NVQ 2 Multi-Skilled Hospitality Services

NVQ Level 2 in Multi-Skilled Hospitality Services

This qualification is designed for learners to demonstrate skills and ability through units chosen by them to match the skills required in their workplace. Ingredients used should be fresh and tasks performed from scratch.

The available units are

• 1G1 : Maintain a safe, hygienic and secure working environment
• 2G1 Give customers a positive impression of yourself and your organisation

In addition to these two mandatory units, learners are required to complete a minimum of 7 units from at least 3 option lists. These 7 units should reflect the daily duties of the learner while at work. Assessment pieces should not be contrived just to meet the criteria.

• Candidates taking units from Option Block C (Food and Drink Service) must include unit 2G4 within the total of 9 units
• Candidates taking units from Option Block D (Food Preparation and Cooking) must include unit 2G3 within the total of 9 units
• Candidates taking units from both Option Block C and Option Block D need only include unit 2G3 within the total of 9 units
• Candidates may only select a maximum of TWO Level 1 optional units

List A : Reception Units

• 2REC1 Deal with communications as part of the reception function
• 2REC2 Deal with the arrival of customers
• 2REC3 Deal with bookings
• 2REC4 Prepare customer accounts and deal with departures
• 2REC9 Resolve customer service problems (ICS)*
• 2REC11 Identify and provide tourism related information and advice

List B : Housekeeping Units Option

• 2H1 Clean and service a range of areas
• 2H2 Work using different chemicals and equipment
• 2H3 Maintain housekeeping supplies
• 2H4 Clean and protect floors (Asset Skills)
• 2H5 Clean carpets and soft furnishings (Asset Skills)
• 2H6 Provide a linen service
• 2H7 Carry out periodic room servicing and deep cleaning
• 1H1 Collect linen and make beds

List C : Food and Drink Service Units

• 2FS1 Prepare and clear 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 wines
• 2DS5 Prepare 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/takeaway service

List D :Food Preparation and Cookery Units

• 2FP7 Prepare vegetables for basic dishes
• 2FC7 Cook and finish basic vegetable dishes
• 2NFPC4 Prepare, cook and finish basic rice dishes
• 2NFPC5 Prepare, cook and finish basic pasta dishes
• 2NFPC6 Prepare, cook and finish basic pulse dishes
• 2NFPC8 Prepare, cook and finish basic egg dishes
• 2NFPC15 Prepare and present food for cold presentation
• 2NP&C1 Complete kitchen documentation
• 2NP&C2 Set up and close kitchen
• 1FP2 Prepare and finish simple salad and fruit dishes
• 1FP3 Prepare hot and cold sandwiches
• 1NFPC1 Prepare and cook fish
• 1NFPC2 Prepare and cook meat and poultry

List E : Generic Units

• 1G2 Maintain and deal with payments
• 1G4 Contribute to effective teamwork
• 2G3 Maintain food safety when storing, preparing and cooking food
• 2G4 Maintain food safety when storing, holding and serving food

Each unit has questioning attached, which take the form of paper based short answer tests and oral questioning.

If a workplace feels that they can fulfil a higher level of food preparation, a more appropriate qualification may be NVQ 2 or 3 Professional Cookery.