Introduction To European Food Cultural Studies Essay

Introduction To European Food Cultural Studies Essay Europe is not an unfamiliar name in an individual mindset. Many people aspire to go to Europe as it has a varied amount of distinctive features in terms of food and culture. Composing a major part of the world Europe is the second smallest continent having the third highest population and consists of fifty individual countries. The overlapping cultures of Europe are a distinctive feature perceived by the travellers. In terms of weather the Northern Europe has is covered with a blanket of cold and shorter winters and cooler summers than Southern Europe. However in the East and the West the winters are longer and colder and the summers are shorter and hotter. On the other hand Moscow which lies in the same latitude, it has an average January temperature if 14 degree F (-10 degrees). The central and Southern part of Europe has a warm and a moderate climate so the agricultural cultivation is possible. A country or a region is otherwise also recognised by its cuisine and it plays an important role in standing up for the popularity of the same. The cuisine in Europe is primarily inhabited by the local available products and is also influenced by the cultural factors. Hence the importance of culture cannot be ignored. European cuisine is also known as the western cuisine as it is represented by taking all the cuisines from Europe and western countries into consideration. The East Asians used European cuisine to differentiate between the European cuisine and Asian cuisine. It is also known as continental cuisine in some parts of the United Kingdom. On the other hand the westerners from North America, Australia and Latin America who travelled to the Europe increased the popularity of the cuisine globally and hence the dishes in Europe were categorised as European cuisine. Northern cuisine included the Danish cuisine, Finnish cuisine, Estonian cuisine, Irish cuisine, Swedish cuisine, English cuisine, Scottish cuisine, Welsh cuisine and Anglo- Indian cuisine. On the other hand the South European cuisine consists of the Croatian cuisine, Spanish cuisine, Turkish cuisine, Italian cuisine and Portuguese cuisine. The Eastern European cuisine is majorly influenced by the climate and consists of the German cuisine, Polish cuisine, Russian cuisine, Romanian cuisine, Ukrainian cuisine and Hungarian cuisine. Last but not the least the Western cuisine includes Austrian cuisine, Belgian cuisine, French cuisine, German cuisine and Swiss cuisine. http://www.europeword.com/blog/europe/european-cuisine, Accessed on 10TH March 2010 See full size image http://www.enchantedlearning.com/europe/italy/Italy_color.GIF,Accessed on 10TH March 2010. ITALY Italian cuisine has always considered one of the main influences of the new American cuisine developing in the United States, although it certainly is major influence, many people dont realize that only a fraction of the true Italian cuisine has made its way across the ocean. Whenever you look in Italy a robust love of cooking and an appreciation for the finer things in cuisine is found in Italy. This approach to eating and cooking developed differently in every region of Italy, resulting in one of the most varied and complicated national cuisine in the world. Italy is a dynamic country that has experienced many outside influences on its native culture and cuisine throughout history. Italy was once the home of the great Roman Empire which spread its influence across southern Europe northern Africa, and into Middle East, and the culture of these areas left their imprint on the Italian Cuisine as well. The ancient Greeks were know for their appreciation of the arts and many culinary traditions developed by the Romans in present days Italy are credited to the influence of the Greeks in Romans life. During the Greek Empire (600 BC-200BC) the Greek settled many colonies for trading purposes many of which developed into some of todays cities including Naples and Reggio. The Greek also settled Sicily and brought with them many ingredients that are now main elements of the Sicilian table, including grapes, olives, citrus and several preparations of the local seafood. In AD 827, Moorish Arabs conquered Sicily and ruled the island for 200 years, along with the parts of southern Italy and Sardinia, and they brought with them an understanding of distillation example Marsala fortified wine and grappa and freezing techniques example gelato (frozen flavoured milk), sorbet (frozen flavoured juice), and granite (slushy flavoured ice).Some of the ingredients the Arabs brought with them were spinach, pine nuts, eggplants, coffee, bitter oranges, rice, sugar, almonds, Marzapan and spices and many of the ingredients became regular components of Sicilia as well as Italian cuisine. The Arabs ruled Sicily and other parts of Italy and brought many of the sweet preparation that is found in Italian and in Sicilian Cuisine. The use of sugar in preparation of sweet dishes such as cannolis (fried pastry stuffed with sweetened cheese and other ingredients) and cassatas (rich cakes with dried fruit and marzipan topping) as well as numerous frozen desserts. The inhabilants of western Europe (Scandinavia, England and a part of France0 invaded southern Italy in AD 1000 and fought for control of the land, during which time baccala (salt cod) was introduced to the Italians. Spain fought with France for many years for influence in the Mediterranean and also rules Sicily