In collaboration with industry, TAFE NSW is upskilling students to meet the growing demand for high-quality vegan and vegetarian fare.
Research shows roughly 2.5 million Australians identify as vegan or vegetarian, numbers which have steadily increased over the past decade.
As more Australians convert to alternative diets, the hospitality industry has seen increased demand to offer better dining experiences for vegans and vegetarians, including improved menu options and nutrient-dense meals.
TAFE NSW is working with the industry to ensure skills and training mirror industry practices and consumer preferences.
To do this, TAFE NSW is working with industry professionals to upskill commercial cookery students through a state-wide, virtual learning initiative, filming vegan and vegetarian video recipes, to be available to Commercial Cookery students across NSW.
High-profile cookery professionals, including celebrity cook and author Cherie Hausler, Lorna Lee from the Australian Turf Club and Nina Huynh and Elijiah Attard from the Emerald Room, will be helping to upskill the next generation of Chefs.
"We need to ensure the training young Chefs receive genuinely reflects the needs of the industry and realistic Australian diets,” Cherie says.
"Chefs need to know how to cook for these customers. It’s not as simple as steaming some greens; thoughtful vegetarian and vegan cooking considers blending flavours, textures, colours and other elements just as with meals using animal protein.
"It’s important the students can hit the ground running when they enter a professional setting and that includes knowing how to create delicious vegetarian and vegan meals.”
TAFE NSW teacher Crystal Browning is proud and grateful for this opportunity to work with industry leaders to create in demand curriculum content for students.
"By developing these recipe videos, we can create bite-sized, virtual learning to upskill our commercial cookery students across the state.
"Having industry professionals like Cherie here in the kitchen with us, we’re able to create engaging content that TAFE NSW students can access from anywhere, helping bring this crucial training to the hospitality industry statewide.”
Shooting across five days, the videos will be shared as part of the Vegan and Vegetarian Cooking unit, which is compulsory for Certificate III Commercial Cookery courses, as well being available to students who are completing cookery qualifications.
