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.

Why we need the Chef skills +Plus initiative

                                                                     

                                            

Chef skill shortage is recognised by state and federal Government.

Some reasons for shortage of chefs are hidden in split shift, night- and weekend work; This fact can’t be changed.

Lack of practical skills has simplified cooking methods in pubs and cafes and the use of convenience and industrial precooked products has replaced those skills.

Menu design based on high volume deep frying, simple pasta, steaks and salad dishes. Every person can learn these jobs easily. Not much inspiration here; - and to change from one pub kitchen to another is making no difference; the result is a high percentage of young chefs is leaving the industry for good.

Time effort and funds have been spend in the past and present to increase the numbers of cook students. International students getting their visa granted based on skill shortage. Skills +Plus is not arguing against this initiatives.

However in addition skill shortage can be lifted effectively by increasing the quality off practical training in order to keep young chefs in the industry for longer.

Skills +Plus will deliver those skills in order to establish work satisfaction, pride and joy. A higher level of practical skills is the key for successful and satisfying work.

Skills +Plus has discovered a smart & sleek opportunity to get the right people for the start. The government has introduced the trade skill centre in High schools and also established some trainings kitchen in these skill centres. Here are the students with the desire and attitude to start their career in hospitality.

Here is one solid way to offer and select the student for the skills +Plus program.

How the proposed training kitchen works.

Some of those school kitchens are well equipped but struggling with funding to maintain the practical production of “training food”.

Theory is easier and cheaper to deliver. To establish a point of sale there is the need for transformation (probably not possible at all schools). However the skills +Plus trainings food has commercial standards and can be offered as followed.

1.    Selected small groups of students attending the “skills +Plus cafe’ for a la carte lunch. Students paying only the cost of the material and the Kitchen students have a real life kitchen trainings opportunity.

2.   Participating RTO’s for Skills +Plus must have (and should have already) functional valid and reliable trainings kitchen.

3.    Opportunity exists in market places like brickworks and central market.

Were table service isn’t possible the kitchen training is still functional and works as well by serving the meals take away from the counter.

Government backing is helpful to get started, however skills +Plus will look for self-reliance from an early stage.

Quotes of Chef Skills +Plus 

                    

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 and is leading and supportive to find the personal career paths for students to proceed into a satisfying future.

Skills+Plus is a fast and effective path to enter the hospitality industry and gain trade qualifications within three years.

Chef Skills +Plus is designed to build directly on existing government-implanted school-based “trade skills” programs. Preferred but not limited to.

Skills centre students with Cert. I will be offered a time-saving path to all theoretical units of Certificate III. At the same time, the student gets vital hands-on a la carte kitchen experience within a 20-hours-per-week course.

This course is followed by a two-year guided, monitored and partly mentored commercial kitchen placement. The food style and location of those kitchens can be chosen by the students!

After completing these two years, the student is able to finish his training by their RTO, well prepared to approach the Skills Council to gain the trade qualification as a Cook/Chef

This program aims at a solid, practical learning experience for people with a healthy level of interest in modern and contemporary cooking!

The delivery guidelines for the Skills +Plus training program are based on NTIS standards.

I understand, this concept applies within existing regulations and parameters. Therefore the Chef Skills+Plus concept would effectively be up and running within a reasonably short timeframe.

Chef Skills +Plus would be a financially independent training program with limited or no government funding.

Skills Plus is a niche market training concept and will not largely interfere with Apprenticeship and other trainings programs. However it is the only concept focusing on the practical kitchen skills needed in small and medium sized contemporary and modern cuisine.

I realise that help, support and the willingness of schools, government and colleagues is needed to drive this concept further.

Thanks very much for your time.

Horst the chef, in search of support