Introduction to Certificate III commercial cookery and commercial catering!

chef skill +plus training services is providing a wide range of commercial kitchen training! Our concept kitchen training will deliver practical skills and theoretical knowledge to gain trade qualification over time; your time. It is primarily designed to establish awareness of a successful career path in modern and future driven Hospitality.

Commercial kitchen and catering facilities are very busy areas, and each area of those kitchens serves a specific purpose. There is a wide and interesting range of food outlets with a very divers and versatile food presentation style around. We help you to understand and enable you to consciously choose your place in this open market. People working in those kitchen must be organized and develop routine procedures that will allow them to make the most efficient and effective use of their work time. You will be trained and soon be able to support the efficient workflow in a commercial kitchen. During your course we help and assist you step by step. Our Training is built on a complex framework of skills and professional knowledge. We have selected the most robust and relevant units to support your pathway in a successful future in hospitality. 

chefstart   with certificate III commercial cookery or commercial catering!

At a glance!

The operation of the kitchen is the duty of the head chef, however it is fundamental for all kitchen staff to manage their daily tasks so that productivity is maximized, and wastage of food and time is kept to a minimum.

Teamwork among all kitchen staff is crucial in creating a profitable kitchen.  Unprofessional work is eliminated, productivity is high and the working environment is better for all.

A well organized workflow plan enables kitchen staff to work effectively and efficiently within specific timeframes.  Work plans are a an important tool to guide staff through a busy week. By planning you can check that all tasks are included, understand how tasks relate to each other, and build in efficiencies.

The objective of our training is to make work easier.  Simplifying the process, eliminating needless actions, combining two operations into one where achievable, or improving old methods .Simple: when peeling vegetable or really anything, if you let the peelings or of cuts fall into a bowl, the need to clean the table is eliminated und cross contamination prevented.

Also, before you start preparing a more complicated recipe, it is important to select the correct equipment and light the ovens, setting the desired temperature if necessary.

Kitchen newcomer and apprentice chefs and must understand that workflow planning makes work easier and assists in teamwork; the cooperative elements of all kitchen staff working together determine the outcome to the common goal.

Horst the chef

Chef Skills+ plus is just a bit more...

 

Skills +Plus respect the traditional apprentice ship as solid training. The apprenticeship is covering a wide range of practical skills and all theoretical skills required to become a good cook/chef.

Skills⁺ Plus also respect the RTO or TAFE based certificate III which will deliver all the theoretical units and some guidance in practical skill development. This certificate III is particular useful for people who have been working in the industry for some time, - and also for people to prepare for further educational outcomes like diploma or advanced diploma in hospitality.

Skills +Plus is100% committed to develop modern valid and up to date practical skills; and all units of competency required within the current pathways for training and trade recognition. Skills +Plus complies with Training Packages and Australian Quality Training Framework standards.

 

Chef skills plus is a clever link between a 4 year apprenticeship and a plain school/collage based certificate III. Chef skills⁺ has a strong focus on a solid career path after training.

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Chef Skills+Plus delivers practical skills and theoretical knowledge to gain trade qualification. It is primarily designed to establish awareness of a successful career path in modern, contemporary cookery.

Information send to:

1.      Minister

2.      Office of the Training Advocate

3.      Department of Further Education, (DFEEST)

4.      Training and skills commission

5.      the Quality and Tertiary Education Policy Directorate

6.      the SACE Board   for schools

7.      Industry skills board – skills council

8.      training Regulation Reference Group

9.      Adult community Education Reference Group

10.   regional skills and training centre

11.   RTO’s

12.   Restaurants and industry operator

13.   high schools/ private schools

14.   National Centre for Vocational Education Research (NCVER)

The 10 advantages of the chef skills +Plus concept

1.        + Plus certificate III in 44 weeks skills +Plus training

2.        +Plus 20 weeks “life” trainings kitchen/ a la carte/ docket handling

3.        +Plus up to 20h p week paid work / will cover the cost of training

4.        +Plus crossover skills – butcher – bakery – patisserie –

5.        +Plus 2 years paid work in kitchen of students choice /casual award rates

6.        +Plus self selected time frame after 44 weeks base training/ interstate and overseas possible

7.        +Plus final RTO training for skills council assessment

8.        + Plus trade qualification as cook / chef in 3 years instead of 4 year apprentice ship

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9.        +Plus chefs will be better prepared /get higher paid jobs sooner

10.     + Plus ability to train the next generation of chefs effectively

chef skills +Plus concept is ticking al the boxes

		chef skills +Plus	apprenticeship	RTO/TAFE cert III
1.	certificate III in 44 weeks	ü		ü
2.	20 weeks “life” trainings kitchen	ü	ü	ü
3.	up to 20h p week paid work / will cover the cost of training	ü	ü	ü
4.	crossover skills – butcher – bakery – patisserie –	ü
5.	2 years paid work in kitchen of students choice	ü		ü
6.	self selected time frame interstate and overseas possible	ü		ü
7.	final RTO training for skills council assessment	ü	ü
8.	trade qualification as cook / chef in 3 years instead of 4 year apprentice ship	ü
9.	chefs will be better prepared /get higher paid jobs sooner	ü	ü
10.	ability to train the next generation of chefs effectively	ü	ü

Skills +Plus respect the traditional apprentice ship as solid training. The apprenticeship is covering a wide range of practical skills and all theoretical skills required to become a good cook.

