(NVQ/QCF)HospitalityServicesIntermediateApprenticeshipLevel2

Thisqualificationisdesignedforlearnersemployedinhospitalityrolessuchaschefs,housekeepersorreceptionist,whoneedtodevelopofconsolidatetheirskills.Theaimistoequipthelearnerswiththeskillstogivecustomersapositiveimpressionofthemselvesandtheirorganisation.Thereisawiderangeoroptionalunitsallowinglearnerstochooseunitstomeettheneedsoftheirownworkrole.

Components NVQDiplomainHospitalityServicesLevel2,BTECCertificateinHospitalityandCateringPrinciples(HospitalityServices)Level2,FunctionalSkills-MathLevel1,EnglishLevel1,EmploymentRightsandResponsibilities(ERR)[coveredbyaseparateunitwithintheNVQ]andPersonalLearningandThinkingSkills(PLTS)[thesehavebeenmappedintothequalificationswithintheapprenticeship]

AwardingBody EDEXCEL

Overview IndustryrecognisedcertificationforHospitality

Duration 12monthsminimum

Requirements To complete this qualification, candidates must achieve 52 Credits from achoiceofunitsspecialisingwithinyourservicesector.

Delivery Allworkplacebased(forindividualsorgroups)

Assessment Observation, discussion, personal statement, supporting documentation,testimony,questioning.

LearnerSupport Learningmaterial,optionalin-companyworkshops

Progression HospitalitySupervisionandLeadershipAdvancedApprenticeshipatLevel3orjob roles such as concierge, hotel porter or conference and banquetingassistantormanager

Fees Subjecttoeligibility

(Level2NVQ/QCF)NVQDiplomainHospitalityServices-QualificationstructureToachievetheHospitalityServicesfullLevel2qualification,thelearnermustcompleteaminimumofthirty-sevencreditsintotal.Forlearnersnotworkingwithfood,elevencreditsmustbeachievedfromGroupAMandatoryUnits.Forlearnersworkingwithfood,elevencreditsmustbeachievedfromGroupAMandatoryUnitsandaminimumoffourcreditsfromGroupBspecialistunits.ForLearnersservingfood,youmustcompletethe‘MaintainFoodSafetyWhenStoring,HoldingandServingFood’unit.ForLearnerspreparingfoodortakingfoodpreparationandfoodandbeverageservice,youmustcompletethe‘MaintainFoodSafetyWhenStoring,PreparingandCookingFood’unit.Inallcasesabove,theremainingcreditscancomefromGroupsCandCoptionalunits.Thelearnermayonlyselectamaximumoftwofurtherlevel1unitsfromGroupsCandD.

GroupA-MandatoryUnits QCFlevel Credit

MaintenanceofaSafe,HygienicandSecureWorking

Environment

1 3

GiveCustomersaPositiveImpressionofYourselfand

YourOrganisation

2 5

WorkingEffectivelyasPartofaHospitalityTeam 1 3

GroupB-SpecialistUnits QCFlevel Credit

MaintainFoodSafetywhenStoring,Preparingand

CookingFood

2 4

MaintainFoodSafetywhenStoring,Holdingand

ServingFood

2 4

GroupC–OptionalUnits(Workingwithfood) QCFlevel Credit

PrepareandClearAreasforCounterandTakeaway

Service

1 3

ProvideaCounterandTakeawayService 1 3

PrepareandClearAreasforTableService 2 4

ServeFoodattheTable 2 4

ProvideaSilverService 2 6

ConvertaRoomforDining 2 3

ProvideaBuffetandCarveryService 2 4

PrepareandCleartheBarArea 2 4

ServeAlcoholicandSoftDrinks 2 5

PrepareandServeCocktails 2 5

PrepareandServeWines 2 5

MaintainCellarsandKegs 2 3

CleanDrinkDispenseLines 2 3

PrepareandServeDispensedandInstantHotDrinks 2 3

PrepareandServeHotDrinksUsingSpecialist

Equipment

2 4

Receive,StoreandIssueDrinksStock 2 3

PrepareandFinishSimpleSaladandFruitDishes 1 2

PrepareandCookFish 1 3

PrepareandCookMeatandPoultry 1 4

PrepareHotandColdSandwiches 1 2

CompleteKitchenDocumentation 2 3

SetUpandCloseKitchen 2 4

PrepareandPresentFoodforColdPresentation 2 4

ProduceBasicFishDishes 2 4

ProduceBasicVegetableDishes 2 4

ProduceBasicRice,PulseandGrainDishes 2 3

ProduceBasicPastaDishes 2 3

ProduceBasicEggDishes 1 3

GroupD–OptionalUnits(NotWorkingwith

Food)

