|Previous Section||Index||Home Page|
Paul Flynn: To ask the Secretary of State for Education and Skills what public subsidies were available to (a) employers and (b) training providers delivering national vocational qualification food preparation and cooking at levels one to four in each of the past three years. 
|1618 rate||19+ rate|
|1618 rate||19+ rate|
|Mode A||Mode B|
|Mode A||Mode B|
To ask the Secretary of State for Education and Skills what (a) public and (b) trade consultation was carried out during the Qualifications and Curriculum Authority funded consultation on the
4 Apr 2005 : Column 1154W
People 1st National Vocational Qualification for food preparation and cooking; which organisations made representations (i) supporting and (ii) opposing the inclusion of a mandatory nutrition unit at levels 1 to 4; and for what reasons. 
Mr. Stephen Twigg: People 1st held over 30 consultation meetings throughout the UK for employers, industry and training providers, FE colleges, external verifiers and the Food Standards Agency (FSA). In addition, 571 people downloaded the Standards from the People 1st website.
The DfES and the FSA both supported the inclusion of a mandatory nutrition unit. The majority of industry personnel consulted were opposed to the inclusion of a mandatory nutrition unit because a knowledge-based unit would not be easily assessable in the workplace and because it would not reflect current work practice.
Mr. Ivan Lewis: This is a matter for the Learning and Skills Council. Mark Haysom, the Council's Chief Executive, will write to my hon. Friend with this information and a copy of his reply will be placed in the Library.
The Learning and Skills Council (LSC) financial year 200405 covers the period 1 April 2004 to 31 March 2005. At this juncture my officers are in the process of implementing rigorous year end procedures to ensure that all activity occurring during the 200405 financial year is correctly accounted for, this will then be impartially audited by the National Audit Office prior to publication of the LSC's Annual Report and Accounts. As you will appreciate these accounts are predicated on assurance work undertaken in partnership with a number of providers, such as FE Colleges and WBL providers. As a result, the LSC's accounts will not be available until some time later in the year.
|Higher Education Funding Council||8,814||0||0||8,814|
|Learning and Skills Development Agency||3,328||0||5||3,333|
|RSM Robson Rhodes||1,825||0||2||1,827|
|Prospects Services Ltd.||0||0||1,638||1,638|
|Raithbone Training Company||924||0||2||926|
|Other consultancy firms||27,441||0||16,510||43,951|
Mr. Stephen Twigg: Qualifications relating to food preparation and cooking are developed in response to employers needs, and at this point most employers do not want nutrition as a mandatory element. However, our recent work on improving school meals has shown the advantages of school catering staff having knowledge of nutrition and healthy eating. DfES, the Food Standards Agency and People 1st are developing the content of a school catering qualification that will provide basic knowledge of this subject, and we envisage the recently announced School Food Trust will consider this and other issues related to training school kitchen staff in due course.
Paul Flynn: To ask the Secretary of State for Education and Skills what further consultation occurred after the expiry of the formal consultation deadline of the Qualifications and Curriculum Authority funded consultation on the People 1st National Vocational Qualification, regarding whether nutrition should be a (a) mandatory and (b) optional unit at levels 1 to4. 
Mr. Stephen Twigg: There was further consultation on the standards and the levels of some units. Nutrition was covered in this consultation and, again, the results indicated that there was not a strong enough industry view that nutrition should be included as a mandatory unit in the new food preparation and cooking N/SVQs.
Paul Flynn: To ask the Secretary of State for Education and Skills what meetings have taken place between Ministers in her Department and (a) People 1st and (b) the Food Standards Agency in relation to the development of nutrition elements of the national vocational qualification for food preparation and cooking. 
|Funding per pupil (£ million)|
|Next Section||Index||Home Page|