Serena’s found perfect recipe

A SCHOOL-BASED apprenticeship reignited pastry chef in training Serena Gravett’s love of learning, preventing her from dropping out of school.

The Matthew Flinders Girls Secondary College student was disengaged and unmotivated at the end of Year 10 when she decided to take a chance on a patisserie course.

“I didn’t really like school. I was thinking about dropping out and then a teacher suggested to me that that was not the best option and she told me about the school-based apprenticeship,” Ms Gravett said.

“I have always loved cooking, so my Dad suggested why not go into a career in cooking.”

Last year, in combination with her Year 11 VCAL studies, the Lara teen achieved her certificate three in patisserie.

“It made me love school and helped me figure out what I wanted to do,” Ms Gravett said.

The course run at The Gordon involves practical, on-the-job training working front and back of house at Cafe On Track and Davidson Restaurant, and running high tea events as a class.

The experience has helped Ms Gravett secure ongoing work placement at Truffleduck in Fyansford while she completes Year 12.

“I was really lucky that because of my school-based apprenticeship they were willing to take me on — and I have been loving it there,” she said.

The 18-year-old hopes to secure a full-time cooking apprenticeship in a kitchen next year.

“I would say to anyone thinking about doing a school-based apprenticeship or traineeship to go for it. The worst thing that can happen, which is actually a good thing, is that you find out you don’t want to go into that career and it just saves you wasting time in the future,” Ms Gravett said.

“It made me love school and helped me figure out what I wanted to do.”

SERENA GRAVETT