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LEVEL 2 FULL-TIME

PROFESSIONAL COOKERY

COURSE HANDBOOK

2013 – 2014

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BOSTON COLLEGE

CATERING AND HOSPITALITY LEVEL 2 – FULL TIME

COURSE HANDBOOK

Section 1

WELCOME Welcome to the Catering Section of Boston College, we trust that you will have an enjoyable and fruitful time with us during your course. The course you have joined is a Vocationally Recognised Qualification (VRQ) and is recognised nationally and internationally. It is designed to teach you in the skills you will need in a busy and fast growing industry. It is an industry that offers world wide job opportunities in diverse ranges of establishments from industrial canteens to hospitals and from the armed forces to top quality hotels and restaurants.

TITLE NAME TEL. No STAFF ROOM

Programme Area Manager Mr S Cottrell 3243 100 Vocational Tutors Miss D Lewis 3267/3206 100 Mr A Readman 3267/3206 100 Your Tutor is: Mr A Readman

YOUR PERSONAL TUTOR All full-time and some part-time learners have a Personal Tutor. Your tutor will welcome you to the College, help you to settle in and be there to give you help and information. Your tutor is usually your first point of contact with the College and your main source of help. You will meet your tutor every week, as part of a group session or for a one-to-one discussion and review of your progress. It is important that you attend your tutorials as they will support you and make sure you get the most out of College. You will meet your tutor at Induction. The Induction programme introduces you to staff, other learners, your course and the College. A more detailed description of the tutor’s role can be found in your handbook.

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Section 2:

QUALIFICATION(S) AIM: NVQ Level 2 Diploma in Professional Cookery 7132-07. All full time learners are expected to complete this award over a year. VRQ Level 2 Diploma in Professional Food and Beverage Service 7103-02. Plus: VRQ Level 2 Awarding Barista Skills

COURSE FRAMEWORK

Content of the Course

NVQ/VRQ qualifications are about:

doing a job

understanding why it is done that way.

knowledge of supporting theory There are NVQ and VRQs for all areas of work. This course is based on the Catering and Hospitality Industry. The qualifications are recognised throughout the country and are now the Industry Standard Qualifications. The course usually takes between one to two years to complete. The teaching is centred on a RWE (Realistic Working Environment). This is designed to simulate working within the industry, and a large part of the course is based on this area. Some of the course is within a traditional classroom environment, which provides supporting theory input.

Course Content

Investigate the catering and hospitality industry

Food safety in catering

Health and safety in catering and hospitality

Catering operations, costs and menu planning

Applying workplace skills

Prepare and cook stocks, soups and sauces

Prepare and cook fruit and vegetables

Prepare and cook meat and offal

Prepare and cook poultry

Prepare and cook fish and shellfish

Prepare and cook rice, pasta, grains and egg dishes

Produce hot and cold desserts and puddings

Produce paste products

Produce biscuit, cake and sponge products

Produce fermented dough products

Healthier food and special diets

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NVQ Level 2 Diploma in Professional Cookery (Preparation and Cooking) To achieve Level 2 NVQ Diploma in Professional Cookery candidates must achieve a total of 58 credits. Candidates must achieve:

All of the mandatory units (13 credits)

