Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

FUTURE DIRECTIONS 
The Department of Education, Science and Training, in its 
National Industry Skills Report 
(2006), 
showed that take-up rates in more traditional apprenticeships, such as cooking were in decline (pp. 6-7). This decline 
occurred, in part, from the availability of better-paid employment opportunities in the new technology industries 
emerging and the resultant ‘poor image’ of traditional trade employment and training opportunities. This, coupled 
with the hospitality (culinary) industry experiencing economic growth, has resulted in the current skill shortages 
across trades including the hospitality trades (Department of Education, Science and Training, 2006). To counter 
skill shortages DEST (2006) has proposed strategies for industries likely to suffer shortages in skilled workers and 
trainers (p. 8). These strategies include an increase to flexible modes of delivery, a greater emphasis on curriculum 
design and extra resources for the re-training of existing teachers and trainers in new teaching practices and 
technologies (DEST, 2006).
The USA is also implementing flexible training modes; one proposed strategy is by utilising live 
multimedia (VanLandingham, 1995b). This is where, training, is delivered by a chef lecturer presenting an applied 
skills lesson 
via 
a video link-up in real time in the training kitchen of one college, while his or her students are 
applying and practicing these skills in another. This process is conducted with a less skilled practitioner or chef’s 
assistant onsite with the students to offer advice (VanLandingham, 1995b) and serves two purposes: it reduces the 
effect of staff and skill shortages and acts as a teacher trainer tool, improving the

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