Chefs Vocational Qualifications
- Vocational qualifications are achieved through a combination of study and practical on-the-job training and assessment. The following is a list of vocational qualification types you can attain in the hospitality field and each contains a number of different levels of achievement.
- National Vocational Qualifications (NVQ) are vocational awards in England & Wales that are achieved through assessment and training. They are practical qualifications based on being able to do a job.
- Scottish Vocational Qualifications (SVQ) - The Scottish equivalent of the NVQ.
- Vocationally Related Qualifications (VRQ) - A qualification for learners who complete a training program and successfully show they have both knowledge and practical skills in a particular subject area. VRQ courses provide the underlying knowledge as well as the skills involved in a particular subject.
- International Vocational Qualifications (IVQ) - Similar to a VRQ and designed for individuals based outside the UK.
- Higher Level Qualifications (HLQ) - HLQs provide both the vocational focus and academic expertise that can lead individuals to the top of their profession.
- NVQ Levels
- There are different levels of NVQ defined by competencies that can be assessed in the workplace:
- Level 1 – Competence in the application of knowledge and skills in the performance of a range of varied work activities most of which may be routine and predictable.
- Level 2 – Competence in the application of knowledge and skills in a significant range of varied work activities, performed in a variety of contexts. Some of the activities are complex or non-routine, and there is some individual responsibility or autonomy. Collaboration with others, perhaps through membership of a work group or team, may often be a requirement.
- Level 3 – Competence in the application of knowledge and skills in a broad range of varied work activities performed in a wide variety of contexts and most of which are complex and non-routine. There is considerable responsibility and autonomy, and control or guidance of others is often required.
- Level 4 – Competence in the application of knowledge and skills in a broad range of complex, technical, or professional work activities performed in a wide variety of contexts and with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and the allocation of resources is often present.
- Level 5 – Competence in the application of skills and a significant range of fundamental principles and complex techniques across a wide and often unpredictable variety of contexts. Very substantial personal autonomy and often a significant responsibility for the work of others and for the allocation of substantial resources feature strongly, as do personal accountabilities for analysis and diagnosis, design, planning, execution and evaluation.
- Vocational courses can be taken in all areas of the catering and hospitality professions including customer service, health and safety, bar work and all areas of cookery.
- T Levels
- T Levels are a 2-year qualification that school students can do after GCSEs as an alternative to A levels, other post-16 courses or an apprenticeship. They involve spending 80% of your time in the classroom and 20% on a 45-day placement with an employer. There are no tuition fees to study a T Level if you start before you reach the age of 19 years.
- The Catering T Level is recognised as a level 3 qualification and the course offers students skill and knowledge development in these areas:
- Culinary quality
- Kitchen operations
- Health, safety and security
- Nutritional analysis
- Food safety practices and procedures
- Team working
- Business, including risk assessment, waste management principles and supply chain management
- There are options to specialise in different food groups by completing a module in professional cookery.