Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)
Catering and Hospitality
Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)
Price £1000
This is a regulated qualification. The regulated number for this qualification is 601/0417/X.
Things you need to know
Qualification number (QN): 601/0417/X
Aim reference: 6010417X
Total Qualification Time (TQT): 150
Guided learning hours (GLH): 105
Credit value: 15
Level: 2
Assessment requirements: internally assessed and externally moderated portfolio of evidence.
Aims and objectives of this qualification
This qualification aims to:
help learners develop the knowledge, skills and understanding in areas such as maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team, maintaining food safety in a catering environment and knowledge of the principles of producing basic dishes.
The objective of this qualification is to help learners to develop the knowledge, skills and understanding needed for working within the hospitality industry.
Progression opportunities
Learners who achieve this qualification could progress to:
NCFE Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking)
NCFE Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service)
NCFE Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
NCFE Level 2 Certificate in Hospitality and Catering Principles (Front of House Reception)
NCFE Level 2 NVQ Diploma in Food and Beverage Service
NCFE Level 2 NVQ Diploma in Professional Cookery
NCFE Level 2 NVQ Diploma in Front of House Reception
NCFE Level 2 NVQ Diploma in Hospitality Services
NCFE Level 2 NVQ Diploma in Food Production and Cooking
To be awarded the NCFE Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services), learners must achieve a minimum of 15 credits: 7 from the mandatory units and a minimum of 6 from the optional group B and the remaining credits from optional groups B or C.
This qualification consists of 4 mandatory units:
Unit 01 Safe, hygienic and secure working environments in hospitality
Unit 02 Effective teamwork
Unit 03 Giving customers a positive impression
Unit 04 Principles of customer service in hospitality leisure travel and tourism
34 optional units in Group B:
Unit 05 Food safety in catering
Unit 06 Preparation and clearing of service areas
Unit 07 Service of food at table
Unit 08 Service of alcoholic and non-alcoholic drinks
Unit 09 Cleaning and servicing of hospitality areas
Unit 10 Chemicals and equipment used for cleaning in the hospitality industry
Unit 11 Maintain housekeeping supplies
Unit 12 Provide a linen service
Unit 13 Arrival of customers
Unit 14 Dealing with bookings
Unit 15 Departure of customers
Unit 16 Handle mail and book external services
Unit 17 Dealing with payments
Unit 18 Principles of providing a silver service
Unit 19 Principles of resolving customer service problems
Unit 20 Principles of preparing and serving hot drinks using specialist equipment
Unit 21 Principles of storing and retrieving information
Unit 22 Principles of producing basic pasta dishes
Unit 23 Principles of producing basic vegetable dishes
Unit 24 Principles of completing kitchen documentation
Unit 25 Principles of preparing and serving dispensed and instant hot drinks
Unit 26 Principles of cleaning drink dispense lines
Unit 27 Principles of producing basic fish dishes
Unit 28 Principles of maintaining customer service through effective handover
Unit 29 Principles of preparing and serving wines
Unit 30 Principles of providing a buffet and carvery service
Unit 31 Principles of cleaning and protecting floors, carpets and soft furnishings
Unit 32 Principles of receiving, storing and issuing drinks stock
Unit 33 Principles of preparing and clearing areas for table service
Unit 34 Principles of producing basic rice, pulse and grain dishes
Unit 35 Principles of maintaining cellars and kegs
Unit 36 Principles of setting up and closing the kitchen
Unit 37 Principles of preparing and serving cocktails
Unit 38 Principles of promoting additional services or products to customers
Unit 39 Principles of carrying out periodic room servicing and deep cleaning
And 3 optional units in Group C:
Unit 40 Principles of cleaning windows from the inside
Unit 41 Principles of providing a counter and takeaway service
Unit 42 Principles of collecting linen and making beds
To achieve the NCFE Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services), learners must successfully demonstrate their achievement of all learning outcomes and assessment criteria of the units as detailed in this Qualification Specification.
This qualification is designed for those who are already working or wish to work in the hospitality sector.
There are no specific recommended prior learning requirements for this qualification. However, learners may find it helpful if they’ve already achieved a Level 1 qualification.
Entry is at the discretion of the centre. However, learners should be 16 to undertake the qualification.
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Difficulty : Level 2 |