|VTCT Product Code: AT10346||GLH: 124||Age Restriction: 14|
|Qualification Number: 600/4801/3||Units: 7||Registration End Date: 31st Jul 2020|
|Level: 1||Minimum Credits: 14|
This qualification will develop your knowledge and understanding of customer service in the hospitality industry and food safety in catering. Furthermore, you will learn about basic food preparation and cooking and how to use kitchen equipment.
You will also learn the different food groups and their contribution to a healthy, balanced diet.
Mandatory - from this group you'll need to cover a minimum of 7 components and earn a minimum of 14 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UV11042||A/502/5059||Introduction to food commodities||1||1||10|
|UV11049||J/502/4898||Customer service in the hospitality industry||1||3||20|
|UV11051||K/502/5008||Introduction to healthy eating||1||3||25|
|UV11052||K/502/5042||Basic food preparation and cooking||1||3||30|
|UV11064||T/502/5075||Using kitchen equipment||1||1||10|
|UV11258||M/502/4894||Introduction to the hospitality industry||1||2||20|
|UV21097||H/502/0132||Food safety in catering||2||1||9|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
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