1. Catering and Hospitality Guild – Consultation Issues today and how they can be addressed Graham Razey Principal

2. Introduction East Kent College (previously Thanet College) Top Talent The College currently has 8 Michelin Stars in past students including; Gary Rhodes Richard Phillips Nathan Outlaw Winners of the Young Restaurant Team of the Year 2012 Finalists for Young Restaurant Team of the Year 2013 (competition to be held in July 2013) 5 Key Points to be raised for further discussion

3. Point 1: Employers There is a significant lack of employers (Kent based) willing to continue the skills development of young people entering the industry East Kent College has 98% Progression into the industry Over 70% go outside of Kent for employment (London, International) Social media – what are Kent employers doing to inspire young people to come into their business. Other employers are working hard to engage with our students Young people want investment in their skills development not just qualifications Q: Question for the Guild: Can it develop a common approach across employers for the development of skills within the workplace?

4. Point 2: Schools Participation Lack of pre-16 training in schools or otherwise that prepare the young person for further training and/or variability of training post-16 Q:Questions for the Guild 1.Can the Guild speak as one voice on behalf of Schools and Colleges to ensure vocational training is a priority on the Government’s agenda for pre-16s? 2.Can the Guild be responsible for ensuring that it supports and develops all education providers and employers to provide the very best training and skills development?

5. Point 3: Apprenticeships What students say? Why work for £2.60 an hour when I can attend college full-time and earn significantly more working part-time Case Study – Thorley Taverns Q: Question for the Guild: Can the Guild look to support employers in developing a programme for apprentices that value their contribution to the business and invests in their development?

6. Point 4: Changes to Post-16 Curriculum In the past catering students would study in excess of 1000 hours per year, now around 500 Full time used to mean full time Reduction in teaching hours that have impacted on skill development and the way that young people hone and perfect their skills A new partnership delivery model is required Q: Question for the Guild: Can the Guild work with employers and educational providers to determine a standard study programme that enables a mix of provider based and employer based training?

7. Point 5: Changing Culture Many more students are not choosing front of house training due to its perception Q:Question for the Guild: Can the Guild work with all partners to raise the profile of front of house to employment and its value as a career?