Australia dan Makassar, Hubungan yang Istimewa

http://www.kangguru.org/

FOOD PRODUCTION plus  FOOD AND BEVERAGE SERVICE

As a part of the  Makassar Tourism and Training Project's tourism and training activities in Makassar, Hubert Amann has been working for 27 months side by side with  teachers and students at SMK 6 in Makassar. The aim has been to improve the level and quality of both training and product from this vocational school. The school has a long history with food and beverage service. Many years ago an Austrian aid project assisted the school by providing kitchen equipment for the use of the staff and students. Now this wonderful equipment, together with Hubert's level of expertise and the enthusiasm of both current staff and students means that students graduating from SMK 6, are the best that they can possibly be. 

Hubert has worked with many different stake-holders in Makassar. Besides the staff and the students, he has worked closely with hotels and restaurants in the city. In fact he has been instrumental in setting up a Chef's Association for example. Although this was not a part of the original design of the project Hubert saw it is a real necessity. It provides an almost 'paternal link' between students and the business that they are going to be working in. Chefs in the industry in Makassar have worked together with the project in areas such as course content. Their advice was important in deciding  what areas/topics/skills are needed by industry and what are not so important. Students also have work placements in hotels so the link between chefs in the workplace and SMK 6 are very useful. Curriculum development is another important area in which the Chef's Assoc. has been helpful Students also visited places such as Gelael Supermarket to look at the produce departments (vegetables, fruit, fish and meat). It is important that students know what is available and what is good quality. Other visits included going along to the Imperial Arayaduta Hotel to see the hotel's kitchen in action and to get a feel for workplace environments and procedures. Other vocational schools in Makassar send teacher representatives to industry workshops and occasionally, when time permits, to SMK 6 to see what is happening there. Workshops have featured strongly during the past two years. Topics for these workshops range from Basic methods in Cookery, Fruit and Vegetable Carving, Designing Menus to Match Market Demands, Following Workplace Hygiene Procedures and Monitoring Catering  Revenue Costs.

AusAID's MTTP is just one activity of the Indonesia Australia Partnership in Skills Development Program (IAPSD)

It was lunchtime when Kevin from KGRE visited SMK 6 to see Hubert. He was working together with staff and students. Hubert is about to complete his two year placement through MTTP at SMK 6. The restaurant at SMK 6, and the food the students serve there, is  excellent and a credit must go to Hubert's guidance, the teaching staff's expertise and enthusiasm, and of course the hard work by the students. Hubert took me on a brief tour of the school before we sat down for lunch. There were students busily studying fashion, hotel hospitality and even studying how to make people look more beautiful. Kevin also visited SMK 6 teacher Ibu Susi in the school library. They chatted about Self-Access materials in the school and general matters concerning English language learning.

After the tour Ibu Susi, Hubert and Kevin sat down in the very smart and well laid out SMK 6 restaurant. The restaurant is where members of the public can come and have lunch. The food served is prepared, cooked and served by students. They are very professional and Kevin says that the food was very good. By giving real experiences in serving for example they soon become confident and comfortable serving strangers/customers. People who go there for lunch have to pay therefore the food needs to be good and so does the service. Often tourists from Europe and Canada drop in for lunch too and that is a real test for the students.  The credit for this must go people like Hubert from MTTP, the school's teachers and the students themselves. Well Done'. Here's an e-mail received at KGRE on Wednesday, March 10th, 2004. Hello Kangguru, We just read the web site featuring the Makassar Tourism and Training Project at SMK 6 with Mr. Hubert Amann. As two Canadian consultants working near Makassar, we had the opportunity last year to be guests at the SMK 6 Restaurant when it first opened.  We were greeted with friendly students, given great service and had a delicious meal.  We were impressed.  It was obvious that Chef Amann's excellent training program was making a significant impact on raising the standard at SMK 6. Yours sincerely, Ms. Gail Oglow and Mr. Garry Graham Castlegar, British Columbia Canada

Here's a part of Kevin's report on his day at SMK6 with Hubert.
'The students studying food production were working in the kitchens at SMK 6 in Makassar. They are fantastic. They are studying hard and they are heading for competency in their specialized skill areas. They can order and buy raw materials, prepare food, cook, serve customers in an established restaurant AND they now have the knowledge and the skills to go onto successful and interesting careers in the hospitality industry. In the kitchens at SMK 6, under the Hubert's guidance they were4 making delicious soup, avocado salad, fried fish as a main course and 'to die for' chocolate sponge dessert. All of these four courses where served when I visited the school's restaurant later that day. The students preparing food in the kitchen and the waiter service at the restaurant table were both first class. The SMK 6 restaurant was Hubert's idea and has become an integral part of the training process at the school. It is open to the public and has been doing a 'roaring trade' for quite some time. Groups of European tourists go there regularly not only to get a great meal but also to encourage the students in their studies. Students who complete their course at SMK 6 graduate with a Certificate Competency at Grade 2 level. That is equal to a first year apprenticeship in Australia –same training, same skills and same levels of proficiency. It is not only the students who have benefited from Hubert's influence but also the teachers at the school. They have learnt so much from working with Hubert and MTTP and together with the students they have found an almost new-found passion for the work that they do. Hubert also facilitated the development of the Chef's Association in Makassar. The association now brings qualified industry chefs together with teachers and students from training schools such as SMK 6. This association was not a part of the original design of the project but Hubert saw that it was absolutely necessary for all concerned – a fraternal link – schools and industry'.