from AD 1550 to AD 1714, during which time many of the new world ingredients were introduced to the peninsula including chiles, chocolate, tomatoes corn, potatoes and beans. Corn was quickly adopted in northern part of Italy but it took much longer for some of the ingredients from the Americans to obtain general acceptance in Italy. The French have a long history of rule over areas of Italy, such as the former area of Savoy in the north western Italy or cross cultural influences. The marriage of Catherine de Medici to the eventual king of France is but one example of why culinary traditions and ideas flowed so freely between the two countries. Refined sauces. Roasted meats. Stewed meats and vegetables, pureed soups and the prevalence of cheese all reveal this connection. The northern part of Italy that borders Austria was under Austrian control in 1713, and this period relate in similarity between northern Italy and Austria. Crauti, strudel. and goulash found in north of Italy. MacVeigh, J. (2009) International Cuisine. New York: Delmar Top of Form ITALIAN CUISINE Modern Italian cuisine can be identified by its two branches the northern part region of Italy which include Val DAosta region which borders France and includes major cities Aosta and Turin. This region includes some culinary traditions that resemble French tradition and recipe. The region once was a part of a kingdom called Savoy. The common ingredients from this area are mushroom, chestnut, corn, young ox, pheasant. Some of the product that are produced in the Valley of Aosta include fontina, which may be found in local fonduta (melted cheese dip) as a means of using the scraps of left over cheese cutting. The cured meats and sausages from this region are also well known and include pancetta steccata, coppa al ginapro, and mocette. This region has produced a number of local specialities including zuppa di pane (bread soup), carbonade sauce with pancetta and egg), montebianco (sweetened chestnut puree) and polenta cunsa (polenta layered with cheese and mushroom). Piemonte which is located in east of the Aosta Valley and is also situated within the Alps. This region includes cities like Turin and Asti and has culinary connection with France. The Piedmont area includes the foot hills of the Apls, which are rich in game and truffles, as well as the PO valley, where much of the quality rice is grown which is used to make risotto. Some of the ingredients found in this region are hazelnut, truffles, manzo, Arborio and carnaroli. Some of the recipes and products common to this region are tomini, bagna caoda, castelmango, bollito misto, salsa verde, risotto, grissini and zabaglione. Lombardia region in Italy occupies the centre of the most northern section of Italy, with its northern neighbour of Switzerland bordering its northern reaches. This region is the birth place of well known recipes as risotto alla Milanese. Pannetone. Osso bucco and tortelli de zucca as well as the producer of bresaola, gorgonzola, bel paese, Asiago and mascarpone.Some of the ingredients used in this region are butter, asparagus, pork,oca,trout and squash. Veneto region is the most eastern portion of the Po vally that stretches towards the Adriatic Sea.Veneto includes the ramous city of Venice, which was once the major port of Europe and controlled the trade of coffee, salt, spice and sugar. Some of the common ingredients of this region include granoturco, riso, radicchio, fagioli, asparagus, zucca, cavolo, patatas, pesce and burro. The region product and recipe include pasta and beans, rice and peas, carpaccio, polenta and tiramisu. Friuli Venezia Guilia is the most eastern part of Italy and borders Austria to its north. Slovenia to its east and the Adriatic Sea to its south. It has been significantly influenced by its northern neighbours, including Austria Hungary, Slovenia and Croatia. This area include Trieste an important seaport to the region that dish. Has a long incorporation of ingredients from countries such as poppy seeds, paprika, caraway and horseradish. The most commonly used ingredients in this area are polenta. Liguria region is bordered by Piedmont to the north and by Emilia- Romagna and Tuscany to the east and includes the major city of Genoa. Some of the common ingredients used in this area are sultanas, rabbit, basil, pine nuts, walnuts, olive and fish. Some of the common dishes are pesto alla Genovese, vincigrassi, salsa di noci, trenette, gnocchi, buridda(fish soup), torta pasqualina, ravioli and focaccia. The western and the northern portion of Emilla Romagna includes the southern part of the Po valley while the southern portion dominated by the Apennines Mountain that run run through the heart of Italy. Some of the major cities include Parma, Bolongna, Reggio, Modena, and Piacenza and each contributes to the richness of the cuisine of the region. The ingredients commonly used in this region are mela, maiale, milk, sole, eel, tomato, grapes, oregano, and other aromatic herbs. Some the common recipes are brodetto, anolini, tortellini, tagliatelle and lasagne. The piquancy of southern cooking comes from herbs and spices. Especially garlic and chilli peppers. Italy first pasta was produced in the south though noodles were preceded by flatbread called focacce. Arab established a pasta industry in the Sicily using durum wheat for dried pasta. Short type of pasta is referred as maccheroni and long type of pasta is referred as spaghetti and vermicelli. Spiral shape fusilli, oblique tubes called penne, and