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Hospitality And Catering Principles (Hospitality Services) C&G Level 2 Certificate at Alert Training UK Limited

Course description

This is a technical certificate which forms part of the intermediate apprenticeship in Hospitality Services and is also achievable as a standalone qualification. Testing of knowledge is via an online multiple choice assessment.

To achieve the full qualification candidates must attain a minimum of 15 credits in total.

This comprises of:

  • All of the mandatory units (7credits)
  • A minimum of 1 credits from Section A
  • A minimum of 1 credits from Section B
  • The remaining credits can come from either Section A, B or C

Course content

Mandatory A Units

  • Maintain a safe, hygienic and secure working environment (2 credits)
  • Effective teamwork (2 credits)
  • Giving customers a positive (2 credits)
  • Principles of customer service in Hospitality, leisure, travel and tourism (1 credit)

Optional B Units

  • Food safety in catering (1 credits)
  • Preparation and clearing of service areas (3 credits)
  • Serve food at table (1 credit)
  • Principles of providing silver service (1 credit)
  • Principles of providing a buffet and cavery service (1 credit)
  • Principles of preparing and serving cocktails (1 credit)
  • Principles of preparing and serving wine (2 credit)
  • Principles of preparing and serving dispensed and instant hot drinks (1 credit)
  • Principles of preparing and serving hot drinks using specialist equipment (2 credit)
  • Service of alcoholic and non-alcoholic drinks (1 credit)
  • Principles of maintaining cellars and kegs (2 credits)
  • Principles of cleaning drinks dispense lines (2 credits)
  • Principles of receiving storing and issuing drinks stock (1 credit)
  • Principles of producing basic fish dishes (1 credit)
  • Principles of producing basic vegetable dishes (1 credit)
  • Principles of producing basic rice, pulse and grain dishes (1 credit)
  • Principles of producing basic pasta dishes (1 credit)
  • Cleaning and servicing of hospitality areas (2 credits)
  • Chemicals and Equipment used for Cleaning in the Hospitality Industry (2 credits)
  • Maintain housekeeping supplies (1 credit)
  • Provide a linen service (1 credit)
  • Principles of carrying out periodic room service and deep cleaning (2 credit)
  • Arrival of customers (1 credit)
  • Dealing with bookings (1 credit)
  • Departure of customers (1 credit)
  • Handle mail and book external services (1 credit)
  • Principles of storing and retrieving information (2 credits)
  • Principles of resolving customer service problems ( 2 credits)
  • Principles of promoting additional services or products to customers (2 credits)
  • Dealing with payments (1 credit)
  • Principles of maintaining customer service through effective handover (2 credits)
  • Principles of cleaning and protecting floors, carpets and soft furnishings2
  • Principles of completing kitchen documents 1
  • Principles of setting up and closing the Kitchen 1
  • Principles of preparing and clearing areas for table service (2 credits)

Optional C Units

  • Principles of cleaning windows from the inside (1 credit)
  • Principles of providing a counter and takeaway service (1 credit)
  • Principles of collecting linen and making beds (1 credit)

How to apply

If you want to apply for this course, you will need to contact Alert Training UK Limited directly.

Last updated date: 10 November 2016

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