A host of Australian naval stewards and chefs are learning new ways to create and serve food and beverages. The comprehensive training program will see them trying out their skills at sea as well as on dry land.
The training, entitled Ship to Shore, is developed and delivered by TAFE NSW – Northern Sydney Institute and provides a wide range of Cookery and Hospitality subjects under Certificate IV in Hospitality (Commercial Cookery) and Certificate IV in Hospitality Supervision.
The program provides participants with skills for use in multiple environments, and is attracting a wide range of personnel from Able Seamen up to Petty and Warrant Officers. The courses include Espresso Coffee, Chocolate and Chocolate Confectionery and Asian Cookery.
The RAN Assistant Regional Catering Liaison Officer, Chief Petty Officer (CPO) Anita van der Meer said the Ship To Shore course was very worthwhile.
‘We are enhancing our own skills and learning how to bring them back to the workplace,’ she said.
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Students were learning new skills on campus, adapting them for work at naval bases, and then further modifying them for a ship setting.
Ms van der Meer oversees front-of-house training and said the course comprised integrated restaurant and function experience such as barista skills, wine and beverage service, and restaurant preparation. She was particularly looking forward to the flambé component, one of the last modules of the nine-week course.
The partnership between the two organisations had led to some impressive accolades. Last year the Institute was charged with the task of training the Navy Team to compete in the Defence Catering Excellence Awards. The team was victorious, securing themselves a spot at the national Salon Culinaire competition where they won silver in the Restaurant category.
That success led to discussions about expanding the training delivered by the Institute to the RAN, according to Marion Fitzpatrick, Head Teacher, Commercial Cookery, Ryde Campus.
‘The navy culture is unique, and while cooks and stewards use different skills to those outside in the commercial industry they were also benefiting from learning those commercial techniques,’ Ms Fitzpatrick said.
‘The flexibility of TAFE NSW training was a key reason for the successful partnership – we constantly have to modify our training. Students are often called out on missions and deployed elsewhere... there is a big investment and effort on the Navy’s part and a big investment in time and energy on our part.’
The course program is being extended to provide a Certificate IV qualification to all participants and personnel from Cairns, Darwin and Perth who have been invited to participate next year. The Defence Catering Excellence Awards formerly held at Defence locations will now be hosted by Northern Sydney Institute at its Ryde Campus.
‘It has been an incredible journey and very rewarding,’ Ms Fitzpatrick said.
