02 Mar 2021
Key Facts
Qualification purpose
Prepare for further learning or training and/or develop knowledge and/or skills in a subject area
Qualification Grading Type
Pass
Assessment Methods
Why choose this qualification?
These qualifications are intended to provide learners with a broad introduction to the hospitality and catering sector, equipping learners with underpinning knowledge and skills specific to the sector alongside a range of transferable employability skills. They are designed to support progression to further learning and ultimately to work in hospitality and catering or other related sectors.
The Skills for Hospitality and Catering qualifications form part of our Suite of Skills qualifications that cover a number of sectors and are available at Entry 3, Level 1 and Level 2. The employability skills units are common across the suite, enabling easy transfer of credits between qualifications and supporting opportunities for cross-faculty working.
The qualifications have been developed with the support of a number of further education colleges, training providers and adult and community learning providers. They have been designed to be consistent with the principles for study programmes for 16-19 year olds but are also relevant, particularly in the case of the smaller qualifications, for adults including the unemployed. These qualifications are also suitable for pre 16 learners.
Rules of Combination
Learners must complete the three mandatory units from Mandatory Group (M), totalling 6 credits. In addition, they must complete a minimum of 18 credits from Group O1 (Optional Units - Hospitality) and 13 further credits from either Group O1 or Group O2 (Optional Units - Employability Skills, English and Maths). At least 22 credits must be at Level 1 or above of which at least 8 must be from Group O1. Learners cannot include more than one unit with the same or similar title.
Units
A minimum of 6 credits must be completed from this group.
Customer Service in the Hospitality Industry
Health and Safety and Food Safety Awareness in Catering
Introduction to the Hospitality Industry
A minimum of 18 credits must be completed from this group of which at least 8 credits must be at Level 1.
Learners may choose 1 unit from this group.
Basic Cooking
Learners may choose 1 unit from this group.
Basic Food Preparation and Cooking
Learners may choose 1 unit from this group.
Basic Food Preparation
Learners may choose 1 unit from this group.
Bookings, Orders and Payments
Learners may choose 1 unit from this group.
Event Planning
Learners may choose 1 unit from this group.
Food allergy and intolerance
Learners may choose 1 unit from this group.
Food Service
Learners may choose 1 unit from this group.
Front Office Operations
Learners may choose 1 unit from this group.
Handling Money in a Sales Situation
Handling Payments
Learners may choose 1 unit from this group.
Housekeeping and Guest Services
Learners may choose 1 unit from this group.
Introduction to Food Commodities
Learners may choose 1 unit from this group.
Meeting Special Dietary Needs
Learners may choose 1 unit from this group.
Menu Planning
Learners may choose 1 unit from this group.
Planning a Healthy Diet
Planning a Healthy Diet
Learners may choose 1 unit from this group.
Portering and Concierge Duties
Learners may choose 1 unit from this group.
Prepare and Cook Fish for Basic Dishes
Learners may choose 1 unit from this group.
Prepare and Cook Meat for Basic Dishes
Learners may choose 1 unit from this group.
Prepare and Cook Vegetables for Basic Dishes
Learners may choose 1 unit from this group.
Preparing and Serving Drinks
Learners may choose 1 unit from this group.
Serving Food and Drink
Learners may choose 1 unit from this group.
Sustainability in Hospitality
Learners may choose 1 unit from this group.
Using Kitchen Equipment
Learners may choose 1 unit from this group.
Vegan diet
Learners may choose 1 unit from this group.
Vegetarian diet
Learners may choose 1 unit from this group.
Working with Food in a Retail Environment
A maximum of 13 credits may be completed from group O2a, O2b and O2c.
A maximum of 13 credits may be completed from group O2a, O2b and O2c.
Applying for a Job
Career Planning
Communication skills for work
Conduct at Work
Customer service skills
Digital Skills for Work
Exploring Entrepreneurship
Exploring and Presenting Enterprise Ideas
Health and Safety in the Workplace
Interview Skills
Introduction to Self-Employment
Making the Most of Work Placement
Negotiation Skills
Numeracy Skills for Work
Searching for a Job
Self-Management Skills for Work
Setting and Meeting Work-Related Targets
Skills for Creative Thinkers
Skills for Effective Participants
Skills for Independent Enquirers
Skills for Reflective Learners
Solving Work-Related Problems
Time Management
Working Safely
Working in a Team
Working with Colleagues
A maximum of 13 credits may be completed from group O2a, O2b and O2c.
