version 1.0 october 2014 pathway to employment in hospitality & catering
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Version 1.0 October 2014
Pathway To Employment in Hospitality & Catering
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1. The chance to meet different people
Because the hospitality industry employs millions of people from all over the world, one of the biggest perks is the opportunity to meet people from all walks of life, learn about
the different cultures and lifestyles.
2. Work in a variety of roles
Another advantage of working in hospitality is the variety of tasks and positions available within a company. For example, employees in the hospitality industry could work in
reception, reservation offices, and restaurants and move up to management positions within a few years. Hospitality is one of the best industries to get hands on experience
and a gather a broad set of skills.
3. Rewards creativity
As an industry that’s constantly evolving and looking at fresher ways to advertise and market itself, employers within the hospitality are looking for jobseekers who have a creative mind. Interior design, copywriting, logistical planning, and culinary arts are
just some of the ways jobseekers can put those creative juices to work.
4. Stability and flexibility no matter where you go
Perhaps one of the biggest advantages of the hospitality industry is that skills are transferable irrespective of the country the job is advertised in. Every country will have some kind of hospitality industry willing to employ someone whether it’s for a casual, part-time or for a long-term career. It’s just about getting the right qualifications and/or
grabbing the opportunities as soon as they arise.
Here are 4 reasons that make working in hospitality attractive.
PATHWAY TO EMPLOYMENT
A level HE
Traineeship /Vocational L1
Level 3Apprenticeship
Level 3Advanced TechBac®
Or Technical Certificate
HLAs /Employment
GCSEs Level 2 TechBac®
19 + 16 - 18 14 - 16
Level 2Apprenticeship
Level 2 TechBac® or Technical CertificateGCSEsGCSEs
Level 2 TechBac® – Technical Award
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L2 SVQ – KS5 Professional CookeryCulinary SkillsProfessional Food & Beverage ServiceProfessional Patisserie & Confectionery
L2 ApprenticeshipCookeryFood Service
L3 TLQ KS5Professional CookeryProfessional Food & Beverage ServiceProfessional Patisserie & Confectionery
HEI Higher education Institute
L3 Apprenticeship CookeryFood ServicePatisserie
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Pathway to Employment
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Educational reforms – England Only
Where we are we going?
DfE - performance measures
KS4
KS5
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•KS4 – Key Stage 4 applies to learners aged 14-16 in year 9,10,and 11
•KS5 – Key Stage 5 applies to learners studying full time 16 – 19
•TA – Technical Awards , applies to KS4 qualifications only 14-16
•SVQ - Substantial Vocational Qualifications applies to level 2 qualifications which meet DFE requirements for full time learners aged 16-19
•TLQ – Technical Level Qualifications applies to level 3 qualifications which met DFE requirements for full time learners aged 16-19
•Performance measures – GCSE or A level equivalencies
•Techbac® - is NOT a qualification but a wrap around offer to support the technical qualification for post 16 learners studying a full time programme
Get to know the new lingo!!!
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England Only - Key stage 4
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Pathway To Employment
City & Guilds offer for 14-16
City & Guilds are working with Springboard on this development. Potential to link to Futurechef content.
9City & Guilds KS4 Development for delivery Sept 2015
10City & Guilds KS4 Development for delivery Sept 2015
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There are many competitions that support all age groups in Hospitality & Catering. In this particular area, Springboard offer a competition called Futurechef.
This competition is targeted at 14+ although there are many entries from schools at 12+. For more information go to the following link:
http://futurechef.uk.net/
Competitions
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Pathway To Employment
City & Guilds offer for 16-19 in full time learning
These qualifications are supported by:
Craft Guild of ChefsRoyal Academy of Culinary ArtsAcademy of Food & WineWorld Association of Chefs
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KS5 – Level 2 and 3
The DFE are defining their qualifications for the Post 16 market as KS5
From September 2014 –
Level 3 will have interim A level equivalencies
From September 2015 –
Level 2 will have GCSE equivalencies
City & Guilds Level 3 offer for TLQ Performance Measures
City & Guilds Level 2 offer for SVQ Performance Measures
Key Stage 5 – Post 16 – FAQ’s
Q – When will C&G vocational qualifications be measured on the Performance tables for GCSE equivalencies ?
