What is it like to study this course and how will I be assessed?
Whatever your job role in the catering and hospitality industry, this NVQ will assess all the skills you use on a daily basis. Mix and match from all these NVQ units to acquire a City & Guilds professional qualification that recognises your current job role. This Multi-skilled Hospitality NVQ is suitable for staff in any hospitality or catering outlet.
At college you will learn through lectures and workshops while you spend the remainder of your week at your workplace where you will put your new skills into practice. You will be assessed by your Training Officer and tutor in a variety of ways, including exams and practical assignments. You may also be assessed by your Line Manager as you undertake your responsibilities.
During the course of your apprenticeship you will cover the following units:
501 Maintain a safe, hygienic and secure working environment
601 Give customers a positive impression of yourself and your organisation
Choose 7 of these Optional Units from these 5 Units
- Apprentices must choose their optional units from at least three of the five optional units E
- Apprentices may select a maximum of three level 1 optional units. (Level 1 units begin with 5 - level 2 units begin with 6).
A: Front Office Optional Units
651 Deal with communications
652 Deal with the arrival of customers
653 Deal with bookings
654 Prepare customer accounts and deal with departures
661 Resolve customer service problems
663 Identify and provide tourism related information and advice
B: Housekeeping Optional Units
664 Clean and service a range of areas
665 Work using different chemicals and equipment
666 Maintain housekeeping supplies
667 Clean and protect floors
668 Clean carpets and soft furnishings
669 Provide a linen service
537 Collect linen and make beds
C: Food and Drink Service Optional Units
509 Prepare and clear areas for counter/takeaway service
510 Provide a counter/takeaway service
606 Prepare/clear areas for table service
607 Serve food at the table
611 Prepare and clear bar area
612 Serve alcoholic and soft drinks
614 Prepare and serve wines
617 Prepare and serve dispensed and instant hot drinks
D: Food Preparation and Cooking Optional Units
516 Prep/finish simple salad/fruit dishes
517 Prepare hot and cold sandwiches
519 Prepare and cook fish
520 Prepare and cook meat and poultry
626 Prepare vegetables for basic dishes
633 Cook and finish basic vegetable dishes
639 Prepare, cook and finish basic rice dishes
640 Prepare, cook, finish basic pasta dishes
643 Prepare, cook, finish basic egg dishes
650 Prepare and present for cold presentation
671 Complete kitchen documentation
672 Set up and close kitchen
E: Generic Optional Units
502 Maintain and deal with payments
504 Contribute to effective teamwork
603 Maintain food safety when storing, preparing and cooking food
604 Maintain food safety when storing, holding and serving.
1. Learners who select units from BOX C (Food and Drink Service) must include Unit 604 in their total of seven optional units. Learners who select units from BOX D (Food Preparation and Cooking) must Include Unit 603 in their total of seven optional units.
2. Learners who select units from BOX C and Box D must include Unit 603 but do not have to include 604 in their selection
You will also complete a Technical Certificate "Level 2 Award in Hospitality and Catering Principles" as part of your course. During your course you will also complete an Employee Rights and Responsibilities (ERR) assignment and Personal Learning and Thinking Sills assingment.