Chef and Restaurant VRQ Certificate Year 1, Level 2 Course

Professional Skills Academy in association with the London School of
Hospitality and Tourism
Field of Culinary Arts
Chef and Restaurant
VRQ Certificate Year 1, Level 2
Course
Handbook
City & Guilds
VRQ Level 2
Level 2
Course Code
FE2CRPC00E
AY2015-2016
© UWL 2015-16
1
Course Handbook
Contents
Page No.
Section 1
Key Information
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
Welcome to the Course
Overview of the Course
Sources of Help and Support
Facts and Figures
Your Responsibilities
Our responsibilities
Lateness policy
Sickness & absenteeism
Disciplinary Procedures
Section 2
Structure and Content
2.1
2.2
2.3
2.4
Introduction
Award Title and Progression
Course Philosophy, Aims and Objectives
Course Outline
Section 3
Learning, Teaching and Assessment
3.1
3.2
3.3
3.4
Learning and Teaching Approaches
Assessment
UWL Graduate Attributes
Plagiarism
Section 4
Student Support and Guidance
4.1
4.2
4.3
4.4
4.5
4.6
4.7
Introduction
Learning Support
Induction
Workplace/Practice Support
Module Study Guide(MSG)
Notice board
Careers Service
4-12
13-15
16
17-27
2
Section 5
Quality Management and Enhancement
5.1
5.2
5.2.1
5.3
5.4
5.5
5.6
5.7
5.8
5.9
5.10
Course Management
Student Evaluation
Student Satisfaction Surveys
Student council
Prize giving &Award ceremony
Scholarships/Awards
Recognition Awards & Competitions
Educational visits
Working in the industry
Culinary Arts Uniform Guide
Health & Safety Rules/Code of Conduct
28-35
3
Section
1
Key Information
1.1 Welcome to Course
Welcome to University of West London and the London School of Hospitality
and Tourism. It is hoped that your time here will be productive, informative,
rewarding and successful, but most importantly enjoyable.
As with starting anything new, a lot of fresh information needs to be digested
and the purpose of this handbook is to help you.
It will be of particular assistance at the beginning of this course but also for
reference during your time of study.
You are now entering a partnership between yourself and the University. It is
hoped that you take advantage of the opportunity and if at any time during this
period problems arise, please seek and use the wealth of experience that is
available to you. Having said this, full responsibility for learning and
progressing lies firmly with you
1.2 Overview of the Course
The Professional Chef/Restaurant Certificate/Diploma is a craft based course
designed by the Professional Skills Academy in association with the London
School of Hospitality and Tourism to meet the demands of the hospitality
industry.
1.3 Sources of Help and Support
Course Leader: Year 1 Ben Christopherson
Email: ben.christopherson@uwl.ac.uk
Telephone: 0208 231 2609
4
Administrative contact: Liga Kurpa
Email: liga.kurpa @uwl.ac.uk
Telephone: 020 8231 2171
1.4
Facts and Figures
Course data
Year 1
Average weekly contact time 20
hours
Average weekly
guided independent
study time 5 hours
Placement
3 Weeks
Quality data for previous year (2014-15)
Year 1
Achievement rate: 100%
Success rate: 100%
NB: Course data figures are based on an average weekly pattern of study, and
may be subject to changes which are outside the control of the course team.
The quality data is derived from our previous year’s results.
External Examiner for your course
Steve Thorpe –Head of School, Norwich City College
1.5 Your Responsibilities
For a full description of your entitlements and responsibilities please consult the
Student Handbook.
http://www.uwl.ac.uk/students/Current_students.jsp
The course team and other University departments will always contact students
via your student email address. So please ensure that you check your University
email account regularly.
