Education and training plays a vital role in fuelling the success and growth of the UK hospitality and catering industry. It gives graduates entering the workplace a range of skills and experience to meet the expectations of our demanding industry, affords those already in employment the opportunities to progress, and helps make hospitality and catering an attractive career option.
It all seems simple in theory, doesn’t it? But the reality is culinary and hospitality education in the UK has taken a real beating. Funding received from government is now unacceptably 40% less than three years ago. This is the equivalent of cutting a full-time course down to part-time but with the expectation of the same skills outputs!
As the representative body for hospitality and catering education and training, PACE is working hard to open the eyes of those holding the purse strings and reverse the damaging funding cuts.
Until this happens we must rethink and redefine the training we are able to offer. We are working as effectively as possible, using all resources available, to ensure that we continue to produce well-rounded and skilled graduates to enrich the marketplace.
Partnership between industry and educators is now more important than ever. By working together we can ensure that education and training meets the demands of hospitality employers and delivers employable graduates.
Three areas that help illustrate this point are apprenticeships, curriculum and qualifications.
Work experience is crucial for consolidating and honing the skills and knowledge gained on full-time college training programmes. It also allows students to experience the pressures of the working environment.
Government-funded apprenticeships combine paid employment and skills development in the workplace with specialist training and learning at college.
They can represent a real means for developing a workforce and discovering and nurturing new talent. When planned and delivered in the right spirit (and not simply viewed as a cheap labour option), they can be beneficial to both employee and employer.
For the employer, apprenticeships are a proven way of up-skilling and retaining staff, improving performance and building profitability. For the employee, experiencing the reality and diversity of working in a catering or hospitality business, while gaining the right qualifications to progress, is invaluable.
Not all employers are embracing the idea of apprenticeships, concerned that they do not have the time or resources to take on and mentor unskilled, unqualified and inexperienced employees. Although understandable, this is a short-sighted view.
I would urge employers to reconsider and look at the long-term benefits. Once the basics are established in the apprentice, confidence and skills start to gather pace, as does the contribution they can make to the team and business.
Apprenticeships need not just apply to new starters. Flexible, subsidised apprenticeship training in food service, chef, hospitality and supervisory studies is also available to existing employees. However, after August 2013, candidates must be seen to be developing their roles and responsibilities, or be promoted into new roles, to qualify for this funding.
Strong college/employer relationships are fundamental to keeping the curriculum relevant and reflective of the workplace. Employers often sit on advisory boards, give insights into the working world through presentations and speeches to students, host site visits, and enable teaching teams to keep abreast of the latest trends and techniques through work placements.
Employers and industry experts also participate in the end of year practical assessments in colleges, adding a rigour that underpins the credibility of the exams, and the performance of the students and the staff involved.
Industry involvement introduces students to essential workplace skills such as teamwork, problem-solving, taking the initiative, pragmatic common sense and specific communication skills.
Teaching assignments developed with employers and based on real-life experiences in the workplace keep the curriculum relevant and innovative, while at the same time producing accomplished employees. Sadly, diminishing funding and resulting reductions in training hours are threatening this valuable approach.
Choosing the right qualification is essential to developing skills but the sheer number available can cause confusion. Colleges can offer sound advice and support when decoding the range of qualifications that are currently funded.
It’s a good idea for employers to work with their local college to ensure they are aware of all available options, understand course content and commitment, and are sure that the selected qualification meets their needs.
Generally speaking, the numerous qualifications available are logically organised around the various job roles, progressing upwards through the levels, from technical and craft skills to junior management.
The differing awards bodies certificating qualifications, such as City & Guild and BTEC, can confuse. Just like buying your oranges at Waitrose or Sainsbury’s, the courses are broadly similar but with a different label.
Hospitality and catering education and training is an intrinsic part of the UK hospitality industry and vital to its future growth and success. It’s frustrating that this is not appreciated more by those in central government. Year-on-year funding cuts continue to undermine our ability to compete and provide the excellent training content and quality we have worked hard to establish.
Thankfully, the strong progressive partnerships between industry and educators continue to thrive. We should never take these for granted, but instead protect and nurture them.
We are competing in an increasingly challenging global hospitality market, but by working together we can ensure that the classroom reflects the reality of the workplace for the benefit of present and future industry employees.
If you are not already talking with your local college, please do make contact; you won't be disappointed.
About PACE
PACE (Professional Association for Catering Education) is the representative body for the hospitality and catering education and training sector in England, with links to colleagues in Wales, Scotland and Northern Ireland.
Working with and on behalf of our members, we promote excellence and innovation within hospitality and catering education, and positively champion the sector and its priorities within the hospitality and related industries.
The PACE Learning & Development Best Practice Forum – the biggest forum and exhibition dedicated to hospitality and catering education in the UK – will take place from 12–13 March 2013 at the East Midlands Conference Centre in Nottingham.
To find out more about PACE visit: www.paceuk.org
For more information about the forum visit: www.mcculloughmoore.co.uk/pace.