Hospitality & Catering
UNIT 24
BASIC FOOD PREPARATION AND COOKING (K/505/4072)
Summary
1 – Know the principal methods of cooking
2 – Be able to prepare, cook and present simple dishes
The learner will:
1 – Know the principal methods of cooking
The learner can:
1.1 State the principal methods of cooking
1.2 State typical cooking methods for different produce
The learner will:
2 – Be able to prepare, cook and present simple dishes
The learner can:
2.1 Prepare, cook and present simple dishes safely and hygienically, using wet and dry methods
2.2 Clean work areas and equipment safely and hygienically during and after preparing and cooking food
2.3 Outline safe working practices for different cooking methods
2.4 Review own performance and make suggestions for future improvements
UNIT 25
CUSTOMER SERVICE IN THE HOSPITALITY INDUSTRY (M/505/5255)
Summary
1 – Know the benefits of good customer service
2 – Be able to communicate with customers in the hospitality environment
3 – Know the importance of good personal presentation
The learner will:
1 – Know the benefits of good customer service
The learner can:
1.1 Outline what good customer service is
1.2 State the benefits of good customer service
1.3 Give examples of good service for different customer groups within the industry
The learner will:
2 – Be able to communicate with customers in the hospitality environment
The learner can:
2.1 Identify the benefits of good communication
2.2 State how to deal with routine customer needs
2.3 Communicate positively in a hospitality environment
The learner will:
3 – Know the importance of good personal presentation
The learner can:
3.1 Outline the importance of good personal hygiene and presentation in a hospitality environment
3.2 Identify different dress codes for roles in a hospitality environment
UNIT 26
INTRODUCTION TO THE CATERING AND HOSPITALITY INDUSTRY (T/505/4169)
Summary
1 – Know the different sectors of the catering and hospitality industry
2 – Know the relevant qualifications, training and experience for employment within the industry
The learner will:
1 – Know the different sectors of the catering and hospitality industry
The learner can:
1.1 Explain the meaning of hospitality
1.2 Explain the meaning of catering
1.3 Describe the hospitality and catering industry structure and sectors
1.4 List different types of hospitality and catering operations
1.5 Identify the different establishments within commercial and service sectors
1.6 Describe the main features of the hospitality and catering establishments
1.7 Report on different types of operations available in the commercial and service sectors
1.8 Compare menus and prices charged in relation to the type of food services provided
The learner will:
2 – Know the relevant qualifications, training and experience for employment within the industry
The learner can:
2.1 Identify the staffing structures for the different types of catering establishments
2.2 List the main job roles in catering establishments
2.3 List the types of qualifications available in the hospitality and catering sector
2.4 Identify the training and experience available in the hospitality and catering sector
2.5 List employment rights and responsibilities
2.6 Identify associations related to professional cookery
2.7 Report on the different job opportunities available and the training and qualifications required within the catering and hospitality sectors
2.8 Compare the job roles in the commercial and service catering sectors
UNIT 27
MAINTENANCE OF A SAFE, HYGIENIC AND SECURE WORKING ENVIRONMENT (M/505/4171)
Summary
1 – Be able to maintain personal health and hygiene
2 – Know how to maintain personal health and hygiene
3 – Be able to help maintain a hygienic, safe and secure workplace
4 – Know how to maintain a hygienic, safe and secure workplace
1 – Be able to maintain personal health and hygiene
The learner can:
1.1 Wear clean, smart and appropriate clothing, footwear and headgear
1.2 Keep hair neat and tidy and wear it in line with organisational standards
1.3 Make sure any jewellery, perfume and cosmetics worn are in line with organisational standards
1.4 Get any cuts, grazes and wounds treated by the appropriate person
1.5 Report illness and infections promptly to the appropriate personThe learner will:
2 – Know how to maintain personal health and hygiene
The learner can:
2.1 State own responsibilities under the Health and Safety at Work Act
2.2 State general rules on hygiene that must be followed
2.3 State correct clothing, footwear and headgear that should be worn at all times
2.4 State the importance of maintaining good personal hygiene
2.5 Describe how to deal with cuts, grazes and wounds and why it is important to do so
The learner will:
3 – Be able to help maintain a hygienic, safe and secure workplace
The learner can:
3.1 Identify any hazards or potential hazards and deal with these correctly
3.2 Report any accidents or near accidents quickly and accurately to the proper person
3.3 Follow health, hygiene and safety procedures during work
3.4 Practise emergency procedures correctly
3.5 Follow organisational security procedures
4 – Know how to maintain a hygienic, safe and secure workplace
The learner can:
4.1 State the importance of working in a healthy, safe and hygienic way
4.2 State where information about health and safety in your workplace can be obtained
4.3 Describe the types of hazard in the workplace that may occur and how to deal with these
4.4 State hazards that can be dealt with personally and hazards that must be reported to someone else
4.5 State how to warn other people about hazards and why this is important
4.6 State why accidents and near accidents should be reported and who these should be reported to
4.7 Describe the types of emergencies that may happen in the workplace and how to deal with these
4.8 State where to find first aid equipment and who the registered first-aider is in the workplace
4.9 State safe lifting and handling techniques that should be followed
4.10 State other ways of working safely that are relevant to own position and why these are important
4.11 Describe organisational emergency procedures, in particular fire, and how these should be followed
4.12 State the possible causes of fire in the workplace
4.13 Describe how to minimise the risk of fire
4.14 State where to find fire alarms and how to set them off
4.15 State why a fire should never be approached unless it is safe to do so
4.16 State the importance of following fire safety laws
4.17 Describe organisational security procedures and why these are important
4.18 State the correct procedures for dealing with customer property
4.19 State the importance of reporting all unusual/non-routine incidents to the appropriate person