City & Guilds Hospitality & Catering 2009-10. Welcome Overview of the following qualifications: Level 3 Hospitality Supervision & Leadership 7250 Level.

City & Guilds Hospitality & Catering 2009-10

Welcome

• Overview of the following qualifications:

• Level 3 Hospitality Supervision & Leadership 7250

• Level 3 Award in Hospitality Supervision & Leadership Principles

7108

• Professional Cookery 7100- 01-02- 03

• Foundation Learning 7107

• Level 1 Certificate in Food & Beverage Service 7103-01

• Level 2 Diploma in Food and Beverage Service 7103-02

• Level 2/3 Awards and Certificates in Hospitality and Catering

Principles ( technical Certificates) 7091

• Level 2 Award in Barista Skills 7102-02

• Level 2 Award in Professional Bartending (Cocktails) 7106- 02

• Level 2 Award in Healthier Food and Special Diets 7100- 72

• Level 2 Award in Food Safety in Catering 7150-92

• Level 3 Award in Supervising Food Safety in Catering 7150-93

• Hospitality and Catering Apprenticeships 7082/7083

• Hospitality Diplomas

Welcome

Welcome

• Level 2 Award in Principles of Customer Service in Hospitality, Leisure, Travel and Tourism 4421-02

• Level 3 Award in Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism 4421-03

• 7011-11 Level 1 Introductory Certificate in Hospitality Customer Service

• 7012-12 Level 1 Introductory Certificate in Hospitality Selling

• 7013-13 Level 1 Introductory Certificate in Conflict Handling

Hospitality Supervision & Leadership 7250

To achieve this qualification candidates must complete 45 credits

• all the mandatory units in Section A - 34 credits• at least one unit from Section B - 4 credits• the remaining 7 credits can come from either

Section B or C• 45 credits can be exceeded to best match the job

role• There is a more detailed skill scan• Accreditation number- 500/6096/X

Hospitality Supervision & Leadership 7250

• A & V units are required for assessment and internal verification

• CPD required to support occupational area

• Best practice for mentoring and training

• There is no age restriction for the qualification but a strong recommendation for 17+

Level 3 Award in Hospitality Supervision & Leadership Principles 7108

• Level 3 Awards in Hospitality Supervision and Leadership Principles – 7108

• The assessor and internal verifier awards are valued but not currently a requirement for this award

• The qualification can be fast tracked if all the approval criteria are met and there have been no changes to the way the qualifications have been delivered

• Recognition of another qualification in learning

• The tech cert is there to shore up the theory/ knowledge part of the qualification

• It demonstrates that the learning and training has taken place

• There are no age restrictions

• Accreditation number- 500/6186/0

VRQ 7100 Diplomas in Professional Cookery

There are 3 levels

• Level 1 is aimed at candidates starting a career in the hospitality and catering industry

• Level 2 develops further skills for candidates

• Level 3 is advanced craft techniques

• For level 1 & 2 there are 14 areas to cover, and the qualification is similar to the City and Guilds 706 series

• Both levels can be completed in one year of study, with 450 guided learning hours

VRQ 7100 Diplomas in Professional Cookery

• Level 3 has 785 guided learning hours

• Level 3 goes live from 1 February 2010

• There is a unit route to meet the needs of employers, to enable them to send their staff to centres to complete a unit or units (day release, ad hoc)

• Employer visits- to support synoptic tests and teaching

• College delivery requirements- quality assurance

• Level 1 & 2 on the QCF from September 2010

Foundation learning. How does it fit with other qualifications?

Foundation Learning Tier

GCSEs& A Levels 14-19 Diplomas Apprenticeships

Functional Skills

Train to Gain/NVQs

Relationship to similar initiatives

FL will replace (by 2011):• Entry to Employment• Foundation Learning in FE• Some of First Steps learning• Key Stage 4 Engagement • Integrated Employment and Skills

The following will continue outside the FL:• Adult Safeguarded Learning • Neighbourhood Learning in Deprived Communities• Family Literacy Language and Numeracy

What are the key features of the FL?

Learners must be on one of four Progression Pathways:• To first full level 2• To skilled work or an Apprenticeship• To supported employment or independent living• To a Foundation Diploma or GCSEs

Each Progression Pathway is a framework that allows combining a number of qualifications, within certain requirements for:• Vocational learning• Functional skills• Personal and social development skills

Foundation Learning 7107 series

Entry Level 3 and Level 1 Awards/ Certificates in Hospitality and Catering

• Entry level 3- Award in Introduction to the Hospitality Industry- 74-80 guided learning hours and 8 credits

• Entry 3 Certificate in Introduction to the Hospitality Industry – 124-130 guided learning hours and 13 credits

• Level 1 Award in Introduction to the Hospitality Industry- 84-90 guided learning hours and 10 credits

• Level 1 Certificate in Introduction to the Hospitality Industry -124-130 guided learning hours and 14 credits

Professional Food & Beverage Service 7103- 01 & 02

• Level 1 has 10 units- 26 credits• Level 2 has 11 units- 44 credits• The qualifications are accredited and available for centres

• Unlike the VRQ 7100 there are no synoptic tests• Both qualifications are graded• Units from both can be used• Accreditation numbers:• Level 2 500/7478/7• Level 1 500/7477/5• Level 3 will be developed

Awards & Certificates in Hospitality & Catering Principles (Technical Certificates) 7091

