Education/colleges
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | Previous | Next We can vouch for the benefits of cooking competitionsI'm a member of the Westminster Kingsway team which won last year's Nestlé Toque d'Or, and as our reign comes to an end I'd like to share a few thoughts on our experience. Students benefit from e-kitchen technologyCatering students at Lewisham College have become some of the first in the country to benefit from the use of new interactive kitchen theatre technology. Developing tourism skillsIn response to Manish Sood's letter "A levels in tourism?" (Caterer, 9 February, page 22), I would like to point out that in September 2002 throughout Nottinghamshire eight vocational subjects were introduced, including the applied GSCE in leisure and tourism. More on NVQ qualificationsI was glad to read Matt Lewis's comments (Caterer, 16 February, page 26) that the Hospitality Awarding Body (HAB) will remain operating under the umbrella of City & Guilds. I myself will continue to use the HAB portfolios, maybe mixing and matching the questions. Lewisham catering students benefit from technology in the kitchenCatering students at Lewisham Council have become some of the first in the country to benefit from the use of new interactive kitchen theatre technology. Clarifying a few points on NVQ questionsFollowing the publication of your reader's letter "An easy route to 'not very qualified'" (Caterer, 2 February, page 20), I welcome the opportunity to clarify any misunderstandings that have arisen. NVQs work... if you let themI deal with NVQs on a daily basis and it's about time the industry was aware of all the facts regarding them, and some problems. Mature students are being ignoredI'm concerned about the lack of training and qualification opportunities for mature people. Confusion over NVQ standardsThe writer concerned about the difference in questions for the new standards at NVQ level 3 compared with the previous awarding body has every right to be worried... A question of qualificationAs someone who was involved in a number of workshops and consultation sessions with People 1st while the new standards were being developed, I was interested to read about the difference in the number of questions between the two awarding bodies (Letters, Caterer, 2 February, page 20). A levels in tourism?Having taught for several years at a number of schools and colleges throughout the Midlands, I've found that the tourism, hospitality and leisure industry has progressed rapidly. This is a very positive sign for the industry, and something we can all be proud of. About the awards
Academic snobbery threatens practical skills
Hospitality's tight purse drives Government funding elsewhereThe hospitality industry has missed out on a multimillion-pound Government training initiative after failing to put its money where its mouth is. What the weekend papers say
NVQ chef training 'disastrous'Training for young chefs as part of the National Vocational Qualifications (NVQ) is disastrously inadequate, according to David Nicholls, executive head chef at London's Mandarin Oriental Hyde Park hotel. NVQ training is disastrous for chefs
'Bring cookery back into schools' pleaCookery lessons should return to the school curriculum to combat children's diet of junk food and fizzy drinks at home, concludes the Scolarest Healthy Eating Report 2005. Springboard toasts summer graduates
HAB to go to City & Guilds
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