Cookery - Draft 2

Project Summary

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.
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Status - Open for Feedback

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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.

  • Workforce shortages in food trade occupations
  • Skills training not reflective of current industry practices
  • Transition of workers across the cookery sector
  • Lack of business and commercial skills in graduates.
  • To address the workforce skills issues faced by the sector, the Tourism, Travel and Hospitality IRC is directing an update of the Training Package Products supporting job roles in the cookery and catering sectors.

    This project is being overseen by the Tourism, Travel and Hospitality IRC.

    Feedback received during the validation period will be collated and provided to the IRC for preparation of the final submission.

    Consultation Activities and Timelines

    National consultation on Draft 2 will occur from Monday, 7 June and will close at 5.00pm on Friday, 25 June 2021.

    A series of webinars have been scheduled to provide an overview of key changes, together with instructions on how to provide further feedback via the SkillsIQ Online Feedback Forum. 

    Webinar 1: Tuesday 15 June 2.00pm-4.00pm - closed
    Webinar 2: Thursday 17 June 2.00pm-4.00pm - closed
    Webinar 3: Tuesday 22 June 2.00pm-4.00pm - closed

    Please click here to view the Draft 2 webinar slides.

    To remain up to date with project developments, please subscribe to SkillsIQ’s mailing list at https://www.skillsiq.com.au/Subscribetoournewsletter.aspx.

Attachments

Cookery Validation Guide - June 2021

Recent Comments

amanda smith 23.06.2021

"Ageed SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC031 Prepare vegetarian and vegan dishes SITHCCC042 Prepare food to meet special dietary requirements with careful thought and process - these units could be rationalised or in the very least dietary and vegan/ vegetarian units streamlined together . I agree that we need these units but the repetition of KE and PE is ongoing. They are natural clusters of units - why aren't we rationalising them into groups of units that have a natural fit and then a great set of assessment tools without repetition to the students through having the same or very similar KE required. "

Cookery - Draft 2

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Draft 2.0

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Matt Perroni 23.06.2021

"not for my business, I see this split in 2, hotel chefs and bakery chefs, but this is strictly for hotels, and in Covid times would there be buffets?"

Cookery - Draft 2

SIT31021 Certificate III in Patisserie_Draft 2.0

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amanda smith 23.06.2021

"Totally agree - I agree there needs to be knowledge of seafood sustainability and aquaculture (effects of) in KE and sustainable practices and preservation techniques in PE and KE for off cuts, trimmings etc ""

Cookery - Draft 2

SITHCCC036 Prepare seafood dishes Draft 2.0

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simon aston 23.06.2021

"i believe all units should remove required specific equipment - also remove service ware, tongs etc."

Cookery - Draft 2

SITHPAT017 Prepare and model marzipan Draft 2.0

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amanda smith 23.06.2021

"agree - also assessment conditions to meet performance requirements .. i think it is a given in industry to have cleaning materials and not sure why this has to spelt out in all units . "

Cookery - Draft 2

SITHCCC039 Produce pates and terrines Draft 2.0

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