chef and restaurant vrq certificate year1, l evel 2...academy for professional skills chef and...

Academy for Professional Skills

Chef and Restaurant

VRQ Certificate Year 1, Level 2

Course Handbook

COURSE HANDBOOK VRQ CERTIFICATE YEAR 1, LEVEL 2

City & Guilds VRQ Level 2

AY2016-2017

© UWL 2016-17

Level 2 Course Code

FE2CRPC00E

1 COURSE HANDBOOK VRQ CERTIFICATE YEAR 1, LEVEL 2

Course Handbook

Contents

Page No. Section 1 Key Information

4-12

1.1 Welcome to the Course 1.2 Overview of the Course 1.3 Sources of Help and Support 1.4 Facts and Figures 1.5 Your Responsibilities 1.6 Our responsibilities 1.7 Lateness policy 1.8 Sickness & absenteeism 1.9 Disciplinary Procedures

Section 2 Structure and Content 13-15

2.1 Introduction 2.2 Award Title and Progression 2.3 Course Philosophy, Aims and Objectives 2.4 Course Outline

Section 3 Learning, Teaching and Assessment 16

3.1 Learning and Teaching Approaches 3.2 Assessment 3.3 UWL Graduate Attributes 3.4 Plagiarism

Section 4 Student Support and Guidance 17-27

4.1 Introduction 4.2 Learning Support 4.3 Induction 4.4 Workplace/Practice Support 4.5 Module Study Guide(MSG) 4.6 Notice board 4.7 Careers Service


Section 5 Quality Management and Enhancement 28-32

5.1 Course Management 5.2 Student Evaluation 5.2.1 Student Satisfaction Surveys

5.3 Student council 5.4 Prize giving &Award ceremony 5.5 Scholarships/Awards 5.6 Recognition Awards & Competitions 5.7 Educational visits 5.8 Working in the industry 5.9 Culinary Arts Uniform Guide 5.10 Health & Safety Rules/Code of Conduct


Key Information

1.1 Welcome to Course

Welcome to University of West London and the Academy for Professional Skills. It is hoped that your time here will be productive, informative, rewarding and successful, but most importantly enjoyable. As with starting anything new, a lot of fresh information needs to be digested and the purpose of this handbook is to help you. It will be of particular assistance at the beginning of this course but also for reference during your time of study. You are now entering a partnership between yourself and the University. It is hoped that you take advantage of the opportunity and if at any time during this period problems arise, please seek and use the wealth of experience that is available to you. Having said this, full responsibility for learning and progressing lies firmly with you

1.2 Overview of the Course The Professional Chef/Restaurant Certificate/Diploma is a craft based course designed by the Academy for Professional Skills in association with the London College for Hospitality and Tourism to meet the demands of the hospitality industry.

1.3 Sources of Help and Support Course Leader: Year 1 Manish Gobin Email: [email protected] Telephone: 0208 231 2472 Administrative contact: Liga Kurpa Email: liga.kurpa @uwl.ac.uk Telephone: 020 8231 2171

Section

1


mailto:[email protected]

1.4 Facts and Figures Course data Year 1

Average weekly contact time 20 hours

Average weekly guided independent study time 5 hours

Placement 3 Weeks

Quality data for previous year (2015-16) Year 1

Achievement rate: 100%

Success rate: 100%

NB: Course data figures are based on an average weekly pattern of study, and may be subject to changes which are outside the control of the course team. The quality data is derived from our previous year’s results.

External Examiner for your course TBC

1.5 Your Responsibilities For a full description of your entitlements and responsibilities please consult the Student Handbook. http://www.uwl.ac.uk/students/Current_students.jsp The course team and other University departments will always contact students via your student email address. So please ensure that you check your University email account regularly.


http://www.uwl.ac.uk/students/Current_students.jsp

Student Code of Conduct In order to maintain the high standards required by the hospitality industry, the Academy for Professional Skills (in association with the London College of Hospitality & Tourism) require that students should: a) Be punctual for all lessons and external visits and be prepared to be

flexible with start and finish times b) Be appropriately dressed and groomed at all times c) Wear appropriate clothing in practical areas d) Observe Health & Safety procedures within the School and the University e) Address members of staff - lecturing, operation and administration - by

their correct titles i.e. Mr/Mrs/Ms....... First names are not acceptable f) Observe the rules of personal hygiene and carry out hygienic practices in

the School g) Observe standards of good behaviour - politeness, punctuality,

obedience h) Keep changing room’s clean and tidy at all times i) Not bring outside clothing/bags etc into kitchens or restaurants j) Not loiter in public areas k) Not eat or drink in classrooms, kitchens or restaurants unless permission

is given from lecturers. Only water can be consumed in lesson times. l) Develop a professional approach to study and learning m) Ensure your mobile phone is switched to silent before entering a lesson n) Develop and become team members in each operational department to

integrate, thus producing a cohesive, effective working relationship o) Comply with the university regulations on diversity and equality As ambassadors of the Academy, students are expected to project a positive image and manner when in the University and during all external Visits.

