To achieve the full qualification candidates must attain 37 credits in total.

  • For candidates NOT working with food – 11 credits from the mandatory units and 26 credits from the ‘not working with food’ optional units
  • For candidates WORKING with food – 15 credits from the mandatory units and 22 credits from the ‘working with food’ optional units
  • Food Service Mandatory Unit – if the candidate SERVES food, then they must complete: Maintain food safety when storing, holding and serving food
  • Food Preparation Mandatory Unit – if the candidate PREPARES food, then they must complete: Maintain food safety when storing, preparing and cooking food

 

Please note – If candidates take food preparation and food and beverage service units they must complete: Maintain food safety when storing, preparing and cooking food.
• In all cases the remaining credits can come from Section A
• Please note – candidates may only select a maximum of two further Level 1 units from Section A

Mandatory Units

The candidate must achieve 11 credits from the following units:

  • Maintain a safe, hygienic and secure working environment (3 credits)
  • Give customers a positive impression of self and your organisation (5 credits)
  • Work effectively as part of a hospitality team (3 credits)

Food Service or Food Preparation Mandatory Optional Units

The candidate must achieve a minimum of 4 credits from the following units:

  • Maintain food safety when storing, preparing and cooking food (4 credits)
  • Maintain food safety when storing, holding and serving food (4 credits)

Section A Optional Units

The candidate must achieve their remaining credits from the following units:

WORKING with food units:

  • Prepare and clear areas for counter and takeaway service (3 credits)
  • Provide a counter and takeaway service (3 credits)
  • Prepare and clear areas for table service (4 credits)
  • Serve food at the table (4 credits)
  • Provide a silver service (6 credits)
  • Convert a room for dining (3 credits)
  • Provide a buffet and carvery service (4 credits)
  • Prepare and clear the bar area (4 credits)
  • Serve alcoholic and soft drinks (5 credits)
  • Prepare and serve cocktails (5 credits)
  • Prepare and serve wines (5 credits)
  • Maintain cellars and kegs (3 credits)
  • Clean drinks dispense lines (3 credits)
  • Prepare and serve dispensed and instant hot drinks (3 credits)
  • Prepare and serve hot drinks using specialist equipment (4 credits)
  • Receive, store and issue drinks stock (3 credits)
  • Prepare and finish simple salad and fruit dishes (2 credits)
  • Prepare and cook fish (3 credits)
  • Prepare and cook meat and poultry (4 credits)
  • Prepare hot and cold sandwiches (2 credits)
  • Complete kitchen documentation (3 credits)
  • Set up and close kitchen (4 credits)
  • Prepare and present food for cold presentation (4 credits)
  • Produce basic fish dishes (4 credits)
  • Produce basic vegetable dishes (4 credits)
  • Produce basic rice, pulse and grain dishes (3 credits)
  • Produce basic pasta dishes (3 credits)
  • Produce basic egg dishes (3 credits)

 

NOT working with food units:

  • Collect linen and make beds (3 credits)
  • Clean windows from the inside (2 credits)
  • Cleaning and servicing a range of housekeeping areas (3 credits)
  • Use of different chemicals and equipment in housekeeping (4 credits)
  • Maintain housekeeping supplies (3 credits)
  • Clean, maintain and protect hard floors (4 credits)
  • Clean and maintain soft floors and furnishings (4 credits)
  • Providing a linen service (3 credits)
  • Carry out periodic room servicing and deep cleaning (3 credits)
  • Deal with arrival of customers (4 credits)
  • Deal with bookings (4 credits)
  • Prepare customer accounts and deal with departures (4 credits)
  • Deal with communications as part of the reception function (3 credits)
  • Produce documents in a business environment (4 credits)
  • Use office equipment (3 credits)
  • Handle mail and book external services (3 credits)
  • Provide reception services (3 credits)
  • Store and retrieve information (3 credits)
  • Provide tourism information services to customers (5 credits)
  • Resolve customer service problems (6 credits)
  • Promote additional services or products to customers (6 credits)
  • Deal with customers across a language divide (8 credits)
  • Maintain customer service through effective handover (4 credits)
  • Maintain and deal with payments (4 credits)
  • Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector (2 credits)