Vocational Qualification in the Tourism Industry and in the Hotel, Restaurant and Catering Services

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Vocational Qualification in the Tourism Industry
and in the Hotel, Restaurant and Catering Services

• M.Lahdenkauppi
• Counsellor of Education, Vocational Education and
  Training, FNBE

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(No Transcript)
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FINNISH VET- PARTS OF QUALIFICATIONS

• VQs consist of units (parts of qualification).
  Vocational units are composed on the basis of
  functions in working life and named according to
  activities at working life. Units are nationally
  decided and defined by the FNBE in the national
  qualification requirements.
• Preparation of them is done in the expert groups
  groups (FNBE, trade unions, enterprises,
  ministries of the area, employers, education
  providers, teacher unions and student unions.
  They are also dealt with Educational Committees
  of each occupational sector and Qualification
  Committees

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VET AT UPPER SECONDARY LEVEL 8 FIELDS OF
EDUCATION 52 VOCATIONAL QUALIFICATIONS including

• Tourism, Catering and Home Economics5 vocational
  qualifications (1.8.2009)
• ? 3 vocational qualifications (1.8.2010)

• Humanities and Education
• Culture
• Social Sciences, Business and Administration
• Natural Sciences
• Technology, Communications and Transport
• Natural Resources and the Environment
• Social Services, Health and Sports

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Vocational Qualification in the Tourism Industry,
level 4

• Study Programme in Tourism Activities, Tourism
  Activities Organiser
• (working in different kind of tourism
  organisations, in tourism centres, in hotels, in
  agritourism, in tourism programme/ activities
  companies)
• Study Programme in Tourism Sales and Information
  Services, Travel Counsellor
• (working in travel agency, in tourist
  office/information, in hotel reception, in
  booking centre, in transportation sales and
  terminal)

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Vocational Qualification in Hotel, Restaurant and
Catering Services, level 4

• Study Programme in Customer Services,
  Waiters/Waitresses
• (working in cafes, restaurants, staff
  restaurants, fast food restaurants, banquet,
  catering)
• Study Programme in Hotel Services, Hotel
  Receptionist
• (working in different kind of tourism, meeting,
  congress, spa hotels)
• Study Programme in Meal Production, Cook
• (working in cafes, restaurants, catering,
  banquet, ships)

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Composition of units (120 finnish credits) in
each vocational qualification at upper secondary
level

• Vocational units 90 credits(including at
  least 20 credits of on-the-job learning)
• - basic, field-specific study units (compulsory)
• - specializing study units (partly optional)
• - other optional units (decided by VET provider)
• ________________________________________
• Core units (common to all) 20 credits
• Such as languages, maths, physics, chemistry
• Free-choice units 10 credits
• - individual choice

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Vocational Units in the Tourism Industry, 90
finnish credits (basic, field-specific study
units)
Customer Services in Tourism, 20 credits

• Tourism Ac

Tourism activities Production, 30 credits
Tourism Sales and Information Services, 30 credits
Tourism Activities Organiser
Travel Counsellor
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Specializing study units inside 90 credits

• Accommodation Services
• Maintenance of Buildings and Surroundings
• Marketing Communication of Tourism Services
• Tourism Activities Production
• Travel Agency Services
• Use of Booking Systems
• Guidance Services
• Cleaning Services
• Building Structures and Maintenance
• Meal Services in the Wilderness

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Vocational Units in Hotel, Restaurant and
Catering Services, 90 finnish credits (basic,
field-specific study units)
Entering the Labour Market in Catering and
Hospitality, 20 credits

• Waiters/Waitresses

Customer Services and Sales, 20 credits
Lunch Production, 20 credits
Serving meals and beverages, 20 credits
Services in Hotel Reception, 20 credits
Meal production, 20 credits
Hotel Receptionist
Cook
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Specializing study units inside 90 credits

• À la carte meal production
• À la carte serving
• Beverage Sale and Serving
• Cafe Services
• Meeting (conference) Services
• Reservationsfunction in Accommodation
• Catering Services
• Fast Food Services
• Catering Food Production
• Banquet Food Production
• Banquet Serving
• Ship Services

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Finnish targets of assessments vs. learning
outcomes described in terms of KSC
Knowledge

• 1. Mastering of work processes

2. Mastering of tasks, working methods, tools and
materials
Skills
3. Mastering of knowledge that forms foundation
for work
Competence
4. LLL- key competencies common to all
qualifications
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Vocational Unit in Hotel, Restaurant and Catering
Services

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Vocational Unit in Hotel, Restaurant and Catering
Services Lunch Production
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Vocational Unit in Hotel, Restaurant and Catering
Services Lunch Production
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Vocational Unit in Hotel, Restaurant and Catering
Services Lunch Production