The Art of Modern Sugar and Chocolate Techniques

33 Pages·2003·1.44 MB·English

International
Specialised
Skills
Institute Inc
THE ART OF MODERN
SUGAR AND CHOCOLATE
TECHNIQUES
Lisa Dunn
ISS Institute/TAFE Fellowship
Fellowship funded by ETTE, Victorian Government
ISS Institute Inc.
2002 ©
ISS Institute/TAFE
Fellowship 2002

The Art of Modern Sugar and Chocolate Techniques
Lisa Dunn

INDEX:

1.0 ACKNOWLEDGEMENTS

2.0 INTRODUCTION

2.1 International Skills Institute
2.2 The recipient
2.3 Identification of skills gaps
2.4 The Australian context - Rural Victoria
2.5 The skills gap

3.0 THE FELLOWSHIP PROGRAM

3.1 Introduction
3.2 Destinations
3.3 Outcomes Of The Fellowship Program

4.0 RECOMMENDATIONS

4.1 The Challenge
4.2 Solutions
4.3 Action Plan
ISS Institute/TAFE
Fellowship 2002

The Art of Modern Sugar and Chocolate Techniques
Lisa Dunn

1.0 Acknowledgements

Fellowship Organisation:

The International Specialised Skills Institute Inc (ISS Institute)

Fellowship Sponsor:

Office of Employment, Training and Tertiary Education (OTTE)

Employer Support: Wodonga Institute of TAFE

Director, Adrian Marron,
Associate Director Brian Smith
Department Manager Graham Sievwright.

International Organisations and Mentors:

• The International School of Confectionery Art – Mr. Robert Oppeneder –
Founder and Instructor
• Arrabella Sheraton hotel Munich – Patissieur Martin
• Matthias Mittermeier – Maitre Patissier, Chocolatier, Glacier – Pastry chef/
Hotel Wernburg, Wernburg.
• Hotel Wernburg, Wernburg – Head chef –
Influential Organisations:

• Australian National Training Authority (ANTA) for the development of
the nationally accredited training packages

• Department of Employment, Training and Tertiary Education (ETTE) in
the implementation of state government policy in employment and
training of cookery students

• Australian Culinary Federation representing industry professionals
-Victorian Cookery Educators Network - representing commercial
cookery teachers within the state training system.

• Australian Guild of Professional Chefs - represents professional chefs
and associate members nationally

• Education and Training Providers - having an impact on the scope of
study, specialised techniques and the development of courses for the
Hospitality Industry.
2.0 Introduction

2.1 International Specialised Skill Institute Inc. (ISS Institute)

The ISS Institute fills gaps in industries and enterprises where the means of
doing so are not available through government programs of Australian TAFE
institutes and universities.

ISS Institute:

• Explores opportunities in 'design' and skills (traditional and leading-edge)
and identifies knowledge gaps towards establishing a range of
collaborative projects with industry, professional associations, firms,
education and training institutions and government.

• Identifies experts in diverse areas of design, master level trades and
professional occupations in established and emerging industry sectors
with the intent to effect their services to visit Victoria to conduct a range of
education and training activities such as lectures and workshops.

This is achieved through the development of global partnerships with the
fellowship program The training and educational activities that stem from this
ensures that the skills are continually being infused into the cookery
environment and subsequently the Industry.

ISS Institute's operations are directed towards bringing knowledge and
leading-edge technology to Australian Industry, business and
education/training institutes. The loss of specialised skills and knowledge from
the industry can be rebuilt to better enhance the capabilities of industry and
business, maximising opportunities in the global and local marketplace. And,
now importantly through this fellowship the expansion into rural Australia.

The outcomes for such an intuitive organisation has meant the creation of
many new business enterprises, the development of existing businesses in
sustaining a competitive edge and the return of lost skills and knowledge to
the workforce generating renewed interest and faith within the job market.

Since 1999, the Victorian Government, through OTTE, has financially
supported ISS Institute, as its major sponsor.
2.2 The Recipient:

The ISS Institute was awarded to Lisa Dunn to undertake a program of study
in the areas of specialised cookery techniques that would benefit rural
Victoria. The study incorporated specialised chocolate and sugar techniques
through the International School of Confectionery Art in Munich, Germany.

2.3 The skills gaps that were identified and researched were:

• Sugar pulling and blowing techniques
• Modern chocolate techniques
• The art of plated desserts - incorporating the use of new products
and technological developments.

2.4 The Australian context - Rural Victoria

The Hospitality Industry in Australia as well reported is a growing industry with
many demands and expectations. Rural Victoria is no exception to the rule.
The industry is one of change and not always for the betterment of skills and
knowledge. The culinary treasures on offer in Rural Victoria is fast becoming
an envied package. Rural Victoria has the lifestyle and opportunities for
growth in a relaxed, but still competitive environment. Increasing numbers of
tourists and investors are being drawn to these areas for this lifestyle,
however the expectations of the Restaurants and Hospitality Industry are not
compromised. Australia's economic environment is reliant on the Tourism and
Hospitality sectors to continually provide stability in the service industry.

The commercial cookery sector plays an integral part in developing the skill
and knowledge to successfully maintain a workable level of talent. In regional
Australia this concept still rings true, however specialised skills are harder to
implement in country Victoria than in the metropolitan cities because of the
isolation and geographical locations.
2.5 The skills gap:

Having been involved in the training of apprentices in business and the TAFE
system, rural isolation has proved to be a major influence in skills and
knowledge development. Teaching and reaching for that next competitive
level became an issue for several industry bodies. The demographics of
Wodonga to many larger centres required enormous effort both in time and
monetary costs. Many of the opportunities and skills have been lost as a
result.

