I have cut & pasted (and 'translated' into laymans terms!!) the info below for your perusal! It’s basically saying that Skills Tas (which is the former State Training Authority – ie the state government department which is responsible for all training and accreditation within Tas) is looking at the content of all their training courses, and are seeking input from (all) industry so that they can ensure the training they are paying for (to be delivered by all the training organizations within Tas) is relevant to what skills we actually, genuinely need people in Tas to have.
So – if you feel that chefs need to be trained differently than what they currently are, you should say so.....
Skilling Tasmania Policy Consultation – Stage Two Directions Paper
In late 2007 Skills Tasmania began a consultation process with industry and training providers seeking to determine private sector views on the management and funding of the Tasmanian public training system.
The final paper of the consultation process, the Skilling Tasmania Industry Policy Directions Paper, is the result of extensive stakeholder consultation through two stages. The Paper provides evidence based direction for Skills Tasmania to develop policies that better align with the needs of industry.
The Directions Paper is now available on the Skills Tasmania website at: www.skills.tas.gov.au/skilling-tasmania.
Feedback is invited to the Directions Paper. All comments received will be considered in the final stage of the Skilling Tasmania Policy Consultation process, which will be the development of a draft skills policy for Industry.
(My grateful thanks go to Tasmanianjobs.com for provision of this info for my blog readers.)
Thursday, 10 July 2008
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9 comments:
FYI - the consultation process does not include the content of training packages, its more about the process of the training system, how it is funded primarily. Skills Tas are ultimately trying to match supply with demand from industry.
Hi Rita - have just posted a request over at http://confessionsofafoodnazi.blogspot.com for ideas on what to do when I head down to Hobart soon for a break with a friend. Our budgets are moderate but are after decent food that two piscetarians can enjoy and some inside knowledge on hidden nooks and crannies of interest. Does Hobart have any of Melbourne style of hidden laneway bars and cafes? If you can help me out please pop over and leave me a comment. Thanks AOF
Dear another outspoken female, the whole of Hobart is a hidden laneway.
And we like that a lot.
Rita, thought you might find this "interesting"
I was with a group of ladies at the RVL early this week and they were having a bit of a whinge about now not being able to have a "small snack" like a foccacia toasted. This had been from the week befores visit when they were told this news. They decided to go back anyway and have there normal coffee. They asked the waitress why they couldnt have a toasted foccacia and her answer blew me away!! She said ...out loud in front of the whole table...the new manager doesnt want people coming in having cheap stuff and sitting around all day!! Well I know the new manager and I'm pretty positive even if he did say that(which is likely in todays market for needing more money spent in places)he definately didnt want the waitress telling customers!!
Thanks Hot choc w/ marshmellows for the feedback.
I am dissappointed that this was said to customers.
The truth of the matter is that we are offering toasted hommade focaccia take away at $8 or eat in with three salads for $11. Yes I am trying to incrase our sales & hopefully get customers to try our very reasonably priced menu. What I have conveyed to the staff is that we have a brand new menu( which hadn't changed in over six months) of lovely food that we are all trying very hard to make for people to enjoy. It would have been more postive for the staff member to concentrate on that message.
It is also quite unprofessional.
It shows that I have ongoing work to do with some of our staff to keep us all on message & working toward the same goals. The same can be said about the Hot chocolate comment that was posted last week. We are endeavoring to make sure that 'dishwater' choccy dosn't make another appearence.
Thanks for the constructive comments, I appreciate them.
Steve
Steve
10/10 for honesty . . .
CoolRoom.
Well, we tried to spend a fortune and leave even fatter, Steve, but the waitresses didn't want to come near us!
We left after one course and a drink.
Now, I know I'm no oil painting but I think the missus is cute, so they shouldn't be too afraid.
I saw you and the team good-naturedly buzzing about in the kitchen...so the problem seems to be the waiting staff.
I am storing up some more money to try to unleash chez yours, soon.
Can you tell the staff to help me spend, spend, spend.
I hope the Little Creatures is cold and the pudding cabinet well filled. And bread and those little biscuit things...look I want it all. Upsell me, I can take it.
G'day Sir G,
Thanks for the update. This issue has been a constant challenge since you brought it to my attention & will continue to be until I have rescued more cash from your wallet & other customers!
Steve
G'day Sir G,
Thanks for the update. This issue has been a constant challenge since you brought it to my attention & will continue to be until I have rescued more cash from your wallet & other customers!
Steve
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