02 Mar 2021
This qualification is being withdrawn
The operational end date (last date for new starts) of this qualification is 31/07/2021 and the certification end date is 31/07/2022.
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?
The Level 2 Skills for Hospitality and Catering qualifications are intended to equip learners with the underpinning knowledge and skills specific to the Hospitality and Catering sector. They will also enable learners to enhance their English and mathematical competence in relevant, applied scenarios and support learners development of transferable interpersonal and employability skills. They are designed to support progression to further learning and ultimately to work in Hospitality and Catering or other related sectors.
These 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.
Rules of Combination
Learners must complete a total of 25 credits. They must take at least two units from Group M (Mandatory), totalling a minimum of 6 credits. Remaining credits may be taken from Group M, Group O1 (Optional units: Hospitality and Catering) and Group O2 (Optional units: Employability), with a maximum of 5 credits taken from Group O2. At least 17 credits must be at Level 2. Learners cannot include more than one unit with the same or similar title. For full details see list of barred units.
Units
Learners must take at least two units from Group M, totalling a minimum of 6 credits. The remaining credits may be taken from Group M, Group O1 and Group O2 with a maximum of 5 credits taken from Group O2.
Health and Safety in the Catering and Hospitality Industry
Principles of Customer Service in the Hospitality Sector
The Hospitality and Catering Industry
Learners may take a maximum of 5 credits from this group.
Applying for a Job
Assessing own Personal, Learning and Thinking Skills
Career Planning
Effective Communication in the Workplace
Effectiveness at Work
Interview Skills
Introduction to Self-Employment
Learning from Work Placement
Preparing for Work Placement
Preparing for an Interview
Searching for a Job
Setting and Meeting Targets at Work
Skills for Creative Thinkers
Skills for Effective Participants
Skills for Independent Enquirers
Skills for Reflective Learners
Skills for Self Managers
Skills for Team Workers
Solving Work-Related Problems
Time Management
Using Numeracy Skills in the Workplace
Working in a Team
Working with Colleagues
Learners must take a minimum of 10 credits from this group.
Employment Rights and Responsibilities
Event Planning
Handling Cash Payments
Legislation in Food and Beverage Service
Liaise with Care Team to Ensure that an Individual's Nutritional Needs are Met
Maintain Food Safety when Storing, Preparing and Cooking Food
Maintain, Handle and Clean Knives in Catering
Make Basic Stock
Menu Planning
Planning an Event
Portering and Concierge Duties
Prepare Fish for Basic Dishes
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Prepare Meat for Basic Dishes
Prepare Poultry for Basic Dishes
Prepare Vegetables for Basic Dishes
Prepare and Present Food for Cold Presentation
Prepare, Cook and Finish Basic Bread and Dough Products
Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones
Prepare, Cook and Finish Basic Cold and Hot Desserts
Prepare, Cook and Finish Basic Egg Dishes
Prepare, Cook and Finish Basic Fish Dishes
Prepare, Cook and Finish Basic Grain Dishes
Prepare, Cook and Finish Basic Hot Sauces
Prepare, Cook and Finish Basic Meat Dishes
Prepare, Cook and Finish Basic Pasta Dishes
Prepare, Cook and Finish Basic Pastry Products
Prepare, Cook and Finish Basic Poultry Dishes
Prepare, Cook and Finish Basic Pulse Dishes
Prepare, Cook and Finish Basic Rice Dishes
Prepare, Cook and Finish Basic Soups
Prepare, Cook and Finish Basic Vegetable Dishes
Prepare, Cook and Finish Simple Bread and Dough Products
Produce Healthy Dishes
Provide a Buffet and Carvery Service
Provide a Counter and Takeaway Service
Running an Event
Service of Food and Drinks at Table
Sustainability in Hospitality
Sustainability in Professional Kitchens
Using Kitchen Equipment
Working Effectively as Part of a Hospitality or Catering Team
What is the purpose of this qualification?
This qualification provides a 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 but not yet sure of the precise area of the industry in which they would like to work and who intend, but are not yet ready, to access level 3 qualifications or an advanced apprenticeship.
• Young people and adults, usually with prior attainment at level 1 and below, 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 broad grounding in the subject and an opportunity to develop more general workplace skills before identifying the most suitable job roles and applying for work.
What skills, knowledge, or understanding does this qualification develop?
Mandatory units include:
• The hospitality and catering industry
• Health and safety in the catering and hospitality industry
• Principles of customer service in the hospitality sector
Optional units include knowledge and skills relevant to different job roles in the sector (such as prepare, cook and finish basic fish dishes, legislation in food and beverage service, sustainability in hospitality) alongside generic employability skills (such as leadership skills and setting and meeting targets at work).
How is this qualification different from other, similar qualifications?
This qualification is part of a suite which includes an Award, Certificate, Extended Certificate and Diploma. Learners should take the Extended Certificate if, before progressing to employment (with further training where possible), to a level 3 Apprenticeship or to a Level 3 qualification, they need a more extended introduction to the sector, including the opportunity to build up a range of skills and knowledge relevant to a number of potential job roles in the sector, as well as more generic workplace skills.
Which sector does this qualification support?
This qualification could lead to a number of roles in hospitality and catering such as catering assistant, waiter, counter service assistant.
What are the progression options?
Learners can progress to a Level 3 certificate or diploma in Hospitality and Catering in any of the available pathways such as Hospitality Leadership, Hospitality and Tourism, Supervising Food Safety, including Technical level qualifications, or to an advanced Apprenticeship in Hospitality and Catering in any of the available pathways.
Progression & Entry Requirements
Learners do not need any prior qualifications or a specific level of attainment to take this qualification although they will benefit from having English and Maths skills at level 1. It is available to learners aged 16+.Funding information
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