larger tubes called ziti and zite are also popular. Fresh pasta is also prized, sometimes but not usually made with eggs, in such familiar dishes are lasagne, fettuccine and ravioli. MacVeigh, J. (2009) International Cuisine. New York: Delmar Equipment used in Italian Cuisine See full size image Pasta Machine: A stainless steel, hand- cranked pasta machine helps cooks churn out homemade pastas. These are clamped to the edge of a table or counter, and a variety of sizes and shapes of pasta are rolled out through various attachments. http://t0.gstatic.com/images?q=tbn:hb7s4GLVWw9RhM:http://fantes.com/images/14870mezzaluna.jpg Messalina: A mezzaluna is a half-moon-shaped knife with handles at the ends of the blade; Cooks roll the blade from side of side to chop herbs and vegetables. Be careful using a mezzaluna as the blade is extremely sharp. http://t2.gstatic.com/images?q=tbn:5sdS0vFyO9l_vM:http://www.saltandpepper.co.uk/cms_images/product/large_JudgePastaPot.jpg Pasta Pot: A five quart pot is a good size for cooking for two. Purchase one with an inner draining basket that has handles. Once the water has come to a boil and pasta is cooked, raise the basket up by its handles to drain. http://t3.gstatic.com/images?q=tbn:WQJ_jpEFD7y5NM:http://upload.wikimedia.org/wikipedia/commons/f/f4/Zest_Grater.jpg Grater: A basic, four-sided grater will work just fine for most needs. Another option is a rotary cheese grater, which has a container to catch the cheese. The grater may have different-size apertures as well. http://t3.gstatic.com/images?q=tbn:UztbK8JgsY96_M:http://www.hospitalitywholesale.com.au/products/ravioli-cutter1.jpg Ravioli: A nifty tool is a ravioli cutter, which is handy for cutting ravioli or pizza. http://www.ehow.com/facts_5317888_italian-cooking-equipment.html Accessed on 13th January 2010 http://www.lib.utexas.edu/maps/europe/spain_mineral_1974.jpg http://www.lib.utexas.edu/maps/europe/spain_mineral_1974.jpg, Accessed on 10tth March 20102. SPAIN Like many other Mediterranean countries Spains culinary heritage can be traced back to the Roman times and much later to the Middle East and the Moors. The Spanish were justifiably proud of themselves when in 1492 the Moorish strong hold at Grenada was conquered, which was to be the beginning of a period of trade and a colonial power. At its zenith the Spanish realms took in all of Spain, Portugal, Hollad, parts of Italy and the North and Central America, most of the Caribbean island and all the South America continent. It is understandable that Spain has absorbed a whole range of cookery styles to produce its own distinctive style. The fertile country attracts millions of visitors each year and supplies many of its European neighbours with high quality fruit and vegetables of all kind and in all season. It has European largest fishing fleet and produces many very fine wines. Many of its popular dishes are mixture of fish, selfish, meat, poultry and game with an assortment of vegetables and cereals. The language of Spain reflects the inherent diversity. Even though Spanish is the official language, other languages in Spain are highly dominant in parts of the country and have been officially recognized. The Spanish culture would not be complete without mentioning two of the most popular customs of Spain: flamenco and bullfighting. These customs are synonymous an important part of any fiesta or carnival in Spain. Finch, C.F. and Cracknell, H.L. (1997) International Gastronomy. England: Addison Wesley Longman Limited. Spain Cuisine The cuisine of Spain is simple hearty and flavourful. In the Iberian Peninsula, there is no haute or classic cuisine that divides the social strata. Dishes are the same on the dinner tables of rich and poor alike. Spanish cooking with its diverse influence is Europe melting pot. Ex the use of fins and seafood as staple ingredients, and the preservation of fish as a cooking technique came from the Phoenicians. The use of olive oil and grape wine was introduced by the Greeks. Garlic arrived via the Romans while spices such as cinnamon, cloves, ginger, nutmeg, pepper and cumin were brought by the Arabs. Gaspacho, a popular tomato based soup served cold, also came from the Arab cusine. Cocido Middleno, the national dish illustrates the abundance and vigor of Spanish cooking. Cocido is a slow cooked hearty stew that blends textures and flavours of chicken, beef, pork, chorizo sausages, veal and a staple ingredient of garbanzos {chick peas}. Cabbage, potatoes carrots onions and noodles are also added. The stew is served with a variety of sauces and always with fresh, crusty bread. The northern region of Spain includes the Atlantic coast of Spain above Portugal and the north central Basque region bordering the Atlantic and the southern western corner of France. The climate of this region is wetter than much of the rest of the country. Some of the products and recipes of this region are idiazabal (semisoft sheep milk), empnadas (savory filled pies), bacaloa a la viscaina (salt cod with chillies), pil-pil (sauce made from cod, garlic and olive oil) and caldo gallego (broth with ham, beans and sausage). Catalonia and Aragon lies to the north of France and Mediterranean lies towards the east. The climate of Catalonia has a mild climate and is surrounded by a harsher terrain and climate. This region is more complex in its varied ingredients. Where as the climate of Aragon region is much harsher then Catalonia region. Some of the common ingredients used in this region are tomatoes, spring