PARTICIPANTS INCLUDE

Claridges Hotel, Mayfair

London Carriage Works, Liverpool

Queenswood School, Herts

Lismullin Conference Centre

Malmaison Hotels

Hotel Du Vin Hotels

University of Manchester

Le Meridien Hotel, Piccadilly

Norwich Union, Eastleigh

BT Yarnfield Park, Stafford

University of Warwick

Haileybury College, Hertford

Christ’s Hospital, Horsham

Barcelo Hotels

Sodexho Ireland

Macdonald Crutherland Hotel

Moran Hotel Group

Ripon Spa Hotel

University of Exeter

Gleneagles Hotel

KPMG, London

Cornwall College

Young & Co’s Brewery plc

Universal Sodexho

Jurys Doyle Hotel Group

Eurest Ireland

Applied Ability Awards

Practical Exams for Professional Chefs, Designed and Delivered by Chefs

There are no common and consistent training standards that have the confidence of industry, and none at all that are set and maintained by the profession itself – that’s the opportunity that the Triple A now provides.

Martyn Nail, Executive Chef, Claridges – AAA Examiner & Mentor

How do you decide how good a chef is?

It’s not by how long they have been cooking or who they have been working for or, if the truth be known, how many NVQs they have, there’s only one way – to taste the dishes they cook. In other words a practical test under normal working conditions.

Strangely enough our industry doesn’t have such a way of testing potential employees, Most of you will test people in your own way but there is no “benchmark” that you can rely on – until now.

The Applied Ability Awards – or Triple A – is a scheme to teach and test chefs of all abilities using the ‘Mentor’ system.

The scheme has been put together by the country’s top chefs. The work involved is mostly practical, based on a common syllabus, tailored to the trainee and run in your own kitchens by a senior chef acting as Chef Mentor to the trainee. When you feel your trainee is ready there is a 3.5 hour practical examination taken by two senior Chef Examiners approved by the AAA National Committee (representing all the chefs organisations below).

The practical can cover any aspect of the syllabus and accounts for 70% of the final score. 20% is based on practical knowledge and 10% on an aptitude appraisal. And the good thing is that apart from the examination, it is all done in-house, no days-off going to college, everything is under your control.

The scheme operates at two levels, AAA Foundation Chef and AAA Chef, and successful candidates are awarded the AAA Certificate, which will signal to everyone that they are properly trained and able chefs.

Over the next few years the Triple A qualification will become the yardstick by which chefs are measured.

Don’t miss out – ring today for details of the scheme and be one of the first in the country to achieve the chefs’ own qualification.

Contact: Ruth Morris, AAA Coordinator, Wales

Tel 07989 470899 or email AAA@cambriantraining.com

Full information is on our website www.greatbritishkitchen.co.uk

The Triple A is about chefs taking charge in the battle for craft skills and setting the standards for trainees and trainers alike. As employers are dependent on those skills we need to give them our wholehearted support and participate.

Bob Cotton, Chief Executive, British Hospitality Association

GROW YOUR OWN CHEFS.

MENTORS NEEDED!

THIS PROGRAMME GOES SOMEWAY TO GUARANTEE THAT A FUTURE OF WELL TRAINED QUALITY CHEFS WILL CONTINUE TO RUN OUR KITCHENS!

 Are you made of it?

 JOIN OUR AAA PROGRAMME!

Are you a MENTOR that will benefit from the support provided by the AAA programme in Wales?

WE WILL DELIVER A MENTOR PROGRAMME THAT WILL ASSIST YOU IN UNDERTAKING A COMPREHENSIVE SKILL SCAN OF YOUR TEAM RESULTING IN A DETAILED COOKING SKILL DEVELOPMENT PLAN.

Contact:  Ruth Morris, AAA Coordinator, Wales

Tel: 07989 470899 or

E-mail: AAA@cambriantraining.com

Full information is on our website: www.greatbritishkitchen.co.uk