Hospitality & Catering.

Transcription

1 Hospitality & Catering Hospitality & Catering 2011.indd 2 19/11/ :15

2 Contents new! new! new! CITY & GUILDS HOSPITALITY AND CATERING Overview... 1 Level 1 Diploma in Professional Cookery... 2 Level 2 Diploma in Professional Cookery... 2 Level 2 NVQ/SVQ in Professional Cookery... 2 Levels 1 and 2 Food and Beverage Service... 3 Level 3 Hospitality Supervision and Leadership... 4 City & Guilds e-learning CLEANING Level 2 Cleaning HOSPITALITY BTEC Level 2 First Hospitality... 8 BTEC Apprenticeships... 9 WJEC GCSE Hospitality and Catering World of Work DVD and Learning Resource File Edexcel Level 1 Foundation Diploma in Hospitality Edexcel Level 2 Higher Diploma in Hospitality Edexcel Level 3 Advanced Diploma in Hospitality OTHER RESOURCES WorkSkills Activators Projects and Extended Projects Functional Skills Teaching and Learning Disks YOUR NEXT STEP digital resources ideal for your VLE This year we have more digital resources than ever before. Look for work logo to fi nd engaging, work-related digital resources such as video, animations, image banks, interactive activities, quizzes, pod-casts and PowerPoints. work resources come in two CD-ROM formats: one designed for easy uploading to your VLE and one for use on a stand-alone computer. 5 great ways to save when you order online at Save money a spectacular 15% discount on all online orders over 200. Save time with our online Fast Shop you just type in your ISBNs and away you go. Save hassle choose to use your credit/debit card or even order on your educational establishment account and receive an invoice with your order. Save queries type in your purchase order number when placing your order and we ll include it on your invoice. Save phone calls track your orders online in MyAccount. Bringing together an unbeatable range of teaching, learning and assessment resources from the well known names of Heinemann and Edexcel. Also features Edexcel s own BTEC resources to provide even greater flexibility and choice. Look out for the logos at the top of each page as a guide! Cover image credit: Shutterstock/Joyce Michaud Talk to us before you buy [email protected] fecolleges.co.uk

3 Hospitality and Catering Skills for a brighter future Full support across Professional Cookery, Food & Beverage Service and Hospitality Supervision & Leadership qualifi cations to boost your learners motivation, retention and success, and help them get their Guilds! City & Guilds have worked alongside Heinemann to bring you revised editions of their popular hospitality and catering Candidate Handbooks, fully in line with the latest curriculum requirements. Turn to pages 2 to 4 to find out more. These Handbooks are supported by the award-winning and innovative ProActive range of e-learning resources. Turn to pages 5 and 6 to find out more. Candidate Handbooks include introductions and top tips from two Michelin star chef Marcus Wareing. t f [email protected] w 1

4 City & Guilds Hospitality and Catering City & Guilds Professional Cookery Targeted, effective learning for the Level 1 and 2 Diplomas, Level 2 NVQ/SVQ and the Level 2 Technical Certifi cate City & Guilds Level Diploma Professional Cookery Candidate Handbook, Revised edition Series Editor: Pam Rabone Holly Bamunuge, Adrian Pickering, Mark Pickering, Ben Ross, Dereick Rushton, Judi Strain City & Guilds Level Diploma Professional Cookery Candidate Handbook, Revised edition Series Editor: Pam Rabone Holly Bamunuge, Trevor Eeles, Mark Furr, Shyan Patiar, Dereick Rushton, Sue J. Wood City & Guilds Level 2 NVQ/SVQ and Technical Certificate Professional Cookery Candidate Handbook, 2nd edition Series Editor: Pam Rabone Holly Bamunuge, Trevor Eeles, Mark Furr, Shyam Patiar, Dereick Rushton City & Guilds Level Diploma Professional Cookery Candidate Handbook, Revised edition Full coverage of all units of the Level Diploma in Professional Cookery. Clear and easily accessible content written with the needs of the Level 1 learner fi rmly in mind. Supports the development of all necessary skills and covers all required underpinning knowledge to give candidates a comprehensive learning resource. City & Guilds Level Diploma Professional Cookery Candidate Handbook, Revised edition Delivers targeted learning that fully meets the Level Diploma syllabus requirements. Contains a wide variety of both traditional and modern graded recipes, to prepare students for synoptic assessment. New step-by-step photos demonstrate practical skills and techniques so candidates can build their own skills. Accessible for students of all abilities. City & Guilds Level 2 NVQ/SVQ and Technical Certifi cate Professional Cookery Candidate Handbook, 2nd edition All Candidate Handbooks are matched to the QCF and now include lots more recipes and photographs, each with a skill level grading, to help with assessment. Revised to match the current National Occupational Standards, covering all mandatory and most optional units at Level 2, and giving complete coverage of the new Level 2 Technical Certifi cate. Clear text with colourful, informative illustrations and photographs ensure that the Candidate Handbook is engaging and inviting to use for learners at Level 2. Find out more and view sample material at

