Quotes and brain waves out: Cook skills +plus

 Underpinning the needs and outlining the solutions given by the skills +Plus concept domestic Australian cook students  .>
numerous leaving the kitchen soon after finishing the apprenticeship (no work satisfaction)the majority of chefs is working in facilities with “easy food” production and    relatively  simple food presentation 

a high percentage of ‘chef’ jobs don’t need cert III cooks;- because of simplified cooking methods and the use of convenience and industrial precooked products – 4 year apprenticeship not necessary here. 

 some of those  positions are easy filled by kitchen hands with some additional trainingmost apprentice realizing that sooner or later and they getting not much “ work satisfaction “ out of their jobs

the  change from one pub kitchen to another is not much of a inspiring change for young chefs after 4 Years of  this kind of work the getting “scared or anxious “to work in a restaurant or  fine dining places; because of the lack of practical skills and most are not prepared to spend another 2 years to gain the skills required to work on a higher levelthe result is a high percentage of young chefs are leaving the industry for good. 

 in general modern contemporary places doing fine if a experienced chef owner is setting and holding the standards,- however frequently changing Head chefs making it hard if not impossible to set and meet those standards,-resulting in bad business – if we lifting the standards in chef education we lifting the standards for businesses 

Skills +Plus fair effective career path for Young cooks – win-win situation for students, the industry and trainings provider 

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skills plus = huge time savings,...they get all theoretical skills delivered in less than a year instead of 4 yearsthe cost is recovered well before the traditional apprenticeship would be finish 

after the course and industrial placement the Student can choose easy the location (Interstate or even Overseas ) to gain the experience in his favourite kitchen and cuisine 

the career path is strait- fast – effective and the likelihood to enjoy work is higher,- and the payment too 

cost really is only $ 200 per week, and students have time to work 20 h/week to earn around $ 300 and experience at the same time 

in year 2- and 3 students have control about career path/ selecting cuisine of their professional interestthe opportunity to travel interstate and oversees is lucrative, inspiring and rewarding and some young chefs are coming bag with “ imported “ cooking skills ready to deliver to the industry 

This course delivered the most effective and advanced chef training available in Australia. 

 Hospitality College is offering valid and effective practical training for chefs.students advantage to choose freely the cuisine or type of foodstudents  reach a higher level of knowledge and skills which results in work-satisfaction
Gaining solid skills in contemporary modern Australian cuisine. 

we assist und support students Industrial placement in restaurants and cafes 

the career path is strait- fast – effective and the likelihood to enjoy work is higher 

why should  a young chef do something else? 

 ... so how is paying       ...This model is paying for itself$ 8000 / 44 week =  $ 180 week   for 20 h attendance

by working 20 h as kitchen hand at the same time = 20* $ 15 = $ 300

By contacting and informing some principals and home economics teacher. Offering presentations, small cooking demonstrations or even “taste” sessions training kitchen for year 10 Students! 

If we get out of each school 4 Students we get 40 students young chefs with a long term perspective of staying in the Industry 

first year the Student is working just a  dishwasher /kitchen hand: - that is what most are doing anyway. After the 44 weeks he can and will choose his own fortune in a fair and conscious decision making process, freely with no string attached. Still having $10k to $15 grand more ! 

The hospitality industry has higher motivated people with a strong perspective and a career path in mind 

International students and people who are coming out of government funded programs are very welcome, however they need “special care “which is slowing the learning pace of Skills +Plus down Cooks skills +plus is based on national training legislation (NTIS). All units of competencies and their performance criteria are covered! Assessment tool with all key elements of cert.III is developed and ready to use. Recipe book ( e.g. Didasco) can be used as guideline. 

Skills+plus is going to deliver the same theoretical knowledge as a standard 4 year apprenticeship.
...the priority and focus is on practical skills and the individual development of a career path for each young cook.
Rather than working 4 years in one kitchen, or in 5 different kitchens with the same food style - cooking the same Schnitzel Parmigiana – skills +Plus is progressive and is moving fast into skilful modern cheffingChef skills+plus will deliver the theoretical skills plus the foundation to develop the more important practical skills.
Practical skills have priority in the beginning of a chef’s development. The first 2 to 3 years are critical to find and set the career path and personnel standards 

.cook skills+plus will explain all details - pointing out the opportunities and guiding young chefs through the job finding process

 Mission statement: Chef Skills+Plus delivers the practical skills and theoretical knowledge to achieve trade qualification. It is primarily designed to establish awareness of a successful career path in modern cookery.

 Ability is of little account without opportunity. Opportunity is of little account without practicing,- 

> Skills +Plus is giving the ability, creating opportunities in order to put new skills into practice . 

the future of young chef is not build and they are not motivated by simple food productionAnybody who needs to do schnitzel and burgers will learn this easily on the job! 

the mindset, motivation and skills from Students coming from International and government supported programs  is not supporting this conceptclearly there is a strong interest on my side to cater for international students needs in separate courses**to overcome the practicality of this statement it is thinkable to have skills + running say  3 days  7 ½  h fulltime and internationals and others observing ( parallel) part-time  5 h – still thinking on this one skills plus is not aiming for “ elite students’ but for people with serious interest to become a chef with solid skills 

I firmly believe Skills plus is adding value trough effective training to students, the industry and last not least to hospitality schools! 

it is far more sustainable and independent than any other trainee recourses 

the government has introduced  skills centre in some high schools, they are delivering already cert. I and II:-  here is another efficient starting point for students and for training schools to proceed towards a successful career development in hospitality

 Work in progress by Horst ...for chef skills +plus concept

  side dish     skills shortage for chefs /cooks is known for quite some time,- this recognition has lead to the intake of international studentsinternational cook students gaining certificate III (and that is great) however the getting rarely the skills to work effectively to fill the skill shortage as cook
the highest number if Internationals is leaving the hospitality after receiving PR, others working as kitchen hand/dishwasher > therefore not many filling the skill shortage gap.

skill shortage is not fixed by getting large numbers of unskilled people but by lifting the quality of training in order to develop the skills we need.