IAO
Level 2
QN: 603/6376/9
Curriculum Active
IAO Level 2 Certificate for Transition To Working in Hospitality, Leisure, Travel and Tourism
Official qualification regulated by Ofqual, awarded by IAO. Classified as a Vocationally-Related Qualification. Total guided learning hours: 218 hours.
Qualification Level
Level 2
Awarding Body
IAO
Syllabus Units
10 Units
Guided Hours
218 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 a Job
Verified
Key Learning Objectives:
- Be able to access different methods of applying for a job
- Be able to prepare a job application
- Be able to present the job application appropriately
- Be able to reflect on the appropriateness of the job application
2
Building working relationships with customers
Verified
Key Learning Objectives:
- Understand how a customer's or client's interactions with employees influence their opinion of an organisation
- Understand why organisations normally have protocols for dealing with customers
- Be able to interact positively with customers in line with given protocols
3
Deal with Arrival of Customers
Verified
Key Learning Objectives:
- 0 Be able to deal with the arrival of customers, 0 Know how to deal with the arrival of customers
4
Effective skills, qualities and attitudes for learning and work
Verified
Key Learning Objectives:
- Understand a range of positive qualities, attitudes and behaviours for learning and work
- Understand why effective communication is important
- Be able to work effectively
5
Introduction to the catering and hospitality industry
Verified
Key Learning Objectives:
- Know the different sectors of the catering and hospitality industry
- Know what the relevant qualifications, training and experience for employment within the industry
6
Preparing for an Interview
Verified
Key Learning Objectives:
- Be able to anticipate key questions that they might be asked at the interview
- Be able to prepare answers to anticipated interview questions
- Know how to use information about the job/course to identify questions to ask the interviewer
7
Principles of preparing, cooking and finishing food
Verified
Key Learning Objectives:
- Know the basic principles of food preparation
- Know the basic principles for cooking food
- Know the basic principles of finishing food
- Know how to clear down work areas and equipment and store food at the end of production
8
Principles of safe, hygenic and secure working environments in hospitality
Verified
Key Learning Objectives:
- Know their personal responsibilities under the Health and Safety at Work Act
- Know why it is important to work in a safe and hygenic way
- Know about hazards and safety in the workplace
9
Recognise and deal with customer queries, requests and problems
Verified
Key Learning Objectives:
- recognise and deal with customer queries and requests
- recognise and deal with customer problems
- know how to recognise and deal with customer queries, requests and problems
10
Teamworking skills
Verified
Key Learning Objectives:
- Understand why effective team
- work is important
- Understand the roles people may take in a team
- work situation
- Understand the role of conflict
- Understand what needs to be done to achieve a particular goal
- Be able to work with others towards achieving shared objectives
- Be able to reflect on own performance and that of the team
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6376/9
- Regulated Status
- Available to learners
- Awarding Body
- IAO
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2020