Highfield
Level 2
QN: 603/5222/X
Curriculum Active
Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Service) (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Vocationally-Related Qualification. Total guided learning hours: 231 hours.
Qualification Level
Level 2
Awarding Body
Highfield
Syllabus Units
19 Units
Guided Hours
231 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Dealing with Payments
Verified
Key Learning Objectives:
- Know how to set up a payment point
- Know how to operate a payment point
- Know the problems that may occur at the payment point
2
Effective Teamwork
Verified
Key Learning Objectives:
- Know how to organise their own work
- Know how to support the work of a team
- Know how to contribute to their own learning and development
3
Giving Customers a Positive Impression
Verified
Key Learning Objectives:
- Know how to establish positive relationships with customers
- Understand why organisations have standards and procedures
- Know how to communicate information to customers
4
Preparation and Clearing of Service Areas
Verified
Key Learning Objectives:
- Know how to prepare service areas and equipment for food and drink service
- Know how to prepare customer areas for food and drink service
- Know how to clear food and drink service areas after service
- Know how to clean and store glassware
5
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand the importance to the organisation in providing excellent customer service in the hospitality, leisure, travel and tourism industries
- Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries
- Understand the importance of customers’ needs and expectations in the hospitality, leisure, travel and tourism industries
6
Principles of Food Safety for Catering
Verified
Key Learning Objectives:
- Understand the importance of food handlers keeping themselves and work areas clean and hygienic
- Understand the importance of keeping food products safe
7
Principles of Maintaining Customer Service Through Effective Handover
Verified
Key Learning Objectives:
- Know about responsibilities in a customer service team
- Know how to follow up customer service actions
- Know how to maintain customer service through effective handover
8
Principles of Preparing and Clearing Areas for Table Service
Verified
Key Learning Objectives:
- Know how to prepare service areas and equipment for table service
- Know how to prepare customer and dining areas for table service
- Know how to clear dining and service areas after table service
9
Principles of Preparing and Clearing Bar Areas
Verified
Key Learning Objectives:
- Know how to prepare customer and service areas
- Know how to clear customer and service areas
- Know how to clean and store glassware
10
Principles of Preparing and Serving Dispensed and Instant Hot Drinks
Verified
Key Learning Objectives:
- Know how to prepare work area and equipment for service
- Know how to prepare and serve instant hot drinks
11
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment
Verified
Key Learning Objectives:
- Know how to prepare work area and equipment for service
- Know how to prepare and serve hot drinks using specialist equipment
12
Principles of Preparing and Serving Wines
Verified
Key Learning Objectives:
- Know how to prepare service areas, equipment and stock for wine service
- Know how to promote and serve wines to meet relevant legislation and customer needs
- Know how to present and serve wine to meet relevant legislation and customer needs
13
Principles of Promoting Additional Services or Products to Customers
Verified
Key Learning Objectives:
- Know the importance of promoting additional services or products that are available
- Know how to promote additional services or products to customers to benefit organisations and its customers
14
Principles of Providing a Buffet and Carvery Service
Verified
Key Learning Objectives:
- Know how to prepare and maintain a buffet and carvery display
- Know how to serve and assist customers at a buffet and carvery display
15
Principles of Providing a Counter and Takeaway Service
Verified
Key Learning Objectives:
- Know how to serve customers at the counter
- Know how to maintain counter and service areas
16
Principles of Providing a Silver Service
Verified
Key Learning Objectives:
- Understand how to silver serve food
- Know how to clear finished courses when providing a silver service
17
Principles of Resolving Customer Service Problems
Verified
Key Learning Objectives:
- Know about customer service problems
- Know how to re
- solve customer service problems
18
Safe, Hygienic and Secure Working Environments in Hospitality
Verified
Key Learning Objectives:
- Know their personal responsibilities under the Health and Safety at Work Act, 2
- Know why it is important to work in a safe and hygienic way, 3
- Know about hazards and safety in the workplace
19
Service of Food at Table
Verified
Key Learning Objectives:
- Know how to greet customers and take orders
- Know how to serve customers in a dining area
Regulatory & Verification Details
- Qualification Number (QN)
- 603/5222/X
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Dec 2019