onion, chiles, asparagus, and wild mushroom. The common recipes used in this region are pa ambtomaquet (grilled bread rubbed with ripe tomatoes), calcotada (spring onion grilled and served with rosesco sauce), and crema catalane custard with caramelized sugar on top), Camerano (fresh goat milk cheese) and samfaina (summer vegetable sauce or stew). The Balearic Island lies to the eastern coast of Spain in the Mediterranean Sea and relies heavily on the sea. The specialities of this region are pa pages (compressed fig, anise and bread cake), burrida (fish soup eith almond) and caldereta de langosta (lobster stew). Tapas served in appetizer sized portions, are uniquely Spanish and one of the most delighted aspects of Spanish cuisine. They range from very simple fare such as cured ham and simple canapà ©s, to sophisticated dishes that use fresh snails, caviar, frog legs and quail. Also famous is paella a colourful rice dish with seafood or meats and various vegetables and saffron.Paella was invented in 200 years ago. It is a summer dish, intendedfor picnics, and generally cooked by men in a flat pan set over a charcoal. Desserts include flan a variety of caramel custards and the Andalusian Yemas a confection of Moorish origin that uses egg yolks and sugar. In addition to sherry and fine wines, Spaniards frequently serve sangria a cocktail of red wine brandy fresh fruit and soda water. MacVeigh, J. (2009) International Cuisine. New York: Delmar Equipment Used in the Spanish Kitchen http://t3.gstatic.com/images?q=tbn:OGhvjSePAnJzGM:http://www.hospitalitywholesale.com.au/products/black-iron-paella-pan1.jpg The Paellero or Paella Pan is a hugely important piece of Spanish kitchen equipment which is used to make paella. It is a large round shallow pan that has been used from generation to prepare the world famous Spanish Dish. http://t3.gstatic.com/images?q=tbn:o6VbjyALXUGEYM:http://www.tienda.com/images/recipes/pix_cazuelas.jpg The earthenware dish or Cazuelas makes a regular appearance in the Spanish kitchen. They are available in very small cookware which is used to serve tapas. The Spanish kitchen will be in completed with this cookware because they retain the heat after cooking it is perfect for Gambas al pil-pil a classic spicy dish of chill and garlic prawns. http://t1.gstatic.com/images?q=tbn:1NmpCEmgoeOUkM:http://www.ioshenonline.co.uk/images/stories/newimages/RGBJpeg/b_carving%2520knife%2520%26%2520fork%2520%26%2520ham.jpg The Ham carving knife is used to carve Serrano ham into wafer thin slices. http://t2.gstatic.com/images?q=tbn:2ohKNv6ltDjbIM:http://cache.virtualtourist.com/1/3690844-Cataplanas-Algarve.jpg Capaplanas traditional domed clam cooker from the Algarve region in southern region of Portugal. http://t3.gstatic.com/images?q=tbn:U78f3sXK-TRxnM:http://inventoseinventores.com/boutique/images/JAMONERO%2520VERTICAL.jpg Casserole dish, Jamonero or ham stand are some of the other equipment used. http://www.hub-uk.com/interesting02/spanish-kitchen.htm, Accessed on 8th January 2010 Traditional Food Preparation Method used. In Spain meat, fish and poultry or game is prepared using a variety of methods. The Most common terms used in the Spanish kitchen are: Cocido- stews or stewed. Other term used for the same method is Guisado and Estofado. A la parilla or a la bras charcoal grille. La parilla is a BBQ grate and la brase is a live or hot coal. A la plancha- grilled on a metal plate. Al pil-pil sauce which is originated in the Basque country is made of oil in which the fish has been cooked. http://spanishfood.about.com/od/cookingtipsandbasics/a/cookmethodsmeat.htm, Accessed on 8th January 2010

Your shoes and flight

Flight and Your shoes both have many similarities. They both deal with growing up as the characters change and build up throughout the stories. In Flight the grandfather is stubborn at the start of the story but as the play goes on, he decides to give up and let the granddaughter free. Your shoes deals with growing up as well, but the characters change slightly; this is shown when the mother finally writes her welfares to her daughter despite showing so much love for her which makes it hard for her to say her welfares. Flight starts with grandfather holding onto his favourite pigeon. Grandfather lets the pigeon fly but as soon as the pigeon spreads his wings he captures it again and puts the pigeon into a small box where it can't escape â€Å"He deliberately held out his wrist for the bird to take flight and caught it again at the moment it spread its wings. He would like to lock his granddaughter up the same way he locks up the pigeons to make his granddaughter stay away from Steve. He wants to control his granddaughter like he controls the pigeons. This pigeon is a symbol reflected towards the granddaughter. The granddaughter has an attractive description; this shows that the pigeon is compared to the granddaughter. They both are attractive and he controls them. Your Shoes starts with the mother writing a letter to her unnamed daughter. The mother starts of saying â€Å"I thought I knew you as well as I know this house† this shows that the daughter was hiding something or her daughter has grown up to a point where she has started to keep secrets. Whereas in Flight, the granddaughter doesn't keep secrets, she could've kept secrets and ran away like ‘the daughter in Your shoes' but she was so mature and intelligent, so se decided to tell her parents about he relationship with the postman's son. She did that because she knew she's old enough to