Hospitality & Catering Qualifications 2014/15

Hospitality & Catering Qualifications 2014/15

Hospitality & Catering

About VTCT VTCT is gaining a reputation for offering excellent Hospitality & Catering qualifications that are clearly written and provide a flexible approach to assessment. VTCT encourages assessment methods that suit the learner s needs to encourage learners to focus on skills and knowledge development. VTCT offers a range of Hospitality & Catering qualifications from small individual awards to large diplomas, ranging from entry level through to level 3, in VRQs, NVQs, and SVQs, study programmes, apprenticeships and a number of qualifications for 14-16. Our vision is to become the lead specialist awarding organisation for Hospitality & Catering

Pricing system for Hospitality & Catering qualifications VTCT has developed a unique pricing system for all its qualifications. We offer a one-off competitive, all-inclusive fee for each qualification. This no hidden extras method that we have adopted ensures you receive all the following benefits from a single payment:»» A one-off competitive and all-inclusive fee which includes registration and certification, online assessments, and Linx2Record - VTCT s new e-portfolio.»» Two free external verification visits per year»» Discounted Apprenticeship framework bundles»» Direct access to technical specialists to swupport teaching and assessment»» Regular updates and CPD opportunities All VTCT prices can be found in the VTCT Fees and Qualifications booklet on our website www.vtct.org.uk All VTCT prices can be found in the VTCT Fees and Qualifications booklet on our website. 4 www.vtct.org.uk

Our Strengths Exceptional customer service and technical support We know the key factors that are considered when choosing your awarding organisation. Due to our size, we provide a personal and customer focused approach. We will support you wholeheartedly and take personal responsibility for ensuring your qualifications run as smoothly as possible, after all, your success is our success. We have technical experts in all the sectors in which we operate. They are on hand to provide technical support and guidance throughout the planning, delivery and assessment stages of a VTCT qualification. Responsiveness At VTCT we pride ourselves on our responsiveness. We not only listen to our customers, we also respond. If there is a qualification that you desire that is currently not available, we can collaboratively develop a programme of study that is tailored to your needs. The qualifications VTCT has develop a comprehensive portfolio of Hospitality & Catering qualifications. They range from entry level to level 3 and include Apprenticeship frameworks, the Foundation Learning Tier (FLT), and NVQs and VRQs. All qualifications have been developed in line with the needs of employers and to maximise public funding opportunities. Hospitality & Catering Qualifications 2013/14 5

Our Hospitality & Catering qualifications National Vocational Qualifications (NVQs) QN VTCT code Qualification title 600/4534/6 AT20368 VTCT Level 2 NVQ Diploma in Food Production and Cooking (QCF) 40 600/4635/1 AT20369 VTCT Level 2 NVQ Diploma in Food Service (QCF) 37 600/4605/3 AT20370 VTCT Level 2 NVQ Diploma in Hospitality Services (QCF) 37 600/4539/5 AT20371 VTCT Level 2 NVQ Diploma in Professional Cookery (QCF) 58 600/4535/8 AT20372 VTCT Level 2 NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) 58 600/4487/1 AT20367 VTCT Level 2 NVQ Diploma in Food and Beverage Service (QCF) 37 600/4532/2 AT30379 VTCT Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF) 37 600/4537/1 AT30380 VTCT Level 3 NVQ Diploma in Professional Cookery (QCF) 56 600/4536/X AT30381 VTCT Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) 56 Credits 6 www.vtct.org.uk

Our Hospitality & Catering qualifications Vocationally Related Qualifications (VRQs) - Entry Level QN VTCT code Qualification title 600/4980/7 AT30336 VTCT Entry Level Award in Introduction to the Hospitality Industry (Entry 3) (QCF) 8 600/5020/2 AT30337 VTCT Entry Level Award in Vocational Studies - Hospitality and Catering (Entry 3) (QCF) 9 600/4907/8 AT30338 VTCT Entry Level Certificate in Introduction to the Hospitality Industry (Entry 3) (QCF) 13 600/5019/6 AT30339 VTCT Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3) (QCF) 14 600/5084/6 AT30340 VTCT Entry Level Diploma in Vocational Studies - Hospitality and Catering (Entry 3) (QCF) 37 Vocationally Related Qualifications (VRQs) - Level 1 Credits QN VTCT code Qualification title 600/4293/X AT10341 VTCT Level 1 Award in Domestic Food Hygiene (QCF) 2 600/4835/9 AT10342 VTCT Level 1 Award in General Front Office Operations (QCF) 8 600/4834/7 AT10343 VTCT Level 1 Award in General Housekeeping Operations (QCF) 8 600/4849/9 AT10344 VTCT Level 1 Award in Introduction to the Hospitality Industry (QCF) 10 600/5018/4 AT10345 VTCT Level 1 Award in Vocational Studies - Hospitality and Catering (QCF) 9 600/4801/3 AT10346 VTCT Level 1 Certificate in General Cookery (QCF) 14 600/4832/3 AT10347 VTCT Level 1 Certificate in General Food and Beverage Service (QCF) 15 600/4485/8 AT10348 VTCT Level 1 Certificate in Introduction to the Hospitality Industry (QCF) 14 600/5013/5 AT10349 VTCT Level 1 Certificate in Vocational Studies - Hospitality and Catering (QCF) 14 600/4307/6 AT10350 VTCT Level 1 Diploma in Introduction to Professional Cookery (QCF) 62 600/4906/6 AT10351 VTCT Level 1 Diploma in Vocational Studies - Hospitality and Catering (QCF) 37 601/0278/0 AT10508 VTCT Level 1 Diploma in Introduction to Professional Cookery Studies (QCF) 40 Credits Hospitality & Catering Qualifications 2013/14 7

