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Thursday, 13 August 2009 |
 This month a new qualification for young people seeking to carve out a career in the hospitality industry is being introduced. H&E North reports.
Last year the government launched the first of the 14-19 Diplomas – equivalent to a high level qualification and designed as a vocational route for students aged 14 to 19. While completing the basic curriculum until they reach age 16, students are required to study for their diploma at a Further Education college and complete related work experience. The Hospitality and Catering Diploma is one of six new diplomas launching in September.
Sara Furness, Senior Product Development Leader at the diploma’s examining board, Edexcel, explains the diploma’s structure, how it can benefit employers and shape the industry:
The diplomas have been designed by industry for industry. How does this differ from other vocational qualifications?
The Diploma in Hospitality has been developed as a result of research of hospitality best practice with training providers, teachers, schools, lecturers, colleges, universities and other key partners involved in education. This qualification therefore offers high quality, credible, industry-relevant learning by combining practical skills development with theoretical and technical knowledge and understanding.
How is the diploma structured and how much time will students spend in the workplace at each stage?
The diploma titles at each level will be known as Level One, foundation; Level Two, higher and Level Three, advanced. Specifically, Level One will allow all learners to gain broad knowledge and understanding of the world of work and of the hospitality and catering industry in particular. Learners have the opportunity to develop good life skills such as communication and customer service and find out more about food preparation and nutrition. Level Two develops applied skills and knowledge. Finally, Level Three allows learners to develop higher level technical applied skills and knowledge, to have considerable work experience and allow them to formulate a path to a technical or managerial career in the industry.
As part of every diploma programme, learners will also undertake a minimum period of work experience of 10 days at each level, providing opportunities to gain both skills to become more employable, and more specialist sector-related learning.
What are the benefits for employers in providing workplace experience?
Learners should meet the skills needs of employers by having broad knowledge about hospitality as well as the attributes related to it.
How can those wishing to do so get involved or offer support?
Employers can approach local consortia to offer their services or visit the Edexcel website. Here, there is a section in each unit of the principal learning specification on ‘Employer Engagement’ which will tell them how they can assist in the delivery of each unit.
How will work-based experience be assessed?
The work experience component, whilst compulsory, will not be formally assessed. However their hospitality knowledge, understanding and skills have to be ‘tested’ in some format or at least more formally recognised.
Why would an employer choose to employ a student who qualifies with a Diploma rather than GCSEs and A levels?
The hospitality industry is changing, fast-moving and fashionable. It requires people working in it to be able to respond to change and move with the times. The Diploma provides the opportunity for young people to understand the work involved, the level of responsibility and the wide variety of choice of career in the industry.
For further information on the Hospitality and Catering Diploma, visit www.edexcel.com/quals/diploma/hospitality |
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