5 City & Guilds Hospitality and Catering City & Guilds Food and Beverage Service The most up-to-date support for all City & Guilds Levels 1 and 2 Food and Beverage Service courses Levels 1 and 2 Food and Beverage Service Candidate Handbook, 2nd edition Series Editor: Pam Rabone Holly Bamunuge, Graham Evans, Joyce Nutley City & Guilds Levels 1 and Diploma, NVQ/SVQ and Technical Certifi cates Candidate Handbook, 2nd edition Gives complete coverage of the new City & Guilds Diploma in Professional Food and Beverage Service (7103) at Levels 1 and 2. Covers all core and most optional units for Levels 1 and 2 for the revised National Occupational Standards and the new Level 2 Technical Certifi cates for Food and Beverage Service. Accessible, student-friendly design. The clear text and layout are ideal for both Level 1 and Level 2 learners, and ensure that the book is a good post-qualifi cation reference tool. Full-colour, highly illustrated approach allows for a clear explanation of terms and makes information easier to access across Levels 1 and 2. Candidate Handbook Sample pages from Food and Beverage Service Levels 1 and 2 Marcus Wareing top tips inspire learners and mean you can be sure your candidates are learning from the best. Find out more and view sample material at t f [email protected] w 3

6 City & Guilds Hospitality and Catering City & Guilds Hospitality Supervision and Leadership Full support for the current standards, with high-quality learning linked to assessment Level 3 Hospitality Supervision and Leadership Candidate Handbook Series editor: Pam Rabone Holly Bamunuge, Peter Brindley, Marjory Clark, Ann Dennis, Trevor Eeles, Darren Garwood, Fiona Mills City & Guilds Level Diploma, NVQ/SVQ and Technical Certifi cates Candidate Handbook Written to match the current National Occupational Standards, this Candidate Handbook covers all the mandatory units for the Diploma (NVQ) and all of the requirements of the Award in Hospitality Supervision and Leadership Principles. Each unit contains a variety of suggested evidence-generating documents and activities, to ensure that you and your candidates have the help you need in generating and collecting evidence. The CD-ROM covers 14 optional units for the Diploma (NVQ), so that whatever occupational area your learners are specialising in, there will be enough units for them to complete their qualifi cation. The CD-ROM contains suggested evidence grids, which provide a framework for holistic assessment. 4 contents Handbook Introduction to the Hospitality Supervision and Leadership Qualifi cation Overview of the hospitality industry Unit 1: Provide leadership for your team Unit 2: Develop productive working relationships with colleagues Unit 3: Contribute to the control of resources Unit 4: Maintain the health, hygiene, safety and security of the working environment Unit 5: Lead a team to improve customer service Simple calculations and costings Appendix: Legislation Glossary Index CD-ROM Unit 6: Promoting hospitality services Unit 7: Supervise food production operations Unit 8: Supervise functions Unit 9: Development of recipes and menus Unit 10: Supervise food services Unit 11: Supervise drink services Units 17/18: Supervise house-keeping and linen Units 21/22: Supervise reception / booking Unit 24: Provide learning opportunities Unit 25: Use of technological equipment Unit 26: Supervise handling Unit 30: Food safety Candidate Handbook Sample page from Hospitality Supervision and Leadership Level 3 Evidence boxes encourage candidates to apply their learning to real-world contexts. Find out more and view sample material at

