OCNLR
Level 1
QN: 603/2802/2
Curriculum Active
OCNLR Level 1 Award in Skills for Professions in Catering, Hospitality and Tourism
Official qualification regulated by Ofqual, awarded by OCNLR. Classified as a Vocationally-Related Qualification. Total guided learning hours: 1234 hours.
Qualification Level
Level 1
Awarding Body
OCNLR
Syllabus Units
55 Units
Guided Hours
1234 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Awareness of Allergens and Intolerants in Food
Verified
Key Learning Objectives:
- Understand the dangers of allergens and intolerants.2.
- Understand how to identify and eliminate potential sources of allergen contamination.3.
- Understand how to safely prepare allergen and intolerant free food.4.
- Understand the importance of effective communication to avoid contamination.
2
Awareness of Hotel Reservation Systems
Verified
Key Learning Objectives:
- Know a range of room reservation systems currently in operation in the hospitality industry.2.
- Know methods that can be applied to accommodation pricing.3.
- Know the control mechanisms used in a reservations department to monitor sales and standards of customer service.4.
- Know the main implications of contract law as applied to hotel reservation transactions.
3
Awareness of Housekeeping in Hospitality
Verified
Key Learning Objectives:
- Know the range of establishments providing accommodation.
- Understand the importance of cleaning.3.
- Understand the different cleaning requirements of a range of fixtures, fittings and furnishings.4.
- Understand the cleaning requirements of floor covering.5.
- Understand the reasons for the selection and control of linen.
4
Baking Bread, Pastry, Cakes and Biscuits
Verified
Key Learning Objectives:
- Know ingredients used to make bread.2.
- Understand the use of yeast in bread making.3.
- Be able to make different types of bread.4.
- Know techniques for making pastry.5.
- Be able to make shortcrust and hot water crust pastry.6.
- Know how to make cakes/biscuits.7.
- Be able to make cakes/biscuits.8.
- Be able to work safely when baking.
5
Collaborative Working Using Digital Technology
Verified
Key Learning Objectives:
- Be able to prepare collaborative technologies for use.2.
- Be able to use collaborative technology safely and securely.3.
- Be able to contribute to tasks using collaborative technologies.
6
Contribute to Planning an Event
Verified
Key Learning Objectives:
- Be able to contribute to planning an event.
- Be able to contribute to presenting a plan.
7
Contribute to Running an Event
Verified
Key Learning Objectives:
- Be able to contribute to the organisation of an event.2.
- Be able to contribute to the promotion of an event.3.
- Be able to work with others to run an event to meet customer requirements.4.
- Be able to contribute to assessing the success of an event.
8
Cooking with Meat
Verified
Key Learning Objectives:
- Be able to prepare and cook a range of meats.2.
- Understand cooking methods appropriate to meat.3.
- Be able to prepare and present a balanced meal using meat.4.
- Be able to evaluate own work.5.
- Be able to apply principles of health and safety in relation to preparing and cooking meat.
9
Cultural Awareness
Verified
Key Learning Objectives:
- Understand what is meant by ‘culture’.2.
- Understand what contributes and detracts from effective communication with people from different cultures.3.
- Know how to communicate with people from different cultures.
10
Developing Barista Skills
Verified
Key Learning Objectives:
- Be able to demonstrate product knowledge.
- Be able to prepare and clean barista equipment and areas.3.
- Be able to apply drink building techniques.4.
- Be able to serve customers.
11
Digital Content Creation – Audio and Video
Verified
Key Learning Objectives:
- Be able to design a digital publication.2.
- Be able to input audio and video material elements within a rich media publication design.3.
- Be able to format and produce a rich media digital publication.
12
Digital Content Creation – Text and Image
Verified
Key Learning Objectives:
- Be able to design a digital publication that includes text and images.2.
- Be able to input text and combine with other digital media within a publication design.3.
- Be able to edit, format and produce a digital publication.
13
Environmental Issues
Verified
Key Learning Objectives:
- Know ways that people affect theenvironment.2.
- Understand the actions that peoplecan take to benefit theenvironment.3.
- Know different ways to reducetheir carbon footprint.
14
Ethical and Political Issues Relating to Land-Based Activities
Verified
Key Learning Objectives:
- Be able to identify an ethical/ political issue relating to horticulture, environmental conservation or animal care.2.
- Be able to research the issue identified.3.
- Be able to present arguments or aspects of the differing views researched.4.
- Be able to explain their own views in relation to the issue.
15
Exploring Careers in the Green Industries
Verified
Key Learning Objectives:
- Know about the green industries that offer career opportunities.2.
- Understand the range of employment opportunities available in green industries.
16
Generating and Presenting a Business Idea
Verified
Key Learning Objectives:
- Be able to generate a viable business idea.2.
- Be able to assess the potential of a business idea.3.
- Know how to present a business idea to take it forward.
