College Courses in Rusper

...in Team Leading you must complete 6 units including the 4 mandatory units. MANDATORY UNITS (COMPLETE ALL 4) UNIT 1 (A1) Manage your own resources UNIT 2...

...experience and their job role Assessment method: Assessments are carried out in the workplace against nationally recognised criteria. QCA Accredited...

...Use IT to exchange information (IT User) UNIT 15 (Unit 214) Word processing software (IT User) UNIT 16 (Unit 215) Spreadsheet software (IT User)...

...administration and have supervisory responsibility for others or those involved in middle management Business and Administration NVQ Level 3 Overview Level...

...UNIT 1 Prepare yourself to deliver good customer service UNIT 5 Provide Customer Service within the rules OPTIONAL UNITS THEME: IMPRESSION AND IMAGE...

...with industry needs and presents an opportunity for individuals to progress within their present customer service role as well as future roles...

...Route A: Food and Drink Service (Food Service Only) Route B: Food and Drink Service (Drink Service Only) Route C: Food and Drink Service To achieve...

...All candidates must complete the following four units: UNIT 101 (2R1) Deal with communications as part of the reception Function UNIT 22 (1GEN1)...

...Maintain cellar and drink storage operations UNIT 155 (HS14) Maintain external areas UNIT 156 (HS15) Maintain the wine cellar and dispense counter UNIT 157 (HS16)...

...The candidate must complete four of the following units UNIT 93 (2HK3) Maintain housekeeping supplies UNIT 94 (2HK4) Clean and protect floors (CSSNTO)...

...NVQ Level 2 has been developed from the National Occupational Standards produced by People 1st, the Sector Skills Council for the hospitality...

...UNIT 4510 Prepare Fish for Complex Dishes UNIT 4511 Prepare Meat for Complex Dishes UNIT 4512 Prepare Poultry for Complex Dishes UNIT 4513 Cook and Finish...

...up and close kitchen OPTIONAL GROUP E: GENERIC UNITS: UNIT 23 Maintain and deal with payments UNIT 25 Contribute to effective teamwork UNIT 89 Maintain food safety when storing...