Catering and Hospitality multi-skilled

This NVQ is ideal for multi-tasking employees working in a variety of departments either Front Office, Housekeeping, Food or Drink service, or basic Chef/Cooking responsibilities. Learners must achieve nine units in total - two mandatory units plus a choice of seven from the optional units listed below.

The following two core units are compulsory - covering the areas essential for success in this work:

• Maintain a safe, hygienic & secure working environment
• Give your customers a positive impression of yourself and your organisation (ICS)

Tailor your course to your experience and skills with a choice of seven units from a minimum of three categories below:

Front Office

• Deal with communications
• Deal with the arrival of customers
• Deal with bookings
• Prepare customers accounts and deal with departures
• Resolve customer service problems
• Identify and provide tourism related information and advice

Housekeeping

• Collect linen and make beds
• Clean and service a range of areas
• Work using different chemicals and equipment
• Maintain housekeeping supplies
• Clean and protect floors
• Clean carpets and soft furnishings
• Provide a linen service
• Carry out period room servicing and deep cleaning

Food and Drink Service

• Prepare and clear areas for counter/takeaway service
• Provide a counter/takeaway service
• Serve food at the table
• Provide a silver service
• Prepare and clear the bar area
• Serve alcoholic and soft drinks
• Prepare and serve wines
• Prepare cellars and kegs
• Prepare and serve dispensed and instant hot drinks

Preparation and Cooking

• Prepare and finish simple salad and fruit dishes
• Prepare and cook fish
• Prepare and cook meat and poultry
• Prepare vegetables for basic dishes
• Cook and finish basic vegetable dishes
• Prepare, cook and finish basic rice dishes
• Prepare, cook and finish basic pasta dishes
• Prepare, cook and finish basic pulse dishes
• Prepare, cook and finish basic egg dishes
• Prepare, cook and finish basic hot and cold desserts
• Complete kitchen documentation
• Set up and close a kitchen

Generic units

• Maintain and deal with payments
• Contribute to effective teamwork (CfA)
• Maintain food safety when storing, preparing and cooking food
• Maintain food safety when storing, preparing and serving food