NVQ revamp aims to aid accessibility

The Hotel & Catering Training Company (HCTC) has revamped the industry's National Vocational Qualifications after complaints they were too complicated and did not meet employers' needs.

"Previously NVQs were written in a language that some people found difficult so we have now aimed to make the materials far more accessible," said chief executive of the HCTC David Harbourne.

"Clearer statements have also been made about the underpinning knowledge needed for the qualifications, and we are introducing new, clearer, more flexible assessment systems as people have found it difficult to cope with the previous requirements," he added.

There is also now a much more logical progression through the levels, said Mr Harbourne.

Changes to NVQs include:

• A level 1 qualification for porters, separate from the level 1 reception skills qualification.

• The level 2 qualification in food preparation and cooking has been made simpler because it was previously more difficult than other level 2 qualifications.

• The level 2 qualification in food and drink service now includes a specific unit for banqueting staff.

• Customer care skills have been given greater emphasis in the new qualifications.

• Vegetarian cookery is now recognised as a separate skill.