A minimum of 13 credits from Section A

A minimum of 12 credits from Section B

A minimum of 3 credits from Section C and

The remaining credits from Section D

MANDATORY UNITS

Unit

No

Unit Title Credit

value

1GEN1 101 Maintain a safe, hygienic and secure working environment 3

1GEN4 104 Work effectively as part of a hospitality team 3

2GEN3 203 Maintain food safely when storing, preparing and cooking food 4

1GEN7 102 Maintain, handle and clean knives 3

SECTION A OPTIONAL UNITS

2FC1 227 Cook and finish basic fish dishes 4

2FC3 229 Cook and finish basic meat dishes 5

2FC4 230 Cook and finish basic poultry dishes 5

2FC7 233 Cook and finish basic vegetable dishes 4

SECTION B OPTIONAL UNITS

2FP1 220 Prepare fish for basic dishes 4

2FP3 222 Prepare meat for basic dishes 4

2FP4 223 Prepare poultry for basic dishes 4

2FP7 226 Prepare vegetables for basic dishes 4

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SECTION C OPTIONAL UNITS

2FPC1 236 Prepare, cook and finish basic hot sauces 4

2FPC2 237 Prepare, cook and finish basic soups 4

2FPC3 238 Make basic stock 3

SECTION D OPTIONAL UNITS

2FP1 220 Prepare fish for basic dishes 4

2FP2 221 Prepare shellfish for basic dishes 3

2FP3 222 Prepare meat for basic dishes 4

2FP4 223 Prepare poultry for basic dishes 4

2FP5 224 Prepare game for basic dishes 4

2FP6 225 Prepare offal for basic dishes 3

2FP7 226 Prepare vegetables for basic dishes 4

2FP8 276 Process dried ingredients prior to cooking 2

2FP9 277 Prepare and mix spice and herb blends 2

2FC1 227 Cook and finish basic fish dishes 4

2FC2 228 Cook and finish basic shellfish dishes 4

2FC3 229 Cook and finish basic meat dishes 5

2FC4 230 Cook and finish basic poultry dishes 5

2FC5 231 Cook and finish basic game dishes 5

2FC6 232 Cook and finish basic offal dishes 5

2FC7 233 Cook and finish basic vegetable dishes 4

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2PR5 285 Cook-chill food 3

2PR6 286 Cook-freeze food 3

2FPC1 236 Prepare, cook and finish basic hot sauces 4

2FPC2 237 Prepare, cook and finish basic soups 4

2FPC3 238 Make basic stock 3

2FPC4 239 Prepare, cook and finish basic rice dishes 4

2FPC5 240 Prepare, cook and finish basic pasta dishes 4

2FPC6 241 Prepare, cook and finish basic pulse dishes 4

2FPC7 242 Prepare, cook and finish basic vegetable protein dishes 4

2FPC8 243 Prepare, cook and finish basic egg dishes 3

2FPC9 244 Prepare, cook and finish basic bread and dough products 5

2FPC10 245 Prepare, cook and finish basic pastry products 5

2FPC11 246 Prepare, cook and finish basic cakes, sponges, biscuits and scones

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2FPC12 247 Prepare, cook and finish basic grain dishes 4

2PR17 296 Produce healthier dishes 3

2FPC14 249 Prepare, cook and finish basic cold and hot desserts 4

2FPC15 250 Prepare and present food for cold presentation 4

2FPC16 278 Prepare, cook and finish Dim Sum 5

2FPC17 279 Prepare, cook and finish noodle dishes 4

2FPC18 280 Prepare and cook food using a Tandoor 4

2P&C1 271 Complete kitchen documentation 3

2P&C2 272 Set up and close kitchen 4

2GEN2 202 Order stock 4

1FPC8 126 Cook and finish simple bread and dough products 3

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2PR22 248 Liaise with care team to ensure that individual nutritional needs are met

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1PR26 145 Prepare meals to meet the requirements set for school meals 4

PERR 666 Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector

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INTRODUCTION TO THE QUALIFICATION

Qualification title and level - Level 2 Diploma in Professional Food and Beverage Service

City & Guilds qualification number - 7103-02

This qualification meets the needs of learners who want to work front of house within a hospitality environment. It is also for those learners that want a rounded knowledge of both front of house and the kitchen, which will enable them to look at more senior positions in the future.

The qualification covers all aspects of food and beverage service. It will deliver the key skills required by the learner to ensure they will have a thorough understanding of the role and expectations that any future employer will expect of them. On successful completion of this qualification learners can look to progress onto more senior supervisory qualifications such as the Level 3 Diploma in Hospitality Supervision and Leadership (NVQ).

