Australian Training Products have partnered with peak industry body Restaurant & Catering Australia (R&CA) to revolutionise hospitality training for the Vocational Education & Training (VET) sector.

This new Menu Based delivery model replaces the traditional linear approach for those training to become chefs and hospitality professionals.

Taking out the Tourism Training Awards Training Initiative Award for 2019, the model is already setting the way for the future of training.

Currently being delivered by William Angliss Institute (VIC), Menu-based Resources provides intensive upfront training in an educational setting while applying necessary workplace skills and knowledge to the learner’s journey.

The Menu Based Delivery model replicates the day-to-day tasks carried out by professionals in the hospitality industry and has been designed in response to the decline in apprenticeship numbers in the hospitality industry.

Current NCVER data has shown a 40% decrease in hospitality apprenticeships over the last 5 years.

The model aims to attract a broader range of apprentices and secure the supply of qualified people to address ongoing skills shortages and provide broader benefits to the hospitality industry.

The Menu Based Delivery model showcases a strong understanding of, and relationship with industry that Australian Training Products has developed.

This model is a step forward in the right direction for Competency-Based Training.

The model sees the clustering of traditional Units of Competencies (UoCs) to create a more context-rich learning environment.

Stage One of the model includes the teaching of eight (8) menus that work across 15 traditional UoCs, saving time and increasing engagement for the learners.

The video below gives a top-level view of the new model. For further information please email through to [email protected] or call us on 03 9815 7000.