Catering

Video transcript
Voiceover: T Levels are one of the biggest reforms to England's technical education system in a generation. Launched in September 2020, each T Level includes a substantial industry placement benefiting both the young person and the employer. Employers across England are gaining early access to new talent entering their sector. Whilst young people are gaining the skills, knowledge and attitude to excel in their careers.
(upbeat music)
Craig Parsons: So Fuller's Smith and Turner operates just over 200 pubs and employs 5000 people.  Fuller's has a vast amount of training programmes internally. We also run external apprenticeship training programmes. Industry placements are relatively new to Fuller's. We've been working on them for about three months now. We're offering industry placements because we're under the understanding that not everyone is going to want to join our apprenticeship programme. We do think that some people want to go to college. Do that full time educational route. It allows them to actually identify which career path that they want to take. The way we get the right industry workplace student is working really closely with our college.
Lois Neale: When we're working with employers to develop industry placements, it's really important that we work with employers from the start of the programme so we have their input from the very very beginning, so the employer is interviewing collaboratively with us to ensure that we get the right student in the right placement.
Lewis Triggs: So, I'm 18. And the course I'm on is Craft Catering level two. I haven't actually repeated a single job since I've been here, so I'm always learning something new.
Craig: The way design a programme that's really meaningful for us and the student is again working tightly with actually the curriculum team and working out what actually parameters and what they're going to be learning throughout the curriculum and then building that into the industry placement when they come and see us. At Fuller's we consider everyone a mentor, a one to one buddy or coach at Fuller's. We like to assign that industry placement student to everyone in the kitchen so they get a real idea of how the whole kitchen works rather that just one section.
Lewis: So the people I've been working with they've been really friendly right from the very start. They kind of welcomed me in, teach me new things.
Craig: Every student that comes to us through industry placement will go through the same induction as a full time member of staff. They have access to our E-learning platform, where they can do their health and safety and food safety courses.
George Barratt: So when a new student arrives, the first thing they would do is go through the kitchen induction.
Lewis: So the most important thing that I've learnt has to be working as a team. Because everything's like clockwork. All the cogs have to kind of fit together if you will and work together.
Craig: We really need to work on getting the student ready for work placement. Ultimately some of then are coming to us at 16 17 and they've never worked before, so we're trying to get that understanding of industry right into the student from day one.
Aaron Butson: So the way that colleges would prepare students ready for the world of work, we've got real life working situations in the college. So for example in our catering department, we've got a fully fledged running restaurant with three commercial kitchens. And every day we run lunch menus and a couple of evenings a week we have a fine dining experience.
George: So we've benefited by having industry placement students, just by having fresh legs in the kitchen. Young blood, fresh ideas and just brand new energy to really widen that box y'know.
Craig: I think we've all got to start working more collaboratively as an industry and actually understand that the more of us that get on board with trying to get people into work, whether it's for an apprenticeship or through direct entry or through an industry placement is really critical to helping sustain our future workforce.
Lewis: In the future I'd like to become a pastry chef so it's been a really good experience to learn new things.
Craig: The advice I give to another employer to get involved in industry placements is y'know just try and work out what the best model or the best fit for your business is. Work with your college. They actually give you a great networking opportunity with your community and that's where your future workforce will come from in hospitality and catering.
Aaron:  Industry placements are putting them in the workplace now beyond that of work experience. It is a proper place of work in which they're developing their knowledge, skills and behaviour in conjunction with the employer and the college. So that when they leave us they're actually ready and fit for purpose.
George: I would offer more industry placements in the future a hundred per cent. Like I said at the beginning, students that are really keen and passionate to drive is nothing better than teaching a brand new student who's keen to learn. It's a really nice feeling, especially when they succeed and you watch the smile on their face after they've made a lovely dish. Y'know, you can't beat it. It's incredible. (upbeat music)

The Catering skill area will have 1 T Level: Catering.

Catering T Level

Starting September 2023

Students will develop an understanding of a broad range of issues relevant to the sector, including: 

  • culinary quality
  • kitchen operations
  • health, safety and security
  • nutritional analysis
  • food safety practices and procedures
  • business, including risk assessment, waste management principles and supply chain management

They will also complete one module of Professional Catering.

Students are expected to develop understanding and advanced skills in each of the following performance outcomes:

  • produce quality dishes using fresh ingredients for service
  • lead the production of quality dishes using prepared ingredients for service
  • adapt quality dishes for specific customer requirements
  • produce quality dishes for large groups of people to be held for service over a specified period of time as a team member.
  • produce quality dishes for a central production unit consumed in different types of locations
  • create quality dishes to meet a menu concept

To find out more about the content of this T Level, download the course outline from the Institute for Apprenticeships and Technical Education.

Ready to offer a Catering industry placement?

This course starts in September 2023, but if you're interested in offering an industry placement to a Catering T Level student, contact us.

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