Grunnleggende ferdigheter for arbeidslivet? Bruk og betydning i restaurant- og matfagyrker

Abstract

A framework for basic skills is included in all subjects and curricula throughout the Norwegian school system. These basic skills are defined as reading, numeracy, and oral, written and digital skills.

In this article, I question to what extent these basic skills are being used in professional practice within a selection of restaurant and food processing occupations. The empirical data in the article is based on a survey done autumn 2015 (Spetalen, Eben & Jahanlu, 2016).

The report shows that basic skills are being used to various degrees. This variation is not only between different restaurant- and food processing trades, but also in relation to certified skilled workers and those with management responsibilities. Data from this survey indicate that managers and skilled professionals correlated significantly when using basic skills for work. Both mangers and skilled professionals make use of basic skills far more often than professionals without managerial responsibility and non-skilled workers, do.

Influenced by Michael Young’s (2004) theory, this survey gives valuable input in developing new vocational curricula relating to a reformed structure in Norwegian vocational training, starting autumn 2019.