Forum programme

Tuesday 12th March

9.30am 10.00am Registration, coffee and pastries Welcome Geoff Booth, CEO, PACE and Brian Wisdom, CEO, People 1st Aim of the day from an employers perspective Peter Avis, Restaurant Manager, Babylons Restaurant Synopsis TBC The future of apprenticeships Luke Holder, Head Chef, Lime Wood Hotel Luke Holder, winner of the SME Employer of the Year will talk about his experience of the apprenticeship, the impact its had on business, the importance of partnership working and improvements to support future success. WORKSHOP GROUP 1 LOCATION: CONFERENCE SUITE 3 What makes a quality apprenticeship? Rachael Fidler, Chief Executive, HTP Training & Adrian Martin, Head of Hospitality, Tourism and Sport Academy, Bournemouth & Poole College The Act NOW! campaign has five steps to help maximise the impact of apprenticeships in the sector. This workshop asks: what makes an effective partnership; what could be improved and what additional support is needed by providers, employers and learners. WORKSHOP GROUP 2 LOCATION: AUDITORIUM Enabling the digital classroom Mark Parsons, Hospitality & Catering Manager Yale College of Wrexham The vision for using a portfolio of digital technologies within the classroom was formatted upon research and reflection of learners disengaged with theory sessions. Through a short presentation Mark will identify some of the strategies and developments that his department have undertaken, to aid learners in their journey. WORKSHOP GROUP 3 LOCATION: CONFERENCE SUITE 4 Localisation and Local Enterprise Partnerships (LEPs) Speaker TBC James will lead this workshop to help participants identify five things that learning providers and employers can do more effectively to address skills within a local context. Passenger transport session 1: Quality apprenticeship LOCATION: GALLERY SUITE 1 Chris Brandreth, Director, Four Counties Training Chris will lead participants to identify five actions that will make a difference to improved quality in apprenticeships. 11.30am 11.50am Coffee break, exhibition viewing and networking Promoting career pathways through Centres of Excellence Geoff Booth, Vice Principal, Westminster Kingsway College & Philip Newman-Hall, Director / General Manager, Le Manoir aux QuatSaisons Providers and employers are coming together to raise the profile of food and beverage service and promote its training and development opportunities. Philip will talk about how Centres of Excellence and Waiters Day aim to do this. WORKSHOP GROUP 4 LOCATION: CONFERENCE SUITE 4 Making funding work George Trow, Principal, Doncaster College & John Kenyon, FE Associates With in-depth knowledge of utilising FE funding within, John will combine his experience with George to establish the essential components required to deliver quality hospitality provision amidst funding cuts. WORKSHOP GROUP 5 LOCATION: AUDITORIUM Tackling recruitment challenges Alison Knight, Director, HR Services, Hilton Ingrid Newbould, HR Director, Bartlett Mitchell Sandra Kelly, Learning & Development Manager, Whitbread Ann Ashford, Apprenticeship & Resourcing Manager, Rank Bunmi Okolosi, Lima Restaurant Philip Newman-Hall, Director / General Manager, Le Manoir aux QuatSaisons Facilitated by People 1st an employer panel will determine with participants some of the key barriers to recruitment into the sector and identify five possible actions to address them. WORKSHOP GROUP 6 LOCATION: CONFERENCE SUITE 3 Higher skills and management training and the role of the Higher Apprenticeship John Cunningham, Director of Professional Development, Institute of Hospitality Melanie Shaw, Assistant Dean Apprenticeships, University College of Birmingham Sarah Abercrombie, Q Hotels The new Higher Apprenticeship in Hospitality Management offers employers a great way of growing their own talent and provides cost effective career development opportunities tailored to the needs of their business. Passenger transport session 2: Careers on the move LOCATION: GALLERY SUITE 1 Speaker TBC An introduction to the new website careersonthemove.co.uk and a chance for participants to think of ways it can help employers to recruit and articulate careers pathways in the sector. 12.50pm 1.50pm Lunch, exhibition viewing and networking What is the true cost of waste? Charlotte Henderson, Manager, WRAP Hospitality & Food Service Programme This session will explore the true cost of waste to the hospitality and food service sector in the UK, covering financial as well as environmental impacts, and look at how this challenge can be met. Adopt a school Sara Jayne Stanes, CEO, The Academy of Culinary Arts and Chefs Adopt a School Food education for all primary schools and its impact on our industry. WORKSHOP GROUP 7 (repeat) LOCATION: AUDITORIUM Tackling recruitment challenges Alison Knight, Director, HR Services, Hilton Ingrid Newbould, HR Director, Bartlett Mitchell Sandra Kelly, Learning & Development Manager, Whitbread Ann Ashford, Apprenticeship & Resourcing Manager, Rank Bunmi Okolosi, Lima Restaurant Philip Newman-Hall, Director / General Manager, Le Manoir aux QuatSaisons WORKSHOP GROUP 8 LOCATION: CONFERENCE SUITE 3 Practical funding work based and full time Ainsley Cheetham Gerry Shurman, South Downs College Speaker TBC