5
Student Code of Conduct
In order to maintain the high standards required by the hospitality industry, the
Professional Skills Academy ( in association with the London School of
Hospitality & Tourism) require that students should:
a)
Be punctual for all lessons and external visits and be prepared to be
flexible with start and finish times
b)
Be appropriately dressed and groomed at all times
c)
Wear appropriate clothing in practical areas
d)
Observe Health & Safety procedures within the School and the University
e)
Address members of staff - lecturing, operation and administration - by
their correct titles i.e. Mr/Mrs/Ms....... First names are not acceptable
f)
Observe the rules of personal hygiene and carry out hygienic practices in
the School
g)
Observe standards of good behaviour - politeness, punctuality,
obedience
h)
Keep changing room’s clean and tidy at all times
i)
Not bring outside clothing/bags etc into kitchens or restaurants
j)
Not loiter in public areas
k)
Not eat or drink in classrooms, kitchens or restaurants unless permission
is given from lecturers. Only water can be consumed in lesson times.
l)
Develop a professional approach to study and learning
m)
Ensure your mobile phone is switched to silent before entering a lesson
n)
Develop and become team members in each operational department to
integrate, thus producing a cohesive, effective working relationship
o)
Comply with the university regulations on diversity and equality
As ambassadors of the School, students are expected to project a positive
image and manner when in the University and during all external Visits.
Visits provide a valuable learning experience by allowing students to see
6
first-hand just how various sectors of the industry operate. When the occasion
arises, they are arranged under the supervision of the lecturer concerned.
Students should comply with the dress code as advised by visit tutor.
Students are expected to behave appropriately on these visits are they are
representing the School and the University.
Working in Industry and gaining experience will be a great advantage in helping
to develop your portfolio and achieving the course as a whole.
Those students working part-time will find it really helps them succeed and it
will be encouraged on the basis that it is part-time and does not conflict with
your studies at the University. It must be carried out in your own time.
Health and Safety Rules
You are embarking on a course of education in a career where hygiene is of
the utmost importance and where there is a danger to yourself and others if
you are careless or thoughtless in safety matters.
The following rules must always be observed:
Hygiene
1.
Full uniform must be worn at all times when working in all practical
areas (kitchen and restaurant)
2.
Wash hands before commencing work and at changes of task.
3.
Maintain personal cleanliness by wearing only clean whites and
observing impeccable standards with fingernails and hair. Do not wear
nail varnish or excessive make up.
4.
Do not wear watches, rings, bracelets, earrings etc. when handling
food.
5.
You are required by law to inform us if you are suffering from any
illness that presents a risk to your working environment (i.e. sickness
and diarrhoea).
7
Please check the uniform guide at the end of this handbook
Safety
6.
You are expected to take responsibility for your own safety and other
members of the hospitality team.
7.
You must observe standards of dress consistent with safety and/or
hygiene. Cuts and wounds must be kept covered.
8.
Footwear must be suitable for commercial kitchen conditions. Only
approved safety shoes should be worn. Sandals, open toes, canvas
and fashion heels or soles are not permitted.
9.
Protective aprons must be below knee length, tapes to be out of sight.
10.
Kitchen cloths must be tucked in apron, not tied.
11.
Never run in the kitchen or restaurant areas – always walk.
12.
Keep floors clean and grease free. If anything is spilled, stop work and
clean it up immediately.
13.
Keep knives clean and sharp. Don't try and catch a falling knife.
14.
Don't walk around with knives in your hand. Do not point knives at
others.
15.
Saucepan handles should not protrude over the edge of the stove.
16.
Mark with flour, all equipment hot from the stove.
17.
No pan of liquid or fat must be put on the rack above the stove or
elsewhere if above eye-level.
18.
Take no risks with hot fat; remember hot fat and water are a very
dangerous mixture.
19.
Do not use machinery or lift heavy items without instructions by a
lecturer.
20.
You must observe all the safety rules of the University and in particular
the instructions of teaching staff in an emergency.
21.
You are expected to use and not wilfully misuse, neglect or interfere
with things provided for your safety.
8
22.
Correct cutting boards must be used. Dispose of food debris correctly.
23)
All accidents and incidents must be reported
The University has a no smoking policy
A basic knife set that all Professional cookery learners must
have for the practical lessons at least.
