NVQ Diploma Hospitality Services Level 2

To achieve this qualification a candidate must achieve a minimum of 37 credits.

 

Candidates who do NOT work with food must achieve 11 credits from the mandatory units in Group A and 26 credits from the optional units in Group B3

 

Candidates who DO work with food must achieve 11 credits from the mandatory units in Group A plus 4 credits from the mandatory units in Group B2. The remaining 22 credits can be taken from the optional units in Groups B (B1 & B3)

 

Food Service Mandatory Unit - if the candidate SERVES food, then they must complete CU921 - Maintain food safety when storing, holding & serving food

 

Food Preparation Mandatory Unit - if the candidate PREPARES food, then they must complete CU1063 - Maintain food safety when storing, preparing & cooking food

 

Please note if candidates take food preparation AND food & beverage service units they must complete CU1063 - Maintain food safety when storing, preparing & cooking food

 

Candidates may only select a maximum of 2 Level 1 units from the optional units in Groups B1 & B3

 

Group A - Mandatory Units

All candidates must achieve all mandatory units (11 credits)

Unit Title
Level
Unit Credit
Maintenance of a safe, hygienic & secure working environment
1
3
Working effectively as part of a hospitality team
1
3
Give customers a positive impression of yourself & your organisation
2
5

 

Group B1 - Food units

Unit Title
Level
Unit Credit
Prepare & clear areas for counter & takeaway service
1
3
Prepare & clear the bar area
2
4
Maintain cellar & kegs
2
3
Clean drink dispense lines
2
3
Receive, store & issue drinks stock
2
3
Prepare & clear areas for table service
2
4
Serve alcoholic & soft drinks
2
5
Prepare & serve cocktails
2
5
Prepare & serve wines
2
5
Prepare & serve dispensed & instant hot drinks
2
3
Prepare & serve hot drinks using specialist equipment
2
4
Provide a counter & takeaway service
1
3
Serve food at the table
2
4
Provide a silver service
2
6
Provide a buffet & carvery service
2
4
Convert a room for dining
2
3
Produce basic fish dishes
2
4
Produce basic rice, pulse & grain dishes
2
3
Produce basic egg dishes
1
3
Produce basic vegetable dishes
2
4
Produce basic pasta dishes
2
3
Set up & close kitchen
2
4
Prepare hot & cold sandwiches
1
2
Complete kitchen documentation
2
3
Prepare & finish simple salad & fruit dishes
1
2
Prepare & cook fish
1
3
Prepare & cook meat/poultry
1
4
Prepare & present food for cold presentation
2
4
Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector
2
2

 

Group B2 - Mandatory unit for candidates working with food

Candidates who work with food must achieve one of these units

Unit Title
Level
Unit Credit
Maintain food safety when storing, preparing & cooking food
2
4

OR

Maintain food safety when storing, holding & serving food
2
4

 

Group B3 - Non food units

Unit Title
Level
Unit Credit
Use of different chemicals & equipment in housekeeping
2
4
Maintain housekeeping supplies
2
3
Collect linen & make beds
1
3
Provide a linen service
2
3
Carry out periodic room servicing & deep cleaning
2
3
Clean windows from the inside
1
2
Clean, maintain & protect semi-hard & hard floors
2
4
Clean & maintain soft floors & furnishings
2
4
Deal with communications as part of the reception function
2
3
Deal with the arrival of customers
2
4
Deal with bookings
2
4
Prepare customers accounts & deal with departures
2
4
Provide tourism information services to customers
2
5
Produce documents in a business environment (CfA)
2
4
Use office equipment (CfA)
2
4
Handle mail & book external services
2
3
Provide reception services (CfA)
2
3
Store & retrieve information (CfA)
2
3
Resolve customer service problems (ICS)
2
6
Promote additional services or products to customers (ICS)
2
6
Maintain & deal with payments
2
4
Deal with customers across a language divide
2
8
Maintain customer service through effective handover (ICS)
2
4
Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector
2
2