10.10am

10.30am

10.50am

2.10pm

2.20pm

12.10pm

WORKSHOP GROUP 9 LOCATION: CONFERENCE SUITE 4 Enterprise in colleges Royston Guest, CEO, Pti Worldwide In this focused and interactive session, Royston will share the latest thinking on how to make enterprise truly live in your college, starting with the vision and strategy delivered through your leadership and staff teams. Passenger transport session 3: Univate LOCATION GALLERY SUITE 1 Peter Grazier, Director of Client Relations & Business Development (PT. T&T) People 1st & Marsha Oza, Product Manager, Univ8 Identify opportunities that Univ8 offers travel and passenger transport employers and learning providers to make skills development more effective. 3.00pm MASTERCLASS: Feather and fur Coffee break, exhibition viewing and networking 3.40pm Progression and change in the digital age David Foskett MBE CMA, Head of School, University of West London WORKSHOP GROUP 10 (repeat) LOCATION: CONFERENCE SUITE 3 Practical funding work based and full time Ainsley Cheetham Gerry Shurman, South Downs College Speaker TBC WORKSHOP GROUP 11 (repeat) LOCATION: CONFERENCE SUITE 4 Enterprise in colleges Royston Guest, CEO, Pti Worldwide 5.30pm 7.30pm 8.00pm 4.50pm

WORKSHOP GROUP 12 LOCATION: AUDITORIUM Butler service Rick Fink, The English Butler After a lifetime in service, Rick Fink opened The ButlerValetschool Ltd. in 2002, to pass on his vast experience and skills to aspiring trainees. He runs training courses at Ditchley Park, Oxfordshire for trainees from across the world. Now working towards developing his butler training school in Thailand and China to meet the growing demand for his services. Passenger transport session 4: Accreditation and licence to practice LOCATION: GALLERY SUITE 1 Tony Norbury, Transport Training Project Support Officer, Mersey Travel An introduction to accreditation and license to practice for passenger transport and the experience of Mersey Travel working with taxi and private hire providers. Launch of the Hospitality Guild accreditation Suzy Jackson, Hospitality Guild Sean Wheeler, Chair of Hospitality Accreditation Panel, Dorchester Group Simon Numphud, Hotel Services Manager, AA Hotel Services Gerry Shurman, Head of Hospitality, Leisure, Travel and Tourism, South Downs College Following the pilot of the accreditation, Suzy Jackson and Sean Wheeler will launch the new Hospitality Guild accreditation followed by the presentation of awards to its first members during the evening gala dinner. Conference close Pre-dinner drinks for gala and awards dinner PACE gala and awards dinner and People 1st college accreditation ceremony

