Fire officers plan, organise, direct and co-ordinate the activities and resources of a specific physical or functional area of a statutory or private fire brigade/service and the resources necessary for the protection of property at fires within a salvage corps area. Ambulance officers plan, organise, direct and co-ordinate the resources necessary for the provision of ambulance services. Prison officers (principal officer and above) plan, organise, direct, and co-ordinate the activities and resources necessary for the running of a prison, remand or detention centre. Customs officers plan and direct the work of customs, excise and immigration staff in the monitoring and inspection of goods and persons crossing national borders.
The position of senior fire officer is achieved by internal promotion. Entry to senior positions within the prison service and revenue and customs is either by internal promotion or by open competition; both organisations operate accelerated promotion schemes available to internal and external applicants. Entry to the prison and fire services are subject to age restrictions, and both the prison service and revenue and customs impose nationality conditions. Entry to senior positions within the ambulance service is largely by internal promotion from supervisory roles.
Hospitality Supervision & Leadership - Level 3 Diploma
Jerome says: "I chose to study at Merton College because it has excellent facilities for my Hospitality & Catering course. The College is very welcoming and my tutors are very supportive. As part of my course, I deliver a service to customers that visit the Taste Restaurant and I really enjoy interacting with them. We regularly host events and I like working as a team to co-ordinate these events. For example, we are often visited by members of the local community who come to the restaurant for lunch."
Once Jerome has completed his Diploma, he intends to study a Higher Level Apprenticeship in Hospitality and work for a major restaurant chain. His ultimate goal is to own a chain of restaurants one day.