1.6 Our Responsibilities
Staff are expected to uphold the following within the School:
1)
Be punctual for lectures/classes and any external events and visits
2)
Be appropriately dressed for classes and operational areas
3)
Observe the School’s Health & Safety policy
4)
Do not allow bags and outside clothing to accumulate in practical areas
5)
Maintain a high level of hygiene in practical operations
6)
All staff are expected to be flexible with their time and to adjust their own
start and finish times to reflect operational needs
7)
Staff should not allow students to address them by their first name
8)
Staff, as part of a service industry, are expected to be reactive to
customer needs, students and industrialists
9)
Staff should be polite to each other and students at all times
10) Staff are expected to discipline students and carry out discipline
procedures with students
11) Staff should, were possible, support students in extracurricular activities
related to the development of their study opportunities
9
1.7 Lateness policy
All full-time and part-time students are expected to attend all timetabled sessions.
Students are expected to arrive on time.
Lateness is unacceptable and students should not join their class once it has
started unless given permission to do so by their tutor. Late entry to a class is
always at the discretion of the tutor. The lecturer will discuss lateness, with the
student and they will be marked with a LATE mark in the register. Repeated
lateness will trigger the Cause for Concern disciplinary process
If a student has an on-going problem with arriving on time for any class then
they should speak with their course leader.
The purpose of this policy is to create a quality learning environment for
students and it responds to feedback received from students themselves. The
policy prepares students for employment, including the work placement, where
feedback from employers highlights staff punctuality as an essential
requirement
SAM –Student attendance monitoring –information for students
The University has been fitted with card readers that will record your presence
at scheduled lessons. These are in place and primarily installed to support
your attendance. These will however form the basis of reporting where
statutory bodies require UWL to report persistent absence. For example, The
UK Border Agency (Home Office) for International students and the
Department for Education for FE students. Where your place at UWL is
sponsored in any way, your sponsor or employer may be made aware of your
attendance record.
1.8 Sickness and absenteeism.
If the student has an authorised reason for absence they must phone/ email
the administration team in A001 who will then inform the lecturer.
Administrative contact: Liga Kurpa
Email: liga.kurpa @uwl.ac.uk
Telephone: 020 8231 2171
Unauthorised absenteeism
Unauthorised absenteeism will be recorded as such in the register and
10
reported to the personal tutor who will contact the student and/or the parents
or guardians.[under 18yrs]
Full attendance is important for several reasons:
1.
Your work is continually observed for assessment purposes, if your
attendance isn’t full your place on the course may be at risk.
2.
Often you will be doing group work and your absence will hold up other
members of your group as well as hampering your own progress.
3.
If you are absent from activities involving the general public such as
working in the restaurants, your absence will not only give others
unnecessary work but it will also reflect badly on yourself, your
colleagues, lecturing staff and the school as a whole.
4.
Future employers will be interested in your attendance record.
Reliability is all important
1.9 Disciplinary Procedure
The disciplinary procedure is designed to reflect the standards dictated by the
hospitality industry and create the correct learning environment to allow all
students to reach their potential. Self-discipline is an essential skill for the
successful completion of your course.
Students who do violate good working practices often do so to the detriment of
other students and it is therefore also intended to protect those students who
wish to learn and excel.
It is important that you abide by the policies and procedures outlined in the
handbook at all times. Repeated failure to comply will be taken seriously and
result in the following disciplinary action:
There are two stages to the process one for minor breaches of the code of
conduct these will be dealt with under the cause for concern (CFC) process
outlined below.
If the conduct is considered by the senior academic as a major breach then
the University of West London student disciplinary process will be applied.
See link for rules and regulations.
http://www.uwl.ac.uk/students/current_students/Student_handbook.jsp
MISCONDUUDENT
11
CAUSE FOR CONCERN
(CFC) PROCESS
CFC form
placed on
student
file
No
further
action
PENALTIES
INCLUDE
BEING
PLACED ON
REPORT
RECORD
PLACED ON
FILE
Record on file
*learners aged 16-18yrs.
Parents /guardians will be
informed in writing when the
Cause for Concern process
has reached the interview
with senior academic stage
12
Section
2
Structure and Content
2.1
Introduction
This course is designed to give you practical skills and underpinning
knowledge in order to prepare you for employment in the hospitality industry.
You will take part in practical training sessions for the kitchen and restaurant.
This practical work is supported by theory lessons, industrial work experience
and working on functions both within our University and in the Hospitality
industry.
