Qualification Information
| VTCT Product Code: AT20370 | GLH: 266 | Age Restriction: 14 |
| Qualification Number: 600/4605/3 | Units: 9 - 20 | Registration End Date: 31st Jan 2020 |
| Level: 2 | Minimum Credits: 37 |
Additional Information
This qualification will develop your knowledge, understanding and skills to work in a hospitality service environment. Specifically you will learn how to maintain a safe, hygienic and secure working environment, work effectively with others as part of a hospitality team and give customers a positive impression of yourself and your organisation.
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. Units range from providing a silver service, to preparing and serving wines to resolving customer service problems.
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 3 components and earn a minimum of 11 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UT10833 | F/601/4218 | Maintenance of a safe, hygienic and secure working environment | 1 | 3 | 25 |
| UT10845 | T/601/4216 | Working effectively as part of a hospitality team | 1 | 3 | 22 |
| UT20945 | L/601/0933 | Give customers a positive impression of yourself and your organisation | 2 | 5 | 33 |
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 |
|---|---|---|---|---|---|
| UT20852 | A/601/5030 | Maintain food safety when storing, holding and serving food | 2 | 4 | 31 |
| UT20869 | D/601/6980 | Maintain food safety when storing, preparing and cooking food | 2 | 4 | 32 |
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 |
|---|---|---|---|---|---|
| UT10836 | F/601/5028 | Collect linen and make beds | 1 | 3 | 21 |
| UT10839 | K/601/5024 | Clean windows from the inside | 1 | 2 | 16 |
| UT20853 | A/601/5125 | Prepare customer accounts and deal with departures | 2 | 4 | 30 |
| UT20864 | D/601/5005 | Use of different chemicals and equipment in housekeeping | 2 | 4 | 33 |
| UT20865 | D/601/5036 | Maintain housekeeping supplies | 2 | 3 | 24 |
| UT20866 | D/601/5120 | Deal with arrival of customers | 2 | 4 | 32 |
| UT20874 | F/601/5109 | Deal with communications as part of the reception function | 2 | 3 | 21 |
| UT20882 | H/601/5037 | Providing a linen service | 2 | 3 | 25 |
| UT20894 | J/601/5015 | Cleaning and servicing a range of housekeeping areas | 2 | 3 | 28 |
| UT20901 | K/601/5010 | Carry out periodic room servicing and deep cleaning | 2 | 3 | 27 |
| UT20908 | L/601/5100 | Deal with bookings | 2 | 4 | 30 |
| UT20917 | M/601/5039 | Maintain and deal with payments | 2 | 4 | 30 |
| UT20919 | M/601/5123 | Handle mail and book external services | 2 | 3 | 28 |
| UT20927 | R/601/5129 | Provide tourism information services to customers | 2 | 5 | 50 |
| UT20934 | T/601/7214 | Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector | 2 | 2 | 16 |
| UT20937 | A/601/1219 | Deal with customers across a language divide | 2 | 8 | 53 |
| UT20938 | D/600/6336 | Clean, maintain and protect semi-hard and hard floors | 2 | 4 | 23 |
| UT20939 | D/601/0936 | Promote additional services or products to customers | 2 | 6 | 40 |
| UT20941 | H/600/6337 | Clean and maintain soft floors and furnishings | 2 | 4 | 21 |
| UT20943 | H/601/2493 | Use office equipment | 2 | 4 | 18 |
| UT20944 | K/601/2480 | Provide reception services | 2 | 3 | 15 |
| UT20946 | M/601/1511 | Resolve customer service problems | 2 | 6 | 40 |
| UT20947 | R/601/2490 | Store and retrieve information | 2 | 3 | 17 |
| UT20948 | T/601/2482 | Produce documents in a business environment | 2 | 4 | 15 |
| UT20949 | Y/601/1227 | Maintain customer service through effective handover | 2 | 4 | 27 |
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 |
|---|---|---|---|---|---|
| UT10834 | F/601/4994 | Prepare and clear areas for counter and takeaway service | 1 | 3 | 25 |
| UT10838 | K/601/4844 | Prepare hot and cold sandwiches | 1 | 2 | 20 |
| UT10841 | L/601/5016 | Provide a counter and takeaway service | 1 | 3 | 30 |
| UT10842 | L/601/7333 | Produce basic egg dishes | 1 | 3 | 24 |
| UT10844 | R/601/5437 | Prepare and finish simple salad and fruit dishes | 1 | 2 | 16 |
| UT10846 | T/601/5561 | Prepare and cook fish | 1 | 3 | 23 |
| UT10847 | T/601/5575 | Prepare and cook meat and poultry | 1 | 4 | 33 |
| UT20850 | A/601/4945 | Provide a buffet and carvery service | 2 | 4 | 32 |
| UT20871 | F/601/4915 | Prepare and clear areas for table service | 2 | 4 | 32 |
| UT20872 | F/601/4932 | Prepare and serve hot drinks using specialist equipment | 2 | 4 | 36 |
| UT20876 | F/601/7331 | Produce basic pasta dishes | 2 | 3 | 25 |
| UT20877 | H/601/4907 | Clean drink dispense lines | 2 | 3 | 26 |
| UT20878 | H/601/4938 | Produce basic fish dishes | 2 | 4 | 34 |
| UT20881 | H/601/4986 | Serve food at the table | 2 | 4 | 31 |
| UT20891 | J/601/4950 | Provide a silver service | 2 | 6 | 51 |
| UT20893 | J/601/4978 | Serve alcoholic and soft drinks | 2 | 5 | 46 |
| UT20898 | K/601/4861 | Produce basic rice, pulse and grain dishes | 2 | 3 | 25 |
| UT20900 | K/601/4939 | Prepare and serve wines | 2 | 5 | 41 |
| UT20906 | L/601/4982 | Prepare and serve cocktails | 2 | 5 | 40 |
| UT20907 | L/601/4996 | Set up and close kitchen | 2 | 4 | 37 |
| UT20910 | L/601/5372 | Complete kitchen documentation | 2 | 3 | 25 |
| UT20914 | M/601/4697 | Convert a room for dining | 2 | 3 | 23 |
| UT20915 | M/601/4909 | Maintain cellars and kegs | 2 | 3 | 23 |
| UT20921 | M/601/5364 | Prepare and present food for cold presentation | 2 | 4 | 35 |
| UT20925 | R/601/4949 | Produce basic vegetable dishes | 2 | 4 | 32 |
| UT20932 | T/601/4927 | Prepare and serve dispensed and instant hot drinks | 2 | 3 | 30 |
| UT20933 | T/601/4975 | Receive, store and issue drinks stock | 2 | 3 | 24 |
| UT20936 | Y/601/4922 | Prepare and clear the bar area | 2 | 4 | 29 |
*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.