ST GEORGE COLLEGE

1. ST GEORGE COLLEGE Trade Training Centre Strategic Plan 2011- 2014

2. Hospitality Trade Training Centre

3. Hospitality Trade Training Centre The Context The Hospitality Industry faces new and complex changes during the 21st century. The purpose of the DRAFT Strategic Plan is to seek discussion regarding the strategic planning process and its impact on the St. George College Trade Training Centre. As part of Skills Australia report Skills for prosperity – A roadmap for vocational education and trainingthe TTC will contribute significantly to Australian Vocational Education and Training (VET)) sector over the coming decade. It will meet the nation’s demand for the additional skills that will be required to address economic and demographic change and to improve workforce participation and productivity. Australia’s future social and economic prosperity is underpinned by skilled individuals, innovative and productive enterprises and inclusive communities, as such, our Hospitality policymaking must be looked at within a global, international and national context so as to develop and apply innovative strategic planning approaches in response to current and emerging trends.

4. VISION STATEMENT • The St. George College Hospitality Trade Training Centre is a state of the art facility which delivers high quality training in the tradition of service, style and sophistication of the Hospitality Industry. • To be a leader in South Australia in the management and operation of a quality hospitality centre. • To achieve growth and profitability by creating pleasurable hospitality experiences for clients.

5. Mission Statement Our mission is to • Train and equip students with current hospitality knowledge and skills with strong links to industry. • Deliver innovative, creative and quality training to aspire students to turn their culinary passions into reality. • Provide quality training that ensures our graduates receive excellent academic and career development opportunities.

6. Goal 1 To provide lifelong inspiration and support to graduates to fulfil their career aspirations in the culinary arts and hospitality industry Strategies: • Deliver high quality certificate training program • Provide a range of accredited certificate courses, short courses and community programs • Promote pathway articulation into Certificate courses for students at St George College • Establish quality industry trained staff to provide mentoring opportunities to graduates • Work collaboratively with industry partners to ensure currency of training programs • Collaborate with industry partners to ensure students gain hands-on learning via structured work placement learning • Establish partnerships with a range of culinary professionals locally, nationally and internationally to inspire excellence

7. Goal 2 To comply with Industry Accreditation and Quality Assurance Standards Strategies: • Provide TAFESA with timely results for accreditation and certification • Ensure accurate and timely student enrolment and results via DATEX • Provide high level of accountability in the assessment of student performance via quality assessment feedback • Action and implement course evaluation processes for review and continual improvement • Ensure high level accountability and reporting to relevant authorities • Establish steering Committee and meeting schedule • Initiate Registered Training Organisation (RTO) application process • Review and update the current Visa Schedule with TAFESA • Initiate CRICOS application in preparation for International student training

8. Goal 3 To develop a distinct and recognisable educational brand for the Hospitality Trade Training Centre Strategies: • Establish a separate legal entity for the Hospitality Trade Training Centre • Design Logo for publications, student materials and unique uniforms • Develop promotional Business and Information Packs for a wide range of audiences and languages • Create fliers and brochures for promotion of courses offered to students and adults learners • Establish photo library for branding and promotional materials • Design a new website for our Hospitality Services

9. Goal 4 To promote the profile and to maximize the marketing potential of the Hospitality Centre Strategies: • Collaborate with Media Consultants to develop media marketing strategy • Expand marketing opportunities with schools, Western Futures, local Councils, AISSA • Develop presence for the Hospitality Trade Training Centre via web and its own distinct newsletter • Expand links with industry specialists for Public Relations events (egCelebrity Chef events) • Continue to develop relationships and partnerships with key stakeholders in the Consortium • Explore opportunities locally nationally and internationally via MOU’s with external educational institutions • Expand networks by attending Food and Hospitality high profile national and international conferences and events. • Develop professional partnerships with national and international hotel chains such as Hilton International and Intercontinental Hotels. • Design a complete marketing programme with a 3 to 5 year timeline • Establish a TAFESA style Graduates Restaurant • Hire the TTC for after hours use by reputable providers such as Hospitality Group Training • Offer scholarships (part / full) as a marketing tool

10. Goal 5 To maintain and further develop the physical and human resources required to operate a high level industry training centre Strategies: • Investigate software package for stock control and ordering • Investigate reporting and tracking package for VET accountability reports • Ensure professional commercial maintenance and cleaning of facility to industry standard • Provide in the first instance 17 hours per week administrative support to Trade Training Centre (TTC) • Establish guidelines for the use of the TTC • Establish and collate a register of available accredited teaching staff for hourly paid Instructor s • Purchase 16 computers for co-sharing between TTC and Science Laboratory for interactive learning and delivery • Develop and expand data base for educational partners, industry links, work placement • Invest and continue to support professional development of staff • Continue to explore funding opportunities

11. Goal 6 Extend local, national and international connections and partnerships Strategies: • Establish Memorandum Of Understanding (MOU’s) for delivery of VET educational programs locally, nationally and internationally • Expand links and cooperative teaching and learning opportunities with TAFE eg bakery, cheese maker, chocolatier and coffee specialists to run day courses) • Invite specialists from Industry to run evening courses (egButcher from Festival Food and knife sharpening) • Establish sister school type arrangements, nationally and internationally eg Vietnam, Italy, China, Greece, Charles Darwin University – Hospitality Faculty, Q Catering • Establish a sponsorship / scholarship program for local disadvantaged students • Explore delivery of special short courses for Indigenous and students who live in rural communities

12. Goal 7 Maintain financial viability and sustainability of the Hospitality Trade Training Centre Strategies: • Establish separate capital expenditure line to identify ongoing capital expenditure requirements for the TTC • Develop a 3 to 5 year Business Plan • Explore opportunities for Hire Out of facilities to other service providers as per Consortium agreement • Explore and review current Insurance policy to assess any insurance coverage shortfalls over key TTC assets. • Be aware of consumer behaviour patterns • Explore the marketing and sale opportunities including: • Vet courses • Professional Development Short Courses for Teachers in Industry • Short Courses to Adult Learners and the community • Student Produce to community • Local, national and international Food Tour Packages • Evening Cook and Eat packages with TTC staff, local restaurateurs and celebrity chefs