Sector Update: Hospitality Illustration by Nacho Rojo Sector Update: Hospitality Presenter: Tara Powerville Sector Manager: Hospitality, Retail, Travel & Tourism and Service Enterprises October 2017 Presentation Title Arial Bold 7 pt

What is the purpose of today? Illustration by Lucy Vigrass What is the purpose of today? 1 Technical Certificate and Tech Levels 2 Apprenticeship Update 3 New developments 4 Extensions and Withdrawals

Technicals and Tech Levels

Technical Certificates – Level 2 The following qualifications have gone live and are open for registrations: Pearson BTEC Level 2 Technical Extended Diploma in Professional Cookery 603/0382/7 Pearson BTEC Level 2 Technical Certificate in Patisserie and Confectionery 603/0383/9 Pearson BTEC Level 2 Technical Diploma in Food and Beverage Service 603/0384/0 Aimed at Post 16 market – alternatives to BTEC Firsts Recognised on DFE Performance Tables Each qualification has 100% mandatory content and 1 or 2 external assessments ( worth 25-33%) All external assessments (except) one) are on-screen question papers (mix of open end and scenario based questions 1 x externally set task for Professional Cookery (Kitchen Operations unit) - 8/1/18; 5/3/18 and 11/6/18 All have a synoptic assignment which is internally set and marked – can use local scenario

Technical Certificates – Level 2 cont... Specifications can be found under our BTEC Technicals section on our website See ‘Professional Cookery’; ‘Patisserie and Confectionery’ or ‘Food and Beverage Service’ e.g. Professional Cookery Support Available: Specification Sample Assessment Materials Statement of Purpose Authorised Assignment Briefs Delivery Plan Schemes of Learning Graded Employer Involvement required (W/E or master classes or assignment briefs etc) Free re-sit Link to Commis Chef and Team Member standards

Tech Levels – Level 3 The following qualifications have gone live and are open for registrations: Pearson BTEC Level 3 Technical Level in Professional Cookery for Professional Chefs (Chef de Partie) (QN 603/1208/7) Pearson BTEC Level 3 Technical Level in Professional Cookery for Professional Chefs (Kitchen and Larder) (603/1207/5). Pearson BTEC Level 3 Technical Level in Professional Cookery for Professional Chefs (Patisserie and Confectionery) (603/1209/9). Pearson BTEC Level 3 Technical Level in Food and Beverage Service Supervision (603/1206/3). Aimed at Post 16 market – alternatives to BTEC Nationals Recognised on DFE Performance Tables and will attract UCAS points (will be published May 18) Each qualification has 100% mandatory content and 3 external assessments (35-50%) All external assessments are on-screen question papers (mix of open end and scenario based questions All have a synoptic assignment which is internally set and marked – can use local scenario

Tech Levels – Level 3 cont... Specifications can be found under our BTEC Specialist and Professional section on our website See ‘Professional Cookery for Professional Chefs (Chef de Partie); (Patisserie and Confectionery) ; (Kitchen and Larder) or or ‘Food and Beverage Service Supervision (L3)’ e.g. Professional Cookery (Chef de Partie) Support Available: Specification with suggested assignments and delivery plans (New covers just been signed off) Sample Assessment Materials Statement of Purpose Graded Employer Involvement required (W/E or master classes or assignment briefs etc) Free re-sit Link to Chef de Partie; Senior Chef Production Cooking and Supervisor Standards

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Apprenticeship Update

Hospitality Apprenticeships – Brief Re-cap Designed by employers for employers to replace SASE frameworks SASE frameworks will start to be withdrawn from Dec 17 – funding dramatically reduced Linked to occupation (Hospitality Team Member; Commis Chef; Chef de Partie; Senior Chef Production Cooking; Hospitality Supervisor; Hospitality Manager; Senior Chef Culinary Arts) (Food production Chef coming soon) Minimum 12 months on-programme delivery with mandatory 20% off the job training No mandatory qualifications except for Maths and English Flexible delivery options agreed with employer to meet 100% of the standard (plus any extras stipulated by employer) - qual/bespoke training programme etc – progress reviews required End Point Assessment to confirm occupational competence is carried out externally by the Assessment Organisation registered on RoEPA Externally Quality Assured by People 1st Funding cap applied to each standard – TP must be on Register to be able to deliver Funding can be used for on-programme content delivery, including any mandatory quals, if relevant Mandatory Employer cash contribution (10% or 100% through Levy contributions) although cost of delivery is negotiated through TP and Employer

