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Presentation on theme: "SSA-TC SECTOR SKILLS ALLIANCE TOURISM & CATERING."— Presentation transcript:


2 EVALUATION OF QUALIFICATIONS Vocationally Related Qualification at Level 3 Advanced Diploma in Professional Cookery Advanced Diploma in Professional Patisserie and Confectionery Advanced Diploma in Professional Food and Beverage Service Supervision

3 TOURISM AND CATERING CURRICULUM BEST PRACTICE 1.In UK, the above qualifications are delivered with the following additionalities: Essential Skills Wales o Communication o Application of Number o Information Communication Technology o Working with Others o Problem Solving Technical Certificates – Food Hygiene/Health & Safety Language Learning – Welsh in the Workplace [This is an excellent policy to make a comprehensive vocational education and training programme]

4 TOURISM AND CATERING CURRICULUM BEST PRACTICE 2.There is a breadth and depth of Qualifications offered from Level 1 to Level 8

5 TOURISM AND CATERING BEST PRACTICE CONTINUED 3.Although the City and Guilds qualifications are offered for chef’s professions yet at Grŵp Llandrillo Menai the food and beverage service qualifications are incorporated at level 1 and level 2 to ensure that the learner receives an in-depth learning experience of food and beverage operations

6 TOURISM AND CATERING BEST PRACTICE CONTINUED 4.The qualifications are career focused with clear progression routes 5.The vocational qualifications are available for the learners through dual routes: o IVET : Schools, Further and Higher Education Institutions o CVET : Workbased Learning – Apprenticeships

7 TOURISM AND CATERING BEST PRACTICE CONTINUED 6.There is a flexible accreditation system (In the event of learning finishing earlier, they can gain same qualification) o Award, Certificate and Diplomas. o This is dependant on the class contact hours delivered

8 TOURISM AND CATERING BEST PRACTICE CONTINUED 1 credit = 10 hours of learning. The learning time is notional and is taken as the estimated number of hours it takes the average learner to complete all the learning outcomes of that unit.

9 CURRICULUM GAPS 1.Tourism, Travel and Leisure and Hospitality and Catering are delivered separately 2.Unfortunately Tourism qualifications have no catering curriculum content and vice-versa 3.Generally learners on the Tourism and Catering courses have a poor general education – literacy and numeracy

10 CURRICULUM GAPS CONTINUED 4.It is a common practice that learners are offered individual qualification which is very specialist in nature 5.There is a specialisation at too early a stage for the learner 6.As the Tourism and Catering Industry is predominantly represented by small and medium sized enterprises their specific human resource needs have been overlooked by vocational education policy makers

11 CURRICULUM GAPS CONTINUED 7.There is no allocation of funding and class contact time allowed on the programme for mandatory Internship. This is essential for the professional development of learners. Such as, customer service, learners have insufficient practical experience 8.In general there is no formal provision for language learning for the learners 9.There is a lack of training on entrepreneurship and innovation. Such as, product development, food tourism etc. 10.There is a lack of training on marketing tools using information communication technology such as Twitter, Facebook etc.



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