Visits provide a valuable learning experience by allowing students to see first-hand just how various sectors of the industry operate. When the occasion arises, they are arranged under the supervision of the lecturer concerned.


Students should comply with the dress code as advised by visit tutor. Students are expected to behave appropriately on these visits are they are representing the Academy and the University. Working in Industry and gaining experience will be a great advantage in helping to develop your portfolio and achieving the course as a whole. Those students working part-time will find it really helps them succeed and it will be encouraged on the basis that it is part-time and does not conflict with your studies at the University. It must be carried out in your own time. Health and Safety Rules You are embarking on a course of education in a career where hygiene is of the utmost importance and where there is a danger to yourself and others if you are careless or thoughtless in safety matters. The following rules must always be observed: Hygiene

1. Full uniform must be worn at all times when working in all practical areas (kitchen and restaurant)

2. Wash hands before commencing work and at changes of task. 3. Maintain personal cleanliness by wearing only clean whites and

observing impeccable standards with fingernails and hair. Do not wear nail varnish or excessive make up.

4. Do not wear watches, rings, bracelets, earrings etc. when handling

food. 5. You are required by law to inform us if you are suffering from any

illness that presents a risk to your working environment (i.e. sickness and diarrhoea).


Please check the uniform guide at the end of this handbook

Safety 6. You are expected to take responsibility for your own safety and other

members of the hospitality team. 7. You must observe standards of dress consistent with safety and/or

hygiene. Cuts and wounds must be kept covered. 8. Footwear must be suitable for commercial kitchen conditions. Only

approved safety shoes should be worn. Sandals, open toes, canvas and fashion heels or soles are not permitted.

9. Protective aprons must be below knee length, tapes to be out of sight. 10. Kitchen cloths must be tucked in apron, not tied. 11. Never run in the kitchen or restaurant areas – always walk. 12. Keep floors clean and grease free. If anything is spilled, stop work and

clean it up immediately. 13. Keep knives clean and sharp. Don't try and catch a falling knife. 14. Don't walk around with knives in your hand. Do not point knives at

others. 15. Saucepan handles should not protrude over the edge of the stove. 16. Mark with flour, all equipment hot from the stove. 17. No pan of liquid or fat must be put on the rack above the stove or

elsewhere if above eye-level. 18. Take no risks with hot fat; remember hot fat and water are a very

dangerous mixture. 19. Do not use machinery or lift heavy items without instructions by a

lecturer. 20. You must observe all the safety rules of the University and in particular

the instructions of teaching staff in an emergency. 21. You are expected to use and not wilfully misuse, neglect or interfere

with things provided for your safety.


22. Correct cutting boards must be used. Dispose of food debris correctly. 23) All accidents and incidents must be reported

The University has a no smoking policy

A basic knife set that all Professional cookery learners must have for the practical lessons at least.

1.6 Our Responsibilities Staff are expected to uphold the following within the School: 1) Be punctual for lectures/classes and any external events and visits 2) Be appropriately dressed for classes and operational areas 3) Observe the School’s Health & Safety policy 4) Do not allow bags and outside clothing to accumulate in practical areas 5) Maintain a high level of hygiene in practical operations 6) All staff are expected to be flexible with their time and to adjust their own

start and finish times to reflect operational needs 7) Staff should not allow students to address them by their first name 8) Staff, as part of a service industry, are expected to be reactive to

customer needs, students and industrialists 9) Staff should be polite to each other and students at all times 10) Staff are expected to discipline students and carry out discipline

procedures with students 11) Staff should, were possible, support students in extracurricular activities

related to the development of their study opportunities


1.7 Lateness policy All full-time and part-time students are expected to attend all timetabled sessions. Students are expected to arrive on time. Lateness is unacceptable and students should not join their class once it has started unless given permission to do so by their tutor. Late entry to a class is always at the discretion of the tutor. The lecturer will discuss lateness, with the student and they will be marked with a LATE mark in the register. Repeated lateness will trigger the Cause for Concern disciplinary process If a student has an on-going problem with arriving on time for any class then they should speak with their course leader. The purpose of this policy is to create a quality learning environment for students and it responds to feedback received from students themselves. The policy prepares students for employment, including the work placement, where feedback from employers highlights staff punctuality as an essential requirement

