Course Outline
These qualifications are ideal for you if your job or intended job
is involved primarily within multiple hospitality services.
Learning and skills outcomes:
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The aim of this qualification is to recognise good hospitality
practice.
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The flexibility of this qualification will enable candidates'
skills to be adapted for a specific work based activity and/or
employer requirements.
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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
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Offer employers up to date multiple hospitality
services techniques, targeted to their needs rather than
qualification
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Improves efficiency and productivity
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Aligned to the need of business, it allows employers and
learners to take control of the learning experience
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work-place learning
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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
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Maintain a safe, hygienic and secure working environment
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Give customers a positive impression of yourself and your
organisation
Optional Units
7 optional units from a minimum of 3 different option blocks
Block A : Reception Units
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Deal with communications as part of the reception
function
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Deal with the arrival of customers
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Deal with bookings
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Prepare customer accounts and deal with departures
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Resolve customer service problems
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Identify and provide tourism related information and
advice
Block B : Housekeeping Units
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Clean and service a range of areas
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Work using different chemicals and equipment
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Maintain housekeeping supplies
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Clean and protect floors (Asset Skills)
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Clean carpets and soft furnishings (Asset Skills)
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Provide a linen service
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Carry out periodic room servicing and deep cleaning
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Collect linen and make beds
Block C : Food and Drink Service Units
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Prepare and clear areas for table service
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Serve food at the table
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Provide a silver service
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Prepare and clear the bar area
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Serve alcoholic and soft drinks
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Prepare and serve wines
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Prepare cellars and kegs
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Prepare and serve dispensed and instant hot drinks
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Prepare and clear areas for counter/takeaway service
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Provide a counter/takeaway service
Block D : Food Preparation and Cooking Units
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Prepare vegetables for basic dishes
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Cook and finish basic vegetable dishes
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Prepare, cook and finish basic rice dishes
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Prepare, cook and finish basic pasta dishes
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Prepare, cook and finish basic pulse dishes
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Prepare, cook and finish basic egg dishes
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Prepare and present food for cold presentation
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Complete kitchen documentation
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Set up and close kitchen
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Prepare and finish simple salad and fruit dishes
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Prepare hot and cold sandwiches
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Prepare and cook fish
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Prepare and cook meat and poultry
Block E : Generic Units
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Maintain and deal with payments
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Contribute to effective teamwork
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Maintain food safety when storing, preparing and cooking
food
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Maintain food safety when storing, holding and serving
food
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.