7 City & Guilds Hospitality and Catering City & Guilds Hospitality and Catering e-learning ProActive is an award-winning range of teaching, learning and assessment resources for hospitality and catering courses, using a mix of video and e-learning. Motivating e-learning Candidates cover underpinning knowledge through ProActive e-tutorials that contain video presentations and interactive activities. Each e-tutorial ends with a knowledge review to check learners understanding in a fun and motivating way. VLE Packs We ve made all our e-learning available as individual VLE packs to give you maximum fl exibility and choice. Delivered on CD-ROM, the packs can be uploaded onto your VLE in a couple of easy steps, and the scores from our e-learning tests can feed into your own VLE Gradebook if you use one. Winner of the PACE Award for Innovative Learning Material. Online tutor support Sample screenshots from ProActive e-learning Benefi t from expert guidance on how to teach and assess using ProActive. Chapter overviews save you time with planning, and ready-made worksheets and assessment menus help you to organise and record assessments. Learner Management The ProActive Learner Management System helps you to set work for whole classes, groups or individuals and then monitor their progress. ProActive is an innovative and inspirational student-centred learning aid, which provides up-to-date, cohesive and structured learning to support college or training input. Ian Baillie, NVQ Course Manager in Professional Cookery, South Downs College, Hampshire Want to know more? Why not watch a case study online at and see some of this innovative e-learning in action? t f [email protected] w 5

8 City & Guilds Hospitality and Catering How ProActive e-learning works for Doncaster College Doncaster College is the largest provider of further education in South Yorkshire. Their Hospitality and Catering department uses the ProActive package with Professional Cookery learners at Level 2. David Bird, a former lecturer at the college, explains how ProActive has worked for them Links theory with practice We use ProActive for our theory, which makes people sit up and ask, What does this enable?. It enables learners to interact at the same time as I m delivering the teaching, which is good as they are not just sat there at the back of the classroom not taking an active role in what is going on. Complete fl exibility in delivery There s more fl exibility in teaching with ProActive. I can move easily between screens, so it s not as rigid as a PowerPoint lesson would be. Students can also go away and use ProActive to reinforce what was taught in the lesson. Or, if they miss part of the lesson, or miss the lesson in general, they can have the whole thing set up again to use in the comfort of their own homes. Then, if they ve got any questions they ll come back and ask. Effi ciency and variety of learning I think ProActive has improved the effi ciency of our teaching and learning. The video clips are very good for example, the meat presentation activity where they can drag and drop the joints to where they should be. For this sort of thing it s a lot better for our learners. I know they prefer ProActive rather than me stood up there doing my alternative drawings on the board of fi sh and everything else! Watch the video case study online! Visit proactivecasestudies and see for yourself how ProActive has worked for Doncaster College. I really do love ProActive. It sinks into my head more somehow and it s just so much easier to learn. It s much easier than waiting for a teacher or tutor to start writing on the board. It just sinks in better. Sharon, NVQ Level 2 learner, Doncaster College To find out more about ProActive e-learning, or to book a demonstration, contact your local sales consultant. 6

9 & Technical Certificate Canwell Pope Rivers Roberts Whaites Cleaning VQ / SVQ 2 Certificate n NVQ / SVQ e success. e by wledge. the & Technical Certificate Level 2 Cleaning Up-to-date, tailored support to help candidates through their NVQ and Technical Certifi cate as quickly and easily as possible! Diane Canwell David Pope Tricia Rivers Caroline Roberts Ruth Whaites Level 2 Cleaning Candidate Book Diane Canwell, David Pope, Tricia Rivers, Caroline Roberts, Ruth Whaites Delivers the knowledge for the mandatory units and a range of popular optional units for the Level 2 NVQ/SVQ and the new Technical Certifi cate, in addition to lots of help with preparation for assessment. Covers all of the most popular cleaning pathways, enabling training providers to target a wider range of employers. Consistent style and layout builds candidates confi dence as they work through the text. Simple, accessible language helps to deliver the underpinning knowledge to candidates with basic skills needs, or English as a second language. Includes tasks with spaces for learners to write answers, which could contribute to evidence, if agreed with the assessor. contents Candidate Handbook Photos and illustrations show the theory in practice. Introduction Health, safety and security Communication Working in a team and developing yourself Dealing with routine and non-routine waste Cleaning internal surfaces and areas Cleaning washrooms Cleaning high risk areas Cleaning food areas Glossary Index Sample pages from Level 2 Cleaning Tasks and activities develop students understanding and encourage them to extend their knowledge of key topics. t f [email protected] w 7

