achieving grade 1 in hospitality &...
TRANSCRIPT
Ideal for:
Heads of Department, Programme Managers, Curriculum Leaders, Team Leaders, Course Leaders and Teachers, Staff Development Managers, Quality Managers, Senior Managers.
Event Information:
Grade 1 hospitality & catering departments provide high-quality, industry-standard instruction and practical experiences for their vocational students. Such departments are staffed by teachers with a relentless focus on improvement and enable students to become mature, independent and responsible individuals who take pride in their work and lead by example.
Grade 1 hospitality & catering departments excel in the delivery of technical skills, theory teaching, English and maths and employment readiness. Technology is used in inventive and purposeful ways to support the achievement of every learner, and employer partnerships are well-developed to support learner progression into the hospitality industry. In this workshop, you will examine guidance, ideas and practices from outstanding providers, the strategies that underpin their success, and the approaches they have taken to achieve grade 1 at inspection. The session covers: Changes to the 2015 Common Inspection Framework
What Do Outstanding Hospitality & Catering Departments Do Well?
What Do Grade 3 Hospitality & Catering Departments Need to Do Better?
Inspection Myths
Grade 1 Exemplars: Work Experience, Employability Skills, Equality & Diversity, Maths & English
Improving Teaching & Learning in the Hospitality & Catering Curriculum
Case Study: An Outstanding Provider Shares Good Practice
Every Learner Making Progress: An Inspector’s Judgement
How to be ‘Inspection Ready
This event is led by Richard Moore. Richard has 13 years’ experience as a full-time inspector for the Adult Learning Inspectorate and latterly as an HMI with OFSTED. His specialist role in OFSTED was mainly to lead college inspections, but he also leads work-based learning and community learning inspections, as well as supporting colleges and other providers to move from their 'requires improvement' status to ’good’ or ’outstanding’. Prior to his career as an inspector, Richard worked in ‘outstanding’ colleges to senior management level and, before that, managed in 5-star luxury hotels such as Claridges, Gleneagles, The Savoy and Turnberry.
To book your place, please e-mail [email protected] or use the booking
form overleaf. Please check our website at www.newbubbles.com for discounts.
Send form to: 47 Chichester Road, Portsmouth, HANTS. PO2 0ABSend form to: 47 Chichester Road, Portsmouth, HANTS. PO2 0AB
Tel: 0844 414 5646Tel: 0844 414 5646 email: [email protected]: [email protected] www.newbubbles.comwww.newbubbles.com
ACHIEVING GRADE 1 IN HOSPITALITY & CATERING
Training for Inspection
Tues 17th November 2015 — Croydon Hilton
Outline Programme:
ACHIEVING GRADE 1 IN HOSPITALITY & CATERING
*exc VAT
Send form to: 47 Chichester Road, Portsmouth, HANTS. PO2 0ABSend form to: 47 Chichester Road, Portsmouth, HANTS. PO2 0AB
Tel: 0844 414 5646Tel: 0844 414 5646 email: [email protected]: [email protected] www.newbubbles.comwww.newbubbles.com
Event Code: NB2015W
09.30-10.00 Registration, Coffee and Breakfast
10.00-11.15 Welcome, Aims of the Day Changes to the 2015 Common Inspection
Framework
What Do Outstanding Hospitality & Catering Departments Do Well?
What Do Grade 3 Hospitality & Catering Departments Need to Do Better?
Inspection Myths
11.15-11.30 Morning Refreshments
11.30-12.30 Grade 1 Exemplars: Work Experience, Employability Skills, Equality & Diversity, Maths & English
12.30-13.30 Lunch
13.30-14.45 Improving Teaching & Learning in the Hospitality & Catering Curriculum: Case Study—Chichester College
14.45-15.00 Afternoon Refreshments
15.00-15.50 Every Learner Making Progress: An Inspector’s Judgement
How to be ‘Inspection Ready
15.50-16.00 Evaluation & Close
Venue:
Croydon Hilton Hotel, 101 Waddon Way, Croydon, Greater London. CR9 4HH
Tues 17th November 2015 — Croydon Hilton
10% discount on bookings made before 1st October 2015