make her decisions and her parents won't go against it The main similarities between Flight and Your shoes are comparing non living things or animals with human being. In Flight the grandfather compares his granddaughter to pigeons, while in Your Shoes the mother is comparing her daughter to her daughter's shoes. Flight deals mainly with the relationship between Alice and her grandfather and Your Shoes deals with the relationship between the mother and daughter, but also between the mother and the father; the daughter and her father. Your shoes and Flight use metaphors to describe their relationships, Flight uses the metaphor of pigeons and Your Shoes uses the metaphor of shoes to describe the relationship. Both stories talk about love and loneliness. In Flight the granddad does not want to let his granddaughter leave, because he is scared to be alone. ‘Can't we keep her a bit longer' this quote indicates the strong love which the grandfather feels for his granddaughter. In Your Shoes the daughter has left home and the mother is desperate to have her daughter back, because she loves her and feels lonely with out her ‘I knew you'd come back' this quote indicates the hunger of the mother for her daughter. Both stories also have the experience of past life. In Your Shoes the mother describes her experience with her mother showing how difficult it was for her to live with, but she still did. This actually shows how the generation has changed. Similarly in Flight the mother uses her experience to try to convince the grandfather that how happy she was when she got married to her husband said in the following quote. The theme about freedom is being asked in both stories. In Your Shoes the daughter runs away because the lack of freedom was given to her, although the freedom was too much compared to the freedom her mother was given, but in the eyes of her daughter and the generation she was living in made her feel the freedom was too less. The mother tries to show how little freedom she had and she still cope with it, shown in the following quote. This shows that the mother is trying to use reverse psychology to win her daughter back. On the other hand Flight has the same sort of theory. The granddaughter is asking for freedom although she has given the freedom by her mother, but the grandfather doesn't want her to get married that's because he doesn't want to lose her and doesn't want to lose the moments he once had with his granddaughter. â€Å"Think your old enough to get married hey† this shows he his having a go at the granddaughter and trying to convince her that your not old enough to get married. Both stories deal with maturity and immaturity. Flight deals with immaturity in the way that the grandfather is jealous of granddaughter's boyfriend because he feels the boyfriend is going to replace â€Å"She did not turn. She had forgotten him. Along the road came the young man Steven†¦the old man stiffened as he watched the gate swing back and the couple embrace†. This quote shows that the grandfather feels upset that the granddaughter seems to have replaced him with an intruder. The grandfather is also scared of him being left alone when she leaves, which makes him think that without her he won't be happy. Flight also deals with maturity in the way that the granddaughter is being questioned very angrily but she replies back in a polite manner, ‘and she said in a pert voice': â€Å"hullo, granddad.† ‘Politely she moved towards him, after a lingering backward glance at the road.' The calm and polite manner shows how mature she is. Compared to flight Your shoes only shows immaturity of the daughter who left because of her father having an argument with her, because she went to a night club and came back home very late and was drunk, which made the father very angry, and he called her a dirty slut and other rude comments. By her father calling her a dirty slut made her fell insecure and trapped so she decided to leave. Although the main theme of â€Å"Flight† and â€Å"Your Shoes† are similar, however structurally they are different, because in â€Å"Flight† the grandfather didn't want the accept the choice of the granddaughter but in the end they both came to a solution and the grandfather ends up accepting her choice. While in â€Å"Your Shoes† the mother doesn't want to move on. She constantly refuses to put the welfare of her daughter first, because she knows that she won't get this letter and won't come back. Therefore the relationship between the mother and the daughter is not re-established and doesn't have the happy ending as Flight

Business National Btec Unit 13 Essay

|To achieve a pass grade To achieve a pass | | | |grade the evidence must show that the learner|To achieve a merit grade the evidence must |To achieve a distinction grade the evidence | |is able to: |show that, in addition to the pass criteria, |must show that, in addition to the pass and | |evidence must show that the |the learner is able to: |merit criteria, the learner is able to: | |learner is able to: | | | |P1 identify how two organisations | | | |plan recruitment using internal and external | | | |sources | | | | | | | |P2 explain the impact of the legal and | | | |regulatory framework on recruitment and | | | |selection activities | | | | | | | | | | | |P3 prepare the documents used in selection | M1 compare the purposes |D1 evaluate the usefulness | |and recruitment activities |of the different documents |of the documents in the | | |used in the selection and |interview pack for a given | | |recruitment process of a given organisation |organisation, in facilitating | | | |the interview process | |P4 plan  to take part in a selection interview|M2 analyse your contribution |D2 evaluate your experience | | |to the selection process |of planning and participating | | |in a given situation. |in the recruitment and | | | |selection process. | |P5 take part in a selection interview | | | | | | | | | | | Unit 13: Investigating Recruitment and Selection Task 1: How organisations plan recruitment (towards P1). â€Å"P1 Identify how two organisations plan recruitment using internal and external sources.