Triple A puts itself in the media spotlight

Jon Shaw, an assessor and internal verifier in the hospitality and catering department at Deeside College has recently been appointed a mentor for the Applied Ability Awards programme, known as the Triple A. Launched earlier this year, the programme is designed to drive up standards in the hospitality and catering industry by improving chef skills. Fully funded by the Welsh Assembly Government, the programme is being driven by award-winning training provider Cambrian Training Company and managed by Tourism Training for Wales. Shaw said: "All the current press and media coverage given to chefs has made it a very popular career choice and we are already seeing the impact at Deeside College. What we must do is capitalise on this positive publicity and get the qualifications right so that the industry benefits in the future." Mr Shaw has spent more than 20 years in the industry, starting his career as a Royal Navy chef and later working at the Ambassador Hotel in Llandudno. He has already signed up his first Triple A learner, Siobhan Lynch, a sous chef at Northop Hall Country House Hotel, Northop, near Mold. "Triple A will definitely help to drive up standards in the industry," he said. "I know from experience that there can be a big difference in skill levels attained when learners achieve an NVQ. As Triple A recognises a cook or chef for what he or she can actually do, I think we will see a major improvement in standards." The programme aims to guide up to 180 chefs to achieve Applied Ability Awards at either Foundation or Chef level over the next two years through on-the-job training and mentorship followed by a practical exam. Triple A co-ordinator Ruth Morris has already trained 30 mentors across Wales at establishments ranging from top hotels and colleges to county councils and a caravan holiday home park. She is now keen to sign up more learners for the programme before the end of this year. "Everybody who is participating is exceedingly positive about Triple A," she said. "It's a great opportunity for establishments to show faith in their business by benchmarking their chefs."