The introduction of the Technical Level 3 Diploma in Advanced Professional Cookery has been an exciting development within the Hospitality and Catering curriculum at Bradford College.
Paul Johnson, Bradford College Chef Lecturer spoke to VTCT about his experiences of this new technical qualification and how it’s first year has been for them:
“Initially it felt quite daunting changing the qualification delivery to a new structure; workshops and support from VTCT has made the transition achievable with reassurance given throughout.
I embarked upon the academic year with excitement and anticipation as to how the students would respond to the VTCT technical qualification as it entails external exams, a summative synoptic test and graded unit assessment supported by portfolio. The format of the qualification content and delivery has been incredibly beneficial to student journey, quality and standards. I immediately began to see a dramatic development of students taking ownership, responsibility and commitment to all elements of the qualification. The passion and enthusiasm from students has been fantastic, all students are motivated to achieve. The qualification ensures that students are constantly challenged in a holistic nature of delivery and assessment.
Extensive employer engagement has been embedded into the delivery of the Technical qualification supporting delivery and assessment. Students have received excellent industry experience and feedback which has been motivational and developed their confidence.
I have found that the student dynamics on this qualification are like no other I have delivered in the past. They have formatted their own revision workshops and support networks for their peers, and this has had a direct effect on the professional standards within the kitchen. The team are working together in a very productive way. I believe that the course immerses the student into the industry as industry professionals this influences their attitudes and motivation towards teamwork and a collective goal of creating true a la carte dishes and menus representing their individual creativity and flair.
I am proud of the student development and learning curve I have been on throughout the first year of delivery. Students are busy preparing for their synoptic assessment in which they will show with pride their application of all elements of skill, knowledge and high quality food production. Students have achieved and collated excellent exam results, graded observations and detailed portfolios to date. All students are working to and exceeding their target grades. Students have enjoyed all aspects of the qualification and are confident and knowledgeable in their own abilities. They are fully prepared for industry as professional chefs; all students have gained and secured employment opportunities as a direct outcome form employer engagement and work experience activities. Including 5* restaurants such as The Dorchester on Park Lane, billingsgate market and a range of Jersey’s produce suppliers such as the Jersey oyster and Jersey Dairy farms
This has been one of the most rewarding years of my teaching career and this qualification has ignited a passion for delivery within me that I didn’t realise possible.”