Vocationally Related Qualifications (VRQs) - Level 2 QN VTCT code Qualification title Credits 600/4486/X AT20352 VTCT Level 2 Award in Barista Skills (QCF) 2 600/4678/8 AT20353 VTCT Level 2 Award in Food Safety in Catering (QCF) 1 600/4679/X AT20354 VTCT Level 2 Award in Healthier Food and Special Diets (QCF) 1 600/4680/6 AT20357 VTCT Level 2 Award in Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (QCF) 1 601/2358/8 AT20532 VTCT Level 2 Award in Principles of Customer Service for the Local and Visitor Economy (QCF) 5 600/4488/3 AT20358 VTCT Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (QCF) 16 600/4489/5 AT20359 VTCT Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (QCF) 16 600/4491/3 AT20360 VTCT Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF) 14 600/4494/9 AT20361 VTCT Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services) (QCF) 15 600/4528/0 AT20362 VTCT Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) (QCF) 26 600/4529/2 AT20363 VTCT Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) 26 600/6956/9 AT20464 VTCT Level 2 Certificate in Hospitality Industry Skills - Food Services (QCF) 15 600/6958/2 AT20465 VTCT Level 2 Certificate in Hospitality Industry Skills - Kitchen and Food Presentation (QCF) 14 600/6960/0 AT20466 VTCT Level 2 Certificate in Hospitality Industry Skills - Housekeeping (QCF) 14 600/7230/1 AT20467 VTCT Level 2 Certificate in Hospitality Industry Skills - Bar Service (QCF) 15 600/4850/5 AT20364 VTCT Level 2 Diploma in Professional Cookery (QCF) 68 600/9263/4 AT20510 VTCT Level 2 Diploma in Professional Cookery Studies (QCF) 46 600/4851/7 AT20366 VTCT Level 2 Diploma in Professional Food and Beverage Service (QCF) 44 601/1394/7 AT20509 VTCT Level 2 Diploma in Food and Beverage Service Studies (QCF) 43 601/2105/1 AT20502 VTCT Level 2 Diploma in Food, Beverage and Professional Cookery Studies (QCF) 49 8 www.vtct.org.uk

Vocationally Related Qualifications (VRQs) - Level 3 QN VTCT code Qualification title Credits 600/4852/9 AT30374 VTCT Level 3 Award in Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism (QCF) 2 600/4853/0 AT30375 VTCT Level 3 Award in Supervising Food Safety in Catering (QCF) 3 600/4530/9 AT30373 VTCT Level 3 Award in Hospitality Supervision and Leadership Principles (QCF) 11 600/4531/0 AT30376 VTCT Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF) 26 600/4803/7 AT30377 VTCT Level 3 Diploma in Advanced Professional Cookery (QCF) 100 600/4804/9 AT30398 VTCT Level 3 Diploma in Advanced Professional Cookery (Kitchen and Larder) (QCF) 74 600/4806/2 AT30378 VTCT Level 3 Diploma in Food and Beverage Service Supervision (QCF) 42 600/4805/0 AT30399 VTCT Level 3 Diploma in Professional Patisserie and Confectionary (QCF) 53 600/9005/4 AT30511 VTCT Level 3 Diploma in Professional Cookery Studies (QCF) 56 Certificate of Excellence QN VTCT code Qualification title Credits - CERTFEX VTCT Certificate of Excellence - CERTEX VTCT Certificate of Excellence For exceptional learners on Entry Level or Level 1 qualifications For exceptional learners on Level 2 or above qualifications At VTCT we pride ourselves on our personal and wholehearted approach to customer service and technical support to our centres. Hospitality & Catering Qualifications 2013/14 9

