RoyalMnandi boosts skills developmentNovember 30th, 2011 by Susan Reynard | Categories: food, industry, restaurants, training
Thirteen successful learners that participated in this year’s RoyalMnandi National Certificate in Professional Cookery Learnership have now been enrolled in a three-year apprenticeship programme. This will successfully lay the foundation for these top achievers to obtain the National Diploma in Food Preparation and Culinary Arts, which is an Accredited NQF Level 5 qualification and is accredited by both CATHSSETA and City & Guilds.
“The learners who have qualified for the apprenticeships are those that have shown tremendous commitment and passion to the programme, and have consistently been able to demonstrate both knowledge and practical skill through a series of ongoing assessments, both in the classroom as well as in the workplace,” says Liza Strydom, head of RoyalMnandi’s Learning Academy.
Launched in March this year, the learnership forms part of RoyalMnandi’s skill development strategy which begins with the one-year learnership programme and then moves on to a three-year apprenticeship. This is further supported by the various internal management development programmes on offer.
“Our top 13 learners from Gauteng, North West, Kwa-Zulu Natal and surrounding areas, will begin their apprenticeships in February next year in collaboration with HTA, our official training partner, and a qualified CATHSSETA training provider,” comments Strydom. “It is a very exciting time for these learners as many of the country’s leading chefs have themselves attained their Certificate in Professional Cookery qualification through HTA.”
Not only are the learnership and apprenticeship programmes a way of investing and developing internal talent but they also provide a means for RoyalMnandi to nurture and grow their own pool of professional chefs, equipped to understand and meet the increasing demands from clients.
“Through the apprenticeship programme we will be able to create a unique cooking force, able to offer a service and product the RoyalMnandi way,” adds Strydom. “It will also go a long way in acknowledging, motivating and uplifting the profile of these cooks and chefs, as well as boosting the level of professionalism and sense of belonging. Many of these learners began their careers in RoyalMnandi as cleaners in the kitchen and it is through these training opportunities provided by the company that they are now well on their way to becoming sous chefs.”
The successful learners will enter the apprenticeship programme as demi or commis chefs, and then after completing the two-year final assessment will be qualified as chefs de partie. Following the final three-year assessment learners will be fully qualified sous chefs, which opens up a wide range of opportunities within the company and the industry as a whole.
“The journey does not end for these learners after completing their apprenticeships as RoyalMnandi is able to further develop these sous chefs to become head chefs and then eventually executive chefs. Naturally the investment in this kind of training initiative is huge and we therefore invest heavily in ensuring we have the right people and processes in place to fully reap the benefits of this comprehensive training strategy,” concludes Strydom.