NVQ 2 CLEANING & SUPPORT SERVICES (FOOD PREMISES)
Entry Requirements
There are no formal requirements, but
candidates need to have been working in a hospitality cleaning environment
for a minimum of six months and be working a minimum of 15 hours a week. A
skill scan will be carried out to ensure that your current job role lends
itself to the standards at the appropriate level.
Description
This
NVQ is delivered wholly in the workplace. You will be allocated a personal
assessor who will utilise the course hours and visits to your workplace to
suit your individual learning needs.
The course consists of
planning and assessment tutorials and observation of your practice in the
workplace.
Course Content
This qualification is made up of 2
mandatory and 5 optional units
Mandatory Units
- Promote and
maintain service delivery
- Ensure your actions reduce the risks to
health and safety
Plus 5 of the following optional units (at least
1, no more than 2 from option block 1 and at least 3, no more than 4 units
from option block 2)
Option Block 1
- Support the work of a team
-
Develop and maintain positive working relationships with customers
-
Control the use of resources
Option Block 2
- Deep clean
equipment used in the preparation, processing and storage of food
-
Deep clean floors and floor drainage systems in food premises
- Deep
clean walls and ceilings in food premises
- Empty waste containers and
keep waste areas clean
- Clean in place plant and equipment
Where a
course is aimed towards an assessment/examination, it is expected that all
students will enter for the qualification.
Method of Assessment
Assessment
is by production of a personal portfolio of evidence demonstrating
understanding and application of the NVQ standards. Evidence will be a
mixture of observation, witness testimony, professional discussion and
candidate evidence.
Progression
Food Hygiene Foundation or
Intermediate Level
Health and Safety Intermediate Level
Customer
Services NVQ 2
Hospitality Supervision NVQ 3