A –. Level 2 first teaching is September 2015 with points claimed in the performance tables in 2017, and will count towards GCSE’s.
Q – When will C&G vocational qualifications be measured on the Performance tables for A level equivalencies ?
A – Level 3 the first teaching is September 2014 with points claimed in the performance tables for 2016, and will count towards A level’s.
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Pathway To Employment
City & Guilds offer for 16-19 in full time learning
These qualifications are alternatives to above or could be offered in addition to above, but do not have performance points.
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Alternative Qualifications
Level 1 Level 2 Level 3 Level 4
7131 NVQ 7103 Awards and Certificates in Food & Beverage Service
7120 Patisserie & Confectionery (General)
7148 Hospitality Management Skills
7107 Introduction to the hospitality industry
7138 Awards and Certificates
7133 NVQs
7100/7138 Professional Cookery/Culinary Skills
7132 NVQs 7250 Hospitality & Supervision
7103 Food & Beverage Service
7120 Patisserie & Confectionery (General)
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CPD Opportunities (short qualifications) - full cost recovery unless stated, always check with funding manager
Level 2 Level 2 Level 3
7102 Barista Skills 7106 Bartending 7019 Sustainability & Waste
7019 Sustainability & Waste 7409 Working in a Pizza Restaurant
7165 Nutrition 7103 Food & Beverage Service – award size
7150 Food Safety - funding available for those in prison
7138 Culinary Skills - award size
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Pathway To Employment
City & Guilds offer for 16-19 in the nations
Existing qualifications will remain open for the nations subject to review.
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Pathway To Employment
City & Guilds offer for 16+ - wishing to undertake a full time apprenticeship
These qualifications are supported by:
Craft Guild of ChefsRoyal Academy of Culinary Arts
The Future of Apprenticeships in England - Trailblazers
High qualityHigher expectations of
English and Math's, more assessment at end of Apprenticeship and
introducing grading.
Employer drivenEnsuring rigorous training that will
support economic growth
SimpleComplex frameworks to
be replaced by standards of around one/two page written by employers.
Standards designed by employers will replace existing Frameworks.
New standards will be clear and concise (2 x page of A4).
Typically two thirds of assessment will be at the end of the Apprenticeship.
All Apprenticeships will last a minimum of 12 months
Apprenticeships will be graded: Pass, Merit, Distinction.
Phase 2 and timescale
Lead employers
Hilton and People1st lead the projectCompassBIIMitchell & ButlersWhitbreadCraft Guild of Chefs
Objectives
To create a set of standards to meet employer needs
Must represent small, medium and large employers
In future, Government will only fund Apprenticeships on the basis of these standards
To includes high level assessment
Time line
Standards developed – began March – June 2014
Employer consultation– took place June 2014
Submission to BIS - June 2014
Supervisory/Management Rejected by BIS - August 2014
Culinary Chef and Production Chef approved by BIS - August 2014
L2 Commis Chef/L3 Chef De Partie and L2 Team Member routes approved for TB3
Next steps:
o Re-submitted October 2014 supervisory/management professional standard
o Assessment meetings took place September 2014 for the chef routes
o City & Guilds meet with assessment group November 2014 – February 2015
o City & Guilds offer available February 2015
o Implementation of PS September 2015 26
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Culinary Chef – TB2
Option 1 Option 2 Actions and Dates
Knowledge 7091 equivelant There is no existing 7091 product at level 4, this would have to be developed. Online or paperbased or both? (existing 7091 is the current technical certificate for the apprenticeship)
Qualification or alternate offer
No qualification available, professional log/record of achievement produced to meet PS criteria
Develop lite touch NVQ model product with end included and NVQ model without. Produce professional log/record of achievement.
Development of lite touch NVQ. Develop professional log. Could this be similar to the current logbook? Can this be done online and paperbased?
End test Develop synoptic end test – one that can be done in a simulated environment. Use the level 3 7100 synoptic test as a model. Plus professional discussion
Develop a workbased end test. Enabling employers to use their natural service. Plus professional discussion
Synoptic test to be developed. Guidance on workbased assessment produced.
