MULTI-SKILLED HOSPITALITY SERVICES NVQ Level 1 or 2

08/09

Who are these qualifications for? This qualification is designed for those employees who:

Are involved in hospitality as their primary work activity and are required to perform many different tasks within their role

Are seeking a career in hospitality and wish to take the first steps towards professional qualifications

Wish to receive recognition for their experience in hospitality.

What does the level 1 programme involve? Completion of 2 mandatory units and 5 optional units. Mandatory Units Maintain a safe, hygienic and secure working environment Contribute to effective teamwork Optional units – choose 5 Prepare and clear areas for drinks service Serve drinks Prepare and cook eggs Prepare and cook pulses Prepare and cook vegetable protein Cook and finish simple bread and dough products Prepare and cook grain Package food for delivery Process information for reception function Distribute and dispatch mail Enter and find data using a computer Prepare and copy routine documents Receive, move and store customer and organisation property Service public areas at front of house Collect and deliver items for customers and staff Prepare, service and clear meeting and conference rooms Find and store files in a paper-based system Prepare and serve dispensed and instant hot drinks Give customers a positive impression of yourself and your organisation Maintain food safety when storing, preparing and cooking food Maintain food safety when storing, holding and serving food Cook vegetables Prepare vegetables Prepare and finish simple salad and fruit dishes Prepare hot and cold sandwiches Prepare and clear areas for table/tray service Provide a table/tray service Prepare and clear areas for counter/takeaway service Provide a counter/takeaway service Provide a trolley service

Assemble meals for distribution via conveyor belt Maintain and deal with payments Maintain customer care Clean and store crockery and cutlery Maintain a vending machine Collect linen and make beds Clean windows from the inside Help to service toilets and bathrooms Help to clean and maintain furnished areas Prepare and cook fish Prepare and cook meat and poultry Prepare and cook pasta Prepare and cook rice

What does the level 2 programme involve? Completion of 2 mandatory units and 7 optional units. Mandatory Units (2): Maintain a safe, hygienic and secure working environment Give customers a positive impression of yourself and your organisation Optional units (7) from a minimum of 3 different option blocks, subject to the following:

Candidates taking units from Block C must include unit 2G4 within the 9 units Candidates taking units from Option Block D must include unit 2G3 within the total of 9 units Candidates taking units from Option Block C and Option Block D need only include 2G3 within

the total 9 units Block A – Reception Units Deal with communications as part of the reception function Deal with the arrival of customers Deal with bookings Prepare customer accounts and deal with departures Resolve customer service problems Identify and provide tourism related information and advice Block B - Housekeeping Units 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 periodic room servicing and deep cleaning Collect linen and make beds Block C - Food and Drink Service Units Prepare and clear areas for table service Serve food at the table Prepare and clear areas for counter/takeaway 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 Provide a silver service Provide a counter/takeaway service

Block D – Food Preparation and Cooking Units Prepare vegetable 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 and present food for cold presentation Complete kitchen documentation Set up and close kitchen Prepare and finish simple salad and fruit dishes Prepare hot and cold sandwiches Prepare and cook fish Prepare and cook meat and poultry Block E – Generic Units Maintain and deal with payments Contribute to effective teamwork Maintain food safety when storing, preparing and cooking food Maintain food safety when storing, holding and serving food

How long will it take? The NVQ is “Candidate Led” and therefore the length of the course depends upon each candidate’s individual pace

How will my work be assessed? The collection of evidence against the NVQ standards, usually presented in a portfolio of evidence. This evidence can include direct observations, personal reports, witness testimonies and products created naturally through the job role. We assign an assessor to the candidate who carries out workplace assessments and assists the candidate to construct their portfolio of evidence.

For further information including advice as to which qualification is most appropriate, please contact: Suzanne Lawrence-Wyatt on 01743 342310 or email: suzannelw@shrewsbury.ac.uk