† You need to understand that there are a number of reasons why vacancies occur and that the decision to recruit will be the result of an analysis by the organisation of its requirements. The vacancy may be filled internally or externally. External sources may be used but they may have time and cost implications. You need to include the following points; Understand the processes involved in recruitment planning Recruitment planning: †¢ reason for vacancy, eg employee leaving, increased volume of business, different work, maternity cover, sickness; †¢ decision to recruit; †¢ internal recruitment; †¢ external sources of recruitment (use of job centres, consultants, recruitment agencies); †¢ cost and time considerations of external sourcing Task 2: How organisations advertise vacancies (towards P1). The vacancy may be advertised internally and externally. If advertised externally, the choice of media will be important in order to reach the targeted market. External advertising is more costly and there are legal considerations to be aware of on all recruitment advertising. You need to cover the following points; Recruitment advertising: †¢ internal advertising; †¢ external advertising (choice of media, use of external agencies, format and type of advertisement, cost implications, legal considerations of recruitment advertising); †¢ methods of application, eg letter, online, telephone. â€Å"P2 Design a concise briefing sheet for a selection panel to guide them on the regulatory requirements of recruitment and selection practice.† This requires an overview of the key legal and ethical requirements of selection interviews. It should be a concise guide that interviewers can easily understand. You need to include the following points: Current UK and EU legislation: †¢ Sex Discrimination Act 1995/97; †¢ Race Relations Act 1992; †¢ Equal Pay Act 1970; †¢ Disability Discrimination Acts 1995 and 2005; †¢ European Working Time Directive; †¢ Employment Act 2002; †¢ national minimum wage; †¢ Data Protection Act 1998 (together with any future amendments) Ethical issues: †¢ asking candidates the same questions; †¢ interviewers not related to candidates; †¢ gender and ethnic balance on panels Task 3: Preparing a job description and person specification (towards P3). â€Å"P3 Prepare the advertising, job description and person specification required to recruit an employee for a specific role in a selected organisation.† You will prepare the documentation for an identified vacancy. This will encompass a job description and person specification. The completion of these two documents to an appropriate standard will provide the evidence for this criterion. Prepare the job description and person specification. You need to include the following points: Job description: †¢ purpose and standard formats; †¢ title of job; †¢ department and location of post; †¢ broad terms of job; †¢ responsible to whom; †¢ responsibilities; †¢ scope of post; †¢ education and qualifications; †¢ name of compiler and approver; †¢ date of issue Person specification: †¢ purpose and standard formats, eg job title and reference number; †¢ location in management line; †¢ essential and desirable attributes; †¢ physical characteristics required; †¢ attainments and qualifications; †¢ previous experience; †¢ general intelligence; †¢ special aptitudes; †¢ temperament and personality; †¢ hobbies and interests; †¢ personal circumstances Task 4: Job Applications â€Å"P3 Apply for a job by completing the application documentation.† You should use the Morrisons website to find the application documents. You should complete the process as if you were applying for the post. You should complete the application form and include any other documentation requested, which should include your curriculum vitae and a covering letter. The completion of the required documentation to an appropriate standard will provide the evidence for this criterion. Know the documentation involved in the recruitment process Application documentation: †¢ letter; †¢ application form; †¢ curriculum vitae Task 5: Briefing the selection panel on regulatory requirements. (P4) You need to include the following: Pre-interview: †¢ selection criteria for short-listing; †¢ application packs and information for candidates; †¢ references; †¢ types of interviews (group, individual, team, panel, telephone, multi-stage); †¢ tasks and tests used to complement the interview process, eg occupational preference tests, attainment tests, aptitude tests, psychometric tests; †¢ use of specialists in the interview; †¢ a list of interview questions; †¢ procedure for informing candidates on interview decisions Task 6: Taking part in a selection interview (towards P5). â€Å"P4 Participate in a selection interview.