Academy of Food & Wine (AFW)


AFW wa


training of persons prepari g for entry, or engaged in, the servic


year under review they rec ived funding for the following initi tives:-


s es blis d to ad e of food, win a


ta he


“Great day e, vry knowledg present rs. Thank y u.” “Very educ o present rs ar


e e


o ati nal day a e very good


. All the . All


the aspects and details of the course were well explain “Fantastic d y very well


e d.”


organised and presented …. All the presenter approachable.”


s and staff ve ry


Delegates at the Skill Build Seminars


eable


For the Skill Build Semi Seminar


t n d tasting wi sting e


follow a com on theme. This includes practical aspecs such as le


s are run all over t e United Kin m


o


Champagne, open and decant a red wine and the process of bli delegates al


arning hw to open ad pour nes. In additi


n on,


different wine producing countries or regons wi two regi


programme uually finishs with an af se on which includes ares such as swe fortified wines, c gnac objective o


onal wine ta s


ssi o


educatin an learning to in


Febck co ed a mme t ns an


to Work in Hospitality Service’


“The c urse was excllent.” “Thank y u, you’ve helped me a


o o


gain back my confidence – I hope you c


more people.” “The c


o urse gave me load t.”


knowledge, tutors were br and they know what they’r talking abou


e o n do so with mny a s of


illiant e


“We’ve nevr had an opti course which achieved 100 retenti n rate. The cur tutor


s and mterial e a o only for use i s ar


obviously spot on.” “The c


roles but the wider communication and custom e curse cn be o a er


service skills elements. It would be useful in many areas – perhaps th e


tweakd to target other areas.”


“This was so much fun. I loved it. I learnt so much and hope you’ll be able to help many more people.”


urse was effective, not n hospitality service


onal %


o se, e d


photograph from first Pilot programme for the ‘L


icence s of the seminr craft skill elements. Th


s each sesio e


a s, li o as are to encour


are relevnt to both newcomers and exprienced Sommelier


product knowledge. The Tr with that of tr from AFW en


em access to fi s or wine waiter ade sp


e


to all attende s. During th 31


training in th industry at each semin r. , toge


st July 2008, AFW will run seminar e region of 5 a


programme is to create a p recruits to th


its students with a basic grounding in some key skills areas. Spr


o e person e


consecutively or, on


ad over 10 day, whic e day a week


programme and final exam


the basic Roy l Institue of Public Health Food Hygiene Certi


so provide a


t


requirement f r those wh consumpion guaranteed in


refugees, Jobentre Plu ss uers, Springb ard ‘summr scho


ting third-ager c


s, womenretur ees, o


- n o designed for those with no or very little k owledge


e programme is n


25 e ols’ no admissi n requirement as th


, and from ‘into w rk’ programmes. Ther o


e is


ficate which i o


a


d y


aimed at the unemployed with delegates represen


nel. The progrm e provides s


a m


h can be run , the 6


0 hour ination c ver


service, food, wine and bar service, basic interview skills, Health and Safety, and importantl employers, al


o s customer y for all


s successful can idates with s a mndator


t . Successful students also r ceive a terview. Initial recruitmen


t will be


o handle food for public e


o


able these seminars to be offered free st August 2007- s in 30 locati om the


onsors and technic l expert e year 1


0 delegates fr


For the ‘Licence to Work in Hospitali Entry Level course


a e hospitality service industr a ty Service’


. The fundament l aim of the ool of p tentil new y with a


a


‘minimum standard’ of knowledge and skill. The Licence to Work initiative emerged as a respon industry’s staff shortages, p rticularly in terms of front of hus


se t o a s n. The


ter dinner et wine


s,


queurs and c ffee. The age


d training in the industry and promote dividuals – particularly conc e Seminar


erning the s also allow


delegates to meet with experts in their fields thereby allowing th a


rst-h nd knowledge. They e


s looking to enhance th ust’s support a


eir


ther s


ons


so get to improve their knowledge of i


th


nar programme h


. Th e gdom and n


vance the education and e and beverages. In th


e


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