Learners may choose 1 unit from this group.
Engage in Discussion
Engage in Discussion
Learners may choose 1 unit from this group.
Listen and Respond
Listen and Respond
Learners may choose 1 unit from this group.
Read for Information
Read for Information
Learners may choose 1 unit from this group.
Read for Purpose and Meaning
Read for Purpose and Meaning
Learners may choose 1 unit from this group.
Speak to Communicate
Speak to Communicate
Learners may choose 1 unit from this group.
Write Accurately
Write with Accuracy
Learners may choose 1 unit from this group.
Write to Communicate
Write to Communicate
A maximum of 13 credits may be completed from group O2a, O2b and O2c.
Learners may choose 1 unit from this group.
Making Calculations
Making Calculations
Learners may choose 1 unit from this group.
Money, Time and Temperature
Money, Time and Temperature
Learners may choose 1 unit from this group.
Numbers, Decimals, Fractions and Percentages
Using Whole Numbers, Decimals, Fractions and Percentages
Learners may choose 1 unit from this group.
Numerical Relationships, Algebra and Ratios
Learners may choose 1 unit from this group.
Using and Communicating Data
Using and Communicating Data
Learners may choose 1 unit from this group.
Using Probability
Learners may choose 1 unit from this group.
Using Size, Shape and Measures
Using Size, Shape and Space
What is the purpose of this qualification?
This qualification provides a wide range of introductory skills, as well as core knowledge, relevant to hospitality and catering, alongside generic employability skills which are needed both in the hospitality and catering sector and across other sectors.
It is anticipated that this qualification will be of specific relevance to:
• Young people interested in a career in the hospitality and catering sector who intend to access level 2 qualifications or a level 2 apprenticeship but need a fairly extensive learning programme at level 1 before they will be ready to access level 2
• Young people and adults, including those who have had a significant break from or disjointed experience of education, who wish to work in the hospitality and catering sector but need a fairly extensive grounding in the subject and an opportunity to develop more general workplace skills over an extended period before applying for work
What skills, knowledge, or understanding does this qualification develop?
Mandatory units include:
• Introduction to the hospitality industry
• Customer service in the hospitality industry
• Food hygiene and safety
Optional units include knowledge and skills relevant to different job roles in the sector (such as event planning, food service and portering and concierge duties) alongside generic employability skills (such as time-management and solving work-related problems).
How is this qualification different from other, similar qualifications?
This qualification is part of a suite which includes an Award, Certificate and Diploma. Learners should take the Diploma if they need an extended introduction to the sector including the opportunity to build up a range of skills and knowledge, explore a number of potential job roles and career pathways in the sector, and gain a set of more generic workplace skills. The Diploma will be suitable for learners who would benefit from an extended period of time working at level 1, up to 2 years, before progressing to employment or to a level 2 qualification or apprenticeship.
Which sector does this qualification support?
Learners can progress to a level 2 certificate or diploma in Hospitality and Catering, including Gateway Qualifications’ Level 2 Certificate and Diploma in Skills for Hospitality and Catering as well as other level 2 qualifications such as Housekeeping, Hospitality Services, Food Service, Professional Cookery, Food and Beverage Service.
What are the progression options?
This qualification could lead to an entry-level role in hospitality and catering such as kitchen porter, waiter, housekeeping assistant.
Progression & entry requirements
Learners do not need any prior qualifications or a specific level of attainment to take this qualification. It is available to learners of any age.Funding information
Learning Aims Search
The Hub provides a Learning Aims Search which you can use to check the funding status of any qualification or unit.
View this qualification on the ESFA’s Hub website
From 1st July 2021, the Hub will be replaced by a new Find a learning aim (FALA) service. This service is currently in BETA so if you experience any issues with finding funding details, please double check on the Hub above, or contact your account manager.
View this qualification on the ESFA’s Find a learning aim website
How to find a learning aim
If you’re not sure how to use the new find a learning aim website, we’ve created a handy walkthrough to help you:
How to Use: Find a learning Aim
We have done our best to collate and summarise the key information, and wherever possible we alert our providers to changes in funding policy.
This funding information is provided in good faith and it is always advisable to check directly with the funding agencies before committing to delivery.
The following support materials will help you to deliver this qualification.