Train them...Don’t blame them

January / March Issue 2012Newsletter

THE FUTURE OF LEARNING

Student and Employerof the Quarter

Page 7

IndustryProfiles

Page 8

HospitalityField Trip

Page 2 & 3

Paprika ChickenFeatured Recipe

Page 6

Introducing thework skillsonline learning and assessment system

Page 4 & 5

Shucking, Filleting and Pinning It’s all in a day of training

On Friday 18 November, 9 Commercial Cookery Apprentices from a range of different workplaces joined me for a training day at the Seafood Fix, a business operating in the Manly Village in Brisbane. This business, owned and managed by Michael Mandall prides itself on selecting, displaying and selling the highest quality fresh Australian products. Growing up working on a trawler with his father and having worked in the industry for many years, Michael is confident in his extensive knowledge of catching, selecting and preparing all varieties of seafood. With this

in-hand, Michael was able to pass on many important skills required in the hospitality industry in preparing seafood ready for cooking. Our training day started at 7.45am (I might add a little early for some) all the Apprentices were eager to start, looking forward to the day ahead of them and excited about being able to learn the skills required to prepare fresh seafood.

After a quick introduction we got straight into it, the first fish hooked on the board was a 4kg

Atlantic salmon, followed by an Ocean Trout, and finally a 3.5 kg Gold Band Snapper.

The work skills wayWho is work skills?work skills is a Registered Training Organisation based in Brisbane. We’ve been delivering training and professional development courses to the Corporate and Business sectors as well as Certi�cate I through to Diploma quali�cations, in Business, Hospitality and the Automotive industry since 1993.

How does work skills work & why would I choose them?We operate a fully �exible model which essentially means we deliver face to face training, one on one or small group training in the workplace.

One of the real bene�ts of our model is the ability to customise training so that it suits the pace, the level and the individual requirements of the participants.

With Apprenticeships and Traineeships our Industry Managers are continually meeting and are in touch with our Employers to ensure that their needs are met.

Our Client Managers (Trainers) visit their Apprentice or Trainee in the work place every four to six weeks, just about anywhere in Queensland. That’s right! Fully �exible! We go anywhere! It could be Weipa, Longreach, Emerald, St George or even Charleville.

How do I get in contact with work skills?You can free call us on 1300 360 567

You can email us at info@workskills.com.au or you can visit our website to �nd out more www.workskills.com.au

Next off the hook was shellfish; the Apprentices were taken through the different types, species, and shown examples of live crustaceans; mud crab and crayfish, and oyster shucking, After lunch the students put the skills they had learnt that morning into practice. Each student was given a 3 – 4 kg whole salmon to prepare ready for display or cooking. To determine accuracy of each student a yield test was carried out on how well they removed the flesh from the bone.

The students then shucked oysters, learning these skills wasn’t as easy as it looked. The

overall result was fantastic, with luckily no wounds.

ConclusionThis seafood training day was invaluable and gave the Apprentices the necessary skills to handle and prepare fresh seafood ready for service in their individual work scenario if required.

I congratulate all these Apprentices with their passion and enthusiasm in making this day such a success, once again many thanks to Michael Mandall who made it all possible, and allowing us to share his professional attributes in seafood handling and preparing .

knife selection and knife handling sharpening techniques removing the sides of fish from the frame cleaning and scraping the frame and avoiding wastage pinning (removing the bones) portioning, including fillets and cutlets grading and breeding

Michael demonstrated all the elements in preparation of these fish;

Peter Groucott Resource Development Manager

It’s an easy decision! Students: When you decide you’re going to achieve a quali�ication and build a career, it’s important that you choose the right training provider. So what do you look for?

Employers: When you decide you’re going to hire an Apprentice or Trainee it’s important you choose the right training provider that matches your business needs. So what do you look for?

work skills will be visiting the workplace (or school) and getting “hands on” with face to face, customised training as usual. But now students log onto WOLAS and do even more learning along with their assessment.

WOLAS (Work Skills Online Learning and Assessment System)

work skills ticks all these boxes through offering the latest in online learning and assessment systems (WOLAS) which blends practical training in your workplace with theoretical learning being completed online. It’s the best of both worlds!

Yes it is an easy decision and we’re committed to helping you get it right. For more information on WOLAS go to www.workskills.com.au.

Up to date content and learning that keeps you interested?Easy access to your Trainer?Flexibility so you can study anytime that suits you?A training provider that supports you to ensure you �inish and achieve your goal?

A �lexible training provider that comes to you and works around your business needs?A Trainer that can teach current industry standards in practical ways that motivates your staff to excel in their trade skills?Cost effective learning options that won’t take your staff off site for weeks at a time?A way to keep informed of your students’ progression and see what they’re doing?

