Dáil Éireann Debate, Thursday - 6 July 2017
23. Deputy Imelda Munster asked the Minister for Education and Skills his contingency plans to deal with the ongoing shortage of adequately trained chefs across the State; the recruitment or training initiatives he plans to introduce; and if he will make a statement on the matter. [29959/17]
Amharc ar fhreagraIn 2015 the Expert Group on Future Skills Needs (EGSFN) conducted a study on the future skills needs of the hospitality sector including skill needs for chefs and cooks.
The report of the study provides a set of recommendations designed to address the needs of the sector to 2020, including the need to establish a National Oversight and Advisory Group, comprising of key hospitality stakeholders, to provide a forum for on-going collaboration to support the needs of the sector and oversee implementation of the EGFSN recommendations.
Established last year, the group will shortly publish an interim progress report, including information on hospitality provision, indicating that over 6,100 people were enrolled on hospitality related courses in 2016, of which 2,464 people were on courses training chefs and cooks.
Arising from Government’s commitment to expand apprenticeship and traineeship education, a new Commis Chef Apprenticeship, led by the Irish Hotels Federation and the Restaurants Association of Ireland working with Kerry ETB is planned to commence later this year with over 120 enrolments. Work is also under way on a suite of chef apprenticeship programmes, including chef de partie, sous chef and executive chef to supplement the commis chef programme.
A new career traineeship programme was initiated in 2015 by SOLAS in collaboration with the ETBs and enterprise to develop more effective models of work-based learning, primarily at NFQ levels 4 and 5, incorporating best national and international research and practice. To date five programmes have been completed in Hospitality with a further nine planned for this year.
A Restaurant and Hospitality Skillnet was established earlier this year and along with the Taste 4 Success Skillnet, will address skill needs in the sector.
The NCCA has recently published a draft new specification for Junior Certificate Home Economics with a strong emphasis on culinary skills.
Finally, the National Skills Council and nine Regional Skills Fora were established in April and will along with Government Departments and agencies monitor provision for all sectors, including hospitality.