QUALIFICATION STRUCTURE

To achieve the Level 2 Diploma in Food and Beverage Service (7103-02) learners must achieve all 44 credits from the mandatory units available. The table below illustrates the unit titles, the credit value of each unit and the title of the qualification which will be awarded to learners successfully completing the required combination of units and/or credits. It also shows any excluded combination of units.

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City &

Guilds

Unit No

Unit Title Mandatory/optional

for full qualification

Credit

value

201 Investigate the catering and hospitality industry Mandatory 4

202 Food safety in catering Mandatory 1

203 Health and safety in catering and hospitality Mandatory 3

204 Legislation in food and beverage service Mandatory 2

205 Menu knowledge and design Mandatory 3

206 Applying workplace skills Mandatory 3

207 Principles of beverage product knowledge Mandatory 4

208 Service of hot beverages Mandatory 5

209 Food and beverage service skills Mandatory 15

210 Handling payments and maintaining the payment point

Mandatory 3

211 Principles of customer service in hospitality, leisure, travel and tourism

Mandatory 1

ASSESSMENT

A variety of assessments will be used throughout your course and may include the following:

Observation of practical work

Assignments

Time-constrained assessment

Work-based projects

Role plays

Presentations

Lab Reports

Essays

Project based work

Practical assessment

Module tests

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Assignments

Throughout the course you will be given assignments, these along with some module based information will be available on MOODLE, which will be introduced to you by your personal tutor. Some will relate to individual modules whereas others may bring together all areas of study. These assignments are designed to help you to develop skills and to apply your knowledge. Your work will be graded as distinction, merit, pass, referral or fail. You will be told exactly what is expected of you to achieve these grades when you are given each assignment. If you are given a referral, then you will be told both verbally and in the form of written feedback what is needed to improve and you will be allowed to re-submit it.

Assessment Procedure Work must not be copied from a book or other source without acknowledgement – if you copy work from other learners you will automatically refer. By all means discuss work with your

peers and the staff. NEVER COPY.

To gain the Diploma at the end of the second year you must achieve at least pass grades in all units. Your tutors will discuss with you your progress throughout the courses and we shall have formal reviews. On these occasions you will, together with course tutors, record areas of achievement and also areas where there is need for help, development and improvement. Assessments for each unit will be posted on the MOODLE and it will be your responsibility to print out the assignment and a front cover sheet.

All assignments must be submitted to your tutor in tutorial on the set date on your assessment brief. They must be handed in at the start of the tutorial to be considered on time. The only exception to this will be ‘live’ assessments such as presentations or practical which will be completed on a preset date agreed with the subject tutor and posted up for your attention on your course notice board. An assessment schedule will be produced to ensure that your workload is spread across the year and there is not an unreasonable demand expected of you at any particular time. You need to make sure that this schedule is used to allow you to use your time effectively and to avoid falling behind at any time.

Assignment Presentation Assignments must be handed in on time, so you need to learn to manage your time and organise your work. Presentation is important and tutors will not accept poorly presented assignments. All assignments must be properly labelled, it is vital that your name is written on the front of all submissions. You must keep your work safe and in good order, to allow the lecturers to assess your work, and accredit you with the correct grade on completion. Do ask for help from tutors whilst undertaking your assignments. If you show them your work well before the submission date then they will be able to let you know how your work is progressing and what you may need to do to improve it.

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PLAGIARISM

The use of other people’s work and the submission of it as though it was your own is known as plagiarism (plagiarism means theft of other people’s ideas). Any work forming part of an assignment, project, test or other assessment must be your own and must not contain any plagiarised material. Evidence of plagiarism will result in failure of the assessment. Any new assessment arrangement will be given with a strict completion date. You will also be subject to the College’s disciplinary proceedings. If you wish to quote material from a textbook or other source then this should be referenced in your assignment. Your subject lecturer or Personal Tutor will show you how to do this.