SAM –Student attendance monitoring –information for students The University has been fitted with card readers that will record your presence at scheduled lessons. These are in place and primarily installed to support your attendance. These will however form the basis of reporting where statutory bodies require UWL to report persistent absence. For example, The UK Border Agency (Home Office) for International students and the Department for Education for FE students. Where your place at UWL is sponsored in any way, your sponsor or employer may be made aware of your attendance record.

1.8 Sickness and absenteeism. If the student has an authorised reason for absence they must phone/ email the administration team in Administration Office (HT.GF.004) who will then inform the lecturer. Administrative contact: Liga Kurpa Email: liga.kurpa @uwl.ac.uk Telephone: 020 8231 2171



Unauthorised absenteeism Unauthorised absenteeism will be recorded as such in the register and reported to the personal tutor who will contact the student and/or the parents or guardians [under 18yrs old] Full attendance is important for several reasons: 1. Your work is continually observed for assessment purposes, if your

attendance isn’t full your place on the course may be at risk. 2. Often you will be doing group work and your absence will hold up other

members of your group as well as hampering your own progress. 3. If you are absent from activities involving the general public such as

working in the restaurants, your absence will not only give others unnecessary work but it will also reflect badly on yourself, your colleagues, lecturing staff and the school as a whole.

4. Future employers will be interested in your attendance record.

Reliability is all important

1.9 Disciplinary Procedure

The disciplinary procedure is designed to reflect the standards dictated by the hospitality industry and create the correct learning environment to allow all students to reach their potential. Self-discipline is an essential skill for the successful completion of your course. Students who do violate good working practices often do so to the detriment of other students and it is therefore also intended to protect those students who wish to learn and excel. It is important that you abide by the policies and procedures outlined in the handbook at all times. Repeated failure to comply will be taken seriously and result in the following disciplinary action: There are two stages to the process one for minor breaches of the code of conduct these will be dealt with under the cause for concern (CFC) process outlined below. If the conduct is considered by the senior academic as a major breach then the University of West London student disciplinary process will be applied. See link for rules and regulations. http://www.uwl.ac.uk/students/current_students/Student_handbook.jsp MISCONDUUDENT


http://www.uwl.ac.uk/students/current_students/Student_handbook.jsp

CFC form placed on student file

No further action

PENALTIES INCLUDE BEING PLACED ON

REPORT RECORD PLACED ON

FILE

CAUSE FOR CONCERN (CFC) PROCESS

*learners aged 16-18yrs. Parents /guardians will be informed in writing when the

Cause for Concern process has reached the interview with senior academic stage


Structure and Content

2.1 Introduction

This course is designed to give you practical skills and underpinning knowledge in order to prepare you for employment in the hospitality industry. You will take part in practical training sessions for the kitchen and restaurant. This practical work is supported by theory lessons, industrial work experience and working on functions both within our University and in the Hospitality industry.

2.2 Award title and Progression

CRCD Level-2 Certificate

Level 2 Diploma in Culinary Skills (7138-20, 21,22) Level 2 Diploma in Professional Food and Beverage Service Progression Level 3 Diploma in Advanced Professional Cookery Level 3 Food and Beverage Supervision Diploma.

2.3 Course Philosophy, Aims and Outcomes

The aim of all culinary arts courses is to provide all students with high quality training and education in order for them to reach their full potential and be able to progress into employment within the hospitality industry and/or onto higher education course. Specific course objectives are outlined in the module/course study guides.