Hospitality Qualifications included in 16-19 Performance Tables 2016 VTCT is delighted to have four qualifications on the 2016 16-19 performance tables: Tech Levels (inclusion in the 2016 16 to 19 School and College Performance Tables): QAN VTCT code Qualification title Credits 600/4804/9 AT30398 VTCT Level 3 Diploma in Advanced Professional Cookery (Kitchen and Larder) (QCF) 74 600/4803/7 AT30377 VTCT Level 3 Diploma in Advanced Professional Cookery (QCF) 100 600/4805/0 AT30399 VTCT Level 3 Diploma in Professional Patisserie and Confectionery (QCF) 53 600/4806/2 AT30378 VTCT Level 3 Diploma in Food and Beverage Service Supervision (QCF) 23 Technical Level qualifications (which lead to recognised occupations) have the public support of a professional body or five employers that represent the sector involved, and are at least the size of an A level. They can be delivered from September 2014 for inclusion for first reporting in 2016 Performance Tables. They do not currently have direct equivalence to A Levels but can be included for performance points by schools and other deliverers. VTCT is looking to produce new qualifications in the near future to fit the criteria for direct A Level equivalence. These qualifications are endorsed by the Institute of Hospitality. VTCT Qualifications included in 14-16 Performance Tables 2017 VTCT will soon be launching a new qualification specifically for schools in Hospitality and Tourism. VTCT anticipates that this qualification will be accepted for inclusion in the 2017 Key Stage 4 Performance Tables giving it GCSE equivalence. If you would like more information about this VTCT qualification, please contact Tracay Mead, Specialist Lead (Hospitality & Catering). E-mail: tracaymead@vtct.org.uk 10 www.vtct.org.uk

Traineeships Providers that have been graded as Outstanding or Good by Ofsted and that are not under notice from either the EFA or Skills Funding Agency can offer Traineeships. The Government expectation is that Traineeships will take the almost work ready to work ready within six months. The aim of Traineeships is not qualification dependent, but success will be measured by, and is dependent on, the learner gaining employment or an apprenticeship place. Traineeships are part of the apprenticeship family and are designed to be pre-apprenticeship programmes that give learners the opportunity to develop employability skills and some vocational knowledge and skills. Traineeships are designed to be flexible so they can meet the needs of local employers and the learner for example learners can spend fourteen weeks in college preparing for work and then carry out eight weeks work placement. This could offer some learners the best opportunity to develop the skills needed to progress to an apprenticeship. Suggested programme breakdown Traineeship over a maximum of 6 months (24 weeks) The learner is funded as full time for 6 months so considered a part-time over the academic year. 8 weeks work placement Example Delivery 20 hours a week over 12 weeks = 240 GLH. Work placement 35 hours a week for 10 weeks = 350 hours 14 weeks for induction, preparation for work placement 2 weeks holiday = 24 weeks Breakdown VTCT Product code Level GLH Credits Work placement - - 350 n/a 3 units from AG20480 VTCT Level 2 Award in Developing Employability Skills Promoting yourself and preparing for a job UV21460 2 20 3 interview Preparing to achieve own job goals UV21560 2 10 2 Investigating rights and responsibilities at work UV21561 2 10 1 Functional Skills Maths - - 40 - Functional Skills English - - 40 - Employment Skills Delivery 120 4 units from AT20464 VTCT Level 2 Certificate in Hospitality Industry Skills - Food Service (QCF) Customer service in the hospitality industry UV11049 1 20 3 Safe, hygienic and secure working environments in hospitality UV11063 1 16 2 Food service UV21495 2 50 6 Workplace skills UV21497 2 18 2 Vocational Delivery 104 Totals Employment Skills Delivery 120 - Vocational Delivery 104 - Total GLH 224 - Work placement 350 - Total GLH 574 Hospitality & Catering Qualifications 2013/14 11

