This unit will give the learner an introduction to food commodities and where to find and store them safely and hygienically. Food Commodities are the types of food used in food preparation and cooking

The aim of this unit is to enable the candidate to develop knowledge of a range of equipment and utensils and to be able to select and demonstrate correct and safe use of the equipment in order to apply this to professional working practices.

Note: candidates will be expected to apply the working methods from this unit to all other units of the qualification.

The aim of this unit is to enable the learner to develop knowledge and understanding of the personal skills required to work in the hospitality and catering industry and the importance to the learner of being able to demonstrate such skills.

This unit focuses on the development of generic skills required by employers. These skills relate to key aspects of working life; punctuality, regular attendance at work, presenting a professional and positive image and time management.

There is strong emphasis on communication within the team as well as the development of customer facing skills.

This unit will give the learner an introduction to food commodities and where to find and store them safely and hygienically. Food Commodities are the types of food used in food preparation and cooking

The unit at level 2 will provide learners with knowledge of the parameters of basic food safety practices as relevant to the catering industry. Achievement of the unit at level 2 will enable learners to identify how to make changes to catering practices in order to improve the safety of the catering service as a whole.

This unit provides learners with a range of food safety skills directly relevant to the Catering and Hospitality industry.

This unit is an introduction to the basic skills for preparing pastry and cakes.

This unit is about preparing salads and sandwiches, to include the packaging of salads and sandwiches for display or immediate use.

Learners will be able to give examples of large and small kitchen equipment and describe how they are used and the safety requirements for using them. they will be able to use different kitchen equipment for routine tasks and follow correct procedures when cleaning equipment.

The aim of this unit is to enable the candidate to develop knowledge of a range of equipment and utensils and to be able to select and demonstrate correct and safe use of the equipment in order to apply this to professional working practices.

Note: candidates will be expected to apply the working methods from this unit to all other units of the qualification.

The aim of this unit is to provide learners with an introduction to health and safety and food safety in a catering environment.

This unit will give learners an introduction to preparing and serving drinks in the hospitality industry.

This unit gives learners an introduction to preparing and cooking food using wet and dry methods of cooking.

This unit introduces the learner to food and drink service.

This unit will provide the introductory knowledge to customer service in the hospitality, leisure, travel and tourism sector. The unit will be appropriate for staff engaging with internal and/or external customers.

This unit gives learners an introduction to the hospitality industry and related career opportunities including food preparation and cooking, food and drink service, accommodation services and guest services.