MINUTES OF THE LAST MEETING

What was said...

Meeting Minutes

21/12/2020

Welcome and introductions of all parties. 

JH opened Meeting and welcomed new attendees.

JH introduced Garry from Essential cuisine. Gary then explained about Essential Cuisines  support for colleges with their certificated sessions. Gary explained the processes and that they would supply ingredients of theirs but college would have to supply base ingredients.

Gary took a Q&A session

JH introduced Bev Pilkington from Blackpool and Fylde College who wanted to discuss curriculum aspects. Bev discussed the curriculum aspect of how to change the teaching based upon the aspect of how the industry has had to change under the pandemic and how it is going to shape after it has lifted.

Q&A session then took place.

JH introduced the idea of a National College Night across the UK in aid of Hospitality Action. This was received well and more discussions will take place in subsequent meetings ahead.

Meeting Minutes

30/10/2020

Attendees
John Holden – Tameside
Debbie Higginbottom – Tameside College
​Katie Forrest – Dakota Hotels
​Sue Kenyon – PACE
Leon Adnams-Downes – F3
​Beverley Pilkington – Blackpool and Fylde College
Dawn Hoskins – Activate learning
​Paul Devenny – South Lanarkshire College
​Cathy MacArthur – Brockenhurst College
​Steve Thorpe – Retired Hospitality
​Audrey Buckley – West Lothian College
Barbara Rathmill  – Food Teachers Centre
​Lisa Pyott – Doncaster College
​Jordan Kehoe – Blackpool and Fylde
Jason Benn – City and Guilds
Katarina Csizmadiova – F3
​Vicki Smith – F3
​Angharad Jarvis – Coleg Cambria
​Gordon McIntyre – Glasgow City College
Mark Belfield
Kate Rolf – VCTC
Andy Doyle – Meeting People 1st
Alistair Fowlie – Moray College
Desmond Smith – City of Bristol college
Katie Allen – Hopwood Hall

 

Apologies;  Jacky Moss
Next meeting: March 2020 tbc

Welcome and introductions of all parties. 

1 – COVID – impact short and long term

We discussed how Covid has impacted on the industry, and Glasgow, West Lothian, Coleg Cambria and Brockenhurst colleges described how they have gone virtual and have included industry in Zoom and Teams calls. We also spoke about how colleges had changed alongside industry partners with some starting to offer a takeaway service within Covid guidelines.

All agreed it was difficult to gain any major industry involvement due to restrictions within the colleges and all felt it was imperative to be available for industry where necessary and be ready to support where required.
Andy Doyle from P1st mentioned that alongside their employer panel they have been talking to UKH about how they can support with some guidance for college restaurants to attempt to resolve the conflict between industry and educational guidance. We are aware the college SMTs are very reticent to have ‘guests’ in. Much of the feedback has been from colleges that have opened and have discreet entrances to their restaurant however we would welcome any feedback directly from people who have a restaurant that requires customers to come through the college ‘security’ etc and have still managed to open.

Alistair Fowlie said focus needs to be on resilience, adaptability and the variety of job roles which are still potentially available. Diversification and entrepreneurial spirit is to be encouraged.

2 – Support to Learners entering the industry

Zoom calls and Team calls from industry representatives as well as the variety of student competitions available and the move to takeaway service was discussed and was agreed to be the way to keep students engaged and supported. It was felt that schools were not having their usual food classes due to rooms not being available, this is becoming an issue as it is needed when trying to enthuse students to move to college for Culinary courses.
Several colleges mentioned they were doing virtual open days and several files, including Risk assessments and ideas, were shared.

3 – Investigate local collaborations

JH (Tameside college) introduced Barbara Rathmill (Food Teachers Centre). BR talked about the FTC and mentioned that teachers were struggling due to sometimes not necessarily being subject specific and sometimes lacking the full skillset in areas that are needed for GCSE, such as plating skills, layout, and some of the higher-level cooking skills.
JH explained how Tameside had initiated a Food Teachers Forum and how this had developed better links with schools and had increased numbers on the courses. He indicated he would be happy to share information on this to any who would like to learn more. BR explained how Tameside College had put on special masterclasses for the food teacher’s forum which had been well received and had given those that attended an improved skillset to deliver.
Most colleges stated that they had an increase in numbers this year, however with COVID they were struggling with the practical elements, especially service.

4 – Work experience academies and options

JH introduced the idea of College work experience academies and introduced Vicki Smith from F3 (Man City) who spoke about how the Academy had worked together with her colleagues Leon (Exec Chef)and Kat (FOH Manager). Kat explained that they took students through several skills like cocktail making etc and Leon explained how it was beneficial and had got a couple of part time employees out of it. Kat also indicated  that she would be willing to help other attendees where practical, JH said to message him and he would share contact details.

5 –  Work Experience

The group discussed how the industry will need help to get back on its feet and industry attendees agreed there was uncertainty about the recovery process.. however they agreed that the support of all would be required.
It was discussed that some places would find it hard to take students as they had made so many people redundant and therefore could not be seen to be taking in WE to compensate for those who had been made redundant.

