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The AIM Awards Suite of Skills for Working in Catering and Hospitality Industries (AIMVOCs) Qualifications provide opportunities for learners to develop their skills and knowledge to enable them to start or build on a career in a range of catering and hospitality industries.

These qualifications cover different areas of catering and hospitality, including a range of different practical cooking skills, food hygiene and storage, menu planning, hospitality services, customer services and the principles of working in hospitality. Learners will also be able to develop the essential communication, information technology, English and maths skills they will need to succeed in the industry.

These qualifications have been designed to allow learners to achieve the size and level of qualification most suitable for their needs and relevant to their stage of learning, providing an opportunity to work towards qualifications in small steps.

Achievement at Level 3 reflects the ability to identify and use relevant understanding, methods and skills to complete tasks and address problems that, while well defined, have a measure of complexity. It includes taking responsibility for initiating and completing tasks and procedures as well as exercising autonomy and judgement within limited parameters. It also reflects awareness of different erspectives or approaches within an area of study or work.

This vocationally related qualification has been designed by City & Guilds in order to:

allow candidates to learn, develop and practice the skills required for employment and/or career progression in the catering and hospitality sector contribute to the knowledge and understanding towards the related Level 2 NVQs

This qualification is aimed at candidates who will be entering the industry and so it is important that they gain their experience in an industrial kitchen.

The assignments will ask you to carry out a combination of tasks relating to a unit you have been studying. These will involve:

• demonstrating your subject knowledge

• showing the occupational skills you have acquired.

The assignments are an assessment, but they are also there to support your learning.

The tasks are generally graded and you can be awarded a pass, a merit or a distinction grade, depending on how well you perform. To complete the assignment work for a whole unit successfully, you need to achieve at least a pass in all the tasks. Your tutor will explain what you have to do to get each grade.

Practical tests will be based around different aspects of cooking and assessed by an external examiner.

 All LMC students will receive tutorial support and take a programme of Functional Skills including literacy, numeracy and IT.

Course Tutors:

Adrian Law

Ext 273/206

Andrew Winder

Ext 273/206