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17 March 2026
The main takeaways from a Certificate III in Hospitality are not supposed to be patience, resilience and managing testosterone levels in a commercial kitchen, but that’s what some male inmates at Hunter Correctional Centre are getting out of it.
Not only are they developing skills for potential career changes, but they are also learning how to manage their own behaviour, control their reactions to stress, and work positively in a collaborative environment.
CSNSW Education Services Coordinator Andrew Jones says the training isn’t just about learning to cook or serve food, it’s a qualification that covers every part of working in a café and can help them get noticed once they’re released.
“The Certificate III gives the men a foot in the door of the hospitality community,” Andrew said.
“It covers all facets including front of house through to food hygiene, food prep, health and safety, and identifying industry trends.”
A key aspect of the Certificate III is completing service periods in a real workplace. At Hunter Correctional Centre, that workplace is the inmate‑run cafeteria, a self‑supporting café whose income covers all costs, operating strictly on a non‑profit basis. It is here that the men are learning about so much more than hospitality.
According to Andrew, working in the Hunter Cafe is the most in‑demand job in the centre. The café gives inmates a chance to use the skills they’ve learned while also developing new ones, and unexpectedly, has become a place where the men learn more about themselves.
Robert* is one of 19 inmates working in the café and he is proud to be a member of the team, learning patience and how to work alongside others.
“The team atmosphere here is so good,” Robert said,
“Getting a bunch of men to work together in this environment could be really challenging. But we are learning to work as a strong team and to interact positively with each other, and with staff and visitors.”
The café is open on weekends, so visitors to the centre can enjoy morning tea or lunch when visiting a loved one in custody.
All of the men take the responsibility of working in a commercial kitchen seriously and appreciate the opportunity to brighten visits for inmates and families. Robert said he takes pride in helping families feel welcome.
"When I see a mother and a father sit down to visit their son and I can say, ‘We're going to bring you a cup of coffee, we're going to feed you well… just relax and you're going to enjoy it,’ you can just see the pressure come off them. It turns the visit into something really enjoyable."
Another inmate, Michael*, said the feedback they receive is one of the most rewarding parts of working in the café.
"A lady leaned in the window and said, ‘Thank you very much, we've had a really good meal.’ That kind of feedback warms you… when people come up and thank us for how lovely their meal was, it's a good feeling."
Tom* has grown from an average home cook to one who regularly prepares cheesecakes, tarts, and cookies, and loves seeing people enjoy his food. He never imagined something like this in his future.
"Not only did I get that baking skill, I got my Hospitality Certificate III qualification over the course of 11 months, that was awesome to get. I can walk into the kitchen here and wherever they need me, I’ll jump into that section."
The men have learnt that communication is key in a productive workplace, whether it is talking to each other, visitors or the Café officers - including the Functional Manager, Senior Correctional Officer (Café), and Correctional Officer (Café) - who oversee their work.
“Taking on a leadership role is about knowing how to talk to each other without any sort of aggression,” Michael said.
“We have our highs and lows, but we sit down and communicate with each other, and issues are over and done with.”
Clarence* agrees and adds that resilience and a touch of humility make the café a positive place to work.
“Handling different personalities, you are trying to avoid clashes so sometimes you have to put your ego aside, developing that understanding and resilience helps us achieve what we want to achieve – a team that works together with respect.”
The staff at Hunter appreciate not only the convenience of an on-site café serving nutritious meals, but also the impact the café has on the inmates. The café is busy, professional and full of purpose. They see the men taking on genuine responsibility while operating within clear safety protocols, and describe the environment as calm, positive and respectful. The meals are well-prepared, the teamwork is strong, and every part of the operation - from pricing to food safety - is taken seriously.
The rehabilitation, independence and usefulness of the training and work in the café is best summed up by Andrew
“It’s a tool in the kit… even if they don’t all go and get jobs at restaurants; they can make their partner a meal or cook for themselves. It’s a life skill.”
Programs like the Hunter Cafe show how practical training and positive daily structure can influence long‑term behaviour change. By building real‑world skills and strong work habits, the men are better prepared to return to the community with purpose - and that benefits everyone.