Methods of Assessment

Throughout your course your lecturers, who are also your assessors, will be discreetly watching your working and check that you are doing everything correctly. Your Assessors will also ask you questions to make sure you understand what you are doing. Sometimes you may get work sheets or questions to complete and hand into your assessor, who will mark and return them to you. You will be able to see exactly how you have done and be able to repeat the assessment if necessary. You will be given guidance to help you to do this properly.

Practical Assessments As part of your course you will complete a selection of Practical tests. You must complete and achieve each to complete your course. You will be given an additional free test, however, the third attempt will be liable to a cost of £20 to cover the cost of food. If you miss any assessment you will only be able to carry two missed assessments to the end of term, unless a verifiable reason can be given.

You are responsible for filling in your diary sheets with all the tasks completed each

day, you will also need to ensure the assessors sign regularly. You cannot be assessed

unless your diary sheets are up to date. You will also need to attend the theory, generic and portfolio knowledge sessions where you will be assessed through written questions before you can be signed off as achieving the unit. Each element is made up of practical skills and knowledge, and both of these need to be achieved. You will have to successfully complete 2 synoptic (practical) tests during your course in order to achieve your VRQ. All work completed in or through College will be both internally and externally verified.

Learning Styles

Whilst on the course you will gain not only knowledge, but also the skills and understanding needed in your future working life. The course has a very practical approach to learning. You will not always be given formal lectures – in fact a great deal of your time will be spent carrying out activities which develop your skills and understanding. You will be involved in personal and group research, presentation of information, examining case studies and a wide range of practical activities.

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Sometimes you will be expected to work by yourself, at others you will learn the value of working in a group. During the year you will have to complete assignments which use the knowledge gained in all modules to develop a wide range of skills.

You will be expected to:

Submit an assignment brief with your name on with every piece of work

Submit your work in a clear plastic wallet

Include a reference list where appropriate

No extensions will be given unless ‘extenuating circumstances’ are discussed with your personal tutor

After receiving your marked work back, you will have 10 working days to achieve a Pass.

Staff will:

Provide an assignment brief to every learner

Provide clear and accurate grading criteria to every learner

Return all grades to learners within 15 working days

Provide effective and appropriate feedback to all learners within 15 working days

Where appropriate discuss any referred work with the learner and arrange time and feedback so work can be improved to a pass grade

Give help and advice where appropriate to learners All the learners at the College attend voluntarily so there is not a set of College Rules. We do have a range of policies which describe the standards we expect and what we offer in return.

Referencing and Bibliography

WHY DO WE REFERENCE THE WORK OF OTHER PEOPLE IN OUR ASSIGNMENTS?

To acknowledge to the reader that you have read around the subject and know what you are talking about. You will gain extra marks for this!

To acknowledge the work of other writers. It is theirs, not yours!

To enable other people to trace the information. They may wish to read more about what you have said. Or, they may wish to check that the information you have written is correct. It is your responsibility to reference correctly and accurately.

CITING IN THE TEXT At every occasion where you refer to a particular document, you should only enter the author’s surname, year of publication and page number. e.g. The works of Williams (2000, p125) has shown that groups work together much more efficiently when the member share the same goals. OR e.g. Research (Williams, 2000, p125) has shown that groups work together much more efficiently when the members share the same goals. If a work has two authors, cite both names every time the reference occurs. Where there are three or more authors, all names should be written, for the first time only. After this, any further reference to these people may be shortened to the surname of the first author, followed by et al. (The names of all of the people must be included in the Reference List or Bibliography).

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e.g. Davis, Bull, Roscoe & Roscoe (1996, p280) argue that the command style of teaching is used when the teacher/coach wants tight control over the participants. WRITING A REFERENCE LIST & BIBLIOGRAPHY Reference List/References – includes all references you directly mentioned in the assignment. Bibliography – includes all other information that you read and used, but were not mentioned directly in the assignment. Books Author, Initial. (Year). Title/Title. (Edition if not first). Place of publication, Publishers. Journals Author, Initial. (Year). Article Title. Name of Journal/Name of Journal. Volume (and part number, month or season). Page numbers of article. ‘In’ References A common mistake is to confuse the name of a contributor to a book with the person who actually wrote the book. Author of chapter/section/reference, Initials. (Date of publication). Title of chapter/section (if applicable). ‘In’ Author/Edition of book, Initials (Year). Title of work/book. Place of publication, Publishers. World Wide Web Author, Initials (Year). Document Title (WWW). Available from: http://www.location.com (date accessed).