QCFlevel Credit

CollectLinenandMakeBeds 1 3

CleanWindowsfromtheInside 1 2

CleaningandServicingaRangeofHousekeeping

Areas

2 3

UseofDifferentChemicalsandEquipmentin

Housekeeping

2 4

MaintainHousekeepingSupplies 2 3

Clean,MaintainandProtectSemi-HardandHard

Floors

2 4

CleanandMaintainSoftFloorsandFurnishings 2 4

ProvidingaLinenService 2 3

CarryOutPeriodicRoomServicingandDeepCleaning 2 3

DealwithArrivalofCustomers 2 4

DealwithBookings 2 4

PrepareCustomerAccountsandDealwithDepartures 2 4

DealwithCommunicationsasPartoftheReception

Function

2 3

ProduceDocumentsinaBusinessEnvironment 2 4

UseOfficeEquipment 2 4

HandleMailandBookExternalServices 2 3

ProvideReceptionServices 2 3

StoreandRetrieveInformation 2 3

ProvideTourismInformationServicestoCustomers 2 5

ResolveCustomerServiceProblems 2 6

PromoteAdditionalServicesorProductsto

Customers

2 6

DealwithCustomersAcrossaLanguageDivide 2 8

MaintainCustomerServiceThroughEffective

Handover

2 4

MaintainandDealwithPayments 2 4

EmploymentRightsandResponsibilitiesinthe

Hospitality,Leisure,TravelandTourismSector

2 2

(Level2NVQ/QCF)BTECCertificateinHospitalityandCateringPrinciples(HospitalityServices)-QualificationstructureToachievetheHospitalityandCateringPrinciplesfullLevel2qualification,thelearnermustcompleteaminimumoffifteencreditsintotal,forwhichatleastninecreditsmustbeachievedatLevel2orabove;sevencreditsmustbecompletedfromGroupAmandatoryunits;sixcreditsfromGroupBoptionalunitsandtheremainingtwocreditsfromGroupsBandCoptionalunits.

GroupA-MandatoryUnits QCFlevel Credit

Safe,HygienicandSecureWorkingEnvironmentsin

Hospitality

1 2

EffectiveTeamwork 1 2

GivingCustomersaPositiveImpression 2 2

PrinciplesofCustomerServiceinHospitality,Leisure,

TravelandTourism

2 1

GroupB-OptionalUnits QCFlevel Credit

ArrivalofCustomers 2 1

DepartureofCustomers 2 1

PreparationandClearingofServiceAreas 2 3

ServiceofFoodatTable 2 1

ServiceofAlcoholicandNon-AlcoholicDrinks 2 1

DealingwithPayments 2 1

ChemicalsandEquipmentUsedforCleaninginthe

HospitalityIndustry

2 2

CleaningandServicingofHospitalityAreas 2 2

MaintainHousekeepingSupplies 2 1

ProvideaLinenService 2 1

DealingwithBookings 2 1

HandleMailandBookExternalServices 2 1

FoodSafetyinCatering 2 1

PrinciplesofCompletingKitchenDocumentation 2 1

PrinciplesofCarryingOutPeriodicRoomServiceand

DeepCleaning

2 2

PrinciplesofCleaningandProtectingFloors,Carpets

andSoftFurnishings

2 2

PrinciplesofCleaningDrinkDispenseLines 2 2

GroupB-OptionalUnits(Cont.) QCFlevel Credit

PrinciplesofMaintainingCellarsandKegs 2 2

PrinciplesofMaintainingCustomerServiceThrough

EffectiveHandover

2 2

PrinciplesofPreparingandClearingAreasforTable

Service

2 2

PrinciplesofPreparingandServingCocktails 2 1

PrinciplesofPreparingandServingDispensedand

InstantHotDrinks

2 1

PrinciplesofPreparingandServingHotDrinksUsing

SpecialistEquipment

2 2

PrinciplesofPreparingandServingWines 2 2

PrinciplesofProducingBasicFishDishes 2 1

PrinciplesofProducingBasicPastaDishes 2 2

PrinciplesofProducingBasicRice,PulseandGrain

Dishes

2 1

PrinciplesofProducingBasicVegetableDishes 2 1

PrinciplesofPromotingAdditionalServicesor

ProductstoCustomers

2 2

PrinciplesofProvidingaBuffetandCarveryService 2 1

PrinciplesofProvidingaSilverService 2 1

PrinciplesofReceiving,StoringandIssuingDrinks

Stock

2 1

PrinciplesofResolvingCustomerServiceProblems 2 2

PrinciplesofSettingUpandClosingtheKitchen 2 1

PrinciplesofStoringandRetrievingInformation 2 2

GroupC-OptionalUnits QCFlevel Credit

PrinciplesofCleaningWindowsFromtheInside 1 1

PrinciplesofCollectingLinenandMakingBeds 1 1

PrinciplesofProvidingaCounterandTakeaway

Service

1 1