Skills +Plus also respect the RTO or TAFE based certificate III which will deliver all the theoretical units and some guidance in practical skill development. This certificate III is particular useful for people who have been working in the industry for some time, - and also for people to prepare for further educational outcomes like diploma or advanced diploma in hospitality.

Skills +Plus is100% committed to develop modern valid and up to date practical skills; and all units of competency required within the current pathways for training and trade recognition. Skills +Plus complies with Training Packages and Australian Quality Training Framework standards.

Quick guide to skills +Plus

                                                                         

Advantage for Students:

Chef Skills+Plus is the best available chef training – not because the schools or trainers are the best but because of its creative, flexible learning environment. Skills +Plus is focused on the student’s professional development into a satisfying future.

The cost for skills +Plus school based training is compensated by up to 20 h payed work; this left Students without financial burden after first year of training. Years 2 and 3 of work based learning in cuisine of student’s choice will deliver solid practical skills.

The trade qualification is reached after 3 Years

Advantage for RTO:

effective work and responsible training will lead to sustainable growth.

 International students- and government programs are pending on changing legislation. Skills +Plus will deliver a steady pool of students. Good work and training delivery will establish consisted number of students; resulting in effective class room management and long term planning for trainings kitchen.

years	3 year pathway at chef skills +Plus
1	RTO -select students from high school trade centre with cert. I (preferred but not limited to) and provides 20 hour training per week. ·     Theoretical classroom training / all units of cert. III ·     Guided practicals, standard recipe development in life trainings kitchen ·     payed work up to h 20 p/w in a variety to different venues
2	Student has received cert III  (commercial cookery) and start working as food attendant/ kitchen hand (award rates applied) ·     2 years  continues  work based learning in cuisine of students choice;     interstate and overseas encouraged,-  to Import broad range of skills ·     Final RTO training for skills council assessment ·     Student finished with trade qualification - cook / chef by skills council
3
4	Skills +Plus chefs will be highly motivated, better prepared and the likelihood to stay and succeed is higher too
5	better chance to get in higher paid jobs earlier and  better motivated and skilled to train the next generation of skill +Plus chefs effective.

                                                          

Why we call it Chef Skills +Plus

year	the essence of 10 plus points	underpinning information
1	+ Plus certificate III (1) The RTO select students with certificate I from trade skills program (preference but not limited) and delivered units of competency. +Plus 20 weeks trainings kitchen (2) A la carte service, mise en place, standard recipes and real life kitchen experience delivered. +Plus up to 20h p week paid work (3)  In suitable restaurant, cafe, pub, patisserie, bakery or butcher shop. (15 hours minimum) This flexible learning tool enabled students to get first hand vital skills in the food industry +Plus crossover skills (4) Crossover skills meant, the student has the opportunity to work several weeks and learn skills from butcher, bakery, patisserie, and other food producers within the skills plus program. This 4 to 6 week crossover sessions can also be delivered in year 2 and 3 of the program	Year 1: Students with higher motivation have also higher expectation. Chef Skills +Plus will fulfil and exceed those expectation. Existing chef/cook education has a respected place but reform, to meet the modern contemporary cooking needs, is necessary. The first year of RTO based and workplace supported training is an intensive practical skill development tool. The Students will be confronted with all topics of cert.III. Supportive training and practical skill development is delivered by RTO in “life” training kitchens. Students will construct their own individual recipe database, supported by repeated training for selected Skills +Plus standards. These standards are capturing all relevant key elements from NTIS. This is a reliable resource and the backbone of skills+plus training.
2 + 3	+Plus 2 years paid work (5) Great opportunity to work in a variety of commercial kitchen with cuisine and food style of student’s choice; temporary or seasonal, interstate and overseas work is possible. This is also in fever of businesses because the employer has no time commitments to school and can be rostered at any time. +Plus self selected time frame (6)  Student’s choice to work in field of their interests as short or as long as they enjoy the learning experience with different chefs. The opportunity to “import’ skills from interstate and even overseas is real. +Plus final RTO training (7) By the end of year 3 the Student will display 2 years of work history, the RTO is conducting final training for skills council assessment. + Plus trade qualification as cook / chef (8)	Year 2 and 3: The student has received the basic training. Now he has to go swiftly into professional speed and routine. Still doing kitchen hand duties as cleaning and dishes but also serious cooking. Nothing wrong with starting in a good pub kitchen say deep frying to learn high volume and busy docket handling. Than work as cold larder in cafe or Italian restaurant; followed by desserts, breakfast or function kitchen. Then move into your favourite kitchen style, learn and cook every day at work and at home. The RTO has the obligation to monitor and/or check the work history by the end of year 3.And than provide the final relevant training to students. Skills council will assess knowledge and skills in order to certify the trade qualification as chef/cook. end of formal training at Chef skills +Plus
4	+Plus chefs will be better prepared,(9) The intensified practical training will produce skilful, highly motivated chefs with the likelihood to stay in the industry and succeed. They have a better chance to get in higher paid jobs earlier because of this level of motivation and skills. + Plus ability to train the next generation (10) Well trained Skills +Plus chefs will deliver effective and valid skills to the next generation if chefs	from year 4 and beyond Now released and qualified, the work begins to hone the skills and add on knowledge. However the foundation is set, the opportunities endless. Going overseas or working on Cruise ships will lifting personal standards and professional development,- continues improvement is the key for successes.