Qualification summary
This qualification is aimed at those working or who are seeking to start a career in hospitality. It can be taken whilst in the workplace to allow hands on experience as you train. It allows flexibility in choice for the learner to take units from different pathways. It covers the breadth of hospitality functions including all main career pathways available in this diverse industry. The qualification has been developed in association with People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism and is based on the national occupational standards for the industry.
Progression
Learners may progress onto other Hospitality related qualifications such as the Level 3 Diploma in Hospitality Supervision and Leadership Skills, which forms part of an apprenticeship framework. If they are not already in employment, this qualification may enable learners to gain employment in the Hospitality industry.
Qualification Information
Qualification credit value |
37 |
Minimum Credit to be achieved at level 2 or above |
24 |
Qualification guided learning hours |
266-305 |
Unit assessment method |
Portfolio of evidence |
Course fee |
£1150+VAT |
Funding |
Available subject to status |
Potential Job Occupations
- Bar Person/Manager
- Catering/Restaurant Manager
- Chef
- Fast Food Service Assistant
- Food Processing Operative
- Hotel Manager
- Kitchen Assistant/Porter
- Kitchen Supervisor/Manager
- Publican
- Waiter/Waitress
Qualification Structure Summary
To achieve the full qualification candidates must attain 37 credits in total.
Candidates who do NOT work with food must achieve 11 credits from the mandatory units in Group A and 26 credits from the optional units in Group B3
Candidates who DO work with food must achieve 11 credits from the mandatory units in Group A plus 4 credits from the mandatory units in Group B2. The remaining 22 credits can be taken from the optional units in Group B (B1 and B3).
Food Service Mandatory Unit – if the candidate SERVES food, then they must complete 2GEN4/10 - “Maintain food safety when storing, holding and serving food”
Food Preparation Mandatory Unit - if the candidate PREPARES food, then they must complete 2GEN3/09 – “ Maintain food safety when storing, preparing and cooking food”
Please Note - If candidates take food preparation AND food and beverage service units they must do 2GEN3/10 “ Maintain food safety when storing, preparing and cooking food”
Candidates may only select a maximum of two level 1 units from Group B
Mandatory Units (credit values in brackets)
Candidates must achieve all three units within this group Credit Value required: Minimum 11, Maximum 11.
Maintenance of a safe, hygienic and secure working environment (3)
Working effectively as part of a hospitality team (3)
Give customers a positive impression of yourself and your organisation (5)
B - Group B Optional Units
Credit Value required: Minimum 26.
B1 - Group B1 Optional Units - Food (credit values in brackets)
Candidates serving or preparing food may select units from this optional group
Convert a Room for Dining (3)
Prepare and Cook Fish (3)
Prepare and Finish Simple Salad and Fruit Dishes (2)
Prepare Hot and Cold Sandwiches (2)
Produce Basic Egg Dishes (3)
Produce Basic Fish Dishes (4)
Produce Basic Pasta Dishes (3)
Produce Basic Rice, Pulse and Grain Dishes (3)
Produce Basic Vegetable Dishes (4)
Set Up and Close Kitchen (4)
Prepare and cook meat/poultry (4)
Prepare and clear areas for counter and takeaway service (3)
Provide a counter and takeaway service (3)
Prepare and clear the bar area (4)
Serve alcoholic and soft drinks (5)
Prepare and serve cocktails (5)
Prepare and serve wines (5)
Maintain cellars and kegs (3)
Clean drink dispense lines (3)
Prepare and serve dispensed and instant hot drinks (3)
Prepare and serve hot drinks using specialist equipment (4)
Receive, store and issue drinks stock (3)
Prepare and present food for cold presentation (4)
Prepare and clear areas for table service (4)
Serve food at the table (4)
Provide a silver service (6)
Provide a buffet and carvery service (4)
Complete Kitchen Documentation (3)
B2 working with food (credit values in brackets)
Candidates who work with food must achieve 4 credits from this group.• Food Service Mandatory Unit – if the candidate SERVES food, then they must complete 2GEN4/10 - “Maintain food safety when storing, holding and serving food”• Food Preparation Mandatory Unit - if the candidate PREPARES food, then they must complete 2GEN3/09 – “ Maintain food safety when storing, preparing and cooking food”Credit Value required: Minimum 4, Maximum 4.
Maintain food safety when storing, preparing and cooking food (4)
Maintain food safety when storing, holding and serving food (4)
B3 - Group B3 Optional Units - non-food (credit values in brackets)
Carry Out Periodic Room Servicing and Deep Cleaning (3)
Clean Windows from the Inside (2)
Cleaning and Servicing a Range of Housekeeping Areas (3)
Collect Linen and Make Beds (3)
Deal with Arrival of Customers (4)
Deal with Bookings (4)
Deal with Communications as Part of the Reception Function (3)
Handle Mail and Book External Services (3)
Maintain Housekeeping Supplies (3)
Prepare Customer Accounts and Deal with Departures (4)
Provide Tourism Information Services to Customers (5)
Providing a Linen Service (3)
Use of Different Chemicals and Equipment in Housekeeping (4)
Provide reception services (3)
Produce documents in a business environment (4)
Store and retrieve information (3)
Use office equipment (4)
Maintain and deal with payments (4)
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector (2)
Promote additional services or products to customers (6)
Deal with customers across a language divide (8)
Maintain customer service through effective handover (4)
Resolve customer service problems (6)
Clean, maintain and protect semi-hard and hard floors (4)
Clean and maintain soft floors and furnishings (4)
Further Information
Click here to download a PDF with further information
http://www.accreditedqualifications.org.uk/qualification/50092157.seo.aspx