2.2
Award title and Progression
CRCD Level-2 Certificate
Level 2 Diploma in Culinary Skills (7138-20, 21,22)
Level 2 Diploma in Professional Food and Beverage Service
Progression
Level 3 Diploma in Advanced Professional Cookery
Level 3 Food and Beverage Supervision Diploma.
2.3
Course Philosophy, Aims and Outcomes
The aim of all culinary arts courses is to provide all students with high quality
training and education in order for them to reach their full potential and be
able to progress into employment within the hospitality industry and/or onto
higher education course. Specific course objectives are outlined in the
module/course study guides.
13
2.4
Course Outline
CRCD Year 1
Kitchen
202 Food safety in catering
702 Developing skills for employment in the catering and
hospitality industry
703 Health and safety in catering and hospitality
704 Healthier foods and special diets
705 Catering operations, costs and menu planning
707 Prepare and cook stocks, soups and sauces
708 Prepare and cook fruit and vegetables
709 Prepare and cook meat and offal
710 Prepare and cook poultry
711 Prepare and cook fish and shellfish
712 Prepare and cook rice, pasta, grains and egg dishes
713 Produce hot and cold desserts and puddings
714 Produce paste products
715 Produce biscuit, cake and sponge products
716 Produce fermented dough products
Food & Beverage
204 Legislation in food and beverage service
205 Menu knowledge, design and resources
207 Principles of beverage product knowledge
208 Service of hot beverages
209 Food and beverage service skills
210 Handling payments and maintaining the payment point
211 Principles of customer service in hospitality, leisure,
travel and tourism
And
- Educational visits
- Events-internal and external
14
Section
3
Learning, Teaching and Assessment
3.1 Learning and Teaching Approaches
Your study course is delivered through a variety of learning experiences.
Practical lessons develop practical skills and underpinning knowledge in food
production and service. This understanding is further developed through
theory lessons
You will also have the opportunity to develop your skills and understanding
through realistic working environments in our fully operational restaurants and
production kitchens
3.2 Assessment
Each qualification you work towards will have a range of assessment methods
and practices. These will be clearly explained in your module/course study guides.
If you have any questions regarding assessment you should talk to your subject
3.3 Complaints and Appeals
The University seeks to maintain high standards in its provision of courses,
services and facilities to students. The University has established its student
complaints procedures to deal with legitimate complaints from students in a
fair, prompt and efficient manner. (Please see student handbook for guidance.
(Pages 112 -116.)
http://www.uwl.ac.uk/files/Current_students/student_handbook/main_ha
ndbook.pdf
The appeals process is available to all students with regard to internally
awarded qualifications. (Please see student handbook pages 116-124.)
Externally awarded qualifications –each awarding body has its own appeals
procedures and guidance on these will be found in the module/course study
guides
15
3.4 Plagiarism
This is the borrowing or stealing of other people's work claiming this as your
own without acknowledging the other person.
For further information please see the University Student Handbook and
module study guides
16
Section
4
Student Support and Guidance
4.1 Introduction
The University of West London has a well-developed range of services and
facilities to help support you through your course. You will find fuller details within
the Student Handbook. Below we cover some of these arrangements but more
information will be available during induction. Throughout the course, each
student will have access to a variety of sources of support depending on individual
circumstances and needs. Each student will be supported via a Personal Tutor
and, in some instances, a Mentor in practical classes.
If you have a disability, information and support is provided by the University
through: the Disability Team located in Student Services; the Disability
Handbook: the Student Handbook and through the University website.
4.2 Student Support
Personal Tutor
The development of learning skills is an important aspect of your course and
is designed to provide you with the personal learning skills to ensure that you
take full advantage of the opportunities offered. You will be allocated a
Personal Tutor who will support you in identifying any particular learning
needs. This could include any or all of:
An initial diagnostic activity to help identify strengths, preferences and
areas where additional support would be helpful
The offer and provision of specific and ongoing support in areas
identified
A ‘mixed’ approach in which specific learning skills will be addressed
within modules such as report or essay writing, group working or
delivering presentations
Help with the development and review of your Individual Learning Plan
(ILP)
17
West London Online (Blackboard)
West London Online uses software called Blackboard to provide students with
a Virtual Learning Environment.
