NDIS Hospitality Workshop ($300 NDIS Funding)

Join our hands-on, inclusive Hospitality Skills Workshop, designed to empower people with disabilities to learn practical kitchen and hospitality skills in a safe, supportive, and engaging environment. Whether you're building independence at home or exploring employment pathways in the hospitality industry, this workshop is the perfect first step.

Participants will be guided by our experienced chef and support staff through practical hospitality skills, including:

• Safe knife handling and cutting techniques

• Proper hand hygiene and food safety practices

• Preparing and organising a workstation

• Following simple recipes and preparing food

• Cleaning and maintaining a hygienic kitchen area

• Building confidence through teamwork and hands-on demonstrations

This is a fun, inclusive session designed for all skill levels — beginners welcome!

• NDIS participants wanting to build life skills

• Anyone interested in basic cooking and hospitality tasks

• Individuals exploring pathways into hospitality jobs

• People wanting to improve independence in the kitchen

Supports Core or Capacity Building funding under:
• 04_210_0125_6_1 – Community, Social & Recreational Activities
• 09_008_0116_6_3 – Innovative Community Participation

• Duration: 3 hours

• Location: Lurnea Community Hub

• Cost: $300 per participant (NDIS funding may apply)

• Group Size: Maximum 10 participants

• Inclusive, accessible, and sensory-aware environment

• Small group learning for personalised support

• Practical skills taught by qualified chefs and experienced disability support staff

• A great stepping stone for future hospitality courses or TAFE pathways

Info: Participants sign in, Aprons & name tags handed out, Support workers welcomed.

Info: Meet the facilitator & Chef Tim Gatt, Participants share why they joined
(in-home skills or industry interest), Quick hobbies & interests round, Brief safety overview.

Info: Demonstration of correct handwashing, Food safety basics: Cross-contamination, Temperature control, Hygiene expectations. Participants practise hand hygiene.

Info: Demonstrate workstation organisation, Tools: knife, board, bowl, cloth, apron, Participants set up their own stations, Support staff assist as needed.

Info: Knife types and safe grip, “Claw method” for safe cutting, Chef Tim demonstration, Participants practise cutting soft veggies, Individualised support provided.

Info: Water break, Sensory reset, Rest & stretch

Info: Introduction to recipe (salad or pizzas), Ingredient distribution, Participants prep ingredients using knife skills, Cooking guided by Chef Tim, Optional taste-testing

Info: Demonstrate proper cleaning routines, Participants clean: Utensils, Surfaces, Chopping boards, Floor area (if needed). Reinforce “clean as you go”.

Info: What did you enjoy today? What skill are you proud of? What was challenging? Encouragement from facilitators, Optional photos (with consent).

Info: Certificates handed out, Provide take-home sheet (recipe + safety tips), Discuss future pathways (TAFE, employment options), Thank participants & support workers.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Oracle Support Group