A new training course nominated to the Scottish Qualification Authority (SQA) as a model of best practice looks to be the recipe to reduce the number of chef vacancies in the Highlands and Islands.

“Quick to the Cut” has recently had its first five industry-ready recruits graduating from the innovative and unique chefing programme at Macdonald Aviemore Highland Resort. Now, the second batch of candidates will start the course on the September 22.

What sets the inaugural “Quick to the Cut” course apart is that until just 12 weeks ago each recruit had been unemployed for at least six months. During their intensive training and development, the trainee chefs worked in four different kitchens at Aviemore Highland Resort were formally assessed, achieved an SVQ level 2 in Food Preparation and were guaranteed an interview with Macdonald Hotels.

The training programme has already been recognised for its innovative practices by being Highly Commended by the judging panel of the Highland Diversity Awards and being put forward to the Scottish Qualification Authority (SQA) as a model of best practice.

The first intensive programme of its kind in the country, “Quick to the Cut” has clearly demonstrated that it is possible to achieve a level 2 qualification, gain practical experience and be industry-ready in just twelve weeks.

The “Quick to the Cut” model is the result of collaborative working between Springboard Scotland, Centre for Applied Tourism and Hospitality Management (CATHM) and The Highland Employer Coalition. The European Social Fund, Highland Employer Coalition and the Department for Work and Pensions funded the programme.

For more information contact Martin Culbertson on 01397 874226.