This site will give you access to learning and teaching resources uploaded by
your lecturers, along with communication forums such as discussion boards
and blogs to support your learning. On some modules you may also be
required to submit work for assessment via Blackboard.
B
Logging on
Log on to West London Online at http://online.uwl.ac.uk
You will have been provided with your login details shortly before the start of
the course, via an email to your personal email account, and these details will
also be available as part of your induction course.
If you have any problems accessing or using your account, please:
See a member of staff in your nearest IT Suite or Library
Or use the Forgot Your Password routine to generate a new password
Please note: you will need to be able to access your University email account
in order to use this routine.
If you do not see all of your modules in your Blackboard course list, please
contact your School administrative office in the first instance, to check that you
have been correctly enrolled.
PebblePad
PebblePad is a Personal Learning System which is used at the University of
West London to help you:
Reflect on the way you learn
Keep a record of, and comment on, your skills and achievements, your
experiences and what you’ve learned – both on the course and in your
wider life
Prepare for future employment.
With PebblePad, you will be able to:
Build your own electronic portfolio (e-portfolio) of achievements, skills and
experiences, which you can then package into one or more “webfolio”.
Share documents, images, videos, and sound files, with your tutors, with
other students, or anyone else you choose to share with (e.g. workplace
mentors, or potential employers)
18
These e-portfolios will be used as a form of assessment in some modules.
You will be able to use PebblePad throughout the duration of your studies at
the University of West London, and to take it with you (for a small sum of
money) when you leave the University. You will be able to present it to
potential employers via a weblink.
Logging on
You can access PebblePad at www.pebblepad.co.uk/uwl using the same
username and password as for your University of West London email account.
Blackboard and PebblePad help and support
There are Help Pages, covering both Blackboard and PebblePad, at
http://uwl.ac.uk/westlondononline
All technical issues with Blackboard and PebblePad should be reported to the
IT Service Desk. You do this by:
Speaking to staff in any IT Suite or Library
Calling 0300 111 4895
(internal phone extension 4895)
Emailing itservicedesk@uwl.ac.uk
Learning Support
Students in the Professional Skills Academy benefit from the dedicated learning
support tutor in the Academy and she may be contacted via email or phone
judith.manderioli@uwl.ac.uk
tel: 0208 2312046
There are one to one session workshops and some learners are supported in
classes.
UWL Student Services
Students can benefit from a variety of support services during their studies. The
student services offers professional services which are free, impartial and
confidential. They offer information, advice and guidance to students in a variety
of ways e.g. face-to-face, telephone, email, Skype. They cover matters such as:
•
•
•
•
•
•
•
Accommodation and Housing Rights
Benefits
Counselling and Faith
Disability Support
Funding and Bursaries
Hardship funds
Immigration (Visa)
19
• Money Management
They aim to answer all your questions, or direct you to someone who you can talk
to. They are located on Ground Floor, C Block, St. Mary’s Road, Ealing with a
satellite service to Paragon and Reading, including drop-in sessions (these are
advertised on each site).
Opening hours:
Monday to Thursday
Friday
9.00 to 5.00pm
10.00 to 5.00pm
For further information on each area go to:
http://www.uwl.ac.uk/students/Support_for_students.jsp
Email: studentservices@uwl.ac.uk
Telephone: 020 8231 2573 / 2991 / 2739
The University Library
The University Library provides a wide range of services, resources, advice
and help to support teaching, learning and research across the institution.
The main campus Library is situated at St Mary’s Road campus from
September 2015 .
All students are automatically members of the Library. The Unique card is
also the Library card, and borrowing rights are automatically set according to
course and status. Self-service machines are available at all Libraries,
allowing for independent borrowing when service desks are not staffed.
The Academic Support Librarians provide help and support throughout the
learner journey, offering one-to-one advice on finding detailed resources for
assignments by appointment.
Further information including opening hours and contact details is available at:
http://library.uwl.ac.uk/use/sites/opening_hours.html
20
How the Library supports FE
Learners
Year 1 (Award level)
21
Centre for Employability and Employer Engagement
The Centre for Employability and Employer Engagement brings together the
careers service, the employment service, work placements and volunteering
to provide information and support for the employability and employment of all
students.
