Hospitality Services

COURSE CONTENT:

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
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 / EXAMINATION:

“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.