10 14 19 New for 2011 BTEC Level 2 First Hospitality Introducing BTEC s own Hospitality resource to accompany the new Specification by the BTEC team, for BTEC learners. BTEC and Heinemann have joined forces to bring you this inspiring new BTEC Level 2 First Student Book to support you every step of the way to BTEC success. Inspire Learners. Raise Attainment. Teach BTEC. BTEC Level 2 First Hospitality new! BTEC Level 2 First Hospitality Evaluation Pack * FREE** April 2011 Student Book Stephen Batten, Sue Holmes, Tracay Mead, Wilf Richer, Paul Wilson * April 2011 *Prices are provisional until publication. **Please see order form for details. Student Book Covers the full Diploma including in-depth coverage of the four mandatory units and nine of the most popular optional units, with three further units provided online at: Assessment activities give practice for all grading criteria for the units covered, with Edexcel s own Assessment Tips to help learners achieve their work case studies in each unit take your learners into the real world of work, showing them how they can apply their knowledge in a real-life context. Written by a team of BTEC authors with years of experience in industry and as teachers, qualification writers and verifiers, so you can be confident that the book is written at the right level and provides sufficient depth. Interactive learning with 8

11 14 19 Student Book Activities and assessment activities in each unit help to reinforce learning and both test and strengthen understanding. Attractive, accessible layout packed with features that draw out key points and bring learning to life! Functional Skills activity boxes help learners integrate these skills as they progress through each unit. Sample pages from BTEC Level 2 First Hospitality Student Book See for details of our existing BTEC Level 2 Hospitality resources, available for teaching the current NQF qualification. Apprenticeships BTEC Apprenticeships More support for more successful apprenticeships l Integrated knowledge and competence elements l Reduced administration for your centre through data sharing and interoperability l Recognised early achievement l A market-leading solution for functional skills Q590 V10SKI00455 Visit now to find out more 9

12 14 19 WJEC GCSE Hospitality and Catering Complete coverage with accessible assessment support for the 2009 specifi cation! WJEC GCSE Hospitality and Catering Evaluation Pack Student Book Scott Reynard, Lesley Woods For information on our GCSE Home Economics and Food Nutrition publishing, visit fecolleges.co.uk/gcse. Fully endorsed by WJEC, and written by experienced teachers and examiners, this Student Book will give you the support you need to deliver the latest specifi cation and ensure your students achieve their best. Full coverage of the 2009 WJEC GCSE specifi cation (Double and Single Award), so you can feel confi dent your students have everything they need in one place. Provides authoritative and up-to-date information about the Hospitality and Catering industry, so that learning is grounded in the modern reality of the sector. Includes clear guidance on how to tackle controlled assessments helping you to succeed with this new way of working. Dedicated Exam Café sections help students prepare for assessments and achieve at the level that s right for them. Case studies bring a work-related feel to lessons and support students in relating theory to practice. Information is presented in double-page spreads with summaries at the end of each spread, making it easier for students to absorb. World of Work Hospitality Levels 1 and 2 DVD and Learning Resource File A DVD and Learning Resource File containing video footage of real hospitality environments, interviews with professionals and associated learning materials to really inject work-related learning into lessons. Suitable for use with a range of Level 2 courses with syllabus and mapping to BTEC, GCSE and Diplomas. Find out more and see samples at: (+VAT) Authors: Geoff Booth and Stephen Hyde 10 Accredit your cooking programmes Home Cooking Skills are new BTEC Level 1 and Level 2 qualifications designed by Jamie Oliver in partnership with Edexcel, providing you the opportunity to begin teaching cooking skills or to accredit teaching that already takes place. For more information and to download a specification visit: or to access free online resources from Jamie Oliver, including 99 illustrated recipes, go to

