Patisserie Skill Gaps - International Specialised Skills Institute
Patisserie Skill Gaps - International Specialised Skills Institute
Patisserie Skill Gaps - International Specialised Skills Institute
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ISS <strong>Institute</strong>/TAFEFellowshipCommercial Cookery - <strong>Patisserie</strong> <strong>Skill</strong> <strong>Gaps</strong>……..1. Acknowledgement<strong>Skill</strong> gaps have been identified and were given the privilege to beresearched with overseas travel. I appreciate the support and would liketo acknowledge their commitment.The Awarding Bodies<strong>International</strong> <strong>Specialised</strong> <strong>Skill</strong>s <strong>Institute</strong> Inc.State Training BoardIndividuals and OrganisationsMichael Miller - former Food Programs Coordinator William Angliss <strong>Institute</strong> of Tafe;David Weston - former CEO William Angliss <strong>Institute</strong> of Tafe;Gordon McDonald - Deputy Head of School, Tourism and Hospitality, Canberra , formerHead of Department for Bakery Studies;Peter Schaefer - Consultant for Cookery Projects,Axel Koester - Proprietor The Templestowe Hotel, former Executive ChefAchim Herterich - Executive Chef Windows on the Bay<strong>Patisserie</strong> Industry Advisory GroupHarald Unterreimer Executive Pastry Chef The Grant Hyatt HotelJames Saunders Executive Pastry Chef Hotel SOFITELJennifer Stutton Sous Pastry Chef Crown CasinoBrendan Hill Tafe Teacher GeelongKirsten Tibbals Caulibaut chocolate Ambassador Asia PacificMr Ernst SchwabPresident Chefs Association VictoriaUdo Eichelmann Fellow 2001
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