Other Projects & Case Studies
Cookery Training Package Products: Submitted for AISC Approval
SkillsIQ, under the direction of the Tourism, Travel and Hospitality Industry Reference Committee (IRC), is undertaking a project to update the Training Package Products that relate to cookery and kitchen operations.
The existing Training Package Products do not reflect the current (or emerging) skills and operational needs of the sector. This update will ensure that future skills development in this sector is in line with industry needs.
Employment projections for the Hospitality sector are strong, particularly for café, restaurant and accommodation services with regard to hospitality workers, food trade workers and accommodation and restaurant managers. The sector, however, is currently experiencing several challenges which are impacting workforce skills. Key challenges include:
- Workforce shortages in food trade occupations – Demand for skilled food trade workers such as chefs, bakers and pastry cooks (patissiers) is strong. However, applicant numbers are low and nearly all areas across Australia, particularly regional areas, are experiencing workforce shortages.
- Skills training not reflective of current industry practices – Employers have voiced that workers entering the industry after completing their Qualification (or apprenticeship) lack contemporary skills in food preparation.
- Working across the cookery sector – The transition of workers across sectors is common, and career progression no longer takes the traditional linear pathway. The cookery sector is no different, and its workforce can now experience multiple hospitality environments, ranging from fine dining restaurants and clubs to catering to mine sites and other mass operations.
- Lack of business and commercial skills in graduates – Employers have indicated that, after finishing a Qualification (or an apprenticeship), workers may be required to run a small operation within a business environment, which may include rostering staff, ordering stock using various online platforms, or other business functions. These skill areas need to be better reflected in the Training Package.
To address the workforce skills issues faced by the sector, the Tourism, Travel and Hospitality IRC proposed to the Australian Industry and Skills Committee (AISC) that an update of those Training Package Products supporting job roles in Cookery and Kitchen Operations, be conducted. The AISC endorsed the update work proposed and a sub-committee of the IRC was formed to oversee and guide this project.
This project is being overseen by the Tourism, Travel and Hospitality IRC. The membership of this sub-committee is as follows:
Project Status – Case for Endorsement Submitted for AISC Approval
Following the close of the Draft 2 validation period, feedback received was collated and provided to the TACs and IRC for discussion. This enabled the development of the Final Draft.
We are pleased to report that the Case for Endorsement, including Final Draft Qualifications, Skills Sets and Units of Competency, have been submitted for consideration at the October 12, 2021 AISC meeting.
A series of webinars were scheduled to provide an overview of key changes, together with instructions on how to provide further feedback via the SkillsIQ Online Feedback Forum.
Please click here to access Draft 2 documents, including a Validation Guide.
Following the close of the consultation period, feedback received will be collated and evaluated by the IRC. This feedback will inform the Final Draft to be submitted for endorsement.
For further information, please contact Melinda Brown on (02) 9392 8100 or firstname.lastname@example.org.