Weekend Gold Coast Bulletin - - CLASSIFIEDS -

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.

Pic­ture: Troy Snook

HELP IN THE KITCHEN: Jas­mine Faul, 18, gets some help bak­ing in the kitchen from mum Sandie.

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