The kitchen is not the only busy area at SMK 6. Students at the school also learn how to design and make clothes, cut hair and run a hotel - Front Desk and Room Service, etc. The school is now also offering Life Skills courses as a part of their role as a Community College. Community Colleges, a new entity in Indonesia, have the aim to assist members of the community to up-grade their work skills. People in Makassar can now study a wide variety of subjects at SMK 6 including a 2 – 3 day course in fruit and margarine carving to a 2 month course for private housemaids. Skills and programs developed in the kitchens at SMK 6 with Hubert and the local school staff have now been transferred across to Life Skills courses. These courses are important in these days of high unemployment and the need for people to re-train for the future.

  And what can a internationally recognized course at a school like SMK 6 lead to?

KGRE called into Makassar Café to interview a young chef named Ramli. Ramli attended SMK 6 many years ago and he is a wonderful example of a village boy (as he calls himself) who knew what he wanted and made sure he got it. He wanted to work in Food and Beverage. He has not only studied here in Indonesia including at SMK 6 but also overseas and on cruise ships. He even worked for some time on a tanker ship. He has worked as a chef and a lecturer and in all sorts of places. He is now working together with fellow chefs and cooks at the Makassar Cafe. The day I visited him he was helping staff at the café to improve the quality of the pizzas available at the cafe. Ramli will continue instructing at the café for several more months before moving onto new things. As Ramli says, 'Never be satisfied with what you've got especially as far as knowledge goes – keep learning and experimenting'.  You can hear Ramli on KGRE later this year.

DEMAND-DRIVEN WORKSHOPS IN  FOOD PRODUCTION/FOOD AND BEVERAGE SERVICE

No. & DATES	NAME OF WORKSHOP	AIMS OF WORKSHOP	VENUE	NO. OF PARTICIPANTS
NOVEMBER 11, 12, & 13 2003	WORKPLACE ASSESOR   ITHHBGSZ01AES ITHHBGSZ02AES ITHHBGZS03AES	To provide participants with the necessary knowledge of Planning, conducting and reviewing Assessments of staff and their level of competence and an understanding of Competency Based Training (CBT) and Competency Based Assessment (CBA), which is now being introduced in the Vocational Education System.	Hotel Marannu	16
NOVEMBER 4 & 5 2003	USE BASIC METHODS OF COOKERY ITHHBCMC01AIM	To provide participants with an understanding of the principles and methods of cookery; to enable them to use the correct equipment; and to prepare, cook and present food to an acceptable industry standard.	SMK6	14
16 & 17 OCTOBER 2003	FRUIT AND VEGETABLE CARVING THHADCC02AEM	To provide participants with the skills and knowledge required to plan and prepare Fruit and Vegetable carving display for a buffet.	IMPERIAL ARYADUTA HOTEL	24
30 & 31 MAY 2003	MONITOR CATERING REVENUE AND COSTS ITHHSCC1AEM	To provide the participants with an understanding of the basic costing principles and effective measures to be taken in cost control.	AKPAR	28
23 & 24 MAY 2003	DESIGN MENUS TO MEET MARKET NEEDS/font> < ITHHSCAT04AEM	To enable participants to plan, cost and write balanced menus to suit a variety of catering establishments and specific clients tastes.	AKPAR	30
10 & 11 APRIL 2003	FOLLOW HEALTH, SAFETY AND SECURITY PROCEDURES ITHHCOR03AES	To provide participants with broad overview of occupational health, safety and security factors, which affect people working in the hospitality industry	ASTON HOTEL	24
29 & 30 JANUARY 2003	PROVIDE FOOD AND BEVERAGE SERVICE ITHHBFB02/3AEM	To provide participants with the skills and knowledge required to provide food and beverage service to customers in a range of different industry contexts.	DINASTY HOTEL	26
10 DECEMBER 2002	FOLLOW WORKPLACE HYGIENE PROCEDURES ITHHGHSO3AEM	To provide participants with the skills and knowledge required to the key hygiene procedures that apply in many sectors of the hospitality industry.	SMK6	16
28 & 29 NOVEMBER 2002	PREPARE BASIC STOCKS AND SAUCES ITHHBCC03AEM	To provide participants with the knowledge and skills to produce a range of stocks and sauces, thickening agents and their derivatives for use in a commercial kitchen.	SMK6	20
26 & 27 NOVEMBER 2002	FRUIT AND VEGETABLE CARVING THHADCC02AEM	To provide participants with the skills and knowledge required to plan and prepare Fruit and Vegetable carving display for a buffet.	SMK6	13

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Catatan:
Australia terkesan memberi porsi perhatian yang lebih kepada Makassar. Kerja sama di bidang pendidikan, pelatihan, dan pengembangan sumber daya manusia merupakan fokus kerja sama.

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Tribun Timur, Surat Kabar
Terbesar di Makassar
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