4.10pm

Forum programme continued

Wednesday 13th March
8.15am 8.30am 9.30am 9.40am PACE AGM Registration and exhibition viewing Main session welcome Geoff Booth, CEO, PACE A Principals View Andy Wilson, Principal, Westminster Kingsway College An overview of the priorities and constraints facing an FE college and how the training of the current and future hospitality sector workforce fits into these. Funding Update Ainsley Cheetham, Independent Consultant A briefing for delegates on the changing study programmes for 16-18 years and how best to plan for the changes. The speaker will also provide delegates with an insight into how the 201314 funding for post 16 education and training is changing. Farming for chefs Sarah Dawson, Chairman, Board for Horticulture and Potatoes, National Farmers Union (NFU) Sarah will look at how and why UK farmers and growers should get more in touch with chefs and the benefits of using and promoting British grown and reared food in UK commercial kitchens. She will also discuss the challenges facing UK farmers and growers against importing meat, fruit and veg. WORKSHOP GROUP 13 LOCATION: CONFERENCE SUITE 4 Understanding nutrition in commercial kitchens Mark McCarthy, Unilever Food Solutions Healthy eating is one of the key trends for the foodservice sector, but do chefs have the tools to respond? Mark McCarthy introduces a unique, interactive training programme called Understanding Nutrition in Commercial Kitchens, developed by Unilever Food Solutions and the People 1st Training Company. The training programme complements a new Principles of Nutrition in Food Production unit that has been added to the Qualification Credit Framework by City & Guilds. WORKSHOP GROUP 14 LOCATION: CONFERENCE SUITE 3 Seeds, soil and salads Simon Hendry, The Green Man Growing Co Ltd Simons presentation will be introducing you to how salads are grown on the farm. Delegates will be invited on stage to take part in identifying soils, seeds, bugs and beasties, salads and leaves and by the end of the demo, you will have a greater understanding of how salads are grown in the UK. WORKSHOP GROUP 15 LOCATION: AUDITORIUM Embedding science in the cooking curriculum Dr Rachel Edwards-Stuart, Science Lecturer and Head of Research, Westminster Kingsway College This presentation will discuss the new Culinary Laboratory at Westminster Kingsway College and how we use the facilities to embed science in the curriculum by both teaching culinary science to the students and embarking on research projects. The presentation will include an overview of the science education programme currently taught at the College, share some of the recent research that has been done in the lab, provide an overview of some of the more innovative scientific equipment that we have in the lab, and discuss some of the collaborations that the Culinary Lab is currently involved in as well as a look at our future plans. 11.35am MASTERCLASS: FRONT OF HOUSE SERVICE Coffee break, exhibition viewing and networking 4.20pm 12.20pm WORKSHOP GROUP 16 LOCATION: CONFERENCE SUITE 4 Ofsted update Jayne Hey, Academic Standards Manager, Stockport College An update on the requirements under the current common inspection framework for college and work based providers. Focus will be on current inspection approaches to teaching, learning and assessment. What does the subject sector inspector base their judgements on? How to prepare an evidence base for your subject sector inspector? WORKSHOP GROUP 17 LOCATION: AUDITORIUM People 1st policy and research update Martin-Christian Kent, Product Development Director, People 1st Synopsis TBC WORKSHOP GROUP 18 LOCATION: CONFERENCE SUITE 3 Accessibility is it the last profitable market segment? Arnold Fewell, Managing Director, AVF Marketing Ltd The market for disabled guests is valued at 2 billion by VisitEngland but how well are hotels, restaurants, bars and visitor attractions delivering great customer service to people with special needs. Arnold looks at the situation as he sees it and will provide practical advice and thought provoking ideas for future training. Arnold is in a unique position as a disabled person with an extensive knowledge of the hotel and catering industry. 1.05pm MASTERCLASS: FUTURISTIC FOOD & COOKING TECHNIQUES Lunch, exhibition viewing and networking 2.05pm WORKSHOP GROUP 19 LOCATION: CONFERENCE SUITE 4 Food manufacture accreditation Gordon Sibbald, Head of Faculty, Leeds City College Manufacturing Accreditation Why? How? Open discussion group session WORKSHOP GROUP 20 (repeat) LOCATION: CONFERENCE SUITE 3 Seeds, soil and salads Simon Hendry, The Green Man Growing Co Ltd WORKSHOP GROUP 21 LOCATION: AUDITORIUM Building income streams Geoff Booth, Vice Principal, Westminster Kingsway College An exploration of strategic ways of reducing reliance on Government funding. The session will explore and discuss the key elements of marketing, promoting and pricing commercial activities in Colleges. 2.50pm 3.35pm MASTERCLASS: A TASTE OF THE EXOTIC Coffee break, exhibition viewing and networking WORKSHOP GROUP 22 (repeat) LOCATION: CONFERENCE SUITE 4 Ofsted update Jayne Hey, Academic Standards Manager, Stockport College WORKSHOP GROUP 23 (repeat) People 1st policy and research update Martin-Christian Kent, Product Development Director, People 1st Synopsis TBC WORKSHOP GROUP 24 (repeat) LOCATION: CONFERENCE SUITE 3 Accessibility is it the last profitable market segment? Arnold Fewell, Managing Director, AVF Marketing Ltd Keynote address Jay Rayner, TV Personality & Food Critic Synopsis TBC Conference close
NB Please note topics, timings and speakers are subject to change

10.00am

10.30am

10.50am

5.00pm