Additional Specialist Learning
Additional specialist learning is a key component that makes up the Diploma. It aims to offer a more personalised learning experience, providing breadth (additional learning) or depth (specialist learning) to meet learner aspirations and ambitions.
Schools and colleges may lean towards additional learning as their main provision, especially during the first year of delivering the Diploma. This is quite understandable as there is a huge amount of change to take on board - working in partnership, time-tabling, learner mobility and, of course, teaching and assessing the principal and generic learning of the new qualification for the first time.
The Diploma in Hospitality Diploma Development Partnership (DDP) is aware of the limited provision within the current catalogue of specialist learning and has been working with various partners to do what it can to increase the offer, especially at levels 1 and 2.
Its first objective was to ensure that the specialist catalogue contained all qualifications that were suitable and current. Version 7 of the ASL catalogue has now been updated with all that is available. See attached.(hyperlink to diagram1.) The qualification landscape is a little complicated at present. Many qualifications are coming to the end of their accredited life this year and awarding organisations are working to move qualifications from the NQF (National Qualification Framework) to the QCF (Qualifications and Credit Framework). These changes and processes have placed limitations on the range of qualifications available for specialist learning.
Much of the specialist learning is available in very small (1 credit) qualifications that are essential for hospitality learners, but nevertheless offer very little substantive specialist learning. The DDP recommends that small qualifications such as food safety and catering, and health and safety are covered during learner induction. Apart from motivating learners , they will provide an advantage when applying for Saturday jobs in department stores, restaurants, coffee shops etc., - jobs that provide opportunities to apply their learning.
Whilst the DDP is aware of the limitation of the current offer, we suggest that centres consider qualifications such as the Certificate in Pastry Chefs and Patissiers as well as those around events planning and business enterprise which have a hospitality context and will be suitable for all levels. ASL qualifications can be offered at the level above the Diploma so that a foundation learner can take a level 2 qualification if appropriate.
Also available for September, but not on the current catalogue is the new Food and Drinks Service qualification being developed by several awarding organisations and led by City & Guilds. This will be available at levels 1 and 2.
We are also considering how we can widen our ALS offer and, in particular, include some of the practical cooking and craft qualifications in the catalogue. Discussions are taking place with Edexcel to provide various pathways based on their BTEC qualifications. We are also consulting on the possibility of offering a lighter version of the Introduction to Professional Cookery programme as specialist learning for higher (level 2) learners. If the consultations are successful, we hope to introduce them in 2010.
Heather Taylor
Useful documents:
06/07/2009