6 – Developing a College Restaurant website

Most attendees said it would be a great idea and would like to be part of it. JH explained there was already the P1st accreditation and website linked to the AA – this new proposed website would not detract from that accreditation, but would open up possibilities for those who could not take up the option of the AA accreditation due to cost.  JH introduced Andy Doyle from People 1st who gave an overview of the accreditation scheme, he also said that the Hotelliers charter were starting to build a website that was going to include links to college restaurants along with other aspects of the hospitality industry. Jason Benn C&G mentioned approaching Springboard regarding the map of restaurants going on the Career Scope website and that Savoy Trust could possibly fund the work. All college concluded they would like to be part of a national website
7 – Partnering with BTSG
Colleges agreed they would like to be partners, most requiring in-house permission first before accepting.
8 – Developing a Jobs page on BTSG website with links to other resources
All agreed would be a useful tool, JH to consider how it might be carried out and explained there may have to be a paid membership as would require password access.
9 – Developing a Resource sharing page for school teachers and colleges
All said would be a useful space if developed
10  – College contacts – how best to exchange information
JH explained this would require paid membership access as it would need to keep all info safe under GDPR. JH discussed paid membership options and left the attendees to think until next meeting.

Meeting Minutes

01/11/19

Present: John Holden, Laura Ryan, Ann Hornsby, Haydn Bettles, Anna Wharfe, David McKown, Lesley-Ann Rainton

 

Apologies; Sue Kenyon, Stephen Scuffell, Niki Ball, Ellie Cunningham, Jacky Moss, Andy Doyle, Greg Maguire, Lola Docherty
Next meeting: January 2020 tbc

1 – Welcome and introductions of all parties. 

Laura Ryan was introduced as Vice-Chair of the Group

2 – New Website

The Website was shown and discussed with the members, all commented on its professional appearance and thought the mission and purpose of group was well covered.

A  Jobs page was suggested where partners can advertise vacancies within their company – this has now been actioned and is ready for population.

There is also potential for a Partners page, highlighting those who support the group professionally and listing (with permission) their email addresses.

3 – College Website Project 

David McKown introduced the concept of having a website that highlights all college restaurants across the country, to allow the user to locate their local college websites to support, without giving private and large company restaurants their custom.

The sites aim is to celebrate College restaurants across the country and would include both the AA Rosette restaurants and standard ones.

Colleges will have to buy into it and a link to their website would then be included within the directory website.

There is a need to look for a partner to host website and potentially fund it, Resdiary, BookaTable to be approached to see if it will fit with the social and educational support policies that they may have.

The group will continue to work on this to link into more colleges to see if it would be beneficial.

4 – Strategy

It is essential that the Group needs to deliver on a USP alongside a Road Map of the group cause and how it will benefit the Industry. A model of how the group works needs to be in place which illustrates the opportunities to get involved.

A Strategy needs to be clearly defined to get partners on board and to build more links in all areas.

In addition, the Road Map needs to illustrate how Primary and Secondary schools choosing to link into College and industry can increase the overall input of skilled workers into the industry, perhaps by including case studies where students have entered via school, college and industry collaboration.

5 –  Collaborations

It was suggested that a Primary school representative, a secondary school rep, a college rep and industry rep all talk at breakfast meetings where industry and other colleges are invited to highlight groups cause.

It is vital to continue to spread the word to colleagues and other groups, as identified once again by John Holden.

6 – Thanks and next meeting.

Next Meeting will be in January – date and venue to be confirmed.

Meeting Minutes

22/7/19

Present: John Holden, Lauren Pickup, Sue Kenyon, Andy Doyle, Jacky Moss, Greg Maguire, Lola Docherty, Philip Kelly, Barbara Rathmill

 

Apologies; Laura Ryan, James Holden, Stephen Scuffell, Reice Deigton, Peter Cooke, Jason Benn, George Havercroft, Ellie Cunnigham, Ian Snedden, Phil Dixon, Molly Shaher, Chloe Dickinson, Simone Mclevey, Kate Rolf, Matthew Shaw, Katie Allen, Niki Ball
Next meeting: 01.11.19

1 – Welcome and introductions of all parties. 

2 – Position now: 

With regard to marketing, information exchange and promotion,Twitter has 647 followers and a LinkedIn page is set up

The Website URL has been purchased www.bridgingtheskillsgap.co.uk

The planned discussion with Nisbets is still to happen

Philip Kelly from Honour in Service gave us an overview of their aims and aspirations which are in line with our own,

Greg Maguire from Manchester Hospitality Network introduced his organisation and explained why they were formed and what they hoped to achieve.

Lauren Pickup spoke about the Springboard organisation and their goals.

Andy Doyle of People 1st  brought us up to date on their Hospitality Commitment which is due to launch shortly, and also the Tourism sector deal.

Click HERE to download powerpoint

3 – Journey to National Recognition

Discussions were had regarding the group dynamics and board members. It was agreed that John Holden, from Tameside College would Chair.

College representative, Sue Kenyon, PACE

School representative, Barbara Rathmill, FTA

Apprenticeships representative, Lola Docherty, Trafford College group

Industry Representative, Eleanor Cunningham, IHG Principal Manchester

We discussed linking with Honour in Service a group set up by Philip Kelly who attended, his perspective is the same/similar to the groups and he is willing to work together on the journey. We will be linking with him on website and other aspects where appropriate.

T levels and their likely impact on the industry, as well as current apprenticeship standards were debated

FOH is a concern when the T levels kick in in 2023

4 – Where next

It remains essential that the group needs to gain support from teachers at secondary school level and this needs to be highlighted and actioned wherever possible.

Barbara Rathmill informed us of the ‘Chef Back to School’ (CBTS) program which involves ex-catering students returning to their old schools to highlight the benefits of a career in hospitality.

More links to be made and schools invited.

The Tameside School Forum’s activities were  discussed and BTSG will be mentioned at their next meeting along with the CBTS program.

5 – Website

Jacky Moss from Creative Agenda, who did the logo designs for us has kindly offered to do the website. Proposed layout was discussed and put to Jacky and we expect to be fully online by our next meeting.

6 – Thanks and next meeting.

Next Meeting will be in early November – date and venue to be confirmed.