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This course delivers a wide range of practical skills which can be tailored to suit individual needs. Staff will have the opportunity to build and develop on more in depth hospitality skills, with units covering front office, housekeeping, food and drink preparation and service.
Mandatory units (Both must be completed)
- 1G1 Maintain a safe, hygienic and secure working environment
- 2G1 Give customers a positive impression of yourself and your organisation
Plus seven of the following optional units (maximum of two Level 1 optional units):
- Block A: Front Office Units
- 2REC1 Deal with communications as part of reception function
- 2REC2 Deal with the arrival of customers
- 2REC3 Deal with bookings
- 2REC4 Prepare customer accounts and deal with departures
- 2REC9 Resolve customer service problems
- 2REC11 Identify and provide tourism related information and advice
Block B: Housekeeping Units
- 2H1 Clean and service a range of areas
- 2H2 Work using different chemicals and equipment
- 2H3 Maintain housekeeping supplies
- 2H4 Clean and protect floors (CSSNTO)
- 2H5 Clean carpets and soft furnishings
- 2H6 Provide a linen service
- 2H7 Carry out periodic room servicing and deep cleaning
- 1H1 Collect linen and make beds
Block C: Food and Drink Service Units (must take 2G4 as one optional unit)
- 1FS3 Prepare and clear areas for counter/takeaway service
- 1FS4 Provide a counter/takeaway service
- 2FS1 Prepare and clear areas for table service
- 2FS2 Serve food at the table
- 2FS3 Provide a silver service
- 2DS1 Prepare and clear the bar area
- 2DS2 Serve alcoholic and soft drinks
- 2DS4 Prepare and serve bottled wines
- 2DS5 Prepare cellars and kegs
- 2DS7 Prepare and serve dispensed and instant hot drinks
Block D: Food Preparation and Cooking Units (must take 2G3 as one optional unit)
- 1FP2 Prepare and finish simple salad and fruit dishes
- 1FP3 Prepare hot and cold sandwiches
- 1NFPC1 Prepare and cook fish
- 1NFPC2 Prepare and cook meat and poultry
- 2FP7 Prepare vegetables for basic dishes
- 2FC7 Cook and finish basic vegetable dishes
- 2NFPC4 Prepare, cook and finish basic rice dishes
- 2NFPC5 Prepare, cook and finish basic pasta dishes
- 2NFPC6 Prepare, cook and finish basic pulse dishes
- 2NFPC8 Prepare, cook and finish basic egg dishes
- 2NFPC15 Prepare and present food for cold presentation
- 2NP&C1 Complete kitchen documentation
- 2NP&C2 Set up and close kitchen
Block E: Generic Units
- 1G2 Maintain and deal with payments
- 1G4 Contribute to effective teamwork
- 2G3 Maintain food safety when storing, preparing and cooking food
- 2G4 Maintain food safety when storing, holding and serving food
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