16-19 Study Programmes 1 2 3 4 A substantial vocational qualification These are widely respected qualifications, valued by employers and seen as a passport into an occupation. A substantial qualification should make up at least half of a learner s Study Programme. Qualifications should provide a nationally or locally recognised route into a trade, profession or other form of employment, or access to a university or higher education course. English and mathematics Learners who have not yet achieved A*-C in these GCSE subjects are expected to be working towards this level, as part of their individual Study Programme. GCSE qualifications are the preferred qualification option for learners, however, functional skills can be taught and undertaken in replace of GCSE qualifications as part of a Study Programme. Enrichment and pastoral care Learner activity and care should be designed to support a learner s individual needs, including employability skills, and enable them to participate in other activities of value. Although this component of a Study Programme can be non-certified, learners benefit from following a specified syllabus with structured assessment of learning outcomes, quality assurance, and recognition of achievement through certification. Work-related activity Work experience has been identified as an attribute young people need to demonstrate most in order to secure employment. Work experience will vary depending on the type of qualifications studied; therefore, the style, content, timing, length and objectives of purposeful work placements will need to be adapted to meet those needs. Example Study Programme Please note that the Study Programme suggestion below is not prescriptive; a curriculum can be tailored for individual and local needs. Section 1 VTCT Level 1 Diploma in Introduction to Professional Cookery Studies (QCF) 339 GLH Section 2 Section 3 Section 4 VTCT Functional Skills qualification in Mathematics at Level 1 45 GLH VTCT Level 2 Certificate in Customer Service (QCF) 115 GLH VTCT Level 2 Award in Work Experience (QCF) 20 GLH VTCT Functional Skills qualification in English at Level 1 45 GLH VTCT Level 2 Award in Active Healthy Living (QCF) 60 GLH Centre (in-house) work-related experience certificated by VTCT 12 www.vtct.org.uk

The following Continuing Professional Development (CPD) courses can be booked and run at your centre. For further information or to book a course please contact VTCT via: Tel: +44 (0) 23 8068 4500 or Email: events@vtct.org.uk Artistic marzipan skills Course delivered by Jan Svenson CPD opportunities Book Continuing Professional Development (CPD) Courses near you Course overview Delegates will plan and prepare various products in marzipan suitable for the hospitality and catering industry. Hours: 12 hours CPD over two days Entry requirements Qualified to a minimum of level in 2 catering Cost: 1150 for a maximum of ten delegates Creative chocolate skills Course delivered by Jan Svenson Course overview Delegates will plan and prepare various products in chocolate suitable for the hospitality and catering industry. Methods used are melting, tempering, piping, dipping, spreading, de-moulding and assembling. Hours: 12 hours CPD over two days Entry requirements Qualified to a minimum of level in 2 catering Cost: 1680 for a maximum of six delegates Artistic boiled sugar skills Course delivered by Jan Svenson Course overview The learner will understand the health issues with boiled sugar and the processes of run sugar, pulled sugar and blown sugar. Hours: 7 hours CPD Entry requirements None Cost: 85 per delegate For full details of all VTCT CPD courses covering all of our sectors, view or download the VTCT Training Academy Prospectus by scanning the QR code below with your phone or tablet device, or by visiting the VTCT website. VTCT Training Academy Prospectus www.vtct.org.uk Hospitality & Catering Qualifications 2013/14 13

Employment and further study opportunities For learners completing a VTCT qualification in Hospitality & Catering Junior chef de partie Junior chef de partie: pâtisserie / confectionery VTCT Level 3 qualifications Further Study VTCT Level 2 qualifications Further Study VTCT Level 1 qualifications Employment Employment Employment Assistant manager, coffee shop or cafe Sous chef or senior chef or cook (fine dining restaurants, hotels and gastro pubs) Head chefw General management Waiting staff, restaurant/café/coffee shop/brasserie/pub/bar Cellar person in a pub/bar Trainee chef or cook in a restaurant/café/coffee shop/brasserie/pub Barista Assistant in coffee shop or cafe Trainee housekeeper Trainee receptionist Trainee waiting staff

Online support As a VTCT centre you will benefit from an array of support to help your experience of delivering a VTCT qualification in Hospitality & Catering Leisure both enjoyable and efficient. Our highly qualified customer service team are available by phone or e-mail to offer you all the support and information you need at a time that is convenient to you. You will also have free access to Linx2. Linx2 Linx2Online Online registration and certification Linx2Achieve Paper and online testing resources Linx2Exchange Documents and file store Linx2Learn Online learning resources Linx2Record VTCT s user-friendly e-portfolio Linx2Product Order record of assessment books online is our innovative online system that will streamline the qualification delivery experience and support your learners. In addition, VTCT has an online shop for all your specialist book and resource needs. You can access the VTCT shop through our website. VTCT s Linx2Record e-portfolio Keep in contact If you would like to register with VTCT to receive monthly updates or if you have any queries regarding our Hospitality & Catering qualifications please contact us. Tel: +44 (0) 23 8068 4500 E-mail: customerservice@vtct.org.uk For technical information on our Hospitality & Catering qualifications please contact: Tracay Mead, Specialist Lead (Hospitality & Catering). E-mail: tracaymead@vtct.org.uk www.vtct.org.uk

VTCT Hospitality & Catering qualifications offer the flexibility to meet learners needs and professional standards required for today s education and employment environment Tracay Mead Specialist Lead (Hospitality & Catering) Hospitality Catering brochure 2014-15 v2