Completed over three years by applicants who satisfy rigorous selection criteria, Crown Resorts Australia’s Commercial Cookery program addresses the shortage of appropriately skilled chefs in Australia. “Over the last three to four years, there has been a shortage of people who are taking up apprenticeships in the hospitality industry, specifically in the commercial cookery area. The attrition rate is so high…more than 50 percent of [first-year apprentices] drop out,” according to http://www.hospitalitymagazine.com.au/food/news/apprentices-finding-and-training-the-next-generation (9/24/15).
Upon successful completion of the program, graduates receive a nationally accredited Certificate III in Hospitality (Commercial Cookery), recognized throughout Australia.
Program Details
In 2010, Crown Resorts Australia—which operates two integrated tourism resorts, Crown Melbourne and Crown Perth— invested $AUD2.5 million to build “Culinarium,” where participants (known as apprentice chefs) complete off-the-job learning. Culinarium is a training facility that has: a modern kitchen continuously updated with the latest cooking equipment; recording facilities providing apprentices with digital recordings of demonstrations; a restaurant where guests and customers are served meals prepared by apprentices. Culinarium hosts lunches and special events, such as celebratory dinners.
In one-week blocks spread evenly throughout the year, apprentice chefs attend theory classes and Master Classes/demonstrations delivered by culinary trainers and guest master chefs, and then prepare meals for guests.
On the other weeks, they work in a Crown outlet—each apprentice completes six placements, spending six months in each of the following: a bakery, a café, a casual restaurant, a premium restaurant, hotel room service and banquets, exposing them to multiple cuisines and operations, and giving them an excellent idea of where and how they would like to work when they graduate.
The program has several key features that makes it unique in Australia. For example:
- There is a student-to-trainer ratio of 4:1.
- Apprentice chefs begin cooking for paying guests in their first week (comparable programs do so in the third year).
- Apprentice chefs prepare more than 60 different types of menus (significantly more than completing comparable programs).
- Apprentice chefs replicate trainers’ demonstrations up to 50 times before being assessed (comparable programs allow only one replication).
- Apprentice chefs attend numerous excursions, where they learn specialized skills such as cheese-making and heritage-based agriculture.
- Apprentice chefs are required to take responsibility for every aspect of running a restaurant for one week, including décor; menu design; selection and ordering of ingredients; costing; and selection, rostering and supervision of staff.
Apprentice chefs participate in numerous events, including Food & Wine festivals, and international competitions.
Results
- The completion rate is 95 percent, approximately double that of the industry average.
- Crown Resorts Australia has received numerous awards for this program, most notably admission to the George Mure Hall of Fame for professional development in commercial cookery.
- In fiscal year 2015, enrollment into this program increased by 60 percent; enrollment for FY’16 is expected to increase by an additional 30 percent.
- Crown Resorts Australia apprentice chefs regularly compete in local, state, national, and international competitions, and experience considerable success (e.g., winning, being a finalist, being selected to participate in events such as the Melbourne Food & Wine Festival).
- Crown Resorts Australia employs approximately 50 percent of its graduates, enhancing its internal capacity and ensuring exceptional culinary standards in its restaurants.
