wild foods of australia - International Specialised Skills Institute

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The SolutionWhat do we need to do; suggested solutions to overcomethe challengesGovernment:Both Federal and Territory need to offer incentives to businesses in theHospitality food industry to encourage their chefs to develop specialisedskills and knowledge outside of the set apprentice program.National, State and Territory Tourist Commissions to invest and marketheavily their support for a “wild foods of Australia” cuisine to a national andglobal market, to be world leaders in a new age cuisine, to be visionaryabout taking new opportunities as they arise.Professional Development Funds:Funds made available for teachers to continue to enhance their level of skillsand knowledge.Education and Training:Develop a higher profile of the chef of today (the chef being willingobviously) through the education of the consumer that it is an acquired skillto be able to create a master piece, and to appreciate the time and talentsacrifices made to create greatness.To investigate the training system of today, and the region and to ensurethat it enhances and meets the longevity and the local industry needs,through developing these new skills and knowledge development. To listento industry and to include any new skills into the current curriculum.The training system is a provider to the industry.Industry Bodies;To create the formation of international master chefs to be brought toAustralia, and it’s regions to help instil this culinary discipline and itsteachings to Australian culinary academics, namely Chris Wagner fromJohnson and Wales University, Miami Campus, Florida. This will then leadto the encouragement of apprentices and chefs to be part of an exchangeprogram both nationally and internationally, information sharing.The support from industry and learning institutions is necessary in order tosponsor talented individuals who are dedicated to their profession, to studyoverseas.Work with Desert Knowledge Australia, in promoting this culinaryuniqueness to other desert regions of Australia and so as to enhance theirregions and therefore build a strong foundation both economically andeducationally and thereby creating jobs and life skills.29
Future Training, Seminars And Workshops:Plan and deliver, culinary ambassador, a variety of workshops to promoteadvanced techniques and skills that can be adapted into all areas of thenations tourism and hospitality sectors. Have an action plan that includes: -conferences, events, forums, workshop, seminars, and exhibitions, and inviteand meet with government/education bodies to advise of recommendations.Industry and Firms:Advanced skills and a striving for higher levels of skills need to be rewardedand recognised. The industry of today is too fast becoming a only job tomany, and few see it as a career path. Teaching observations indicates thatthis is also reflected through the workplace and in the employment of shortterm training. The industry is transient in regards to its employees. Thededication and commitment of the chef to the entire apprenticeship hasdeclined. This movement has contributed to the instability of the industry.The casual employment of chefs in the industry does not offer security oropportunity for personal development. The opportunity for progression ofchefs into highly skilled professionals is limited to few. The attitude of theindustry and that of the consumer need to be changed through educationalworkshops and information sharing.Mentor the future: Educate and accelerateThe Role of ISSIThe ISS Institute’s Fellows mentoring program (past fellows link to newones) encourages and supports the development of skills and knowledgeacross a broad network. Many of the candidates regardless of theirfellowship origin are able to offer support and valued information to otherrecipients.Continuing the meetings of recipients, and political leaders, outside of themajor awards events would ensure a more social form of getting togetherand on an informal basis. My recommendation would be a two to 3 dayworkshop whereby many recipients can pass on their skills and knowledgedirectly or converse on the many observations made while overseas, like amini ISS skills expo. The rotation of these around Australia would ensurethat those outside of the Metropolitan areas could contribute regularly; Iwould also like to see that those with similar interests and skills cometogether and share ideas and aspirations towards change.Mentoring in the workplace, pro start for example, with the aid ofgovernment incentives to ensure that the true needs of the industry and itsworkforce are met. The needs must be of a high standard so as to maintaincredibility.Promoting quality chefs who have left the industry and takes with them a30
Page 1: InternationalSpecialisedSkillsInsti
Page 4 and 5: Table of Contents1. Acknowledgement
Page 6 and 7: 1. AcknowledgementsAwarding BodyInt
Page 8 and 9: Fellowship SponsorDEST: The Departm
Page 10 and 11: Identification of Skills GapsWild F
Page 12 and 13: Needs to be solved/how/in what, how
Page 14 and 15: Educational/Host organisation outli
Page 16: The Fellowship Program - The Overse
Page 22: ObservationsA very attentive audien
Page 25 and 26: WEEK 5, Destination Miami Johnson a
Page 27 and 28: Question 4A comprehensive study int
Page 29 and 30: ecome stable, production becomes co
Page 31: The education of young enthusiastic
Page 34 and 35: StatusWe as an industry need to ele
Page 38 and 39: wealth of skills and knowledge to b
Page 68 and 69: World potential for bush tucker moo
Page 71 and 72: CDU Web for GoCDU Home | Web Tips |

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