City & Guilds
Level 1
QN: 601/0358/9
Curriculum Active
City & Guilds Level 1 Award In Introduction to the Hospitality Industry
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 739 hours.
Qualification Level
Level 1
Awarding Body
City & Guilds
Syllabus Units
36 Units
Guided Hours
739 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Applying for Jobs and Courses
Verified
Key Learning Objectives:
- Know how to apply in writing for a job or course
- Recognise good practice in making written applications
- Know how to prepare for an interview
- Know how to take part appropriately in an interview
- Recognise the kind of criteria which may be used in the selection process for a given job
2
Assisting at a hospitality event
Verified
Key Learning Objectives:
- Be able to assist in the setting up of a hospitality event
- Be able to serve at an event
- Be able to assist in the break down of an event
3
Basic Cooking
Verified
Key Learning Objectives:
- Be able to cook basic food items and dishes
4
Basic food preparation
Verified
Key Learning Objectives:
- Be able to prepare food for cold presentation or cooking
5
Basic Food Preparation and Cooking
Verified
Key Learning Objectives:
- Know the principal methods of cooking
- Be able to prepare, cook and present simple dishes
6
Cleaning and storage procedures for cutlery and crockery
Verified
Key Learning Objectives:
- Be able to prepare cutlery and crockery for service
- Be able to store and handle cutlery and crockery
- Know how cutlery and crockery should be handled after service
7
Customer Service in the Hospitality Industry
Verified
Key Learning Objectives:
- Know the importance of good customer service
- Be able to communicate with customers
- Know the importance of good personal presentation
8
Dealing with payments and bookings
Verified
Key Learning Objectives:
- Be able to respond to customer booking enquiries
- Be able to take an order and process payment
9
Essential knife skills for the catering industry
Verified
Key Learning Objectives:
- Be able to prepare to use knives
- Be able to use knives safely and hygienically
- Be able to clean knives, equipment and work surfaces safely and hygienically
10
Food and beverage service skills
Verified
Key Learning Objectives:
- Be able to set up, serve
- maintain and clear for counter service
- maintain and clear for table service
- Understand the food and beverage service environment
11
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
12
Food Service
Verified
Key Learning Objectives:
- Know different types of food service
- Be able to serve food
- Be able to work in a food service area
13
Front Office Operations
Verified
Key Learning Objectives:
- Know the purpose of the front office
- Know the structure of the front office
- Be able to work in the front office
14
Guest Services in the hospitality industry
Verified
Key Learning Objectives:
- Be able to work as part of the guest services team
- Be able to communicate with customers
15
Health and safety and food safety awareness in catering
Verified
Key Learning Objectives:
- Know the importance of health and safety in a catering environment
- Know the importance of food safety in a catering environment
- Know how to keep self safe, clean and hygienic
- Know how to keep the work area clean and hygienic
16
Hot beverage skills
Verified
Key Learning Objectives:
- Be able to make and serve coffees
- Be able to set up, serve
- maintain and clear for counter service.teas
- Know how to make and serve hot chocolate
17
Housekeeping and Guest Services
Verified
Key Learning Objectives:
- Know the purpose of guest services
- Know the structure of guest services
- Be able to maintain and service accommodation facilities
18
Introduction to Food Commodities
Verified
Key Learning Objectives:
- Know the main food commodities
- Know where the main food commodities can be obtained
- Know how the main food commodities should be stored
19
Introduction to Healthy Eating
Verified
Key Learning Objectives:
- Know the effects of food on the body
- Know the different food groups and their contribution to a healthy, balanced diet
20
Introduction to kitchen equipment
Verified
Key Learning Objectives:
- Be able to use large and small items of equipment and utensils
- Be able to use knives and cutting equipment
21
Introduction to meal planning and preparation
Verified
Key Learning Objectives:
- Be able to plan a two course meal
- Be able to prepare and cook a two course meal
- Be able to clean the food preparation area
22
Introduction to pastry and cake preparation and cooking methods
Verified
Key Learning Objectives:
- Be able to prepare for making pastry and cakes
- Be able to make and finish pastry and cakes
- Be able to clean equipment and work areas safely and hygienically
23
Introduction to personal workplace skills
Verified
Key Learning Objectives:
- Be able to maintain personal appearance
- Be able to demonstrate time management skills
- Be able to work effectively in a team
- Be able to deal effectively with customers
24
Introduction to the Hospitality Industry
Verified
Key Learning Objectives:
- Know the main outlets in the hospitality industry
- Know the job opportunities within the hospitality industry
25
Legislation in food and beverage service
Verified
Key Learning Objectives:
- Know the legal responsibilities of people serving food and beverages
26
Meal planning and preparation
Verified
Key Learning Objectives:
- Be able to plan three course meals
- Be able to prepare, cook and serve dishes for three course meals
- Be able to clean equipment and work area safely and hygienically
27
Preparation of convenience food products for the catering industry
Verified
Key Learning Objectives:
- Be able to prepare convenience food products
- Be able to use convenience food products
- Be able to clean equipment and work surfaces safely and hygienically
28
Prepare and clean a food area and appliances
Verified
Key Learning Objectives:
- be able to prepare for cleaning a food area and appliances
- be able to clean a food area and appliances safely and hygienically
- be able to reinstate a food area and appliances
29
Preparing and displaying salads and sandwiches for service
Verified
Key Learning Objectives:
- Be able to prepare salads and sandwiches
- Be able to assemble and package salads and sandwiches
- Be able to clean equipment and work surfaces safely and hygienically
30
Preparing and Serving Drinks
Verified
Key Learning Objectives:
- Be able to prepare and serve different drinks
- Be able to work in a drinks service area
31
Preparing the dining area for service
Verified
Key Learning Objectives:
- Be able to set up a dining area for service
- Be able to clear the dining area at the end of service
32
Serving Food and Drink
Verified
Key Learning Objectives:
- Be able to serve food and drink to customers
- Be able to work as part of a food and drink service team
33
Understand menus
Verified
Key Learning Objectives:
- Know the key purpose of menus
- Know the use of service items
- Understand the make up of dishes and dietary requirements
34
Using kitchen equipment
Verified
Key Learning Objectives:
- Know about different types of kitchen equipment
- Be able to select and use kitchen equipment
Regulatory & Verification Details
- Qualification Number (QN)
- 601/0358/9
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Aug 2013