We offer a welcoming and supportive environment in which you can discuss your
career options, identify your skills and abilities and make informed decisions about
your future.
You can register with the Centre and get access to: part time work both on and off
campus; careers advice; placements; volunteering activities; graduate
opportunities and much more, all of which will help you to enhance and develop
your employability skills.
To register: www.uwl.ac.uk/work
Our Careers Service offers you
................................................................................................advice and
guidance on a wide range of careers issues, including CVs, job hunting,
assessment and selection procedures
................................................................................................careers
workshops on topics like preparing your CV, interviews and job searches
................................................................................................a careers
resource area with careers information, employer literature, a range of
useful software packages, and intranet and internet search facilities
Our Employment Service offers you
................................................................................................direct notification
of the latest part-time and graduate vacancies, tailored to your interests
and subject areas
................................................................................................employment
advice
................................................................................................employer
presentations on campus
020 8231 2700
employment.services@uwl.ac.uk
@ UWLCareers
University of West London Careers &
Employment Service
22
4.3 Induction
Before you start your full timetable of study you will take part in an induction
course. This is to provide you with an introduction to the course.
This will include:
Enrolment
An overview of the qualifications you will be working towards and the
requirements of each subject area
Introduction to the learning environment –practical areas
Meeting with all your subject tutors and your peer group.
You may go on an educational visit to a hospitality premises. There maybe an additional cost for this. Your tutor will advise.
4.4 Workplace / Practice Support
The School is fortunate in the number and quality of work placement
opportunities it can offer students and we expect students to value and
respect this in terms of their commitment and behaviour while on placement.
Our work placement team may be able to find suitable positions if you require.
There will be many opportunities to gain extra practical experience by
supporting additional events. These are internal events at the University and
external events at special functions.
These events provide an excellent opportunity for you to gain additional
knowledge, experience and networking by working with hospitality
professionals from the industry. You will be expected to attend any event if
requested too by your personal tutor or the food production manager.
When events have a late finish then transport will be arranged.
Practice support is also given if you are entered for competition work, you will
be supported for this by a specialist tutor/s.
23
Wing Yip Young Oriental Chef competition Finalist
VRQ-2 February 2015
LSHT Prize Giving at the Park Plaza Hotel, River Bank , Vauxhall. March 2015
4.5 Module study guides
You will receive a Module/Course Study Guide for each subject that you study.
This contains essential information regarding the course, including a weekly
breakdown of each session. This will give you a guide to prepare for each
session and a record of learning.
24
4.6 Notice boards
The course notice board is an important means of communicating with you.
Please refer to it on a regular basis; it is constantly updated.
There are also a considerable number of other boards providing information of
sports and fitness, students' union, social activities, accommodation,
employment and topics of general interest.
25
section
5
Quality Management and Enhancement
5.1 Course Management
The administration of the course is the responsibility of the course leader
supported by subject tutors who collectively form the course team.
Head of the Academy
The HOA oversees the strategic and operational aspects of the London
School of Hospitality and Tourism. They report to the senior management of
the university. They are responsible for all teaching staff, support staff and
resources.
They also look after the quality assurance processes in the School, and the
academic and quality standards. The HOA will deal with operational and
timetabling issues in the School as well as student issues such as behaviour
and discipline.
Course leaders
Course Leaders are responsible for the day-to-day management of the course
and provide advice on courses and progression. You will meet them when you
first enrol on the course. You may need to see them about any questions or
concerns you have relating to the pathway but it is likely that your personal
tutor can answer most of your queries and will refer you to the course leader if
necessary. If you wish to change your course then you will need to see the
course leader.
Subject Tutors
Subject tutors are responsible for the delivery and assessment of individual
subjects and qualifications If you have any queries about the module content
and the assessments for that module you should see them. In the module
study guide you will find details of who they are and how to contact them.
