Case study Consortium:


Come dine with me W


HEN JACQUI Smith from South Downs College and Jackie Lowe from Warblington School decided


to off er their students the option to study for the Diploma in Hospitality, they did not realise just how big a challenge they were taking on. T e two Hampshire teachers, along with


the rest of the Havant 14 to 19 Consortium, were among the fi rst to deliver the Diploma when it came on stream last September. Ms Smith, a specialist hospitality teacher


at South Downs, explained: “Because of my experience teaching similar topics in the past, I was asked by the college to team up with the schools that were keen to off er the Hospitality Diploma. “Everyone in the consortium wanted to deliver


it, primarily because of the personal, learning and thinking skills that it off ers the pupils.” A total of 12 students signed up, all from


years 9 and 10 – meaning the consortium was playing host to some of the country’s youngest Diploma learners. Ms Smith continued: “We have had


tremendous success, but I think some of the students were perhaps a little young. Next year we are recruiting from year 10, so they will complete the course when they are in year 11 and a little bit more mature. “T e qualifi cation was quite diff erent for


the schools, particularly with the amount of hands-on learning required and the need to get off site so much.” Engaging employers is one of the most


diffi cult tasks facing any new Diploma deliverer. Ms Lowe remembers how those involved in the Hospitality off ered “knocked on every door going” to drum up support from local businesses.


T e team, working closely with the


Portsmouth Education Business Partnership (EBP), contacted every hotel in the area, from the exclusive fi ve-star Solent Hotel to the local Premier Inn, trying to get as much support as possible for their work experience-hungry students. Ms Smith told us: “T e college had already


built up some links with local employers, but we still took the opportunity to build up even more. It’s vital to form a good relationship with the Education Business Partnership (EBP) though, because while we are busy teaching, they can fi nd new contacts. Next year we want to visit an industrial laundry, to show that it’s not all about restaurants and hotels, so they’re helping us sort that out.” T e area also has a huge range of


restaurants, all capable of off ering Havant Consortium’s pupils the experiences they need to complete their work-based learning. So the team set about signing up as many as possible, and achieved a great deal of success. T ey have managed to form ties with some


of the biggest names in the hospitality sector. Zizzi, Cafe Rouge, Frankie and Benny’s and Chiquito all signed up to help – along with nationwide chain, Pizza Express. Rather fortunately, a good friend of Ms


Smith’s was working as deputy manager at the pizza restaurant’s local branch, so she got in touch to see if they would be willing to help. “Pizza Express was great. T ey asked us


to visit just before they opened for the day, and they gave the students a tour of the restaurant, including a look behind the scenes. “T ey even got to make pizzas and,


Last September, the Havant 14 to 19 Consortium became one of the fi rst to deliver the Diploma in Hospitality. Persistence and determination from the consortium’s key players ensured that the course did not disappoint


while they were cooking, the deputy manager went through some of the real customer service issues they had faced and asked the students what they would do if they were manager.” In another activity, the youngsters were


allocated a “customer group”, and charged with producing an information leafl et to guide them through their visit to Gunwharf Quays, a development of entertainment and leisure facilities based in Portsmouth. Groups of students were told they had to


cater for an elderly couple, a group of overseas tourists, or a family with younger children. T e leafl ets, to be produced using ICT


to tie in with Functional Skills, had to recommend suitable lunch and dinner locations and activities. By working closely with the EBP,


and making sure that employers are communicated with eff ectively, Ms Smith believes the challenge of engaging with businesses – and securing repeat visits – can be overcome. “As long as you agree on a set date and time


to go in, and make the visit as easy as possible for the employer, then they are usually very accommodating. It’s important to explain all about the Diploma, and how the qualifi cation is designed to benefi t their industry long-term. “Also, never underestimate the impact of a very nice thank you letter. It goes a long way to securing a follow-up visit.” DD


Delivering Diplomas • Volume 2 No 2 Autumn 2010


33


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