A GUIDE TO RECORDING YOUR ACHIEVEMENT

As you complete each unit your tutor will tell you what grade you have achieved – Pass, Meritor Distinction. To ensure that your internally assessed work has been marked fairly City & Guilds checks samples of tutor’s marking. When you have completed all of the units of the course you will receive three overall grades for your qualification – again Pass, Merit or Distinction. These are the grades that will be shown on your certificate and that you should give when you apply for higher education or employment. To calculate your overall grades:

Points are allocated for the grades you achieve on each unit.

The points are added together to give your final grades as follows:

To achieve a pass for a unit you have passed ALL of the pass criteria for that unit.

To achieve a merit for a unit you must have passed ALL of the pass and merit criteria for that unit.

To achieve a distinction for a unit you must have passed ALL of the pass, merit and distinction criteria for that unit.

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ATTENDANCE MONITORING We want you to be successful on your course and to achieve your qualifications. It is therefore important that you attend all classes as good attendance is the key to being successful. The Attendance Monitor will work with you and your Tutors to promote good attendance. What will they do?

offer support if you are having problems which affect your attendance

refer you to Learner Services who can help with a range of personal problems and barriers to learning and attendance

refer you to your Tutor who will discuss your attendance and take action where appropriate

What can you do?

Avoid unnecessary absences, for example, by making appointments outside College hours

Inform the Attendance Monitor if you are going to be absent for any reason

Telephone (01205) 365701, option 2, or e-mail absent@boston.ac.uk, or text “BCABSENT” to 88020. Texts are charged at standard network rate. This information is also on the back of your ID badge

Please remember to give your name, ID number and reason for absence

The Attendance Monitor is: Gail Bevan

Other Course Activities and Events

Work placement The Catering Section has a policy of recommending only top quality work placements, this often means going throughout the UK to achieve this, and the better learners will be invited to fill these placements. The placements are voluntary but will enhance your knowledge, experience and employment prospects. The placements used during the previous College year were e.g. Gleneagles Hotel, Scotland and Old Course, St. Andrews, Scotland, Crieff Hydro Scotland, Great Eastern Hotel, London, Langar Hall, Vale of Belvoir, Raymond Blanc’s La Manoir, Oxfordshire, The Ivy Restaurant and Jason Atherton’s Maze Restaurant in London.

Work Experience: You may have the opportunity to complete work placements as part of your course during the year, these could be residential and need to be arranged with your tutor and the Work Placement tutor. There is the possibility that you could increase your work experience by working during College vacations, and the College can often help in finding placements..

Evening Restaurants During the course you may be asked to work on evening restaurants. This is generally by agreement, however, any evening work performed is part of your course and could speed up your diary completion.

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PROGRESS REPORTING

Parents Evenings Parents are invited to visit the College regularly to find out more about your course, how you are progressing, options after your course has finished routes and any other details. There will be an opportunity to speak to key staff as well as your Personal Tutor.

Progress Parents are encouraged to visit the College with or without their son/daughter to discuss progress with your Personal Tutor and teaching staff.

Reports All College learners are assessed by the course team at the end of November to confirm continuation onto the full programme. If there is any doubt as to suitability to continue, learners and parents will be consulted in December.

Progression Routes: On achieving this qualification there are opportunities open to you including: 1. Employment within the Catering industry. 2. Progression to VRQ level 3 in either Supervisory Skills or Advanced Craft Skills.