• Level 2/3 Awards and Certificates in Hospitality and Catering Principles – 7091

• The level 2 awards have from 12 – 26 credits depending upon the award • The assessor and internal verifier awards are valued but not currently a

requirement for this award

• The qualification can be fast tracked if all the approval criteria are met and there have been no changes to the way the qualifications have been delivered

• Recognition of another qualification in learning

• The tech cert is there to shore up the theory/ knowledge part of the qualification

• They demonstrate that the learning and training has taken place

Technical certificates

• There is a formal test, with test conditions which is invigilated (The assessor cannot invigilate the test)• The test will be available on GOLA• It is intended as an end test- but candidate must be ready, not set

up to fail• Retakes are possible

• There can be APL from the tech certificates to WYMK• Note: the invigilation: there needs to be roles and responsibility

clearly documented ( for the EV) to show who is invigilating and who is teaching and training, assessing etc

• There is one test per area

Level 2 Award in Barista Skills 7102-02

The qualification can be delivered as follows:• Stand alone• With an S/NVQ• With a Food and Beverage qualification

• Centres will need the appropriate equipment to offer this qualification e.g. espresso machine, grinder, source of boiling water, barista kit

• Centre staff need appropriate skills• Externally set assignment and short answer questions is externally

verified• Assessments are graded• The qualification can be on a full time or part time basis, with 20 guided

learning hours• Accreditation number 500/1672/6

Level 2 Award in Barista Skills 7102-02

Learning outcomes • There are four outcomes to this unit. The candidate will be able

to: • demonstrate product knowledge • clean and check equipment • display drink building techniques • serve customers

Guided learning hours • It is recommended 20 guided learning hours should be allocated

for this unit. This may be on a full time or part time basis. It is strongly recommended that candidates new to producing espresso-based drinks spend time outside these hours practising their skills under supervision of their manager/supervisor

Level 2 Awards;Professional Bartending (Cocktails) 7106-11 Professional Bartending (Cocktails with free pouring) 7061-01

The qualification can be delivered as follows:• Stand alone• With an S/NVQ in Hospitality• With a Food and Beverage qualification• With level 2 VRQ Award in Barista Skills

• Centres will need the appropriate equipment to offer this qualification, e.g. glassware, measures, cleaning equipment etc

• Specially designated areas can be used. • Centre staff need appropriate skills• Candidates must be over 18 • Externally set assignment and short answer questions is externally

verified• Assessments are graded• The qualification can be on a full time or part time basis, with 20 guided

learning hours

Level 2 Awards;Professional Bartending (Cocktails)7106-11Professional Bartending ( Cocktails with free pouring) 7106- 01

• Professional Bartending (Cocktails) - 7 credits

• Free pouring - 9 Credits

• Accreditation number 500/3497/2

Level 2 Award in Healthier Food and Special Diets 7100-72

The aim of this unit is to enable the candidate to develop knowledge and understanding of the importance of good health and the principles of a balanced diet and to apply best practice in the preparation, cooking and serving of dishes, to ensure that changes in nutritional value are minimised

Learning outcomes • There are two outcomes to this unit. The candidate will be able to:

1. Demonstrate knowledge of balanced diets 2. Plan special diets

Guided learning hours • It is recommended that 10 hours are allocated for this unit. This may be on a full

time or part time basis. • Outcome 1: 5 hours • Outcome 2: 5 hours

• This unit contributes towards the knowledge and understanding required for the following qualifications: N/SVQ in Hospitality unit 648 (2FPC13)

Level 2 Award in Food Safety in Catering7150-92Level 3 Award in Supervising Food Safety in Catering 7150-93

Level 2There are four learning outcomes; Understand1. how individuals can take personal responsibility for food safety 2. the importance of keeping him/herself clean and hygienic 3. the importance of keeping the work areas clean and hygienic 4. the importance of keeping food safe • 9 Guided learning hours / 1 credit on a full-time or part-time basis

Level 3There are four learning outcomes; understand1. the role of the supervisor in ensuring compliance with food safety legislation 2. the application and monitoring of good hygiene practice 3. how to implement food safety management procedures 4. the role of the supervisor in staff training • 25 guided learning hours / 3 credits

Hospitality and Catering Apprenticeships

Level 2 7082• There are 6 pathways;• Food and Drink Service, Front Office, Housekeeping, Multi skill,

Professional cookery, Food Processing and Cookery• Technical Certificate- Level 2 Awards and Certificates in Hospitality and

Catering Principles – 7091• Key skills level 1- Communication, Application of Number - 3638

Level 3 7083• There are 2 pathways;• Professional Cookery – 7083• Hospitality Supervision and Leadership- 7250• Technical Certificate – 7091 As above for 7083• Level 3 Awards in Hospitality Supervision and Leadership Principles

7108 for 7250• Key skills level 2 as above

Hospitality 14-19 Diplomas and ASL

• Each Diploma provides an introduction to the hospitality industry and emphasises the importance to the economy of the UK

• Topics include; customer service standards, sales and marketing, food and beverage, food preparation, health and safety

• There is Principle Learning to match the Diploma levels, 1,2,3

• Additional and Specialist Learning- e.g. Barista

• More information at [email protected]

Customer Service Qualifications

• Two new qualifications for hospitality- 4421-01 & 4421- 03

• Other short courses- 7011-15 series

Contact details

• [email protected] Product Manager

• [email protected] Hospitality and Catering Advisor

• [email protected]