1. CITY & GUILDS 16 – 19 STUDY PROGRAMME EXAMPLES L1 and L2 Hospitality and Catering

2. Programme of StudyQual/QAN numberGLHs (on LARA) Substantial ‘Core’ Qualification (50% of POS) 601/0991/9 L1 Certificate in Introduction to Culinary Skills (7138 -11) 270glh Depending on options (200-320glh) Functional skills (example) Could do Entry 3 if required (5009838X) Functional skills- English L1 (500/9319/8) - c36-50glh c45 Functional skills (example) Could do Entry 3 if required (50110821) Functional skills – Math L1 (501/0986/8) – c36-50glh c45 Work ExperienceAt Level 1 and below seen as a minimum requirement to gain work ethic and experience Optional 48 (Band 1) Non Accredited training Entitlement (Tutorial) Tutorials and non –accredited training support to prepare the individual for work or progression (could be RWE) 30 Employability (options available) or Additionality (smaller relevant qualification) 601/0622/0 L1 Certificate in Professional Food and Beverage Services (7103-17)) 112glh (107-119glh) Total hoursFlexibility for total glh can be made through work experience/ non accredited activity 540 © CITY & GUILDS In this model you could use the Culinary Skills as a stand alone core qualification but its possible to add the Food and beverage depending on internal decisions over hours available. Programmes using GSCE will require substantially more planned hrs with an avg 110 planned hrs for each element (English/math's) CREATING A PROGRAMME OF STUDY LEVEL 1: HOSPITALITY & CATERING

3. Programme of StudyQual/QAN numberGLHs (on LARA) Substantial ‘Core’ Qualification (50% of POS) 601/0239/1 L1 Diploma in Introduction to Hospitality Industry (7107-23) 330glh Depending on options (293-370glh) Functional skills (example) Could do Entry 3 if required (5009838X) Functional skills- English L1 (500/9319/8) - c36-50glh c45 Functional skills (example) Could do Entry 3 if required (50110821) Functional skills – Math L1 (501/0986/8) – c36-50glh c45 Work ExperienceAt Level 1 and below seen as a minimum requirement to gain work ethic and experience Optional 25 (Band 1) Non Accredited training Entitlement (Tutorial) Tutorials and non –accredited training support to prepare the individual for work or progression (could be RWE) 30 Employability (options available) or Additionality (smaller relevant qualification) 601/0989/0 L1 Award in Introduction to Culinary Skills (7318-10) 75glh (30-120glh) Total hoursFlexibility for total glh can be made through work experience/ non accredited activity 550 © CITY & GUILDS In this model you could use the Introduction to Hospitality as a ‘stand alone’ core qualification but its possible to add the L1 Award in Introduction to Culinary Skills depending on internal decisions over hours available. If stand alone higher levels of work experience and/or tutorial could be used for individual needs. Programmes using GSCE will require substantially more planned hrs with an avg 110 planned hrs for each element (English/math's) CREATING A PROGRAMME OF STUDY LEVEL 1: HOSPITALITY & CATERING

4. Programme of StudyQual/QAN numberGLHs (on LARA) Substantial ‘Core’ Qualification (50% of POS) 601/0717/0 L2 Diploma in Professional Cookery (7100-12) 438 glh Functional skills (example) Could do Entry 3 if required (5009838X) Functional skills- English L1 (500/9319/8) - c36-50glh c45 Functional skills (example) Could do Entry 3 if required (50110821) Functional skills – Math L1 (501/0986/8) – c36-50glh c45 Work ExperienceAt Level 1 and below seen as a minimum requirement to gain work ethic and experience but more limited if using high value GLH core qualification Optional (Band 1) Non Accredited training Entitlement (Tutorial) Tutorials and non –accredited training support, to prepare the individual for work or progression (could be RWE) 12 Employability (options available) or Additionality (smaller relevant qualification) 601/0992/0 L2 Award in Professional Food and Beverage Services (7103-20) (33-53glh) 43glh optional (33-53glh) Total hoursFlexibility for total glh can be made through work experience/ non accredited activity 540 - 600 © CITY & GUILDS In this model you could use the L1 Award in Professional Food and Beverage for additional skills but work experience options are probably more favourable,unless using work experience options at Level 3 as a stepping stone into employment. Programmes using GSCE will require substantially more planned hrs with an avg 110 planned hrs for each element (English/math's) Note: Where the leaner does have GSCE grades A*-C then other options need to be considered for planned hours CREATING A PROGRAMME OF STUDY LEVEL 2: HOSPITALITY & CATERING

5. Programme of StudyQual/QAN numberGLHs (on LARA) Substantial ‘Core’ Qualification (50% of POS) EXAMPLE ONLY c300 (min) Functional skills (example) Could do Entry 3 if required (5009838X) Functional skills- English L1 (500/9319/8) - c36-50glh c45 Functional skills (example) Could do Entry 3 if required (50110821) Functional skills – Math L1 (501/0986/8) – c36-50glh c45 Work ExperienceAt Level 1 and below seen as a minimum requirement to gain work ethic and experience c50 -99 (link to WE coding) Non Accredited training Entitlement (Tutorial) Tutorials and non –accredited training support to prepare the individual for work or progression (could be RWE) TBC Employability (options available) or Additionality (smaller relevant qualification) L1 Award in Employability skills QAN 600/57555 Example - 46 Total hoursFlexibility for total glh can be made through work experience/ non accredited activity 540 -600 + CREATING A PROGRAMME OF STUDY Under the latest Government actions, full time learners will be required to be on a programme that is no less than 540 Guide Learning Hours for a full time programme, with 600 being the optimum, although they can be larger and self funded above this level. EXAMPLE LEVEL 1 TEMPLATE