Catering and Hospitality multi-skilled

West Herts College
Inhouse

Price on request

Important information

  • Course
  • Inhouse
  • Duration:
    2 Years
Description


Suitable for: This NVQ is ideal for multi-tasking employees working in a variety of departments either Front Office, Housekeeping, Food or Drink service, or basic Chef/Cooking responsibilities.

Important information
Venues

Where and when

Starts Location

Inhouse

What you'll learn on the course

Hospitality Management
Hospitality
Catering

Course programme

Information about the course

This NVQ is ideal for multi-tasking employees working in a variety of departments either Front Office, Housekeeping, Food or Drink service, or basic Chef/Cooking responsibilities. Learners must achieve nine units in total - two mandatory units plus a choice of seven from the optional units listed below.

Core units

The following two core units are compulsory - covering the areas essential for success in this work:

  • Maintain a safe, hygienic & secure working environment
  • Give your customers a positive impression of yourself and your organisation (ICS)
Optional units

Tailor your course to your experience and skills with a choice of seven units from a minimum of three categories below:

Front Office

  • Deal with communications
  • Deal with the arrival of customers
  • Deal with bookings
  • Prepare customers accounts and deal with departures
  • Resolve customer service problems
  • Identify and provide tourism related information and advice

Housekeeping

  • Collect linen and make beds
  • Clean and service a range of areas
  • Work using different chemicals and equipment
  • Maintain housekeeping supplies
  • Clean and protect floors
  • Clean carpets and soft furnishings
  • Provide a linen service
  • Carry out period room servicing and deep cleaning

Food and Drink Service

  • Prepare and clear areas for counter/takeaway service
  • Provide a counter/takeaway service
  • Serve food at the table
  • Provide a silver service
  • Prepare and clear the bar area
  • Serve alcoholic and soft drinks
  • Prepare and serve wines
  • Prepare cellars and kegs
  • Prepare and serve dispensed and instant hot drinks

Preparation and Cooking

  • Prepare and finish simple salad and fruit dishes
  • Prepare and cook fish
  • Prepare and cook meat and poultry
  • Prepare vegetables for basic dishes
  • Cook and finish basic vegetable dishes
  • Prepare, cook and finish basic rice dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pulse dishes
  • Prepare, cook and finish basic egg dishes
  • Prepare, cook and finish basic hot and cold desserts
  • Complete kitchen documentation
  • Set up and close a kitchen

Generic units

  • Maintain and deal with payments
  • Contribute to effective teamwork (CfA)
  • Maintain food safety when storing, preparing and cooking food
  • Maintain food safety when storing, preparing and serving food