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Roundtable shapes T Level syllabus

The British Takeaway Campaign (BTC), in partnership with the UK’s leading educational publication Tes, has held a roundtable discussion about the content and the way the new Hospitality T Level will be delivered.

The insights shared during the meeting will feed in to the work of the Catering and Hospitality T Level employer panel – chaired by BTC member and director of the National Federation of Fish Friers, Hugh Mantle.

T Levels are new two-year, technical study programmes which, alongside apprenticeships and A Levels, will be one of the three major options available to people aged 16 – 19. The qualification will offer students a mixture of classroom learning and ‘on-the-job’ experience during an industry placement of around three months. The first three T Levels will commence in September 2020, with the remainder to follow in later years.

Commenting on the roundtable, Hugh Mantle said: “With 61% of takeaways unable to recruit the staff they need, it’s imperative that the Government takes action to solve the skills shortage facing takeaway businesses1. The British Takeaway Campaign supports the introduction of the Catering and Hospitality T Level as a means to provide a pipeline of home-grown talent for the sector.

“The BTC and Tes roundtable provided a brilliant opportunity for me to hear from a range of different stakeholders. These insights will be invaluable in shaping the T Level syllabus.”

Stephen Exley, roundtable co-host and Further Education editor at Tes, added: “T Levels are an ambitious and exciting step towards bolstering the UK’s technical education offering, but they will take time, effort and investment to get right.

“It was clear from the roundtable how crucial it is for FE providers and the takeaway sector to work together to support the delivery of the T Level. It was great to hear from innovative colleges like Cheshire College South and West on how they are working closely with restaurants from across the sector to deliver the best results for students and for employers. I’m looking forward to hearing of more great examples in the coming weeks and months.”

The senior-level roundtable focused on how to ensure the T Level delivers the pipeline of home-grown talent that businesses need to thrive, with those present calling for the qualification’s training placements to better reflect the commercial environment of the workplace.

Attendees included the Institute for Apprenticeships and Technical Education, the Association of Colleges, Le Cordon Bleu London, Just Eat, Azzurri Group, National Federation of Fish Friers, Independent Higher Education, Cheshire College South and West and the Drywite Young Fish Frier of the Year 2018.

As part of the new qualificaition, the British Takeaway Campaign wants to see compulsory components on specialist shortage cuisines, as well as on other key areas such as sustainability, food safety and nutrition.

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