We all know that food brings people together, but this time, rather than sharing a food experience with others, we want to train and empower individuals living with a disability to help create memorable food experiences for others. Sprout, Community Bridging Services (CBS) Inc. and Flinders University Nutrition & Dietetics (FUND) have partnered to create the Hospitably Inclusive Project (HI Project), a comprehensive training program that delivers a series of nationally accredited hospitality units aimed at preparing individuals with a disability to work in the hospitality sector.
Not only are we training individuals with disability but we are also helping create inclusive workplaces who employ a range of individuals from all backgrounds. This has the ability to expand a businesses client base as individuals with disability may feel more comfortable and confident dining at venues who employ staff with a disability.
We also recognise that from an employer's perspective, employing an individual with a disability can be a major decision and they want to be well prepared to meet the needs of their staff. However, please note, you are not alone, and all employers have free access to an ‘Employer Toolkit’ to support you and your staff to feel comfortable and confident in the workplace.
This is an exciting opportunity to empower people with a disability, reduce barriers and allow these motivated individuals to have a positive impact in an industry that is the backbone of Australian culture.
Who can apply?
Applications to join the Hospitably Inclusive Project are open to enthusiastic South Australians with disability, aged between 15 and 35 years old.
What type of people excel in the HI Project?
Successful participants all typically share three key attributes:
People taking part in the program must also be able to travel to Sprout Cooking School in the suburb of Hilton and the Adelaide CBD.
What can I expect?
The program is delivered two days per week for ten weeks. Each day’s training is delivered at 2 facilities, including Sprout Cooking School and CBS Inc, as you work towards four valuable units of competency:
|Participate in safe work practices||(SITXWHS001)|
|Use hygienic practices for food safety||(SITXFSA001)|
|Show social and cultural sensitivity||(SITXCOM002)|
|Use food preparation equipment||(SITHCCC001)|
When you successfully complete the program, participants receive:
If you think this is the opportunity you’ve been looking for, just send your CV and a one-page (maximum) cover letter to email@example.com telling us why you are the best candidate for HI Project training.
Places are limited, which unfortunately means we can’t take on everyone, but if you’re a shortlisted candidate, we’ll get in touch with you to arrange a relaxed interview as part of the next stage of the recruitment process.
The project is true to its name, it's inclusive, it gives people who are disadvantaged or people who have difficulty getting into this industry a sense of belonging
Dylan - HI Project Student
As a hospitality business, you probably know how difficult it can be to secure reliable, passionate, customer-focused career employees. The good news is establishments that employ people with disability consistently see:
Our HI Project introduces you to passionate, dedicated staff, already trained in entry-level skills in a professional environment.
We understand employing an individual with a disability can be a major decision and you want to be well prepared to meet the needs of your staff. However, you’ll have free access to the specially created “Employer Tool Kit”.
This Tool Kit has been designed to provide:
When you take on an HI Project graduate, your new employee brings:
Interested employers are also invited to take part in network opportunities to meet potential Inclusive Waiter employees.
Funded by the Australian Government Department of Social Services. Visit www.dss.gov.au for more information.
The HI Project is a unique, practical learning experience that I am excited and honoured to be involved in. I can’t wait to see what our participants achieve during and after the course.