A Job-readiness model for trainee chefs in Australia

This research investigates how the curriculum in Victoria's TAFE system can be improved to increase the job-readiness of trainee chefs. The research aims to ensure that graduates have the skills employers need by comparing industry expectations with current training programs. Semi-structured interviews (28 participants) were conducted with professional chefs and hospitality school instructors to explore their perceptions of the current gaps in the critical competencies needed in graduates, as well how these gaps can be addressed through improvements in the cookery curriculum. Finally, the study proposes a new curriculum framework that incorporates broader skills alongside culinary and technical expertise for trainee chefs.