The acquisition of these new-found skills and knowledge would ensure the
cookery heritage was maintained, but more importantly the expansion of the
industry regionally.

Previous growth of the apprentice industry from work based training to TAFE
enabled the concentration of skills and knowledge to be absorbed without
interruption of the working schedule.

The current system is the product of various changes to the training agenda
nationally. The introduction of training packages under the Australian National
Training Authority. These changes have led to the introduction of a certificate
level based system allowing several pathways to be undertaken.
Unfortunately, the changes led to the streamlining of the industry restricted by
the training package guidelines. At the same time it leaves the interpretation
open to individual perceptions resulting in a varied standard of training based
on industry requirements and expectations.

The demand for quality chefs in regional Victoria is high with the supply being
low. This trend has been occurring at a faster rate each year. The attraction of
higher salary promises ensures a steady rate of employment to the
metropolitan areas.

Part of this study was to investigate the skills that are still required in the
overseas market and therefore offering these skills to regional Victorian
apprentices so that they can compete and, more importantly, survive in
national and international hospitality cultures.

The trend in rural Victoria for apprentices is to complete their training locally
and move to metropolitan centres, furthering their career prospects. The
beliefs being that these areas have more to offer with regard to career
prospects and wage earning potential. It is seen as a way of keeping with the
style of the cuisine of the day as well as the enticement of the city
atmosphere. Of those that continue to remain in the areas of their training
then in my opinion some do tend to stagnate, as they desire to, while others
will take the challenge and become owners of their own business or head
chefs. The training of apprentices from these graduates is a reward envied at
Wodonga Institute of TAFE. In the past twelve months the interest supporting
specialised skills training has grown from the apprentices themselves and the
Industry representatives in business organisations.
Attracting clientele to Wodonga Institute is based upon reputation, with rural
isolation being a negative catalyst. With more exposure then the local
apprentices could continue to regard their opportunities in rural Victoria as
equivalent at all levels of training. The support of local industry and
organisations in maintaining our apprentice quota is commended.

Many small business and large organisations in conjunction with TAFE are
providing dedicated training for our future chefs. The number of apprentices
per organisation was on the decline, however the strain on industry with this
shortfall in chef numbers is reversing the decline. The availability of talented
chefs with good integrity is low, another factor in being able to offer
specialised skills within rural Victoria.

The educational environment of today has not provided a grounding whereby
future students can view a trade as a recognised career. Many agendas are
set for further higher education with careers in trades being seen as an
alternative in life, if not choosing higher education. As educators we need to
encourage students to take on careers in trades and acknowledge the
importance of forming a future career with many opportunities. The salaries
offered need to reflect their commitment to becoming ambassadors of their
profession. The realization that cookery can be a profession, not merely a job.
Encouragement from families and parents for young people to follow their
talents at all levels can only multiply the benefits for our industry.

Discussions with industry apprentices and observations of cookery challenges
and competitions, the skills and knowledge gap that became the focal point,
was in the areas of chocolate techniques, sugar pulling and blowing and
plated desserts and presentation. The focus on these three areas was
established so as to provide skills and knowledge that could be adopted by
various establishments within Rural Victoria.
3.0 The Fellowship Program:

3.1 Introduction:

My initial research indicated the direction of the studies. Upon further
investigation it was revealed that there were many schools throughout France
and Switzerland. The original objective was to participate in as many courses
available in a given time frame and budgetary requirements. Language
difficulties, course costs and the location and prices of accommodation
became obstacles throughout this initial research.

In the beginning research showed that the French Cookery school had the
most potential for my required needs. However, after several email
conversations it became evident that the school no longer offered the course
or accommodation.

The research was broadened to most of Europe resulting in an array of
possibilities and the lollie-shop syndrome surfaced. Research into patissierie
schools in Munich, Germany resulted in the "Robert Oppeneder School of
Decore and Confectionery Art. This proved to be an invaluable assistance in
determining my fellowship direction. There were many courses on offer to
meet the areas of training however requiring many courses that could be
scheduled within a month become crucial. Courses undertaken from this
involved research were:

• The art of chocolate showpieces
• Sugar pulling, blowing and casting
• Gourmet dessert creations
• The art of French cakes and design

Continuous correspondence reaffirmed my position in the courses.

The support of past fellowship recipients proved invaluable in being able to
form the itinerary. Meeting with Udo at a presentation heightened my
enthusiasm. His reaffirmation of Robert Oppeneder’s knowledge and skills
was invaluable. Udo also provided some names of other schools and contact
names that I could follow up, time permitting.
Discussions with Anthony Bailey enabled me to broaden my research scope
to include training levels and expectations of chefs in other international
regions.
The networking with Fellows became an important part of the mentoring
program from planning to conquer.
The language barrier:

It was an obstacle to overcome however research soon indicated that English
would also be spoken at the school. From here the agenda was set and
further courses were cocooned around this initial fellowship program. The
response from various individuals, patisseries and organisations was
encouraging.

The itinerary ensured that the round trip would include a visit to the
International Food and Trade Expo. Outcomes sought from this was to meet
the criteria of the fellowship application in particular the availability of the
specialised equipment required for the newly found skills and knowledge.

The budget:

Budgetary constraints remained the focal point in regard to this initial itinerary.
The support received from the Department Manager, Graham Sievwright,
Director, Adrian Marron and Associate Director, Brian Smith from Wodonga
Institute of TAFE was invaluable in maximising further professional
development from this fellowship. The most important aspect of this
maximisation of further education, only became possible through a confirmed
offer of accommodation via a long lost relative. From a budgetary point of
view this allowed further learning opportunities.