13 14 19 Diploma Edexcel Diploma in Hospitality Full, flexible teacher support for planning, delivery and assessment Level 1 Foundation Diploma Assessment and Delivery Resource with CD-ROM Sue Holmes, Frances Ovenden (+VAT) Level 1 Foundation Diploma Provides complete support for delivering the course and assessing every learner. Covers all six units with delivery plans, sample lesson plans, ready-made worksheets and fact sheets to save planning time. The CD-ROM provides electronic copies of everything in the printed pack that can be customised to suit your needs. contents 1 Introducing hospitality services 2 Importance of the hospitality industry to the UK 3 Introducing customer service in the hospitality industry 4 Developing skills to work in the hospitality industry 5 Developing ideas for a menu 6 Preparing and serving food and beverages Level 2 Higher Diploma Assessment and Delivery Resource with CD-ROM Sue Holmes, Frances Ovenden, Ben Ross, Sarah Warnes, Lesley Woods (+VAT) Level 2 Higher Diploma Provides complete support for delivering the course and assessing every learner. Covers all seven units with delivery plans, sample lesson plans, ready-made worksheets and fact sheets to save planning time. The CD-ROM provides electronic copies of everything in the printed pack that can be customised to suit your needs, plus additional fully customisable PowerPoints. contents Our CD-ROMs contain a version of the content which can be easily uploaded to your establishment s VLE. 1 Exploring the hospitality industry 2 Customer service in hospitality 3 Working in a hospitality team 4 Dealing with costs and income in hospitality 5 Providing hospitality services 6 Menu planning and design 7 Food preparation and cooking Level 3 Advanced Diploma Assessment and Delivery Resource with CD-ROM Sue Holmes, Sue Meredith, Sarah Warnes (+VAT) Level 3 Advanced Diploma Covers all ten units with the unit specification and delivery plans, as well as activity sheets to develop personal learning and thinking skills, and functional skills. Assessment guidance gives you peace of mind about seeing your learners through assessment, and a CD-ROM provides customisable copies of all the above material for greater flexibility. www. Download samples and see units covered at: contents 1 Investigating the hospitality industry 2 Law and procedures in the hospitality industry 3 Customer service standards in the hospitality industry 4 Building and developing effective hospitality teams 5 Managing people in the hospitality industry 6 Finance and budgetary control in the hospitality industry 7 Sales and marketing in the hospitality industry 8 Running a hospitality business 9 Managing a food operation in hospitality 10 Hospitality services t f [email protected] w 11