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Section 3

COLLEGE CALENDAR 2013/2014 2013 September 2nd Autumn term starts. Learner Services Induction week September 3rd Spalding Enrolment September 26th Higher Education Fair at BCUC October 3rd HE Parents’ Briefing ‘Going to University’ BCUC October 8th Spalding College in Action October 10th Boston College in Action October 16th Volunteer Fair at BCUC October 21st – 25th Half term October 29th HE Open Event October 30th & 31st Parents’ evenings November 5th School Taster day November 7th Boston College in Action November 14th Spalding College in Action November 15th Closing date for UCAS applications (internal) December 19th End of Autumn term

2014 January 6th Spring term starts January 23rd HE Open Event February 6th Boston College in Action February 11th Spalding College in Action February 17th - 21st Half term for learners March 3rd - 7th Careers week March 4th & 5th Parents’ evenings April 4th End of Spring term April 22nd Summer term starts May 5th Bank Holiday May 26th Bank Holiday June 10th Spalding Open Event (Information) June 12th Boston Open Evening (Information) June 26th Summer term ends

Note Any learner taking holidays outside of holiday periods will be considered absent from the course. Learners receiving support from the College Bursary Fund need to be aware that they will not be paid for holiday periods taken outside the academic breaks.

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Section 4

EQUIPMENT AND SPECIAL CLOTHING ETC.

All full time catering learners are required to provide the following: 1. Full set of recognised chef’s uniform, please note that large checked and diamond trousers

are not acceptable. 2. Full set of waiter’s uniform. 3. A set of knives, which the Section supplies for you to buy. This is to ensure the best value

deal is offered to you and is obtained by our bulk buying system. Please note that details of where and how to purchase the above are sent to you with the College acceptance letter you receive after your interview. You are further recommended to obtain your own copy of: Level 2 Diploma in Professional Cookery – Heinemann from Harcourt ISBN: 9780435464103 You may be asked to contribute to the cost of some educational visits, although where costs are involved the visit will not be obligatory.

Learner Purchases The RWE provides a catering service to the general public as well as to College staff and learners. When consuming food of any description, you must be very particular about obtaining proof of purchase i.e. till receipts for any food items you buy, to guard against any possible suggestion of theft.

Whatever food is consumed, other than for professional “tasting” purposes, must be paid for.

Financial Assistance If you have financial difficulties you can apply for help from the College Bursary Fund, 19+ Learner Support Fund or 24+ Advanced Learning Loans Bursary Fund. This may help to meet the costs of: 1 Travel 2 Books and equipment (16-18, 19+ only) 3 Food (16-18, 19+ only) 4 Specialist clothing required for your course (16-18, 19+ only) 5 Childcare costs whilst at College (19+ and 24+ only) 6 Exams/tuition costs (19+ only) Some learners aged 16-18 are guaranteed help from the Bursary Fund – this includes:

learners living in care

recent care leavers

learners receiving Income Support or Universal Credit in their own right

learners receiving Employment Support Allowance and Disability Living Allowance or Personal Independence Payment in their own right.

For further details please check with Learner Services staff.

Childcare If you are under 20, you may qualify for Care to Learn payments for childcare costs. Please go to Learner Services for more information, or contact Care to Learn on 0845 600 7979 or visit the website at www.gov.uk/caretolearn

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Section 5

SUPPORT SERVICES The College Mission Statement The College Mission Statement describes the type of College we provide for all our learners and staff.

‘to be a brilliant college that transforms people’s lives and makes an outstanding

contribution to the economic, social and cultural life of Lincolnshire’.

All learners at the College attend voluntarily so there is not a set of ‘College Rules’. We do however have a range of policies which describe the standards we expect and what we offer in return. To access all the learner related policies and procedures please look on Moodle, or ask your Personal Tutor for details.

