2010/770 Australian seafood apprentice chef and commercial cookery online training series

By Janet Howieson et al.

The CRC developed an Australian Seafood Apprentice Chef and Commercial Cookery Online Training Series with key lecturers at the West Coast Institute of Training for the following qualifications: Certificate III in Hospitality (Commercial Cookery) - Apprentice Program, Certificate III in Hospitality (Commercial Cookery) - Full Time Program, Certificate IV in Hospitality (Commercial Cookery) - Full Time Program and Certificate IV in Hospitality - Full Time Program.

The training package is designed to provide easy access seafood training to an industry that has many difficulties in releasing their apprentices to attend trade school. The apprentices (and indeed other staff as a refresher), could complete modules in their own time, accessing interactive information and then completing assignments for assessment. This training project is important as 35% of seafood is sold through food service.

The training modules focus on production and harvesting techniques, provenance, seasonality, reducing wastage, food safety, storage, freezing and thawing techniques, shelf-life, health benefits and sustainability. Best practice handling isalso be covered. Training modules cover CRC participant species such as crustacea (prawns and rock lobster), oily fish (Atlantic salmon and Sardines), white fleshed fish (Barramundi and Yellowtail Kingfish) and molluscs (oysters and abalone).

After the pre-implementation audits to enable the course and training materials to become recognised, the training will be delivered to students and qualified chefs and front of house staff will be notified that the resource is available through organisations such as Restaurant and Caterers Association, Commercial Cookery Quality Assurance Group, employers and associated Group Training Schemes. Finally the resources will be evaluated and if applicable, it is anticipated there will be a national roll out of the training materials to other registered training organisations.

Five publically available tutorials can be viewed here, covering information on Australian Sardines, Finfish (Barramundi and Snapper), Oysters, Prawns and Rock Lobster.