Catering and Hospitality multi-skilled

West Herts College
In company

Precio a consultar

Información importante

  • Curso
  • In company
  • Duración:
    2 Years
Descripción


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.

Información importante
Sedes

Dónde se enseña y en qué fechas

inicio Ubicación

Inhouse

¿Qué aprendés en este curso?

Hospitality Management
Hospitality
Catering

Temario

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