Course Outline:

Mandatory Units:
1G1 : Maintain a safe, hygienic and secure working environment

2G1 : Give customers a positive impression of yourself and your organisation

Plus 7 options from a minimum of 3 different option blocks:

BLOCK A
2REC1 : Deal with communications

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
2H1 : Clean and service a range of areas

2H2 : Work using different chemicals and equipment

2H3 : Maintain housekeeping supplies

2H4 : Clean and protect floors

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
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 wines

2DS5 : Prepare cellars and kegs

2DS7 : Prepare and serve dispensed and instant hot drinks

1FS3 : Prepare and clear areas for counter/takeaway service

1FS4 : Provide a counter/takeaway service

BLOCK D
2FP7 : Prepare vegetable 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

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

BLOCK E
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

Assessment:

You will be assessed by the following methods:
Observations, Questioning, Witness Testimonies. Approved prior learning.