Section

2


2.4 Course Outline

CRCD Year 1

Kitchen 202 Food safety in catering

702 Developing skills for employment in the catering and

hospitality industry

703 Health and safety in catering and hospitality

704 Healthier foods and special diets

705 Catering operations, costs and menu planning

707 Prepare and cook stocks, soups and sauces

708 Prepare and cook fruit and vegetables

709 Prepare and cook meat and offal

710 Prepare and cook poultry

711 Prepare and cook fish and shellfish

712 Prepare and cook rice, pasta, grains and egg dishes

713 Produce hot and cold desserts and puddings

714 Produce paste products

715 Produce biscuit, cake and sponge products

716 Produce fermented dough products

Food & Beverage 204 Legislation in food and beverage service

205 Menu knowledge, design and resources

207 Principles of beverage product knowledge

208 Service of hot beverages

209 Food and beverage service skills

210 Handling payments and maintaining the payment point

211 Principles of customer service in hospitality, leisure,

travel and tourism

And

- Educational visits - Events-internal and external


Learning, Teaching and Assessment

3.1 Learning and Teaching Approaches

Your study course is delivered through a variety of learning experiences. Practical lessons develop practical skills and underpinning knowledge in food production and service. This understanding is further developed through theory lessons You will also have the opportunity to develop your skills and understanding through realistic working environments in our fully operational restaurants and production kitchens

3.2 Assessment Each qualification you work towards will have a range of assessment methods and practices. These will be clearly explained in your module/course study guides. If you have any questions regarding assessment you should talk to your subject

3.3 Complaints and Appeals The University seeks to maintain high standards in its provision of courses, services and facilities to students. The University has established its student complaints procedures to deal with legitimate complaints from students in a fair, prompt and efficient manner. (Please see student handbook for guidance. (Pages 112 -116.) http://www.uwl.ac.uk/files/Current_students/student_handbook/main_handbook.pdf The appeals process is available to all students with regard to internally awarded qualifications. (Please see student handbook pages 116-124.) Externally awarded qualifications –each awarding body has its own appeals procedures and guidance on these will be found in the module/course study guides

3.4 Plagiarism

This is the borrowing or stealing of other people's work claiming this as your own without acknowledging the other person. For further information please see the University Student Handbook and module study guides

Section

3


http://www.uwl.ac.uk/files/Current_students/student_handbook/main_handbook.pdf

http://www.uwl.ac.uk/files/Current_students/student_handbook/main_handbook.pdf

Section

4 Student Support and Guidance

4.1 Introduction The University of West London has a well-developed range of services and facilities to help support you through your course. You will find fuller details within the Student Handbook. Below we cover some of these arrangements but more information will be available during induction. Throughout the course, each student will have access to a variety of sources of support depending on individual circumstances and needs. Each student will be supported via a Personal Tutor and, in some instances, a Mentor in practical classes. If you have a disability, information and support is provided by the University through: the Disability Team located in Student Services; the Disability Handbook: the Student Handbook and through the University website.

4.2 Student Support Personal Tutor The development of learning skills is an important aspect of your course and is designed to provide you with the personal learning skills to ensure that you take full advantage of the opportunities offered. You will be allocated a Personal Tutor who will support you in identifying any particular learning needs. This could include any or all of:

• An initial diagnostic activity to help identify strengths, preferences and areas where additional support would be helpful

• The offer and provision of specific and ongoing support in areas

identified • A ‘mixed’ approach in which specific learning skills will be addressed

within modules such as report or essay writing, group working or delivering presentations

• Help with the development and review of your Individual Learning Plan

(ILP)


West London Online (Blackboard) West London Online uses software called Blackboard to provide students with a Virtual Learning Environment. This site will give you access to learning and teaching resources uploaded by your lecturers, along with communication forums such as discussion boards and blogs to support your learning. On some modules you may also be required to submit work for assessment via Blackboard. B Logging on Log on to West London Online at http://online.uwl.ac.uk You will have been provided with your login details shortly before the start of the course, via an email to your personal email account, and these details will also be available as part of your induction course. If you have any problems accessing or using your account, please: • See a member of staff in your nearest IT Suite or Library • Or use the Forgot Your Password routine to generate a new password Please note: you will need to be able to access your University email account in order to use this routine. If you do not see all of your modules in your Blackboard course list, please contact your School administrative office in the first instance, to check that you have been correctly enrolled.

Learning Support

Students in the Academy for Professional Skills benefit from the dedicated learning support tutor in the Academy and she may be contacted via email or phone

[email protected] tel: 0208 2312046

There are one to one session workshops and some learners are supported in classes.