SASE Withdrawals See Pathway Withdrawal Update from People 1st The majority of frameworks will be switched off for new registrations from 31/12/17 (remainder by 30/4/18 subject to new frameworks being signed off) Applies where frameworks are available (so not Hospitality Manager or Senior Chef Culinary Arts) All apprentices will need to be on new standards Providers will need to be on the register to deliver on-programme and draw down funding Register opens for new applicants on a quarterly basis (next window opens in December) https://www.gov.uk/guidance/register-of-apprenticeship-trainingproviders

Standard Consultations Hospitality Team Member and Supervisor undergoing changes Consultations closed end August Plan to add specialisms and refine some of the assessment details – possibly changing number of specialisms you need to choose People 1st to submit updated plan to IFA - submission 1st of the month (6 week response SLA) Not sure if new requirements will be applied retrospectively or from an agreed start date - has implications for assessment All Approved standards and assessment plans can be accessed via: https://www.gov.uk/government/collections/apprenticeship-standards#apprenticeship-standards-approved-for-delivery Employer Occupational Briefs; On Programme Progression templates and Readiness for EPA templates are available through: http://www.people1st.co.uk/apprenticeships/standards-assessment-plans/hospitality-apprenticeship-standards/

On Programme Support Standards Mapped to Qualifications Current BTEC Apprenticeship Workbooks and Assessment Activities – developed for SASE but content will still be relevant Pearson App360 to be delivered as part of a blended delivery package (Pilot roll-out delayed due to supplier issues. Beta testing to be initiated in November 2017 with providers who have previously expressed an interest in being involved. Feedback to follow post beta-test phase) Practice MCQ Tests (only available for customers who buy our EPA service - as part of the SAMs)* * Date available TBC

EPA from Pearson Currently preparing offer for: Commis Chef Senior Chef Production Cooking Hospitality Team Member Hospitality Supervisor (We will be releasing additional provisional pricing shortly, however, for HTM and HS these are subject to revision following changes to the assessment plans that are currently being planned) Planned offer: Onscreen, on-demand MCT Tests Practice Tests EPA Specification with guides for observations and professional discussions with grading information If you are planning to offer Apprenticeships in these areas, please contact your account manager to notify us of your requirements and access our support

New Developments

Hospitality National Replacement We will be developing a new suite of Nationals in Hospitality for first teach Sept 2019 The current versions have been extended to allow for registrations until replacements are available. We will be beginning developments early next year and will share further details and how you can be involved at that time.

Hospitality Tech Award - Level 1/2 We will be creating a Technical Award for Hospitality for delivery in September 2018. Work for this will start imminently for submission to DFE in March 2018. It is likely to take a similar structure to the Tech Awards that have already been developed: Approx 150 HOURS TQT Approx 120 hours GLH 3 components: 1 – Explore the sector 2 – develop skills, knowledge and best practice 3 – apply skills, knowledge and best practice Components 1&2 will be internally assessed Component 3 will be externally assessed If you would like to be involved in the review or development of this qual. Please could you email Tara.Powerville@pearson .com and I will keep your name on file for when we have more details to share.

Extensions and Withdrawals

Hospitality Tech Award - Level 1/2 The majority of Hospitality qualifications will be extended until Dec 2018 (including qualifications that make up the SASE frameworks) Exceptions: Due to low take up – the following qualifications are being reviewed with a view to withdraw. (please let us know if you will require any of these qualifications post Dec 17) 600/1823/9 Pearson BTEC Level 2 Award in Cultural Awareness in Customer Service for Hospitality, Leisure, Travel and Tourism (QCF) 600/1824/0 Pearson BTEC Level 2 Award in Meeting the Requirements of Customers with Specific Needs in Hospitality, Leisure, Travel and Tourism (QCF) 500/6272/4 Pearson BTEC Level 2 Award in Principles of Customer Service in Hospitality, Leisure, Travel and Tourism 600/0878/7 Pearson BTEC Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) 600/2244/9 Pearson BTEC Level 3 Diploma in Food and Beverage Service Supervision 500/9737/4 Pearson Edexcel Level 1 NVQ Certificate in Food and Beverage Service (QCF) 500/9733/7 Pearson Edexcel Level 1 NVQ Certificate in Food Preparation and Cooking (QCF) 500/9323/X Pearson Edexcel Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery) (QCF) 500/9322/8 Pearson Edexcel Level 3 NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF)

Qualifications

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