Hospitality Services

Category:
1 Year / All Courses / Apprenticeship / Hospitality & Catering / Level 2 / NVQ / Part Time / Post 16 / Workbased /

The Level 2 NVQ diploma in hospitality services aims to meet the needs of learners who work with or without food in the hospitality industry, covering a range of departments including kitchen, housekeeping, reception, bar and restaurant within a Bed and Breakfast, Guest House, small Hotel or Residential Care Home. It is an opportunity to gain recognition for the work undertaken through certification. After successful completion of this qualification, within the allocated time frame a certificate will be issued showing employers and customers you have gained skills within the relevant working environment.

Achievement at Level 2 reflects the ability to select and use relevant knowledge, ideas, skills and procedures to complete well defined tasks and address straight forward problems. It includes taking responsibility for completing tasks and procedures and exercising autonomy and judgement subject to overall direction or guidance.

Progression:

On completion of this qualifications candidates may progress into employment or there would be opportunities to progress to a Level 3 vocationally related qualification. The learner could also progress onto an apprenticeship at Level 3 in Hospitality & Catering. This qualification could lead to jobs as a:

  • Chef
  • Kitchen assistant
  • Food service
  • House keeper
  • Front of house

Course Information

To achieve the full qualification candidates must attain 37 credits in total.

  • For candidates NOT working with food – 11 credits from the mandatory units and 26 credits from the optional units in Section A
  • For candidates WORKING with food – 15 credits from the mandatory units and 22 credits from the optional units in Section A

Mandatory units:

  • Food Service Mandatory Unit – if the candidate SERVES food, then they must complete 2GEN4 – Maintain food safety when storing, holding and serving food
  • Food Preparation Mandatory Unit – if the candidate PREPARES food, then they must complete 2GEN3 – Maintain food safety when storing, preparing and cooking food

Please note – If candidates take food preparation and food and beverage service units they must complete 2GEN3.
In all cases the remaining credits can come from Section A

Please note – candidates may only select a maximum of two further Level 1 units from Section Complete A

Example optional units (Working with Food)

  • Serve food at a table
  • Provide a silver service
  • Convert a room for dining
  • Provide a counter and takeaway service
  • Receive store and issue drinks stock
  • Complete kitchen documentation
  • Produce basic egg dishes
  • Prepare and cook fish

Example optional units (NOT working with food)

  • Collect linen and make beds
  • Clean windows from the inside
  • Deal with arrival of customers
  • Prepare customer accounts and deal with departures
  • Deal with customers across a language divide
  • Resolve customer service problems
  • Store and retrieve information

Course Assessment:

“Vocational” means that the work that you do to achieve this qualification is mainly about practical skills and real work activities. Work based observations, witness testimonies, work products, questioning, and discussion submitted in the learner’s portfolio. Your allocated assessor will visit you in the work place to assess your skills on a monthly basis.

Entry Requirements

Completion of initial assessment tests – literacy and numeracy to ensure the learner is capable of reaching the required standards of the course. Learners will need to be at least 16 years of age and working, volunteering or on a practical placement as they need to show competence in both knowledge and skills.

Equipment

  • Files/Folders
  • Stationery
  • Relevant Books

Course Fees

Course Fee: 

  • No Fee if this course is taken as an Apprenticeship

Call to Enquire/Book

0800 9 776 788

Disclaimer:
The College takes all reasonable steps to provide the educational services and courses as described above. Details are correct at the time of editing but may be subject to change without prior notice. Courses will not run if student numbers are insufficient. The College has the right to refuse individuals entry to courses in certain circumstances. Prospective students may be advised of more suitable alternatives, if appropriate. The entry requirements stated are those that are normally required to undertake the programme of study.

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