Hospitality Services

Category:

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

COURSE AIM:

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

Learning Core

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.

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

Fees

Course Fee:

No Fee if this course is taken as an Apprenticeship

Subsidies are available to eligible employed learners

SFI Funding Available

Call 01437 753320 or email central@pembrokeshire.ac.uk for further information

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.

Print Course Information