As part of AGA’s Transition to Work program (TtW), young jobseekers are gaining valuable hospitality skills in Melbourne’s north through training provided at Bridge Darebin social enterprise, Moon Rabbit Café.
The two-day course is an optional component of the TtW program and provides hands-on training, including barista training, customer service and back-of-house hospitality. Participants also receive their Food Handling Certificate on completion of the course.
18-year-old trainee, Adam, is confident the skills he’s learned will be a valuable addition to his resume.
“Today, we were actually making coffee for customers. It was really good. You’re never idle. There are always orders coming in, orders going out. It really helped build my confidence to be making real things for real people,” he said.
The Transition to Work program, delivered by AGA (part of the IntoWork Group) assists job seekers aged between 15 and 24 by providing practical skills training, ongoing career development and connections to education, training and community support services.
Transition to Work Project Lead, Desiree Kora, explained that partnerships with community organisations like Bridge Darebin provide an effective pathway for young people looking for work in their local area.
“Often, the young people who are referred to the program have disengaged with education or employment,” she said. “Our aim is to help set them up and open new doors to opportunities within their local communities. We have a lot of networks and will provide ongoing support to help young people build on their skills, gain confidence and better prepare for their transition to work.”
Another participant in the two-day hospitality training, James, said the program has given him some practical tools to make sure he is better equipped to find work in the hospitality sector.
“It’s been difficult to find opportunities to get experience. I’ve been applying for jobs but not many people want to hire somebody who doesn’t really have much experience. Which makes it hard to get a foot in,” he said. “Now I know how to work a coffee machine and the basics of working in a café. With a bit more training, I believe I can make lots of good coffees at a fast pace.”
