International Specialised Skills Institute Inc THE ART OF MODERN SUGAR AND CHOCOLATE TECHNIQUES Lisa Dunn ISS Institute/TAFE Fellowship Fellowship funded by ETTE, Victorian Government ISS Institute Inc. 2002 © ISS Institute/TAFE Fellowship 2002 The Art of Modern Sugar and Chocolate Techniques Lisa Dunn INDEX: 1.0 ACKNOWLEDGEMENTS 2.0 INTRODUCTION 2.1 International Skills Institute 2.2 The recipient 2.3 Identification of skills gaps 2.4 The Australian context - Rural Victoria 2.5 The skills gap 3.0 THE FELLOWSHIP PROGRAM 3.1 Introduction 3.2 Destinations 3.3 Outcomes Of The Fellowship Program 4.0 RECOMMENDATIONS 4.1 The Challenge 4.2 Solutions 4.3 Action Plan ISS Institute/TAFE Fellowship 2002 The Art of Modern Sugar and Chocolate Techniques Lisa Dunn 1.0 Acknowledgements Fellowship Organisation: The International Specialised Skills Institute Inc (ISS Institute) Fellowship Sponsor: Office of Employment, Training and Tertiary Education (OTTE) Employer Support: Wodonga Institute of TAFE Director, Adrian Marron, Associate Director Brian Smith Department Manager Graham Sievwright. International Organisations and Mentors: • The International School of Confectionery Art – Mr. Robert Oppeneder – Founder and Instructor • Arrabella Sheraton hotel Munich – Patissieur Martin • Matthias Mittermeier – Maitre Patissier, Chocolatier, Glacier – Pastry chef/ Hotel Wernburg, Wernburg. • Hotel Wernburg, Wernburg – Head chef – Influential Organisations: • Australian National Training Authority (ANTA) for the development of the nationally accredited training packages • Department of Employment, Training and Tertiary Education (ETTE) in the implementation of state government policy in employment and training of cookery students • Australian Culinary Federation representing industry professionals -Victorian Cookery Educators Network - representing commercial cookery teachers within the state training system. • Australian Guild of Professional Chefs - represents professional chefs and associate members nationally • Education and Training Providers - having an impact on the scope of study, specialised techniques and the development of courses for the Hospitality Industry. 2.0 Introduction 2.1 International Specialised Skill Institute Inc. (ISS Institute) The ISS Institute fills gaps in industries and enterprises where the means of doing so are not available through government programs of Australian TAFE institutes and universities. ISS Institute: • Explores opportunities in 'design' and skills (traditional and leading-edge) and identifies knowledge gaps towards establishing a range of collaborative projects with industry, professional associations, firms, education and training institutions and government. • Identifies experts in diverse areas of design, master level trades and professional occupations in established and emerging industry sectors with the intent to effect their services to visit Victoria to conduct a range of education and training activities such as lectures and workshops. This is achieved through the development of global partnerships with the fellowship program The training and educational activities that stem from this ensures that the skills are continually being infused into the cookery environment and subsequently the Industry. ISS Institute's operations are directed towards bringing knowledge and leading-edge technology to Australian Industry, business and education/training institutes. The loss of specialised skills and knowledge from the industry can be rebuilt to better enhance the capabilities of industry and business, maximising opportunities in the global and local marketplace. And, now importantly through this fellowship the expansion into rural Australia. The outcomes for such an intuitive organisation has meant the creation of many new business enterprises, the development of existing businesses in sustaining a competitive edge and the return of lost skills and knowledge to the workforce generating renewed interest and faith within the job market. Since 1999, the Victorian Government, through OTTE, has financially supported ISS Institute, as its major sponsor. 2.2 The Recipient: The ISS Institute was awarded to Lisa Dunn to undertake a program of study in the areas of specialised cookery techniques that would benefit rural Victoria. The study incorporated specialised chocolate and sugar techniques through the International School of Confectionery Art in Munich, Germany. 2.3 The skills gaps that were identified and researched were: • Sugar pulling and blowing techniques • Modern chocolate techniques • The art of plated desserts - incorporating the use of new products and technological developments. 2.4 The Australian context - Rural Victoria The Hospitality Industry in Australia as well reported is a growing industry with many demands and expectations. Rural Victoria is no exception to the rule. The industry is one of change and not always for the betterment of skills and knowledge. The culinary treasures on offer in Rural Victoria is fast becoming an envied package. Rural Victoria has the lifestyle and opportunities for growth in a relaxed, but still competitive environment. Increasing numbers of tourists and investors are being drawn to these areas for this lifestyle, however the expectations of the Restaurants and Hospitality Industry are not compromised. Australia's economic environment is reliant on the Tourism and Hospitality sectors to continually provide stability in the service industry. The commercial cookery sector plays an integral part in developing the skill and knowledge to successfully maintain a workable level of talent. In regional Australia this concept still rings true, however specialised skills are harder to implement in country Victoria than in the metropolitan cities because of the isolation and geographical locations. 2.5 The skills gap: Having been involved in the training of apprentices in business and the TAFE system, rural isolation has proved to be a major influence in skills and knowledge development. Teaching and reaching for that next competitive level became an issue for several industry bodies. The demographics of Wodonga to many larger centres required enormous effort both in time and monetary costs. Many of the opportunities and skills have been lost as a result. The acquisition of these new-found skills and knowledge would ensure the cookery heritage was maintained, but more importantly the expansion of the industry regionally. Previous growth of the apprentice industry from work based training to TAFE enabled the concentration of skills and knowledge to be absorbed without interruption of the working schedule. The current system is the product of various changes to the training agenda nationally. The introduction of training packages under the Australian National Training Authority. These changes have led to the introduction of a certificate level