(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2

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2 (NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level This qualification is designed for learners employed in hospitality roles such as chefs, housekeepers or receptionist, who need to develop of consolidate their skills. The aim is to equip the learners with the skills to give customers a positive impression of themselves and their organisation. There is a wide range or optional units allowing learners to choose units to meet the needs of their own work role. Components NVQ Diploma in Hospitality Services Level, BTEC Certificate in Hospitality and Catering Principles (Hospitality Services) Level, Functional Skills - Math Level, English Level, Employment Rights and Responsibilities (ERR) [covered by a separate unit within the NVQ] and Personal Learning and Thinking Skills (PLTS) [these have been mapped in to the qualifications within the apprenticeship] Awarding Body EDEXCEL Overview Industry recognised certification for Hospitality Duration months minimum Requirements To complete this qualification, candidates must achieve 5 Credits from a choice of units specialising within your service sector. Delivery All workplace based (for individuals or groups) Assessment Observation, discussion, personal statement, supporting documentation, testimony, questioning. Learner Support Learning material, optional in-company workshops Progression Hospitality Supervision and Leadership Advanced Apprenticeship at Level 3 or job roles such as concierge, hotel porter or conference and banqueting assistant or manager Fees Subject to eligibility

3 (Level NVQ/QCF) NVQ Diploma in Hospitality Services - Qualification structure To achieve the Hospitality Services full Level qualification, the learner must complete a minimum of thirty-seven credits in total. For learners not working with food, eleven credits must be achieved from Group A Mandatory Units. For learners working with food, eleven credits must be achieved from Group A Mandatory Units and a minimum of four credits from Group B specialist units. For Learners serving food, you must complete the Maintain Food Safety When Storing, Holding and Serving Food unit. For Learners preparing food or taking food preparation and food and beverage service, you must complete the Maintain Food Safety When Storing, Preparing and Cooking Food unit. In all cases above, the remaining credits can come from Groups C and C optional units. The learner may only select a maximum of two further level units from Groups C and D. Group A - Mandatory Units QCF level Credit Maintenance of a Safe, Hygienic and Secure Working 3 Environment Give Customers a Positive Impression of Yourself and 5 Your Organisation Working Effectively as Part of a Hospitality Team 3 Group B - Specialist Units QCF level Credit Maintain Food Safety when Storing, Preparing and 4 Cooking Food Maintain Food Safety when Storing, Holding and 4 Serving Food

4 Group C Optional Units (Working with food) QCF level Credit Prepare and Clear Areas for Counter and Takeaway Service 3 Provide a Counter and Takeaway Service 3 Prepare and Clear Areas for Table Service 4 Serve Food at the Table 4 Provide a Silver Service 6 Convert a Room for Dining 3 Provide a Buffet and Carvery Service 4 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 Finish Simple Salad and Fruit Dishes Prepare and Cook Fish 3 Prepare and Cook Meat and Poultry 4 Prepare Hot and Cold Sandwiches Complete Kitchen Documentation 3 Set Up and Close Kitchen 4 Prepare and Present Food for Cold Presentation 4 Produce Basic Fish Dishes 4 Produce Basic Vegetable Dishes 4 Produce Basic Rice, Pulse and Grain Dishes 3 Produce Basic Pasta Dishes 3 Produce Basic Egg Dishes 3

5 Group D Optional Units (Not Working with QCF level Credit Food) Collect Linen and Make Beds 3 Clean Windows from the Inside Cleaning and Servicing a Range of Housekeeping 3 Areas Use of Different Chemicals and Equipment in 4 Housekeeping Maintain Housekeeping Supplies 3 Clean, Maintain and Protect Semi-Hard and Hard 4 Floors Clean and Maintain Soft Floors and Furnishings 4 Providing a Linen Service 3 Carry Out Periodic Room Servicing and Deep Cleaning 3 Deal with Arrival of Customers 4 Deal with Bookings 4 Prepare Customer Accounts and Deal with Departures 4 Deal with Communications as Part of the Reception 3 Function Produce Documents in a Business Environment 4 Use Office Equipment 4 Handle Mail and Book External Services 3 Provide Reception Services 3 Store and Retrieve Information 3 Provide Tourism Information Services to Customers 5 Resolve Customer Service Problems 6 Promote Additional Services or Products to 6 Customers Deal with Customers Across a Language Divide 8 Maintain Customer Service Through Effective 4 Handover Maintain and Deal with Payments 4 Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector

6 (Level NVQ/QCF) BTEC Certificate in Hospitality and Catering Principles (Hospitality Services) - Qualification structure To achieve the Hospitality and Catering Principles full Level qualification, the learner must complete a minimum of fifteen credits in total, for which at least nine credits must be achieved at Level or above; seven credits must be completed from Group A mandatory units; six credits from Group B optional units and the remaining two credits from Groups B and C optional units. Group A - Mandatory Units QCF level Credit Safe, Hygienic and Secure Working Environments in Hospitality Effective Teamwork Giving Customers a Positive Impression Principles of Customer Service in Hospitality, Leisure, Travel and Tourism Group B - Optional Units QCF level Credit Arrival of Customers Departure of Customers Preparation and Clearing of Service Areas 3 Service of Food at Table Service of Alcoholic and Non-Alcoholic Drinks Dealing with Payments Chemicals and Equipment Used for Cleaning in the Hospitality Industry Cleaning and Servicing of Hospitality Areas Maintain Housekeeping Supplies Provide a Linen Service Dealing with Bookings Handle Mail and Book External Services Food Safety in Catering Principles of Completing Kitchen Documentation Principles of Carrying Out Periodic Room Service and Deep Cleaning Principles of Cleaning and Protecting Floors, Carpets and Soft Furnishings Principles of Cleaning Drink Dispense Lines

7 Group B - Optional Units (Cont.) QCF level Credit Principles of Maintaining Cellars and Kegs Principles of Maintaining Customer Service Through Principles of Preparing and Serving Cocktails Principles of Preparing and Serving Dispensed and Principles of Preparing and Serving Wines Principles of Producing Basic Fish Dishes Principles of Producing Basic Pasta Dishes Principles of Producing Basic Rice, Pulse and Grain Principles of Producing Basic Vegetable Dishes Principles of Promoting Additional Services or Principles of Providing a Buffet and Carvery Service Principles of Providing a Silver Service Principles of Receiving, Storing and Issuing Drinks Principles of Resolving Customer Service Problems Principles of Setting Up and Closing the Kitchen Principles of Storing and Retrieving Information QCF level Credit Principles of Cleaning Windows From the Inside Principles of Collecting Linen and Making Beds Principles of Providing a Counter and Takeaway Effective Handover Principles of Preparing and Clearing Areas for Table Service Instant Hot Drinks Principles of Preparing and Serving Hot Drinks Using Specialist Equipment Dishes Products to Customers Stock Group C - Optional Units Service

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