14 Q589 V10SKI00456 Level 3 Extended Project Teacher Resource Disk A teacher resource CD to accompany the Level 3 Extended Project Student Guide This CD-ROM is designed to accompany Level 3 Extended Project Student Guide. Areas for guidance include the four EP units: Dissertation Investigation/field study Performance Artefact The TRD contains substantial case studies in each of the areas listed below which are mapped to the Diploma lines. Science Technology Business Aesthetics Environment Politics Language/culture Each case study incorporates all the underpinning generic project skills (documentary research, thinking skills development, ethical reflection and presentation). Dr John Taylor is the Director of Critical Skills at Rugby School, Project Director of the Perspectives on Science course, and a Chief Examiner for the Extended Project. Dr Elizabeth Swinbank is in the Science Education Group at the University of York where she writes and edits curriculum materials including Perspectives on Science. The Extended Project Student Guide has been specifically designed to address the Edexcel Level 3 Award in the Extended Project, an exciting new qualification. This book will help direct learners through the process of selecting, planning, developing and executing their Project. The guide also aims to extend learners The Extended Project Student Guide is suitable for learners completing a Level 3 Distributed by Heinemann on behalf of A teacher resource CD to accompany the Level 3 Extended Project Student Guide Level 3 Extended Project Teacher Resource Disk Coordinating editors: Elizabeth Swinbank and John Taylor STUDENT GUIDE Level 1 and 2 Projects Coordinating editors: Elizabeth Swinbank and John Taylor Level 1 and 2 Projects Teacher Resource Disk A teacher resource CD to accompany the Level 1 and 2 Projects Student Guide Each case study incorporates all the underpinning generic project skills (documentary research, thinking skills development, ethical reflection and presentation). Dr John Taylor is the Director of Critical Skills at Rugby School, Project Director of the Perspectives on Science course, and a Chief Examiner for the Extended Project. Dr Elizabeth Swinbank is in the Science Education Group at the University of York where she writes and edits curriculum materials including Perspectives on Science. Distributed by Heinemann on behalf of behalf of A teacher resource CD to accompany the Level 1 and 2 Projects Student Guide Level 1 and 2 Projects Teacher Resource Disk Coordinating editors: Elizabeth Swinbank and John Taylor Other Resources Level 3 Extended Project STUDENT GUIDE Level 3 Extended Project Student Guide research, critical thinking, analysis, synthesis, evaluation and presentation skills, all essential to delivering their final Project. Advanced Diploma, or those carrying out the Extended Project as a stand-alone qualification as part of their GCE. This resource has been developed and written by a team of authors with experience of supervising and assessing Projects. Other Project resources from Edexcel: Level 3 Extended Project Teacher Resource Disk This CD-ROM is designed to accompany Level 1 and 2 Projects Student Guide. The TRD contains substantial case studies in each of the areas listed below which are mapped to the Diploma lines. Science Technology Business Aesthetics Environment Politics Language/culture Level 1 and 2 Projects Teacher Resource Disk STUDENT GUIDE Level 3 Extended Project Level 1 and 2 Projects Level 1 and 2 Projects Teacher Resource Disk Student Guide Teacher Resource Disk ISBN ISBN ISBN Dr John Taylor is the Director of Critical Skills at Rugby School, Project Director of the Perspectives on Science course, and a Chief Examiner for the Extended Project. Distributed by Heinemann on Level 3 Extended Project Coordinating editors: Elizabeth Swinbank and John Taylor Dr Elizabeth Swinbank is in the Science Education Group at the University of York where she writes and edits curriculum materials including Perspectives on Science. Edexcel WorkSkills Activators Written to match the WorkSkills from Edexcel framework at Levels 1 and 2, WorkSkills Activators guide learners through their work placement over three 10-hour WorkSkills units. Each write-in workbook includes activities to challenge different learning types and can apply to any work sector, as well as provide a place for learners to record evidence of their own work placement. An accompanying Teacher Resource Disk provides further assessment support at Levels 1 and 2. Suitable for learners studying vocational qualifications, GCSEs or Diplomas. Level 1 Workbook Level 2 Workbook Levels 1 and 2 Teacher Resource Disk (+VAT) Level 1 and 2 Projects and Level 3 Extended Project Guides Supporting students completing Projects as part of the Diplomas or as a stand-alone qualification, these resources cover all the skills needed at Levels 1 and 2 of the Project as well as the Level 3 Extended Project. Student Guides are designed to support students at every level for any subject and enable them to develop essential skills needed for success with their Projects. Teacher Resource Disks provide guidance on specific units of the Project, enabling teachers to focus on developing learners skills. Levels 1 and 2 Student Guide Levels 1 and 2 Teacher Resource Disk (+VAT) Level 3 Student Guide Level 3 Teacher Resource Disk (+VAT) Functional Skills Teaching and Learning Disks for apprentices, vocational and adult learners new! Practical support and resources to deliver the new functional skills qualifications across English and mathematics at Entry 3, Level 1 and Level 2. Support with delivery: Activity-based delivery plans offer total support that can easily be used with all post-16 learners, whether they are following an apprenticeship, NVQ, vocational course or taking functional skills as a stand-alone qualifi cation. The packs offer practical support and guidance for different models of delivery across varied learning environments. Complete solution: The packs cover all the functional skills standards, with guidance on: helping learners to apply problem-solving skills; assessing learners underpinning English and mathematics skills; working with groups and individual learners; preparing for assessment. Interactive learning: Bring learning to life with integrated interactive activities that encourage learners to apply their functional skills in different contexts and situations. The activities help learners to make decisions and solve everyday problems using their English and mathematics skills. Personalise to your own needs: A wealth of teacher resources sit alongside ideas for contextualising the learning to different sectors, meaning you can tailor the resources to suit your learners needs. Entry 3 Mathematics Level 1 Mathematics Level 2 Mathematics Entry 3 English Level 1 English Level 2 English All disks priced at 300 (+VAT)* and available in May *Prices are provisional until publication. Go online to to find out more.

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