Behaviours Workbook – generic content plus sector specific content
Being developed centrally – so as generic to be used by all areas
Level 4 – Implementation September 2015
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Production Chef – TB2
Option 1 Option 2 Actions and Dates
Knowledge 7091 qualification – current technical certificate for the apprenticeship.
content to be reviewed to ensure meets PS
Qualification or alternate offer
Re-develop 7133 qualification, to be NVQ lite with separate end test as knowledge. Plus professional log/record of achievement.
Re-develop 7133 qualification, to be NVQ lite with end test included to cover the knowledge. Plus professional log/record of achievement.
Development of lite touch NVQ from 7133 qualifications. Develop professional log. Could this be similar to the current logbook? Can this be done online and paperbased?
End test Develop synoptic end test – one that can be done in a simulated environment. Plus professional discussion
Develop a workbased end test. Enabling employers to use their natural service. Plus professional discussion
Synoptic test to be developed. Guidance on workbased assessment produced.
Behaviours Workbook – generic content plus sector specific content
Being developed centrally – so as generic to be used by all areas
Level 3 – Implementation September 2015
Current frameworks
Will continue until a replacement professional standard developed
Will continue in the nations
Frameworks likely to be withdrawn in September 2015 are the level 3 frameworks
NVQs likely to remain as stand alone qualifications
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Digital and Publications
The following publications are available to support learners through their learner journey:
NVQ
1.Level 2 Professional Cookery 7132
2.Level 2 Professional Food & Beverage Service 7132
3.Level 3 Hospitality & Supervision 7250
VRQ
1.Level 2 Professional Cookery 7100
2.Level 2 Professional Food & Beverage Service 7103
Content Exchange
The Content Exchange is the learning marketplace for teachers, learners and professionals looking to find and share a professional blend of high quality content. We work with partners and individuals to facilitate a content community that caters for all training and development needs, whatever role you play or stage you are at of the learner journey - from pre-qualification careers information and exploration to CPD for the experienced professional. Find it all here!
The Content Exchange is a collaboration between the UFI Trust and City & Guilds, and is open for all to use.
http://www.thecontentexchange.com/30
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There are many competitions that support all age groups in Hospitality & Catering.
Below are just some that can be entered either individually or by college.
Royal Academy of Culinary ArtsAnnual Awards of Excellence in cooking, service and pastry open to those between 20 and
26 in employment
http://www.royalacademyofculinaryarts.org.uk/awards
Academy of Food & Wine – generally open to all age groups
UK Sommelier of Year - www.sommelieroftheyear.co.ukUK Restaurant Manager of Year - www.restaurantmanageroftheyear.co.uk
Sake Sommelier of the year - www.sakesommelieroftheyear.com
Competitions
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There are many competitions that support all age groups in Hospitality & Catering. Below are just some that can be entered either individually or by college.
Nestle Toque d’Or – Open to all Hospitality & Catering colleges providing a
unique experience of learning and competition.
https://www.nestle-toquedor.co.uk/ Craft Guild of Chefs
Tabasco Student Street Food Brunch Challenge – aimed at students in college
http://craftguildofchefs.org/cgoc-competitions-landing/tabasco-challenge
Graduate Awards – aimed at those under 23
http://craftguildofchefs.org/cgoc-competitions-landing/graduate-awards
Competitions
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Craft Guild of Chefs
Major Series – open to all
The competition includes live and static display classes as well as the hot live culinary challenge and the restaurant skills class.
http://craftguildofchefs.org/cgoc-competitions-landing/major-series
Young National Chef of the Year – open to under 23
Young National Chef of the Year in partnership with Knorr is open to chefs aged 18-23 years and sits alongside The National Chef of The Year.
http://craftguildofchefs.org/cgoc-competitions-landing/young-national-chef-of-the-year
Competitions
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There are many exhibitions that are recommended to attend to meet and network with those from the sector.
1.Hotelympia
2. The Restaurant Show
3. Café Culture
4. Hospitality Show
Exhibitions
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World Associations of Chefs Global Culinary Certification
I have a Job!
Yes I have a job! But learning doesn’t stop there, always look for many CPD opportunities that City & Guilds provides through short qualifications.
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