Skills for Work Hospitality Intermediate 1 Sheila Howorth Qualifications Development Manager George SmithChef Lecturer, Adam Smith College
Skills for Work Hospitality Intermediate 1 • Highly practical, ungraded Course • 4 Mandatory Units • Focus on Employability Skills and Experiential learning • Developed for S3 and above • School/College partnerships
Units • Hospitality: Working in the Hospitality Industry • Hospitality: Working in the Professional Kitchen • Hospitality: Working Front of House • Hospitality: Introduction to Events
Content of Units • Hospitality: Working in the Hospitality Industry - Investigation into Sectors, careers, qualifications - Review and Evaluation of Employability Skills • Hospitality: Working in the Professional Kitchen - Risk assessment - Food preparation techniques and cookery processes - Finishing and safe storage of completed dishes
Content of Units • Hospitality: Working Front of House - Settings for and styles of food service - Customer care practices in front of house operations • Hospitality: Introduction to Events - Types of events - Planning, organising and carrying out one group event - Review and evaluate contribution to event
Assessment • Hospitality: Working in the Hospitality Industry - Investigation - Review and evaluation and goal setting over a period of time • Hospitality: Working in the Professional Kitchen - Risk assessment - Practical exercises
Assessment • Hospitality: Working Front of House - Practical exercises – place settings, food service - Customer care – practical exercises, restricted response questions • Hospitality: Introduction to Events - Investigate events - Working as a team, plan, organise and carry out 1 event - Review and evaluate own performance
Employability Skills Employability Skills for working in the Hospitality Industry: • Positive attitude to the workplace and learning • Awareness of the importance of timekeeping, attendance and appearance • Working cooperatively with others • Ability to work in a team • Customer care skills • Good verbal communication • Good listening skills
Employability Skills • Self respect and respect and consideration for others • Planning and preparing for work • Flexibility and adaptability • Ability to follow instructions • Awareness of Food Hygiene and Health and Safety • Efficient use of time • Confidence to seek feedback • Self-review and evaluation
The Adam Smith College’s links with Fife Schools In the Past………. • Schools and College links were very limited. • 10 years ago we had 2 schools • 20-30 pupils • 1 hr per week • Cake decoration ( non certificated)
The Adam Smith College’s links with Fife Schools Now we have…………. • Higher Still Workshops • After School Chefs Clubs • Day Release for Pupils • Hungry for Success • Awareness Days ( Fish and Shellfish, Quality Meat Scotland) • Lochgelly Project
The Adam Smith College’s links with Fife Schools • Food Challenge • Easter and Summer Schools (age 8-16) • Fife Schools Competition ( going International through the Federation of Chefs) • Training Workshops for teachers in Creative Cake Course
The Adam Smith College’s links with Fife SchoolsIndicators of success….. • 16 schools throughout Fife • Over 500 pupils • 12 different links, formal and informal • Delivery is shared with teachers and lecturers
The Adam Smith College’s links with Fife Schools Benefits……… • Delivered in schools and college • Shared costs • Open to all pupils • Clear progression routes for pupils • Lecturing staff fully involved in the Higher Still framework at school level • Shared resources • Secure larger amounts of funding for projects
The Adam Smith College’s links with Fife Schools Key points for success…. • Flexibility • Keep looking for practical solutions to delivery issues • Direct lines of communication, formal and informal with delivering staff. • Contacting college if you think you have a request
The Adam Smith College’s links with Fife Schools Future…… Skills for Work Hospitality Intermediate 1 The Adam Smith College will strengthen existing school links programmes with the introduction of the Skills for Work Course
Skills for Work Hospitality Intermediate 1 • The course will suit pupils who know that Hospitality is for them.. • Pupils who prefer the practical classes • Pick-up relevant employability skills • Minimal paper work • Pupils will be more aware of what the expectations are of an employer and employee
Skills for Work Hospitality Intermediate 1 We have 3 schools involved in the pilot year • Kirkland High School and the College will be using the school’s purpose built Industrial kitchen. Lecturers have been invited to deliver key elements within the course such as assessments. The development of the teaching materials are also shared.
Skills for Work Hospitality Intermediate 1 • The pupils in the other 2 schools have made their choices and will be interviewed by the College for compatibility with the course. The course will run for 2 years and the pupils will use the facilities at the College on a weekly basis. The delivery will be shared with the schools along with guest speakers and visits to local hospitality businesses.
Skills for Work Hospitality Intermediate 1 • Out with the school links programme, the College will use the course within a full time programme and will try to engage school leavers • 5th/6th year pupils – the skills they develop will help them to get part-time work in the Hospitality Industry whilst studying at University • Adult returners
Skills for Work Hospitality Intermediate 1Conclusion For the College and Schools in Fife the coming year will have many challenges and we are all excited with the possibilities that this course holds. In teaching pupils the basic employability skills required in order to gain employment, we will be empowering the next generation of workers in the Hospitality Industry and addressing the current skills shortages that are prevalent.
Contact details • Sheila Howorth Qualifications Development Manager 0845 213 5490 • George Smith Chef Lecturer, Adam Smith College 01592 568067