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CITY & GUILDS EXAMPLE ASSIGNMENT MARKING

Candidate name Candidate number ___________________Andy Candidate______________________ ABC1234_______ Centre name Centre number ___________________Centre Training______________________ 012345D________

Task

Evidence Grade Mark Pass (1 mark) Merit (2 marks)

Distinction (3 marks)

A Guide Merit 2

B Information pack Pass 1

C Presentation Merit 2

Conversion chart Total mark for all graded tasks

5

Average

mark

Overall

grade

Divided by the number of graded tasks

÷ 3

1.0 – 1.5 Pass

= Average mark for tasks 1.67

1.6 – 2.5 Merit

Overall grade (see conversion chart)

Merit

3.0 – 4. Distinction

All tasks must be passed to allow a grade to be claimed.

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Section 6

POLICIES

At the College we have a range of policies detailing what the College will offer you and how we ensure high standards are maintained. To access the policies click on the links below. If this is not possible please ask your Tutor to provide you with a copy. Admissions Assessment and Examinations Assessment Malpractice Bullying and Harassment Careers Education, Information, Advice and Guidance Car Parking for Residential Learners Compliments & Complaints Procedure Computer Services Unit: Code of Conduct and Practice and Equality Impact Assessment Coursework / Self Study Drugs and Alcohol Financial Support for Learners Functional Skills Hall of Residence Disciplinary / Sanctions Higher Education Admissions Induction Code of Practice Information, Guidance and Support International Student Late Enrolment Learner Attendance Learner Disciplinary Policy and Procedure for Further Education Learners Mobile Electronic Equipment Recognition of Prior Learning (RPL) Safeguarding Learners Skills for Life and Learning Support Tutorial – Full Time Learners – Appendix 1 Weapons and Search Work Experience Equality and Diversity – see our page on Moodle Examination Policy Students Copy Important Exams Information for Candidates Access arrangements – General Access arrangements – International Students Examination Clashes Conduct of Exams Internal Appeals Procedure – Students Copy Appeals Procedure – Externally Marked Exams

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Health and Safety at Work Act and Food Act All Hotel and Catering learners have duties and responsibilities under the above act. These will be explained during induction period.

Eating Facilities

You are welcome to eat in the ‘Bistro’ and ‘Haven’ restaurants when off duty, however this is not permitted when you are on duty/in uniform.

Lockers and Valuables Some lockers are available, if you wish to use one, you will need to provide your own STOUT padlock, together with a spare key, which your tutor will retain for emergencies.

VALUABLES AND MONEY MUST NOT BE KEPT IN LOCKERS

NO RESPONSIBILITY CAN BE ACCEPTED BY THE COLLEGE FOR THE LOSS OF OR

DAMAGE TO ANY ITEMS WHICH MAY BE STOLEN. YOU MAY WISH TO CONSIDER THE

ADVISABILITY OF INSURING YOUR PERSONAL EFFECTS.

SAFEGUARDING STATEMENT

Boston College places a high priority on the safety and wellbeing of our learners. We are

committed to creating and maintaining a friendly, welcoming and safe working environment for

all young people and vulnerable adults, whether learning is taking place on or off College

premises. We have a duty to safeguard all learners, and we will respond immediately if there is

a concern that a learner might be the victim of bullying, harassment, abuse or neglect. All staff are trained in safeguarding and there is a designated specialist Safeguarding Team to help with any concerns you might have about your own or someone else’s safety. If you need to contact the Safeguarding Team please go to:-

Main reception

Learner Services

The ‘Stay Safe’ button on Moodle

E-mail staysafe@boston.ac.uk If you need to contact someone out of College hours about safeguarding contact:-

Children’s Social Care on 01522 782333

In an emergency situation dial 999 and call the police An important part of safeguarding is making sure only authorised people are on our College premises. Please help us with this by carrying your ID badge at all times and showing it if asked by a member of College staff.

At Boston College we respect everyone within the College community. We also emphasise

respect for personal property and for the facilities of the College. We therefore, expect learners

to work with us to create an environment where everyone feels safe and valued and can work

to achieve their full potential.

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Boston College

Skirbeck Road

Boston

Lincs PE21 6JF

Telephone: 01205 365701