wild foods of australia - International Specialised Skills Institute

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wealth of skills and knowledge to become part of this mentoring program.The achievement of such an action plan is something that will take a greatdeal of time and effort, we have an industry that is not willing to share andtherefore changing attitudes to encourage healthy growth in the industry is apriority. The education of our students in their training and giving themthe skills to communicate ideas and techniques to fellow colleagues wouldplant the seed of growth for future managers and leaders in our profession.Further Skills Gaps: - ISSI in the Action PlanThe abundance of knowledge gained from other ISS fellows before me inthe hospitality area must encourage the development of new models forchange.The development of a more structured regionally industry driven system isthe catalyst to such change with ISSI at the centre for communication, wewill be able to help build a network of professionals from rural NT andnationally renowned institutes. The development of workshops for teachersto help each other learn new skills and knowledge will break down thecommunication barriers and ensure that we are all working towards thelong term goal in maintaining our specialized skills, once established wewould then showcase all of the skills that students have also developed, thelocations of these showcases would need to be incorporated into Desertregions of Australia. The Hospitality and Tourism community are thebeneficiaries.The vast knowledge already gained from past fellows and my fellowshipmust not be allowed to lie dormant, I would like to see that a futurefellowship offer of bringing all of these ideas and knowledge together indeveloping the master levels.Overseas ExpertiseI recommend to invite to Australia Chris Wagner, Master German chef,Director of Culinary Arts at Johnson and Wales, North Miami Campus,Florida, to ensure that training continues to become our focal point. Thedevelopment of an exchange program with Johnson and Wales UniversityUSA, being on offer for all apprentices at the successful completion of theirtraining can only add to our skills and knowledge for future generations.Observations of our industry indicate that a growing number of ourapprentices are starting out at a late stage in their lives, therefore I wouldencourage the industry, as ISS has, to make opportunities open to all ages,too many of our culinary competitions, having an age stipulation on these,competitions I feel that this is one of the reasons we are floundering in ourgrowth and attraction of people to the industry. The rewards are a necessityin our demanding careers.31
Further Skills Gaps: - ISS in the Action Plan.Promoting a global gastronomy identity for Alice SpringsThe importance of gastronomy as an icon for the town.Creating gastronomy trails.A world desert cuisine summit, a periodic meeting of international chefs andexperts from other “desert” backgrounds (not necessarily, however if comingto Alice Springs to do high cuisine) promoting a context of pristine nature,native food and culinary creativity with a touch of adventure.A Global research Centre on native gastronomy and tourism. Creating aninternational network of researchers, experts interested in the topics.Promoting a periodic conference on the issues related to the promotion ofnative food/gastronomy in relation to tourism.6. AttachmentsOverseas venuesJohnson and Wales Student feedback sheetsVideo of Johnson and Wales, North, Miami CampusChannel and video, post cards and art backVideo of “US National Botanical Gardens”Sample menusSample menus in developing unique flavours in order to present to theworldon Australian food identity.Supporting documentsThe development of recipes directed towards the best use of the “wildfoods”.Education & trainingPro-start - Recommendations to the industry.Excellence in workforce, rubrics toolMediaMedia reports, articles of the ISSI and my experiences.32
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 36 and 37: The SolutionWhat do we need to do;
Page 68 and 69: World potential for bush tucker moo
Page 71 and 72: CDU Web for GoCDU Home | Web Tips |

wild foods of australia - International Specialised Skills Institute

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