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Multi Skilled Hospitality Services Apprenticeship - NVQ at Babcock International - Suffolk

Course content

Mandatory Units
1GEN1 Maintain a safe, hygienic and secure working environment
2GEN1 Give customers a positive impression of yourself and your organisation (ICS) + 7 optional units which must be chosen from a minimum of 3 optional boxes A-E
Candidates that take units from box C (food service) must include unit 2GEN4 within the total of nine units

Candidates that take units from box D (food preparation & cooking) must include unit 2GEN3 within the total of nine units

Candidates that take units from box C and box D must include unit 2GEN3 within the total of nine units (they do not have to take 2GEN4) candidates may only select a maximum of three level 1 optional units within the
total of 9 units

optional unit boxes (A, B, C, D & E)

box A - front office
2R1 Deal with communications as part of the reception function
2R2 Deal with the arrival of customers
2R3 Deal with bookings
2R4 Prepare customer accounts and deal with departures
2R9 Resolve customer service problems (ICS)
2R11 Identify and provide tourism related information and advice box B - housekeeping
2HK1 Clean and service a range of areas
2HK2 Work using different chemicals and equipment
2HK3 Maintain housekeeping supplies
2HK4 Clean and protect fl oors (CSSNTO)
2HK5 Clean carpets and soft furnishings (CSSNTO)
2HK6 Provide a linen service
2HK7 Carry out periodic room servicing and deep cleaning
1HK1 Collect linen and make beds box C - food and drink service
2FS1 Prepare and clean areas for table service
2FS2 Serve food at the table
2FS3 Provide a silver service
2DS1 Prepare and clear the bar area
2DS2 Serve alcoholic and soft drinks
2DS4 Prepare and serve wine
2DS5 Maintain cellars and kegs
2DS7 Prepare and serve dispensed and instant hot drinks
1FS3 Prepare and clear areas for counter / takeaway service
1FS4 Provide a counter/takeway service box D - food preparation & cooking
2FP7 Prepare vegetables for basic dishes
2FPC4 Prepare, cook and finish basic rice dishes
2FPC5 Prepare, cook and finish basic pasta dishes
2FPC6 Prepare, cook and finish basic pulse dishes
2FC7 Cook and finish basic vegetable dishes
2FPC8 Prepare, cook and fi nish basic egg dishes
2FPC15 Prepare and present food for cold presentation
2P&C1 Complete kitchen documentation
2P&C2 Set up and close kitchen
1FP2 Prepare and fi nish simple salad and fruit dishes
1FP3 Prepare hot and cold sandwiches
1FPC1 Prepare and cook fi sh
1FPC2 Prepare and cook meat and poultry

box E - generic
1GEN2 Maintain and deal with payments
1GEN4 Contribute to effective teamwork (CfA)
2GEN3 Maintain food safety when storing, preparing and cooking food
2GEN4 Maintain food safety when storing, holding and serving food

Key Skills:
Communication - Application of Number Essential Knowledge:
Employment Rights & Responsibilities
Equal Opportunities

How to apply

If you want to apply for this course, you will need to contact Babcock International - Suffolk directly.

Last updated date: 20 May 2014
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Key information