By Duncan N. Smith
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Extra info for A Forgotten Sector. The Training of Ancillary Staff in Hospitals
Immigrant workers, too, were valuable, b u t it was thought important to get the right proportion and quality. Whilst, therefore, it is possible to obtain a fair supply of cooks a n d assistants of diverse origins, most catering officers felt that the level of skill is not as high as they would like. Several said that they would like all cooks to hold qualifications and the n u m b e r of cooks attending courses (see T a b l e 5) shows that this feeling is widespread. Catering 47 Opinions a b o u t apprenticeship as a method of increasing the proportion of skill varied with experience of the scheme.
Catering 47 Opinions a b o u t apprenticeship as a method of increasing the proportion of skill varied with experience of the scheme. All catering officers who h a d apprentices or trainees were pleased with them, though some wastage was accepted as inevitable. M o r e t h a n one apprentice, indeed, admitted that although they were h a p p y at the hospital they would probably wish to widen their experience later by moving on to other spheres. It was felt, however, that apprentices a n d trainees are not a n economic liability.
Unfortunately no figures are available as to the n u m b e r of cooks who receive allowances, b u t it seems that they constitute a minority (see p . 42). At present by far the largest source of new qualifications are the City and Guilds courses (for details see Appendix II) provided at technical colleges, and it seems likely that, apart from a possible trickle of cooks trained in the armed services, the n u m b e r of hospital cooks currently obtaining the other qualifications is minimal. Apprentices and Trainees T h e most carefully devised method of training new cooks is, of course, the apprenticeship scheme supervised by the National J o i n t Apprenticeship Committee.
A Forgotten Sector. The Training of Ancillary Staff in Hospitals by Duncan N. Smith