Centres of Excellence. Research with Existing Centres of Excellence “It’s not just about...

Centres of Excellence

Research with Existing Centres of Excellence

“It’s not just about providing excellent training – it's about putting something in place that is

aspirational and makes a statement as to what this industry can do and offer, to government,

learners and parents.”

Some Key Messages

• Aspire, aim high, constant improvement• Learners recognise the mere fact they are there• Actual customer contact – real environment!• Strong employer links at all levels• No excuses• Learning at the core. Fit the rest around it

Edge Hotel School – Wivenhoe House, Essex

Edge Foundation – Wivenhoe House

• Partnership - Edge and University of Essex • University had no hospitality faculty and low

incentive to develop one

Governance: • University owns building• Wivenhoe House Hotel Ltd is wholly owned

subsidiary of the University and runs the hotel• University validate the learning programme.

Kaplan Learning deliver it


Intellectual Property• Edge ‘own’ concept/brand of Edge Hotel School• University own foundation degree/hons degree• Kaplan own curriculum, materials, etc

How the money moves• University receives student fees• Kaplan paid by university• Wivenhoe House hotel receives income from

commercial hotel activities


The learning programme• 2 year programme, 45 wks/year, 7 wks leave• Yr 1 = Foundation Degree, Yr 2 = Honours (cost-effective

for students!)• 15 week semesters with 5 week rotations• Shape curriculum around learning, not a linear approach• Learners cover curriculum across range of areas. Mainly

short ‘on-job’ tuition• So they cover ‘Understanding the Industry’ in reception

and are assessed on it• But also assessed during housekeeping, food service etc


Foundation Degree – Semester 1• ‘Student Practitioners’ work in restaurant• Other learners supervise them and another

team managers the supervisors• All part of a team working the shift• Professional Practitioners (industry) oversee

everything • All dressed the same!• Four Academic Practitioners to ensure learning

is delivered and experiences are appropriate


• Same structure as sandwich course degree• But no need to do external placement!• Two year programme so cheaper for learners• Model can be replicated but needs to be

flexible • Learners can drop off or join the programme

at convenient points• Appears to be designed for more prestigious

hotel market but covers an awareness of the whole industry


Future Hotel, Oldham near Manchester

• Idea started about 7 years ago. Now a partnership with Board including Manchester Hotelliers, Marketing Manchester

• 120 room hotel in Oldham• Fully commercial, public pay to stay, attend events, dinners etc• Aim to open 2015


• Hotel will offer full time apprenticeships to learners but also for apprentices currently in work who could attend on day release

• Offer master classes, team leaders, management….right up to degrees

• Curriculum will be developed by Manchester College and Oldham College

• A unique learning environment…actually serving in a working hotel with education at the core of the operation.


• Impossible to base in Manchester – lack of space and also competition

• Oldham Council wanted it and so have given the ground rent free

• Annuity Fund provides funding at 4.5% pa• Hotel targeted to make a profit of £1.2 million

per year which will pay off the loan• After 35 years aim to repay the loan and

Oldham Council will then own the hotel.

Food Academy, Leeds Thomas Danby College

• Rent/lease top floor of upmarket dept store• 80 seats but have had 320 for cocktail reception• Opportunities to hire out e.g. weddings• Run by apprentices at level 2 and 3 and to give

tasters to aspiring apprentices (3 each week)• Learners do a year at college and apply to join

apprenticeship at the Academy - become more work ready

• Effectively a ‘finishing school’

Leeds Thomas Danby College – Food Academy

• Apprentices in industry also come and train in the Academy.

• Northcote Manor apprentices do 2 week placements

• Entry level students are employed for a week as kitchen porters - paid and get experience

• Five learners front of house, four kitchen• All are apprentices including head chef (level 3

craft) and front of house (level 3 supervision)


• Curriculum manager offers support• Apprentices usually stay around 12 months• Bring industry in for breakfast event to

introduce apprentices – recruitment opportunity

• Academy is a ‘semi-subsidiary’ of the college• In time will be separate entity• Aim to test model and then potentially

franchise out


Potential initiatives here in Wales

• Bridgend – Bryngarw House Hotel • Newport – Food Academy• Tenby – Hotel Academy• Cardiff – New City Centre Facilities• Carmarthenshire – Chef Academy

Potential Initiatives here in Wales

Bridgend – Bryngarw House

• Brynmenyn Country Park – 200K visitors/year• Bryngarw House Hotel dates from 1743• 19 en-suite bedrooms• Harlequin Restaurant - Taste of Wales Fine Cuisine Award. • Caters for weddings, events

• Develop hotel with strong ethos on training• Possible social enterprise - contract out mgt• Offer Apprenticeships, link schools and colleges• Possible holistic approach – carpentry,

horticulture, hospitality• Still early days for planning

Bridgend – Bryngarw House

• Food Zone situated in Newport Market• Provision for network of restaurants and cafes

with different offers• Considered training kitchen but cost prohibitive• Establish a food centre but with wider provision

around it – food safety, customer service, retail skills, entrepreneurial skills

Newport Food Academy

• New build to rear of Cardiff Station• Iconic building. Bistro, fine dining restaurant,

juice/coffee bar, retail outlet• 5th floor restaurant, 60-80 covers• Capacity for 150 covers for conferences• Aim to open September 2015• Offer up to level 4