UWL Student Services

Students can benefit from a variety of support services during their studies. The student services offers professional services which are free, impartial and


http://online.uwl.ac.uk/


confidential. They offer information, advice and guidance to students in a variety of ways e.g. face-to-face, telephone, email, Skype. They cover matters such as:

• Accommodation and Housing Rights • Benefits • Counselling and Faith • Disability Support • Funding and Bursaries • Hardship funds • Immigration (Visa) • Money Management

They aim to answer all your questions, or direct you to someone who you can talk to. They are located on Ground Floor, C Block, St. Mary’s Road, Ealing with a satellite service to Paragon and Reading, including drop-in sessions (these are advertised on each site). Opening hours: Monday to Thursday 9.00 to 5.00pm Friday 10.00 to 5.00pm For further information on each area go to: http://www.uwl.ac.uk/students/Support_for_students.jsp Email: [email protected] Telephone: 020 8231 2573 / 2991 / 2739 The University Library

The University Library provides a wide range of services, resources, advice and help to support teaching, learning and research across the institution.

• The main campus Library is situated at St Mary’s Road campus from September 2015 .

All students are automatically members of the Library. The Unique card is also the Library card, and borrowing rights are automatically set according to course and status. Self-service machines are available at all Libraries, allowing for independent borrowing when service desks are not staffed. The Academic Support Librarians provide help and support throughout the learner journey, offering one-to-one advice on finding detailed resources for assignments by appointment. Further information including opening hours and contact details is available at: http://library.uwl.ac.uk/use/sites/opening_hours.html


http://www.uwl.ac.uk/students/Support_for_students.jsp


http://library.uwl.ac.uk/use/sites/opening_hours.html

How the Library supports FE Learners Year 1 Certificate


Centre for Employability and Employer Engagement

The Centre for Employability and Employer Engagement brings together the careers service, the employment service, work placements and volunteering to provide information and support for the employability and employment of all students. We offer a welcoming and supportive environment in which you can discuss your career options, identify your skills and abilities and make informed decisions about your future. You can register with the Centre and get access to: part time work both on and off campus; careers advice; placements; volunteering activities; graduate opportunities and much more, all of which will help you to enhance and develop your employability skills. To register: www.uwl.ac.uk/work Our Careers Service offers you Advice and guidance on a wide range of careers issues, including CVs, job hunting, assessment and selection procedures Careers workshops on topics like preparing your CV, interviews and job searches Careers resource area with careers information, employer literature, a range of useful software packages, and intranet and internet search facilities Our Employment Service offers you Direct notification of the latest part-time and graduate vacancies, tailored to your interests and subject areas Employment advice Employer presentations on campus

020 8231 2700

[email protected]

@ UWLCareers

University of West London Careers & Employment Service


http://www.uwl.ac.uk/work


4.3 Induction Before you start your full timetable of study you will take part in an induction course. This is to provide you with an introduction to the course. This will include:

Enrolment An overview of the qualifications you will be working towards and the

requirements of each subject area Introduction to the learning environment –practical areas Meeting with all your subject tutors and your peer group.

• You may go on an educational visit to a hospitality premises. There may-

be an additional cost for this. Your tutor will advise.

4.4 Workplace / Practice Support

The School is fortunate in the number and quality of work placement opportunities it can offer students and we expect students to value and respect this in terms of their commitment and behaviour while on placement. Our work placement team may be able to find suitable positions if you require. There will be many opportunities to gain extra practical experience by supporting additional events. These are internal events at the University and external events at special functions. These events provide an excellent opportunity for you to gain additional knowledge, experience and networking by working with hospitality professionals from the industry. You will be expected to attend any event if requested too by your personal tutor or the food production manager. When events have a late finish then transport will be arranged. Practice support is also given if you are entered for competition work, you will be supported for this by a specialist tutor/s.


Wing Yip Young Oriental Chef competition Finalist

London College of Hospitality and Tourism Prize Giving

4.5 Module study guides

You will receive a Module/Course Study Guide for each subject that you study. This contains essential information regarding the course, including a weekly breakdown of each session. This will give you a guide to prepare for each session and a record of learning.


4.6 Notice boards

The course notice board is an important means of communicating with you. Please refer to it on a regular basis; it is constantly updated. There are also a considerable number of other boards providing information of sports and fitness, students' union, social activities, accommodation, employment and topics of general interest.


