Qualification Information
| VTCT Product Code: AT20361 | GLH: 105 | Age Restriction: 16 |
| Qualification Number: 600/4494/9 | Units: 8 - 12 | |
| Level: 2 | Minimum Credits: 15 |
Additional Information
This qualification will develop your knowledge and understanding of how to maintain a safe, hygienic and secure working environment, work effectively as part of a team and to adhere to food safety in catering. You will also learn about the principles of how to maintain, handle and clean knives.
The optional units that make up this qualification will allow you to tailor your learning to your employer’s needs and your personal interests and preferences. Optional units range from
preparing, cooking and finishing a variety of dishes including fish and vegetable to the principles of customer service within the industry.
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 4 components and earn a minimum of 7 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UV11063 | R/600/0615 | Safe, hygienic and secure working environments in hospitality | 1 | 2 | 16 |
| UV11070 | Y/600/0616 | Effective teamwork | 1 | 2 | 19 |
| UV21086 | D/600/0617 | Giving customers a positive impression | 2 | 2 | 18 |
| UV21152 | T/600/1059 | Principles of customer service in hospitality leisure travel and tourism | 2 | 1 | 10 |
Optional - from this group you'll need to cover a minimum of 3 components and earn a minimum of 6 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UV21074 | A/502/8298 | Principles of providing a silver service | 2 | 1 | 8 |
| UV21075 | A/502/8317 | Principles of resolving customer service problems | 2 | 2 | 10 |
| UV21077 | A/600/1080 | Handle mail and book external services | 2 | 1 | 10 |
| UV21084 | D/502/8309 | Principles of preparing and serving hot drinks using specialist equipment | 2 | 2 | 10 |
| UV21085 | D/502/8312 | Principles of storing and retrieving information | 2 | 2 | 10 |
| UV21087 | D/600/0620 | Arrival of customers | 2 | 1 | 7 |
| UV21090 | F/502/8285 | Principles of producing basic pasta dishes | 2 | 2 | 5 |
| UV21091 | F/600/0626 | Preparation and clearing of service areas | 2 | 3 | 26 |
| UV21092 | F/600/1078 | Dealing with bookings | 2 | 1 | 10 |
| UV21097 | H/502/0132 | Food safety in catering | 2 | 1 | 9 |
| UV21100 | H/502/8294 | Principles of producing basic vegetable dishes | 2 | 1 | 9 |
| UV21101 | H/502/8313 | Principles of completing kitchen documentation | 2 | 1 | 7 |
| UV21102 | H/502/8327 | Principles of preparing and serving dispensed and instant hot drinks | 2 | 1 | 6 |
| UV21104 | H/600/0621 | Departure of customers | 2 | 1 | 7 |
| UV21109 | J/502/8319 | Principles of cleaning drink dispense lines | 2 | 2 | 12 |
| UV21110 | J/600/0627 | Service of alcoholic and non-alcoholic drinks | 2 | 1 | 10 |
| UV21112 | J/600/1082 | Maintain housekeeping supplies | 2 | 1 | 10 |
| UV21119 | Principles of producing basic fish dishes | 2 | 1 | 9 | |
| UV21121 | K/502/8314 | Principles of maintaining customer service through effective handover | 2 | 2 | 15 |
| UV21126 | L/600/0631 | Cleaning and servicing of hospitality areas | 2 | 2 | 16 |
| UV21127 | L/600/1133 | Dealing with payments | 2 | 1 | 9 |
| UV21130 | M/502/8265 | Principles of preparing and serving wines | 2 | 2 | 15 |
| UV21131 | M/502/8296 | Principles of providing a buffet and carvery service | 2 | 1 | 6 |
| UV21132 | M/502/8301 | Principles of cleaning and protecting floors, carpets and soft furnishings | 2 | 2 | 12 |
| UV21133 | M/502/8315 | Principles of receiving, storing and issuing drinks stock | 2 | 1 | 6 |
| UV21135 | M/600/1092 | Provide a linen service | 2 | 1 | 10 |
| UV21139 | R/502/8260 | Principles of preparing and clearing areas for table service | 2 | 2 | 15 |
| UV21142 | R/502/8291 | Principles of producing basic rice, pulse and grain dishes | 2 | 1 | 8 |
| UV21143 | R/502/8307 | Principles of maintaining cellars and kegs | 2 | 2 | 12 |
| UV21145 | R/600/0629 | Chemicals and equipment used for cleaning in the hospitality industry | 2 | 2 | 15 |
| UV21148 | T/502/8316 | Principles of setting up and closing the kitchen | 2 | 1 | 7 |
| UV21149 | T/600/0624 | Service of food at table | 2 | 1 | 10 |
| UV21155 | Y/502/8308 | Principles of preparing and serving cocktails | 2 | 1 | 8 |
| UV21156 | Y/502/8311 | Principles of promoting additional services or products to customers | 2 | 2 | 10 |
| UV21157 | Y/502/8325 | Principles of carrying out periodic room servicing and deep cleaning | 2 | 2 | 15 |
Optional - from this group you'll need to cover a minimum of 0 components and earn a minimum of 0 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UV11046 | D/502/8326 | Principles of cleaning windows from the inside | 1 | 1 | 6 |
| UV11058 | L/502/8256 | Principles of collecting linen and making beds | 1 | 1 | 8 |
| UV11065 | T/502/8297 | Principles of providing a counter and takeaway service | 1 | 1 | 6 |
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
Documents
*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.
Centres approved to run this qualification
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.
| Centre Name | Telephone | Website | Location |
|---|---|---|---|
| Milton Keynes College | 01908 637238 | Visit website | Buckinghamshire - Milton Keynes |
| Cottenham Village College | 01954 288944 | Visit website | Cambridgeshire |
| Truro - Penwith College | 01736 335000 | Visit website | Cornwall |
| Apprentice Team Ltd | 01246 278931 | Visit website | Derbyshire |
| North Kent College - Gravesend | 01322 629400 | Visit website | Kent |
| Umbrella Training and Employment Solutions Ltd | 07816 390512 | Visit website | Kent - Medway |
| Guernsey College of Further Education | 01481 737500 | Visit website | Guernsey |