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Case Study 7
Work Related Learning Project
Berkshire in Action
Broker
Berkshire Business Education Alliance.
Partners
- Central Berkshire EBP
- Royal Borough of Windsor & Maidenhead EBP
- South East Berkshire EBP
- West Berkshire EBP
- Windsor Slough EBP
- All six Local Education Authorities
- Employers – the majority had previously worked on activities with their local EBP, but this project gave the opportunity to concentrate on aspects of the curriculum with particular relevance to their business. Three new employers were engaged.
Programme Objectives
A series of programmes based around the needs of a number of companies related to the Design & Technology curriculum (specifically catering and engineering) as this spectrum of activity has a high level of relevance in all parts of Berkshire.
- To provide the opportunity to explore work based training
- To also involve practical experience of a range of employer-focused key skills including communication, problem solving and team building as well as aspects of literacy and numeracy
- To ensure all lessons learned from this project are embedded into the BBEA programme of activity monitoring and evaluation has been conducted for all activities and sustainable models and structures are being developed
Time frame
During 2001/2002
Participant(s)
Nine schools:
Ryeish Green Prospect, Desborough, Garth Hill, The Downs, Park House,
Trinity, St Bartholomews, Langleywood
Methodology
Outcome/expected benefits
Government targets met through delivery
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Catering – Case study
 |
The project started as a development from
the Schools Junior Masterchef when a chef from The Coppid Beech Hotel
gave a presentation to the contestants. Garth Hill teachers approached
the EBP for help with the new GCSE and links were established. The EBP had previously organised a very successful summer school at the hotel and the hotel was keen to further this work. |
Programme Objectives
The school wished to offer a course that would have value and relevance
for those pupils who would not necessarily achieve in food technology.
Business partners wished to generate interest in catering as a career.
Business Partners
Coppid Beech Hotel
McDonalds, Bracknell
Safeway supermarket
No 1 Lombard Street
Pizza Hut
Geoff du Feu – Academie of Culinary Arts
HTCT
Timeframe
The project is ongoing with 46 students taking the GCSE.
Methodology
Contacts were made for support for lessons, visits, work experience and
careers advice to include work based training.
The hands-on practical aspect of the course was particularly appealing
to pupils with a wide range of ability.
Outcomes/Benefits for the hotel
- Opportunity to highlight career paths in the industry
- Opportunity to highlight skills required
- Staff Development
- Potential workforce in the future
Outcomes/Benefits for the School
- The course attracted a large number of pupils due to pupils seeing the relevance of this qualification to a possible career path.
- Pupils are pleased to be doing a new “different” course and commitment levels are high as is enjoyment and enthusiasm.
Engineering Work – Case Study
 |
Thames Water Education liaison identified a gap in KS3 resources and so developed a resource to meet this need. |
West Berkshire EBP offered Year 9 students from a number of local schools the chance to take part in the network challenge.
Business Partner
- Thames Water Engineers
- West Berkshire EBP
Programme Objectives
- To increase understanding and an awareness of engineering, water treatment and supply
- To increase an understanding of issues faced by Thames Water, its contractors and customers
The aim of the project was to take part in a “hands on” activity
that fits week into the National Curriculum, whilst learning about what
engineers do in their day to day work.
* The activity develops skills in numeracy, communication and teamwork,
as well as highlighting the importance of engineers in society and the
possibility of engineering as a career.
Methodology
Thames Water has a number of activities which they have developed over
the past two years to support local schools. This interactive “board
game” for schools represented a new development and allowed them
to introduce new employees to activities involving schools.
Teams of eight were asked to build a water supply network, using a specially
commissioned set of materials on a board representing a typical community.
It was not a competitive event, but an opportunity to work through a decision
making process.
Outcome/Benefits
Pupils
The most popular aspect was the building of the pipeline network together
with the final testing process.
The challenge/problem solving was very much enjoyed.
Very few aspects were identified as unpopular – a small number mentioned
the financial issues, the pressure of deadlines and the public Q &
A sessions – but generally the event was highly valued.
Pupils were targeted prior to choosing options for GCSE.
Schools found it useful for pupils to work with other schools and experience
team working
More pupils considered entering engineering as a career.
Food, catering and retail – Case Study
Partners
Waitrose Caversham, Reading
Renaissance Hotel, Reading
Prospect Technology College
Participants
Ryeish Green School
Programme Objective
A programme to work with pupils in the 14 – 16 age group to help
address the catering skills shortage in local hotels and catering establishments.
To improve Waitrose staff development and further Waitrose involvement
in community projects as part of the overall educational programme.
To encourage appreciation of Waitrose as a major retailer of a large range
of quality food ingredients.
For Waitrose to understand the ducation and examination process that exists
in schools
For Renaissance to encourage pupils to work in the catering industry and
to get children enthused for creativity with food.
Prospect College sought different ideas to feed into technology lessons
and also gain a better idea of training opportunities available in hotels,
restaurants and food outlets.
Methodology
A series of workshops and after schools clubs were held to enable teachers
and pupils to discover routes for work in the catering sector.
Activities in school and at employers’ premises help to develop key
skills such as communication and team working, as well as investigating
the skill requirements of the employers.
The workshops encourage food appreciation, and creative and practical
food skills, such as pasta making, garnishes and decoration, cheese tasting
and seeing behind the scenes in various catering outlets.
Outcomes/Benefits
It was a useful experience for all the staff involved, especially the
cheese specialist who led the cheese tasting session.
The children were enthusiastic and publicity was also achieved for the
company involved.
Renaissance Chefs enjoyed working with the students and it helps them
train younger staff.
Both business organisations believed it helped raise their profile locally
and community involvement.
The college felt they picked up useful catering tips and that more youngsters
would be encouraged to enter catering and Young Chef competitions. They
felt the young chefs would be helpful role models for the students.
New GCSE catering course – Case Study
The school has very good links with business for a number of departments
but the GCSE catering course was a new departure for the school.
Partners
Desborough Boys School
Visits included:
Marks & Spencer and Waitrose (food handling, storage hygiene, health
& safety)
Henley College (to join the trainees in catering for lunch in their training
restaurant)
The Army
Further visits are planned and demonstrations from the Academy of Culinary
Arts
Programme Objectives
- Using local expertise in the real world
- Making their skills relevant to the world of work
- Seeking equipment in a real situation
- Learning about catering on a large scale by observation and first hand experience
Partcipants
26 year 10 boys were enrolled.
Methodology
A programme of work related activities were planned to support the specific
needs of the curriculum.
A variety of external visits and visitors to the school were arranged
and planned to help illustrate aspects of the course such as kitchen design
and use of large scale equipment. It has been the intention for boys to
see things in their true working environment and to make their course
more relevant to the catering industry.
Outcome/Benefits
Tutors remarked that the pupils are “highly enthusiastic about catering
and loved their trips out.
12 out of the 25 who visited Henley College now intend to apply for the
catering course there, having worked for the day with their trainees.
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