section

5 Quality Management and Enhancement

5.1 Course Management

The administration of the course is the responsibility of the course leader supported by subject tutors who collectively form the course team. Head of the Academy The HOA oversees the strategic and operational aspects of the Academy. They report to the senior management of the university. They are responsible for all teaching staff, support staff and resources. They also look after the quality assurance processes in the School, and the academic and quality standards. The HOA will deal with operational and timetabling issues in the School as well as student issues such as behaviour and discipline. Course leaders Course Leaders are responsible for the day-to-day management of the course and provide advice on courses and progression. You will meet them when you first enrol on the course. You may need to see them about any questions or concerns you have relating to the pathway but it is likely that your personal tutor can answer most of your queries and will refer you to the course leader if necessary. If you wish to change your course then you will need to see the course leader. Subject Tutors Subject tutors are responsible for the delivery and assessment of individual subjects and qualifications If you have any queries about the module content and the assessments for that module you should see them. In the module study guide you will find details of who they are and how to contact them. Personal tutors Your personal tutor is an important point of contact who you will meet once a week and they should be your first port of call for any queries. Your course tutor's responsibility is to help you have a successful year and they are always willing to help you with any problems you may have. Staff will consult your tutor when a disciplinary action is thought necessary. Any information you want to know about the course or any information the department wishes to pass on to you goes through your personal tutor.


Student Representatives / Student council Each group will elect a student to represent their opinions and ideas regarding the course. This is your opportunity to voice your concerns. The student representative will also attend student council meetings where they can represent the views of their peer group.

5.2 Student Evaluation

At the end of course /qualification you will be invited to express feedback regarding your learning experience. Tutors would also welcome any constructive feedback and comments throughout the course

5.3 Student Satisfaction Surveys

As a student you will be asked to participate in: First Impressions Survey and the Student Satisfaction Survey. Both surveys are done online and the link is sent to you through your student email. The school and the staff very much welcome your comments as it is with this information that adjustments or improvements to our provision can be made. Please help us to help you

5.4 Course Committee Board Student Forum – students will be able to meet on a more informal basis to discuss their views and concerns. The forum will be supported by representatives from the UWL student union. There will two formal meeting of the forum with senior staff and tutors in attendance on: Week 14 Week 28

5.5 Scholarships/Awards

There are limited scholarships/awards for students to assist with their studies. An example is the Dr William Barry Scholarship & The Eyerman Fund


5.6 Recognition Awards and Competitions

The staff in the school like to reward good work and outstanding behaviour. We do this with the “Student of the Month” award and in the annual prize-giving ceremony. In addition there are internal and external competitions that a student may be advised to enter and be put forward to do so by their tutors.

Winners of “Lets Go British” finals

The Keylink Junior Chocolatier of the Year 2013 winner.

5.7 Visits

Visits provide a valuable learning experience by allowing students to see first-hand just how various sectors of the industry operate. When the occasion arises, they are arranged under the supervision of the lecturer concerned. Students should comply with the dress code as advised by visit tutor. Students are expected to behave appropriately on these visits are they are representing the School and university.


Paris 2015

Eiffel tower Bofinger Brasserie

Patrick Roger, Chocolatier.

5.8 Working in the industry

Working and gaining experience will be a great advantage in helping to develop your portfolio and achieving the course as a whole. Those students working part-time will find it really helps them succeed and it will be encouraged on the basis that it is part-time and does not conflict with your studies at the University. It must be carried out in your own time.


5.9 Culinary Arts Uniform guide

Kitchen Uniform:

Clean Chefs Jacket and trousers White apron below the knee Black toecap kitchen shoes.

Level 1 must wear a white chef’s skull cap. Level 2 must wear a blue chef’s skull cap

Uniform for Pillars Restaurant

Black Shirt with a collar Black trousers

Grey tie with tie pin. Pillars black apron.

Black socks Black polished low heel shoes not trainers

Uniform for Feast

Black shirt with collar

Black trousers Grey tie

Black apron Black socks

Black shoes low heel not trainers

Dress code for all University Visits

Smart trousers / skirt and jacket

White shirt or blouse Black socks

Black shoes not trainers. Ties are optional but recommended


Employability standards

Chef uniform requirement

Skull cap

Full sleeve white Chef Jacket

White apron

Chef trouser

Kitchen safety shoes


Employability standards

Chef uniform requirement

Skull cap

Full sleeve white Chef Jacket

White apron

Chef trouser

Kitchen safety shoes

Hair net


Examples of smart dress for visits

What you are expected to wear: Male – Shirt, trousers and smart shoes (jacket and tie optional unless otherwise stated) Female – Smart shoes, trousers/long skirt, and smart shirt or blouse (jacket optional unless

otherwise stated)

Example of students in smart dress at Bofinger Brasserie in Paris May 2015


5.10 Health & Safety Rules / Code of Conduct

I have read and understood and agree to abide by the rules in the student handbook. Student name:_________________________________________________ please print Signature:_____________________________________________________ Date:_________________________________________________________ CRCD year 1 level-2 AY 2015/16


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