This is a technical certificate which forms part of the intermediate apprenticeship in Hospitality Services and is also achievable as a standalone qualification. Testing of knowledge is via an online multiple choice assessment.

To achieve the full qualification candidates must attain a minimum of 15 credits in total.

This comprises of:

  • All of the mandatory units (7credits)
  • A minimum of 1 credits from Section A
  • A minimum of 1 credits from Section B
  • The remaining credits can come from either Section A, B or C

Mandatory A Units

  • Maintain a safe, hygienic and secure working environment (2 credits)
  • Effective teamwork (2 credits)
  • Giving customers a positive (2 credits)
  • Principles of customer service in Hospitality, leisure, travel and tourism (1 credit)

Optional B Units

  • Food safety in catering (1 credits)
  • Preparation and clearing of service areas (3 credits)
  • Serve food at table (1 credit)
  • Principles of providing silver service (1 credit)
  • Principles of providing a buffet and cavery service (1 credit)
  • Principles of preparing and serving cocktails (1 credit)
  • Principles of preparing and serving wine (2 credit)
  • Principles of preparing and serving dispensed and instant hot drinks (1 credit)
  • Principles of preparing and serving hot drinks using specialist equipment (2 credit)
  • Service of alcoholic and non-alcoholic drinks (1 credit)
  • Principles of maintaining cellars and kegs (2 credits)
  • Principles of cleaning drinks dispense lines (2 credits)
  • Principles of receiving storing and issuing drinks stock (1 credit)
  • Principles of producing basic fish dishes (1 credit)
  • Principles of producing basic vegetable dishes (1 credit)
  • Principles of producing basic rice, pulse and grain dishes (1 credit)
  • Principles of producing basic pasta dishes (1 credit)
  • Cleaning and servicing of hospitality areas (2 credits)
  • Chemicals and Equipment used for Cleaning in the Hospitality Industry (2 credits)
  • Maintain housekeeping supplies (1 credit)
  • Provide a linen service (1 credit)
  • Principles of carrying out periodic room service and deep cleaning (2 credit)
  • Arrival of customers (1 credit)
  • Dealing with bookings (1 credit)
  • Departure of customers (1 credit)
  • Handle mail and book external services (1 credit)
  • Principles of storing and retrieving information (2 credits)
  • Principles of resolving customer service problems ( 2 credits)
  • Principles of promoting additional services or products to customers (2 credits)
  • Dealing with payments (1 credit)
  • Principles of maintaining customer service through effective handover (2 credits)
  • Principles of cleaning and protecting floors, carpets and soft furnishings2
  • Principles of completing kitchen documents 1
  • Principles of setting up and closing the Kitchen 1
  • Principles of preparing and clearing areas for table service (2 credits)

Optional C Units

  • Principles of cleaning windows from the inside (1 credit)
  • Principles of providing a counter and takeaway service (1 credit)
  • Principles of collecting linen and making beds (1 credit)