† You should adopt the role of either an interviewee or an interviewer in your pairs for a mock selection interview. You should demonstrate through role play that you have prepared for the interview. Roles can then be reversed to give everyone in the class opportunity to see the recruitment process from the perspectives of both the applicant and the interviewer. If you are not participating in an interview you will be observing and taking notes. Evidence is likely to come from a copy of the documentation used by each participant and a witness statement from the assessor. In your planning you should show evidence that you have considered each of the following points: Interview: †¢ interview protocol; †¢ confidentiality; †¢ fairness; †¢ interview environment; †¢ agreed questions; †¢ checking of personal information; †¢ interview checklist; †¢ control of interview; †¢ decision criteria and documentation; †¢ communicating the decision to candidates; †¢ communication and listening skills; †¢ body language; †¢ questioning techniques; †¢ barriers to communication; †¢ analysing and summarising Task 7: Following up the interview (towards P5). You should prepare the necessary documentation to fill the vacancy and complete the interview process. You should include the following: Post interview: †¢ informing candidates; †¢ making a job offer; †¢ verbal/non-verbal offers; †¢ contents of job offer, eg start date, wage or salary rate, hours of work, holiday entitlements; †¢ other conditions, eg references, medical test, passing specific qualifications; †¢ expenses claims; †¢ candidate’s feedback; †¢ taking up and checking references; †¢ police and/or medical checks including a CRB check; †¢ rejection of unsuccessful candidates Task 8: Comparing selection documents. â€Å"M1 Compare the purposes of the different documents used in the selection process of a given organisation.† You must be able to identify the documents used in the three stages of the selection process. You should know the purpose of the key documents. You should be able to explain the purpose of the information that the completed documents will provide for the interviewers. You should be able to draw comparisons between the purposes of appropriate documents. Task 9: Evaluation of the usefulness of interview documents. â€Å"D1 Evaluate the usefulness of the documents in the interview pack of a given organisation in facilitating the interview process.† You must make judgements on the usefulness of documents that you have collated in the interview pack. This will be informed by a mix of theory and practice. You must be able to demonstrate that you are able to assess the usefulness of documents that belong to a real organisation or that you have used in the role play exercise. In what ways did the documentation contribute to the organisation, management and conduct of the interview and the process of making a selection decision? Task 10: Analysing your contribution to task 5 (see P4). â€Å"M2 Analyse your contribution to the selection process in a given situation.† You must show that you can prepare for and perform in a role-play situation. You should ensure that an application pack is prepared and that all the necessary documentation is provided for the interviewee and the interviewers. The interview should be organised and conducted in a professional manner. Observers will be looking for evidence that the participants have prepared for the interview. This can be judged by observing how the learners organise and manage the sequence of the interview, the ability of the participants to ask appropriate questions, the quality of their participation and whether they have used communications and listening skills to good effect. Evidence will come from supporting documentation such as interview questions that interviewers and interviewees have prepared. The evidence will be supported by a witness statement on the role play of each Participant. Task 11: Evaluation. â€Å"D2 Evaluate your experience of planning and participating in the recruitment and selection process.† You must be able to demonstrate that you can critically reflect on your  experience and draw lessons from it. Evidence will require an evaluation of the role play and this should be linked to the feedback on the witness statement. You must also be able to critically evaluate your experiences of the planning stages of the interview. Websites www.bbc.co.uk/learning/subjects/business_studies.shtmlA changing bank of learning resources and up to date case studies. This site also has links to other useful sites www.bized.ac.uk Includes a number of pertinent case studies from thetimes100 including McDonalds and Cummins www.cipd.co.uk Chartered Institute of Personnel and Development www.thetimes100.co.uk Includes a number of pertinent case studies including McDonalds and Cummins, British Gas and Tesco ———————– Scenario: You work in the HR department at Morrisons where vacancy rates have been high over the past year. Your manager is concerned about this and has asked you to do a presentation to identify why vacancies occur and to compare with a competitor. In your presentation you must also include a plan of how to fill the vacancies using internal and external sources. Presentation date: Scenario: Following your presentation your manager has asked you to write a report on the steps that your department should take to go about advertising a vacancy both internally and externally. Your manager also wants you to consider the possible ways that applicants can apply. Hand-in date: Hand-in date: Scenario for Tasks 3 and 4: You are the assistant to the head of Business at Sheffield Park Academy and you have been asked to find a