Personal tutors
Your personal tutor is an important point of contact who you will meet once a
week and they should be your first port of call for any queries. Your course
tutor's responsibility is to help you have a successful year and they are always
willing to help you with any problems you may have. Staff will consult your
tutor when a disciplinary action is thought necessary. Any information you
want to know about the course or any information the department wishes to
pass on to you goes through your personal tutor.
26
Student Representatives / Student council
Each group will elect a student to represent their opinions and ideas regarding
the course. This is your opportunity to voice your concerns.
The student representative will also attend student council meetings where they
can represent the views of their peer group.
5.2 Student Evaluation
At the end of course /qualification you will be invited to express feedback
regarding your learning experience. Tutors would also welcome any
constructive feedback and comments throughout the course
5.3 Student Satisfaction Surveys
As a student you will be asked to participate in:
First Impressions Survey and the Student Satisfaction Survey.
Both surveys are done online and the link is sent to you through your student
email. The school and the staff very much welcome your comments as it is with
this information that adjustments or improvements to our provision can be made.
Please help us to help you
5.4 Course Committee Board
Student Forum – students will be able to meet on a more informal basis to
discuss their views and concerns. The forum will be supported by
representatives from the UWL student union.
There will two formal meeting of the forum with senior staff and tutors in
attendance on:
Week 14
Week 28
5.5 Scholarships/Awards
There are limited scholarships/awards for students to assist with their studies.
An example is the Dr William Barry Scholarship & The Eyerman Fund
27
5.6 Recognition Awards and Competitions
The staff in the school like to reward good work and outstanding behaviour.
We do this with the “Student of the Month” award and in the annual prizegiving ceremony.
In addition there are internal and external competitions that a student may be
advised to enter and be put forward to do so by their tutors.
Winners of “Lets Go British” finals
The Keylink Junior Chocolatier of the Year 2013 winner.
5.7
Visits
Visits provide a valuable learning experience by allowing students to see first
hand just how various sectors of the industry operate. When the occasion
arises, they are arranged under the supervision of the lecturer concerned.
Students should comply with the dress code as advised by visit tutor.
Students are expected to behave appropriately on these visits are they are
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representing the School and university.
Paris 2015
Eiffel tower
Bofinger Brasserie
Patrick Roger, Chocolatier.
5.8 Working in the industry
Working and gaining experience will be a great advantage in helping to
develop your portfolio and achieving the course as a whole.
Those students working part-time will find it really helps them succeed and it
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will be encouraged on the basis that it is part-time and does not conflict with
your studies at the University. It must be carried out in your own time.
5.9 Culinary Arts Uniform guide
Kitchen Uniform:
Clean Chefs Jacket and trousers
White apron below the knee
Black toecap kitchen shoes.
Level 1 must wear a white chef’s skull cap.
Level 2 must wear a blue chef’s skull cap
Uniform for Pillars Restaurant
Black Shirt with a collar
Black trousers
Grey tie with tie pin.
Pillars black apron.
Black socks
Black polished low heel shoes not trainers
Uniform for Feast
Black shirt with collar
Black trousers
Grey tie
Black apron
Black socks
Black shoes low heel not trainers
Dress code for all University Visits
Smart trousers / skirt and jacket
White shirt or blouse
Black socks
Black shoes not trainers.
Ties are optional but recommended
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Employability standards
Chef uniform requirement
Sku
ll
cap
Full
sleeve
white
Chef
Jacket
White
apron
Chef
trous
er
Kitchen
safety
shoes
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Employability standards
Chef uniform requirement
Sku
ll
cap
Hai
r
net
Full
sleeve
white
Chef
Jacket
White
apron
Chef
trous
er
Kitche
n
safety
shoes
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Examples of smart dress for visits
What you are expected to wear:
Male – Shirt, trousers and smart shoes (jacket and tie optional unless otherwise stated)
Female – Smart shoes, trousers/long skirt, and smart shirt or blouse (jacket optional unless
otherwise stated)
Example of students in smart dress at Bofinger Brasserie in Paris May 2015
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5.10 Health & Safety Rules / Code of Conduct
I have read and understood and agree to abide by the rules in the
student handbook.
Student name:_________________________________________________
please print
Signature:_____________________________________________________
Date:_________________________________________________________
CRCD year 1 level-2 AY 2015/16
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