FIELD                        SERVICE SECTOR

 

Revision of Hospitality qualification

 

National Certificate in Hospitality (Cookery) (Level 4) with strands in General Cookery, Pâtisserie, Larder, and Fish [Ref: 0554]

 

The Hospitality Standards Institute (HSI) has revised the qualification listed above that was registered in January 2003.

 

Date new versions published                        February 2004

 

The review of this qualification is planned to take place in March 2006

 

Reason for the revision

 

In January 2003 version 1 of this qualification was revised, and subsequently version 2 was registered.  During this process, the last date for award date for version 1 was set as 31 December 2003.  Industry has expressed concern that this completion date will disadvantage candidates who have recently begun version 1 and who will not complete the qualification until the end of 2005.  There are costs associated with transferring people onto other versions, and HSI wishes to acknowledge the extra effort that is being made by candidates on version 1.

 

Industry feedback has further highlighted the strong need for the higher level cookery qualification to recognise the requirement that chefs at Level 4 often require supervisory management and food and beverage service skills.  As well as advanced culinary skills, senior chefs are often required to manage teams, operate a business, and regularly assist in front of house service as well as kitchen production.  Recent industry feedback has recorded this as a serious omission requiring immediate remedy, and requires that learners have the opportunity to be able to acquire these skills.  This feedback has resulted in the domains of food and beverage service and hospitality management being added to the elective balance section.

 

Main changes resulting from the revision

 

This qualification was issued as version 3 to take account of the review of Hospitality unit standards, and in order to make changes to content.  The transition period for version 1 was also extended.

 

Changes to structure and content

·          Titles, levels, and credits of reviewed unit standards updated and unit standards 13337 and 13338 replaced (see table below)

·          Credit tables adjusted

·          Domains of Food and Beverage Service and Hospitality Management included in the elective balance section

·          Final date for people to complete version 1 of the qualification extended from December 2003 to December 2005.

 

People currently enrolled in programmes leading to earlier versions of this qualification may either complete the requirements of that version or transfer to version 3.  People choosing to complete version 1 must complete by 31 December 2005.  People choosing to complete version 2 must complete by 31 December 2006.

 

This qualification contains standards that replace earlier standards.  For the purposes of this qualification people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards.

 

Expiring Standards	Replacement Standards
1300	9677
13337 and 13338	19840