News

Plans to agree professional standards for workforce development in the school catering industry are well underway, with People 1st working with LACA on the project.

The current proposals are out for consultation and LACA members are encouraged to provide feedback through the following link to the questionnaire:
http://www.people1st.co.uk/getattachment/Apprenticeship-services/Professional-standards/School-catering/School-Workforce-Professsional-Standards-consultation-questionnaire-April15v3.docx.aspx.

An update has now been released that offers those working in the school meals sector an overview of the proposals, the work done so far and what happens next.

* January – March 2015 People 1st  were appointed to draft the professional standards with the Workforce Development Group (WDG), conducting initial interviews with representatives of the school food workforce, visits to schools and email consultation with LACA Regional Chairs and other key contacts. Following the initial consultation the standards were redrafted with the WDG before going out for wider consultation (see 4th bullet below).

* The professional standards are being developed for all staff who have a crucial role in delivering school food both back and front of house:
Head of kitchen (Catering Manager / Head Chef)
School Cook
Assistant Cook
General Kitchen / Catering Assistant
Midday Supervisor

• Importantly, the work is being funded by a wide range of organisations working in the school food sector:
Chartwells, Harrisons, ISS World, Hobart, Pasta King, Solihull MBC, Premier Foods, Brakes, McCain, NRS, Bidvest 3663, Elygra, Unison.

* During April extensive consultations are being carried out with industry employers and stakeholders to make sure the professional standards are right for them and reflect the requirements of the roles in the industry. The school food community are getting behind the consultation with organisations such as Children’s’ Food Trust, Food for Life Partnership, Unison, as well as the School Food Plan, People 1st / Hospitality Guild and LACA emailing their databases directly urging them to respond. Educatering, Cost Sector Catering and other industry press are running articles, (and don’t forget your starring role in the Evening Standard!).

* As there is no prescribed method for using the professional standards the consultation also asks to give their views on how these standards could be used for maximum benefit for their operation and the industry as a whole.   Some employers have told us they want to be able to use the standards in ways that suit their business and not be constrained by a process defined by an external organisation. Early findings show that employers would use this new set of professional standards in a variety of ways: as a recruitment and selection tool; to benchmark in-house training and fill gaps; to develop training programmes and assessment; to plan progression; as a way of recognising and rewarding staff; and to show the head teacher the breadth of skills required to work in school catering.

* In May we are working directly with industry to try out and validate some of these uses to provide advice and guidance and spark ideas for others in the sector. Pilots are currently being discussed with ISS, Compass, Harrisons, Solihull, others are being identified through the consultation process.
The Workforce Development Group plans to publish the agreed standards at the LACA main event in July together with an action plan agreed by us all on how they can be used.

* What are professional standards?
Professional standards are simple, they say exactly what employers agree are the ‘knowledge’, ‘skills’ and ‘behaviours’ that an individual needs in order to achieve the best industry standard of performance in their job role. This approach focuses on the output of what someone is expected to do rather than on the various qualifications and training that someone should achieve.
We want the new standards to be more visible and something for us all to aim for and aspire to. The standards are voluntary and will not replace in-house training, apprenticeships or qualifications, but will support training and development towards a consistent standard for the industry.