivery, grouping sets of job-related skills to be delivered through increasingly complex menus, instead of the standard unit-by-unit approach.
Participants will gain a full set of skills, preparing them to work on a station in the kitchen or in other restaurant roles earlier, thereby increasing productivity and meeting employer needs in the hospitality sector.
The South Australian Government has provided more than $80,000 funding for the project including employment brokerage, workplace mentoring and engagement, with highly-skilled and experienced chefs who will support the apprentices in their learning and development