Intermediate Certificate in Hospitality Services including Technical Certificate

Apprenticeships

Date (from)

Location

Code

Part Time - September 2017

6A583IT3

Course introduction

Who is the course for?

The course is for anyone who is employed in the Hospitality Industry who wishes to gain a professional qualification. The course covers all aspects of Health and Hygiene, Safety, communication with others and a wide variety of craft units in Reception, Housekeeping, kitchen, restaurant and bar work.

The course covers:

  • NVQ Level 2 in Hospitality Services, achieving a minimum of 37 credits for the full qualification
  • Functional Skills Maths Level 1
  • Functional Skills English Level 1
  • Technical Certificates (online tests)

The 4 components above need to be completed to obtain the full Apprenticeship qualification. The NVQ Level 2 Hospitality Services logbook is made up of units each with a credit value.  37 credits need to be achieved for the full Diploma qualification.

The Mandatory units consist of: (All to be completed 17 credits)

101  Maintain a safe, hygienic and secure working environment
104  Contribute to effective teamwork
201  Give customers a positive impression of yourself and your organisation
203 or 204 Maintain food safety when storing, preparing and cooking/serving food
666  Employment rights and responsibilities in the hospitality sector

Optional units A: (Minimum 20 credits)

You must complete the remaining credits from  the following categories depending on your job role.  There is a large range of optional units within these catagories so that you can choose from many of the areas that may be worked in during your taining time: e.g. restaurant food service, houskeeping, reception , food preparation and cooking.

  • Reception units
  • Housekeeping units
  • Food and Beverage units
  • Professional Cookery units

Course structure

  • Learning materials are specifically designed for you to work through on your own and with the help of a tutor/assessor, who will help you with your studies and give feedback.
  • A qualified assessor will visit you at work weekly for between 60-90 minutes.
  • We will be flexible and fit in with the needs of your business and job requirements.
  • Your work will be sampled on an ongoing basis by a qualified verifier.

Minimum entry requirements

There are no formal qualifications required.  You must be working in the hospitality and catering industry in roles such as reception, front of house, etc.

You will be working and training with your employer who will be supporting you and who will allow your assessor to visit to observe and work with you through all aspects of the requirements of the course.

We strongly recommend our short courses on Emergency First Aid at Work, Food Safety, Health & Safety and COSHH.

Information & support

This will be discussed at the enrolment and induction process. Please let our staff know if you need any additional support or reasonable adjustments - we will do all we can to help.

Our experienced and competent staff can also tailor learning materials to suit particular needs; and can help you decide on your course and progression options.

You must expect to devote time each week to private study and homework.

What can I do with this qualification?

After completing the Level 2 course you can progress to the Level 3 Hospitality Supervision & Leadership course if your role is sufficient to warrant the extra responsibility of the supervisory level.

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