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.