DON’T LEAVE BAD TASTE TO CUT OPTIONS
KEEPING an open mind – and being careful not to let your own negative work experience taint your views – is key to helping your children map out their career path.
Parents are the single greatest influence on their child’s career decisions but, in their desire to seek the best for their offspring, can unwittingly limit the options considered.
Covenant Christian School careers adviser Wendy Gilbert says children often pick up on the feelings parents have about their own workplace so it is important to leave a positive impression.
She says children from families of retrenched workers may abandon ideas of working in a similar role, even if they are suited to it.
“As parents, we can really impact and help our children with their career choices,” Gilbert says.
“Discussing your career in a positive light and talking about different careers over the dinner table is extremely beneficial.
“Most students don’t know what they want to do (when they leave school) and parents need to know that is common and it’s OK.
“The whole notion of choosing one career for life is not a reality anymore so it’s OK for children to change their mind.”
Panayoula Parha, director of the South Australian Education Department’s Secondary Learners division, says parents sometimes steer children away from vocational pathways, believing those jobs are inferior to ones requiring a university degree.
“The message we want to send is that a Vocational Education and Training, or TAFE, pathway is just as valued and is just as good as a university (pathway),” she says.
Rather than dismiss a career as not having good prospects, Parha says parents should unpack why their child is interested in a particular job.
Le Cordon Bleu industry engagement head Dr Janine Ashwell says it is important parents avoid living their own career dreams through their children.
Jasmine Faul, 18, decided on a career in patisserie after growing up cooking alongside her mother Sandie. Mother and daughter have attended cooking demonstrations and expos together and researched patisserie courses. Faul has now enrolled at Le Cordon Bleu, where she will study the French qualification Diplome de Patisserie as well as Australia’s Certificate III in Patisserie.
“Mum always encouraged me to look at all the various options and then make my own decision,” Faul says.
PASTRY chefs must complete a four-year apprenticeship.
This typically requires onthe-job training four days a week as well as one day a week learning the theory component of a Certificate III in Patisserie through TAFE or a registered training organisation.
The certificate III includes units ranging from producing desserts and petit fours to coaching teams and food safety. These are a mixture of compulsory core units and electives chosen based on the student’s interests.
While there is typically no previous experience required, the completion of Year 10 schooling is highly recommended. Students hoping to become pastry chefs may wish to study home economics to see whether they enjoy working with food.
A Certificate IV in Patisserie is available for pastry chefs who want to further their skills in the industry.
HELP IN THE KITCHEN: Jasmine Faul, 18, gets some help baking in the kitchen from mum Sandie.