Introduction
 
Help learners develop the knowledge, skills and understanding in areas such as maintaining a safe, hygienic and secure working environment, working effectively as part of a hospitality team, maintaining food safety in a catering environment and knowledge of the principles of producing basic dishes.
The objective of this qualification is to help learners to develop the knowledge, skills and understanding needed for working within the hospitality industry.
 
Modules:
 
This qualification consists of 4 mandatory units:
Unit 01 Safe, hygienic and secure working environments in hospitality
Unit 02 Effective teamwork
Unit 03 Giving customers a positive impression
Unit 04 Principles of customer service in hospitality leisure travel and tourism
Unit 05 Food safety in catering
Unit 09 Cleaning and servicing of hospitality areas
Unit 11 Maintain housekeeping supplies
Unit 13 Arrival of customers
Unit 14 Dealing with bookings
Unit 15 Departure of customers
Unit 16 Handle mail and book external services
Unit 17 Dealing with payments
 
Duration:
 
Six months
 
Assessment:
 
Internally assessed workbook. Candidates must successfully complete all four mandatory units to be awarded the NCFE Level 2 Certificate in Hospitality & Catering Principles.
 
Entry Requirements :
 
*A minimum age of 18
*A good level of written English
 
Progression:
 
Successful students can proceed to either Level 2 or Diploma in Hotel & Catering Management.
 

*Course commencement – Subject to number of student applications