new Business Studies teacher to join your growing department for this popular subject. Design appropriate advertising for to attract a suitable candidate for the role and submit a report to your manager alongside the advert to show that you made all the necessary considerations. Hand-in date: Scenario: You want to apply for a part time job at Morrisons to get some extra cash while you are studying. Complete the documents to apply for the job. Hand-in date: Scenario: You are head of recruitment at Sheffield Park Academy and will be interviewing candidates for the advertised role of Business Studies teacher. The interview panel will be made up of various senior members of staff and some members of the Business department. Not all members of the panel have interviewed before so they are not familiar with the regulatory requirements. Design a briefing sheet which is easy to follow and will help them plan the interviews. It must include all the important points that they will need to know to avoid any legal or ethical problems. Hand-in date: Scenario: After advertising the position of Business Studies teacher at SPA and receiving several applications, you are now ready to start planning the interviews for the potential candidates that have been selected. Work in groups and discuss how you will select your candidates. Make a list of your selection criteria for the interview panel to follow when selecting candidates. You will role play the interviewee as well as the interviewer so prior to the role play you will need to read a candidates CV to help you prepare and make any notes that you feel necessary. Interview date: Hand-in date: Scenario: You have completed the interview process and selected a candidate successfully. The head of recruitment at your school has asked you to review the selection process by comparing and explaining the purpose of the documents that are used at SPA to recruit new teachers. Hand-in date: Scenario: You have interviewed all candidates using the documentation that you prepared for P4. How useful was this documentation in organising your interview, managing the interview process and choosing which, if any, of the candidates to employ? Hand-in date: Hand-in date: Hand-in date:

Dictionary of Old Occupations and Trades

If you found someones occupation listed as a ripper  (seller of fish),  seinter (girdle maker), hosteler (innkeeper) or pettifogger (shyster lawyer), would you know what it meant?  The world of work has changed greatly from the times of our ancestors, causing many occupational names and terms to fall into disuse.   Ancestral Occupations If someone was a boniface or a gennaker, then they were an innkeeper. A peruker, or peruke maker, was someone who made wigs. And just because an individual was identified as a snob or snobscat, doesnt mean he was condescending. He may have been a cobbler or someone who repaired shoes. A vulcan not only refers to a  fictional extraterrestrial humanoid species in the Star Trek franchise but is also a traditional English term for a blacksmith. To further confuse the issue, some occupational terms had multiple meanings. Someone who worked as a chandler could be someone who made or sold tallow or wax candles, or soap, or they might be  a retail dealer  in provisions and supplies or equipment of a specified kind. Ships chandlers, for example, specialized in supplies  or equipment for ships, known as ships stores. Another reason you may not recognize a particular occupation is that abbreviations are and were commonly used in many records and documents. City directories, for example, often abbreviated occupations of city residents in an effort to save space and cut publication costs. A guide to the abbreviations can generally be found among the first few pages of the directory. It is also common to find certain longer occupational names abbreviated in census records, due to limited space on the census form. The instructions to enumerators for the U.S. federal census often provided specific instructions as to if or how occupations should be abbreviated. The 1900 census instructions, for example, state The space in column 19 is somewhat narrow, and it may be necessary to use the following abbreviations (but no others), followed by a list of acceptable abbreviations for twenty common occupations. Enumerator instructions in other countries may provide similar information, such as instructions to enumerators for the 1841 census of England and Wales. Why does it matter what work that our ancestors chose for their livelihood? As it still is today, the occupation is often an important part of who we are as individuals. Learning about the occupations of our ancestors can provide insight into their daily lives, social status, and possibly even the origin of our family surname. Including details of old or unusual occupations can also add a touch of spice to written family history. Resources Cant find what youre looking for? Additional sources for old and obsolete occupations and trades: Halls Genealogy Website - Old Occupation NamesSome of the definitions include in-depth information and interesting details.SteveMorse.org - Occupation Codes from the 1910–1940 U.S. CensusCant decipher an occupation from a 20th century U.S. census? Look for the code and then use the files provided by Steve Morse to connect the dots.Family Tree Researcher - Dictionary of Old OccupationsJane has an extensive list of unusual, old occupations on her website or, for a few dollars, you can purchase an easy reference ebook version.