based system allowing several pathways to be undertaken. Unfortunately, the changes led to the streamlining of the industry restricted by the training package guidelines. At the same time it leaves the interpretation open to individual perceptions resulting in a varied standard of training based on industry requirements and expectations. The demand for quality chefs in regional Victoria is high with the supply being low. This trend has been occurring at a faster rate each year. The attraction of higher salary promises ensures a steady rate of employment to the metropolitan areas. Part of this study was to investigate the skills that are still required in the overseas market and therefore offering these skills to regional Victorian apprentices so that they can compete and, more importantly, survive in national and international hospitality cultures. The trend in rural Victoria for apprentices is to complete their training locally and move to metropolitan centres, furthering their career prospects. The beliefs being that these areas have more to offer with regard to career prospects and wage earning potential. It is seen as a way of keeping with the style of the cuisine of the day as well as the enticement of the city atmosphere. Of those that continue to remain in the areas of their training then in my opinion some do tend to stagnate, as they desire to, while others will take the challenge and become owners of their own business or head chefs. The training of apprentices from these graduates is a reward envied at Wodonga Institute of TAFE. In the past twelve months the interest supporting specialised skills training has grown from the apprentices themselves and the Industry representatives in business organisations. Attracting clientele to Wodonga Institute is based upon reputation, with rural isolation being a negative catalyst. With more exposure then the local apprentices could continue to regard their opportunities in rural Victoria as equivalent at all levels of training. The support of local industry and organisations in maintaining our apprentice quota is commended. Many small business and large organisations in conjunction with TAFE are providing dedicated training for our future chefs. The number of apprentices per organisation was on the decline, however the strain on industry with this shortfall in chef numbers is reversing the decline. The availability of talented chefs with good integrity is low, another factor in being able to offer specialised skills within rural Victoria. The educational environment of today has not provided a grounding whereby future students can view a trade as a recognised career. Many agendas are set for further higher education with careers in trades being seen as an alternative in life, if not choosing higher education. As educators we need to encourage students to take on careers in trades and acknowledge the importance of forming a future career with many opportunities. The salaries offered need to reflect their commitment to becoming ambassadors of their profession. The realization that cookery can be a profession, not merely a job. Encouragement from families and parents for young people to follow their talents at all levels can only multiply the benefits for our industry. Discussions with industry apprentices and observations of cookery challenges and competitions, the skills and knowledge gap that became the focal point, was in the areas of chocolate techniques, sugar pulling and blowing and plated desserts and presentation. The focus on these three areas was established so as to provide skills and knowledge that could be adopted by various establishments within Rural Victoria. 3.0 The Fellowship Program: 3.1 Introduction: My initial research indicated the direction of the studies. Upon further investigation it was revealed that there were many schools throughout France and Switzerland. The original objective was to participate in as many courses available in a given time frame and budgetary requirements. Language difficulties, course costs and the location and prices of accommodation became obstacles throughout this initial research. In the beginning research showed that the French Cookery school had the most potential for my required needs. However, after several email conversations it became evident that the school no longer offered the course or accommodation. The research was broadened to most of Europe resulting in an array of possibilities and the lollie-shop syndrome surfaced. Research into patissierie schools in Munich, Germany resulted in the "Robert Oppeneder School of Decore and Confectionery Art. This proved to be an invaluable assistance in determining my fellowship direction. There were many courses on offer to meet the areas of training however requiring many courses that could be scheduled within a month become crucial. Courses undertaken from this involved research were: • The art of chocolate showpieces • Sugar pulling, blowing and casting • Gourmet dessert creations • The art of French cakes and design Continuous correspondence reaffirmed my position in the courses. The support of past fellowship recipients proved invaluable in being able to form the itinerary. Meeting with Udo at a presentation heightened my enthusiasm. His reaffirmation of Robert Oppeneder’s knowledge and skills was invaluable. Udo also provided some names of other schools and contact names that I could follow up, time permitting. Discussions with Anthony Bailey enabled me to broaden my research scope to include training levels and expectations of chefs in other international regions. The networking with Fellows became an important part of the mentoring program from planning to conquer. The language barrier: It was an obstacle to overcome however research soon indicated that English would also be spoken at the school. From here the agenda was set and further courses were cocooned around this initial fellowship program. The response from various individuals, patisseries and organisations was encouraging. The itinerary ensured that the round trip would include a visit to the International Food and Trade Expo. Outcomes sought from this was to meet the criteria of the fellowship application in particular the availability of the specialised equipment required for the newly found skills and knowledge. The budget: Budgetary constraints remained the focal point in regard to this initial itinerary. The support received from the Department Manager, Graham Sievwright, Director, Adrian Marron and Associate Director, Brian Smith from Wodonga Institute of TAFE was invaluable in maximising further professional development from this fellowship. The most important aspect of this maximisation of further education, only became possible through a confirmed offer of accommodation via a long lost relative. From a budgetary point of view this allowed further learning opportunities.