Cardiff and Vale College

• Refurbishment of Fourcroft Hotel in Tenby • MoU signed with Cardiff Met • Currently Undertaking Feasibility Study• Plan launch September 2014• Learners = mix Welsh and Foreign students• Aim offer training in culinary arts, events, hotel

management • believe plans to offer 2 year degree plus short master

classes• Keen to spread best practice and link colleges

Tenby Hotel School

Towards a Network of Excellence

Steering Group

Employers, providers, government and other

stakeholders

An organisation develops a new or puts an existing training

programme forward for recognition by Network

Hospitality

Programme and provider are assessed against recognition criteria

Recognised Provision (learning

programmes, qualifications, etc)

Members

Employers

Providers

Employers access approved programmes and providers

Providers place learners with approved employers

Group sets direction, agrees priority, reviews

applications for kite marking of programmes or providers and helps identify new training

requirements

People 1st

Potential Criteria for a Centre of Excellence

Potential Criteria for a Centre of Excellence

1. Industry Links and Endorsement• Involvement with the workplace• Employer engagement and endorsement 2. Quality of Delivery• Quality of Teaching and Learning• Continuing Professional Development 3. Strategic Planning and reflection• Forward Planning• Reflection/Self-Assessment 4. Learner Focus• Resources• Learner Voice• Recruitment, information, advice guidance and progression

Involvement with the workplace

Learners experience significant periods of planned and supervised work experience with specific learning outcomes and assessment opportunities.

Learners take part in industry-led competitions and events.

Employer engagement and endorsement

Employers are actively engaged in the design of learning programmes and contribute to their delivery, for example as guest lecturers or assessors.

Employers’ testimonials of the quality and relevance of learners’ skills in meeting their needs and exceeding expectations.

Employers’ testimonials of satisfaction with the service received from the provider and examples of when it has exceeded their expectations.

1. Industry Links and Endorsement

Quality of Teaching and Learning

Observation of Teaching and Learning 90% good or excellent with minimum 20% excellent.

Schedule planned in advance with specific targets for improvement and sharing of good practice.

Use of Subject Learning Coaches/Advanced Practitioners.

Standardisation / moderation procedures in place.

Continuing Professional Development

Staff have up-to-date personal development plan.

Each member of staff engages in a minimum of 45 hours relevant CPD per year.

Each member of staff engages in work placements/work shadowing with high quality hospitality employers.

Department provides support to other providers to address CPD needs.

2. Quality of Delivery

Forward planning

Department has minimum three-year plan and proactively researches local/regional trends, developments and skill needs.

Department actively engages employers and other relevant stakeholders in developing the three-year plan.

Reflection and Self-Assessment

Evidence of in-year monitoring of Quality Improvement Plans and measurement of impact on learning.

Success rate: 5% aggregate above benchmark for hospitality related programmes.

3. Strategic Planning and reflection

Resources Learners have access to a range of innovative industry-leading equipment and other resources with qualified technical support.

Real commercial working environment, Including regular preparation and service to the public in a range of contexts and functions.

Learners have 24/7 access to virtual learning environment for independent study.

Availability of a range of innovative and up-to-date teaching & learning resources.

Learner Voice

Learner feedback captured through a variety of methods and evidence of response/action.

Learners actively involved in curriculum planning and review.

Pro-active contributions encouraged from student council/reps.

4. Learner Focus

Learner recruitment , information, advice guidance and progression

Comprehensive programme information accessible to all in a variety of formats.

Demonstrates innovative use of current communication technologies.

Independent, impartial information, advice and guidance for all learners

Active engagement, with a variety of referral agencies.

Robust learner recruitment process in place.

Competitive recruitment campaigns run in collaboration with referral agencies, employers and other industry stakeholders.

Career progress of past student tracked and incorporated in curriculum.

4. Learner Focus continued

Grŵp Llandrillo Menai – Centre of

Excellence for Butchery

Cardiff and Vale College – Centre of Excellence for

Spa Training

Co-ordination

Vale Resort and Spa – Employer Centr e

of Excellence for Spa Training

Learners undergo one

week placements at

different centres of excellence

Menai Oysters – Centre of Excellence in Anglesey

Approved work placement

Co-ordinator kite marks

training programmes

and placements

Learners achieve a CQFW

unit to recognise their achievements!

A Higher Apprenticeship for Craft Skilled Chefs

Higher Apprenticeship for Craft Level Chefs From now to Sept 2014

• Developing a new qualification• Target – Craft skilled chefs, opposed to kitchen mgrs• Aim to help raise profile of Wales Tourism Offer and

provide a qualification for chefs that want it• Research with practitioners, educators and trainers

as to potential content• Welcome Network’s involvement throughout project• [email protected]

mailto:[email protected]

Centres of Excellence. Research with Existing Centres of Excellence “It’s not just about...

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