Hospitality

Review of Culinary Qualifications

Reviewing and updating four key culinary qualifications to ensure graduates have the skills, knowledge and experience needed to thrive in today's hospitality industry.

Last updated Oct 2026

Project overview

The hospitality industry has changed significantly over the years, and training for future Chefs and Cooks needs to keep pace. Through deep engagement with industry representatives, we have identified gaps in four key culinary qualifications. To address these gaps, this project will deliver a full review and update of the following qualifications:

This project will result in a major update in alignment with the Training Product Organising Framework (TPOF).

Timeline & milestones

February 2025 – October 2025

Initial Development

October 2025 – March 2026

Public and government consultation

March 2026 – April 2026

Incorporation of feedback

8 September 2026 - 6 October 2026

Additional consultation

Early 2027

Senior Officials check, submission to the Assurance Body & Assurance Body Consideration

Early 2027

Skills Ministers endorsement & training products published

This project will:

Reduce duplication

by identifying overlapping knowledge and skills to better align with industry practices while keeping essential repetition for competency

Streamline qualifications

by developing one uniform qualification by removing duplicate units and introducing specialisation streams for a better learner experience

Enhance Practical Skills

by creating a more focused approach to foundational skills to ensure individuals are job-ready

Technical Committee

Members

View our team of industry and training sector experts guiding SaCSA's project.

Cassy Baker – Lead Teacher – Patisserie | TAFE Queensland (RTO)

Nick Brown – SCI (Apprentice) Specialist | Star Entertainment Group (Industry)

Kelley Edwards – Lead Organiser | United Workers Union

Melissa Falson – Group Kitchen Training Manager | Australian Venue Co Limited (Industry)

David Finlayson – National Group Executive Chef | ALH Group (Industry)

Alison Garner – Training & Compliance Manager | Mantle Group (RTO)

Geoff Gunton – General Manager | Evolution Hospitality Institute (RTO)

Mariano Velasquez – Education Manager | Holmesglen Institute of TAFE (RTO)

Angelica Iuliano – Pastry Chef – Mr Vincenzo’s (Industry)

Sheridan Marz – Team Leader Cookery Ryde | TAFE NSW – Ultimo (RTO)

Tam Nguyen – Quality Compliance Lecturer | TAFE – North Metropolitan WA

Gurpreet Singh – Head of Department – Hospitality and Business Management | Melbourne City Institute of Education

Alison Taafe – Director | The Institute of Culinary Excellence (RTO)

Document library

View all resources related to this project below. Additional resources will be added as they become available.

Files

Review of Culinary Qualifications Public Consultation Strategy

393 KB

Download

Project team

Philip Caldicott
Product & Project Development Lead
Message
Chantelle Martin
Stakeholder Engagement Manager – Hospitality
Message
Chris Enright
Subcontractor - RTO Logic

Timeline and milestones
Technical Committee
Resources