Can be accessed simply through any internet enabled device, including laptop, tablet and even mobile phones. (You can get it anywhere, anytime)Provides learning and assessment that is �illed with video content, audio learning, case studies, and activities. All are designed to provide current industry knowledge in an exciting, dynamic format. (It’s not boring)Provides online conversations with your Trainer and chat rooms (we’re always around)Employers can log in and monitor their student’s results and training plan progression. (You can know as much as you want to)Students are informed when their Trainer has checked their work or when work is overdue. This is done through email and/or SMS text. (We make sure you’re doing your work and staying on track)Students can access their learning and assessment any time of day from any location around the world. (says it all really)

Recipeof the

Quarter

Hunor Czaranwork skills Client Manager

Ingredients2 tablespoons lard450g sliced onions 3 tablespoons sweet paprika1 tsp hot paprika 1 number 14 fresh chicken cut into 8 pieces 20grams fresh chilli 1 green banana capsicum 1 ripe Tomato

Learn to Cook HungarianA fun way to truly experience Hungary is by cooking Hungarian cuisine. While Hungary’s dimensions within Europe and its population are small, Hungary is indeed considered a culinary giant. Have a go at cooking this basic Hungarian chicken dish and impress your family and friends

Method• fry onions to golden brown on a moderate to high heat in a pot• remove the pot from heat and stir in the paprika • place the pot back onto the heat and add the chicken pieces seal well for 10 – 15 minutes • chop up the rest of the ingredients add to the chicken • cover the pot with a lid and cook gently for 15-20 minutes

Portion into heated bowls or plates, and serve with boiled rice, nokedli, which are similar to German spaetzle. Or arrange on a platter of noodles for a family-style presentation.

Garnish with sour cream

Paprikához Csirke(Paprika Chicken)

Student

Employer

Sonya Tevor - Giles Panel Works Maryborough

Grappino Trattoria

This quarter we would like to highlight an apprentice Sonya Trevor who works at Giles Panel Works Maryborough.

Sonya highlights her apprenticeship so far:“I use to be an Airbrush Artist for 8 years. During that period I always wanted to further my career in the paint industry and become a spray painter. The highlight of my career so far was that the Magazine ‘Street Rod’ published a vehicle I spray painted!

“I love this work and �ind it very rewarding”.

In relation to Sonya’s capabilities Work Skills Trainer Rachel Daly has commented that Sonya is very capable, applies herself and is always keen to learn. “She is certainly an apprentice that is going somewhere in her career”.

Employer Danny is impressed with Sonya’s consistent quality of work, “Sonya is very reliable, works very hard and has really good work ethics”.

My Mission for our restaurant is to pass on my extensive culinary world to both my sons Bernhard and Theodor as well as the Grappino team. This will keep the traditional style of cooking for future generations. To my loving wife Deanna, who inspires the family with vigor and dynamism through standing tall in this ever changing world. To all my friends and customers around the globe; culinary greetings! I hope that you all can enjoy the love we have for our family and food.

The impact of Work Skills training apprentices for Grappino has been great. It’s fantastic to see such passion through cooking and being able to capture and guide that passion of my young apprentices and watch them mature into successful, con�ident chefs.

“Why did you choose this apprenticeship and what have been some of the highlights for you so far?”

“In your opinion, what has been the impact of training apprentices for your business?”

Student& Employer of the quarter

From StaffTo

This one day course is an interactive hands-on work shop that includes:

Leading Others – owning the role and responsibilitiesManaging vs Leading The art of Motivating OthersUnderstanding team and group dynamicsBuilding your communication skillsDecision Making Performance Managing OthersLeadership through influence and example, not authority

There is loads of content in this one day training and to ensure the learning is maximised, each participant will have access to an online “STEPPING UP” program which reviews the content from the day and provides a toolkit of ideas to help develop your skills.

New Team Leader/Supervisors/ManagersPotential Supervisors/ManagersStaff with a career goal to become a Leader

This course is essential for:

Stepping Up

UpcomingCourse Dates

Suite 3 Ground Level3970 Paci�c Highway,Loganholme Queensland 4129P: 13 000 SKILLS (754 557)F: 18 000 SKILLS (754 557)E: info@filmskills.com.auwww.filmskills.com.au

Suite 4/5 & 6 Level One3970 Paci�c Highway,Loganholme Queensland 4129P: 13 000 SKILLS (754 557)F: 18 000 SKILLS (754 557)E: info@workskills.com.auwww.workskills.com.au

work skills ToowoombaTraining Room8 Union Street Toowoomba

Tuesday 20th March 20129:00am – 5:00pm

work skills Brisbane Training Room3970 Pacific Highway Loganholme

Tuesday 27th March 20129:00am – 5:00pm

Course Cost: $199.00 for the one day with the post training online content included

Attendance numbers are

limited to 12 per group, so

book early.

Contact Sales on

1300 360 567 or go to

www.workskills.com.au and

click on Training to find

more information.

Success in leadership originates from being one of the staff to becoming a leader of staff. However this requires knowledge of a broad range of skills that we’re not often born with;

so where do we learn them?

Leadership