The new $8mil multipurpose building at the Armidale Campus of TAFE New England Institute NSW is now catering for the first batch of apprentice chefs to undertake training in Armidale.
The Head of Tourism and Hospitality at the Armidale Campus of TAFE New England Institute NSW, Helen Steward explained that the enhanced vocational training capacity in Armidale supplements the established courses at the Tamworth TAFE campus.
At this stage, the Armidale Campus is only offering training for first-year apprentices. All second and third year training in the region will still be at the Tamworth campus. Yet, Armidale’s offerings could expand in the future.
Regionally, it is another training delivery option for apprentice chefs. Commercial Cookery apprentice training takes place at the Tamworth Campus over two consecutive days per fortnight. The Armidale TAFE kitchen is sizzling, slicing and dicing one day a week. This alternative has received the nod from Armidale employers and their apprentices.
“We are fortunate to see our inaugural first-year apprentice programme in Commercial Cookery full, with 16 students enjoying the shiny new facilities at the Armidale campus,” Ms Steward said. “They are all Armidale locals. We hope to see enrolments flow from centres to the north, such as Glen Innes and Tenterfield in the near future.”
“Everybody is excited, including TAFE staff in Armidale who get to use these fantastic new facilities and resources. Employers are thrilled that they have a local training provider. The students are enjoying being in a brand new commercial kitchen of this size and quality.”
Victor Raszewski is the teacher and co-ordinator of the Commercial Cookery apprentices at the Armidale TAFE Campus. He said that while his students come from a wide range of skill levels and backgrounds, the first year apprentice training starts from scratch, with basic fundamentals. “We have one school-based trainee from The Armidale School. Some of our students have just left school, while others are formalising years of kitchen experience and skill development. We have a very keen group, which is encouraging for the industry.”
According to the veteran chef, his foundation students have the key ingredient to make it as chefs. “You have to have a passion for food, your product and the industry. The work of a chef is glamourised on television but in reality, it is a lot of hard work,” he said, while recognising that it is a very rewarding career. “Qualified chefs can be fully employed wherever they go. With a good work ethic and skills, a chef can travel and work in any country in the world.”
“This new kitchen at Armidale TAFE is the ultimate toy for a chef. Very few commercial kitchens can afford to have all that we have under one roof. We have state-of-the-art facilities for training in everything from baking to the skills of grills chefs,” he said.
“Our apprentices are with us one day a week from 9am until 6pm. We are there to enhance their learning and skills in a structured and formal way. We fill in the learning gaps that may exist in their workplace.”
The new Armidale option has meant a great deal to cookery apprentices in northern and eastern New England. “It was difficult for 1st year apprentices in the Armidale area to handle the travel and accommodation issues involved with attending two days a fortnight at the Tamworth TAFE campus. Some first year apprentices don’t have driver’s licenses,” Mr Raszewski said.
Story: Gary Fry
