Course Outline
These qualifications are ideal for you if your job or
intended job is involved primarily within food services.
Learning and skills outcomes:
-
The aim of this qualification is to recognise good hospitality
practice.
-
The flexibility of this qualification will enable candidates'
skills to be adapted for a specific work based activity and/or
employer requirements.
-
Help staff do their job better, improving quality of output
and decreasing time spent on solving problems.
Suggested audience and pre-requirements
This qualification is aimed at people working within the
hospitality industry.
You do not need any formal qualifications.
Benefits and progression
-
Offer employers up to date food service techniques, targeted
to their needs rather than qualification
-
Improves efficiency and productivity
-
Aligned to the need of business, it allows employers and
learners to take control of the learning experience
-
work-place learning
-
Improves employee job satisfaction, motivation and retention,
and create a quality assured highly skilled workforce.
Course detail
The detail course content is as follow:
Mandatory Units
-
Maintain a safe, hygienic and secure working environment
-
Contribute to effective teamwork
-
Give customers a positive impression of yourself and your
organisation
-
Maintain food safety when storing, holding and serving
food
Optional Units (4 of the following units)
-
Prepare and clear areas for table service
-
Serve food at the table
-
Provide a silver service
-
Provide a buffet/carvery service
-
Prepare and clear areas for counter/takeaway service
-
Provide a counter/takeaway service
-
Maintain and deal with payments
Duration and delivery
Duration
4-6 month delivery in the work place.
Candidates will be seen by a Trainer/Assessor weekly or
fortnightly.
Delivery
Training can be delivered in the work place.
Following a group induction (3 hours) and initial assessment
candidates will work with the Trainer/Assessor to put together a
portfolio and will be observed and assessed in the work place.