This is a joint training project that uses peer learning to train people with mental health problems in catering. Additional training will be offered in literacy and numeracy.
Which client group is the service aimed at?
Asian women who currently use DOSTI and mental health service users who use Stocks Hill Day Centre or other mental health services. A total of eight service users will be invited to take part in the project, four from DOSTI and four from other services.
Purpose of the project
1). To enhance the employment prospects of the participants.
2). To develop a social firm that builds a unique selling point by incorporating authentic Asian and English/European cuisine.
3) To increase community cohesion by having Asian and non Asian people working together.
Project Method
1). Catering
The service users will teach each other about Asian, English and other types of cuisine under the supervision of Tony Swindells, a Park Lane College tutor. This will take place over three, 10 week terms over one year.
This will take place one day a week (10 am to 3.30 pm) in the kitchen at St. George’s Crypt where service users will prepare a meal for the homeless people who attend the Crypt.
2). Literacy, numeracy and ESOL training.
Each trainee who requests literacy, numeracy and ESOL training will be assessed by Park Lane staff and where appropriate will be offered this training alongside their catering training.
Milestones
1). Finding a venue for the project outside Stocks Hill Day Centre – achieved.
2). Identifying eight service users to take part in project. Target date by 1st July.
3). Finding a chef to deliver food hygiene certificate, agree a programme of study with participants and oversee peer learning. Achieved.
4). Agree a programme of learning with service users: Target date: by August 15.
5). Begin working in kitchen: Target date: September 1st.
6). Identify crèche facilities: I am following this up with Park Lane.
Staff Resources required
Two days a week each, from one DOSTI and one Stocks Hill staff member for the first six months from September, to be reviewed in March 2009, when project progress will be reviewed.
Further sustainability of the project.
It was agreed that a business entrepreneur and chef are required to develop the project into a sustainable Social Firm. Once the project has established a proven track record as a training project, funding will be applied for to develop it into a Social Firm: Target date February 2009.
