House of Assembly Fifty-Second Parliament, Second Session (52-2) 52 2 Parliament of South Australia House of Assembly published Question Time Skills for All SKILLS FOR ALL Mrs VLAHOS House of Assembly Taylor SKILLS FOR ALL Mrs VLAHOS (Taylor) (14:43): My question is to the Minister for Employment, Higher Education and Skills. Can the minister inform the house about how the state government's Skills for All reforms for vocational education and training system is helping overcome shortages of chefs in the Riverland? The Hon. T.R. KENYON House of Assembly Newland Minister for Employment, Higher Education and Skills Minister for Science and Information Economy Minister for Recreation and Sport SKILLS FOR ALL The Hon. T.R. KENYON (Newland—Minister for Employment, Higher Education and Skills, Minister for Science and Information Economy, Minister for Recreation and Sport) (14:43): I thank the Member for Taylor for her question. Under the state government's Skills for All initiatives, since July this year students have been able to sign up for free certificate I and certificate II courses for the first time. They have also been able to take advantage of heavily subsidised certificate III and IV courses. Our aim in providing free courses at certificate I and certificate II is to get more people into training and to help them get a job. It is also to encourage them into higher studies, such as certificate III and certificate IV qualifications. I am pleased to report there has been a strong response to this initiative, with 17 students currently undertaking the certificate II courses in commercial cookery at TAFE SA in Berri. A recent article in the Riverland Weekly quoted TAFE SA's commercial cookery lecturer in Berri, Alistair Ferguson, as saying that Skills for All provided the opportunity for students to come in, have a look at the industry, try it, and see whether it is for them. The certificate II course involves all practical components of cookery, including basic cooking methods, food preparation and setting up a kitchen. I am told that after completing their certificate II qualification, many of the cooks were urged to complete chef qualifications by going on to certificate III. Of the 17 students I mentioned studying commercial cookery at the Berri campus, 12 have indicated an interest in going on to the certificate III qualification. This is exactly what the Skills for All initiative is all about. I do not think I could put it any better than Mr Ferguson, who said: What we are looking at is opening the door to a lot of different people. TAFE SA Berri is also conducting classes for high school students which may assist the industry to fill any chef shortages in the region in the future. These free courses not only give young people a start but also allow people already working in the industry to gain their qualifications in their existing jobs. It is also an opportunity for people to look at changing jobs or careers. There has never been a better time to start training than right now. I urge anyone interested in taking advantage of this free or part-funded training to visit the Skills for All website at www.skills.sa.gov.au or to contact the Skills for All hotline on 1 800 506 266. Can I also take this opportunity to thank those people who work at the Skills for All hotline, who are very busy and provide excellent advice to a lot of people.