17
Global Warming and Climate Change
Verified
Key Learning Objectives:
- Understand what is meant by ‘global warming’ and ‘climate change’.2.
- Understand the causes of global warming and climate change.3.
- Understand the impact of global warming and climate change on the environment.4.
- Know about local, national and international action regarding climate change.
- Understand how to reduce personal impact on climate change.
18
Handling Cash Payments
Verified
Key Learning Objectives:
- Know how to process cash payments.2.
- Know how to create a float and cash up.3.
- Be able to handle a cash payment.
19
Health and Safety for Catering, Hospitality and Tourism
Verified
Key Learning Objectives:
- Understand requirements for health and safety for the catering, hospitality or tourism industries.2.
- Know about risks and hazards in a catering, hospitality or tourism environment.3.
- Understand how to maintain a healthy and safe working environment in catering, hospitality or tourism settings.
20
Healthier Food and Special Diets
Verified
Key Learning Objectives:
- Understand the principle of balanced diets.2.
- Understand how to plan and provide special diets
21
Improving Personal Productivity
Verified
Key Learning Objectives:
- Be able to plan the use of digital software to improve productivity.2.
- Be able to use digital systems and software efficiently to complete planned tasks.3.
- Be able to review the selection and use of digital tools to make sure that work activities are successful.4.
- Be able to use digital tools to improve personal productivity and time management.
22
Introduction to Programming
Verified
Key Learning Objectives:
- Be able to use variables in computer programming.2.
- Be able to use sequencing in computer programming.3.
- Be able to use repetition/iteration in computer programming.4.
- Be able to use Boolean expressions in computer programming.5.
- Be able to use selection in computer programming.6.
- Be able to plan
- create and debug a simple computer program.
23
Introduction to Study Skills
Verified
Key Learning Objectives:
- Understand how to develop personal learning skills.
- Understand and use information.
- Be able to plan
- manage, and produce work.
24
Introduction to Sustainability
Verified
Key Learning Objectives:
- Know the basic concepts of sustainability.2.
- Know the importance of natural resources.3.
- Understand key challenges to sustainability in the world.
25
Investigate an Environmental Issue
Verified
Key Learning Objectives:
- Understand sources relating to an environmental issue.2.
- Understand the causes of the issue.3.
- Know how the issue impacts on the environment.4.
- Understand ways the issue is being, or could be, addressed.
26
Maintain, Handle and Clean Knives in Catering
Verified
Key Learning Objectives:
- Be able to maintain and use knives for catering tasks.2.
- Know how to select and handle knives in a catering environment.3.
- Understand the importance of cleanliness when using knives in a catering environment.
27
Maintaining Food Safety when Storing, Preparing and Cooking Food
Verified
Key Learning Objectives:
- Be able to keep yourself clean and hygienic.2.
- Be able to keep working area clean and hygienic.3.
- Be able to store food safely.4.
- Be able to prepare, cook and hold food safely.
28
Marketing
Verified
Key Learning Objectives:
- Understand the concepts of marketing and sales.
- Know the elements of the marketing mix.
29
Meet the Requirements of Customers with Specific Needs in the Hospitality and Tourism Industry
Verified
Key Learning Objectives:
- Understand the need to provide an accessible service.2.
- Know how to communicate effectively with customers with specific needs.
30
Menu Planning
Verified
Key Learning Objectives:
- Know factors to be considered when planning a menu.2.
- Know how to calculate cost of menus and portions.3.
- Be able to plan and cost menus for given situations.
31
Portering and Concierge Duties
Verified
Key Learning Objectives:
- Know what portering and concierge duties in hospitality involve.2.
- Know the importance of high standards of personal presentation in dealing with customers as a porter or concierge.3.
- Know the importance of following organisational policy and procedures as a porter or concierge.
32
Prepare and Cook Fish and Shellfish
Verified
Key Learning Objectives:
- Know how to prepare fish and shellfish.2.
- Be able to prepare fish and shellfish.3.
- Know how to cook fish and shellfish.4.
- Be able to cook fish and shellfish.
33
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
Verified
Key Learning Objectives:
- Understand how to prepare food to meet the requirements of allergy suffers.2.
- Be able to prepare food to meet the requirements of allergy sufferers.
34
Prepare and Present Food for Cold Presentation
Verified
Key Learning Objectives:
- Understand how to prepare and present food for cold presentation.2.
- Be able to prepare and present food for cold presentation.
35
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Verified
Key Learning Objectives:
- Know about nutritional standards in a school meals context.2.
- Be able to prepare meals to meet relevant nutritional standards set for school meals.3.
- Know about special dietary requirements for school meals.4.
- Know how to prepare meals to meet nutritional standards and special dietary requirements for school meals.
36
Principles of Completing Kitchen Documentation
Verified
Key Learning Objectives:
- Understand why complete kitchen documentation must be kept.
37
Produce Healthy Dishes
Verified
Key Learning Objectives:
- Know about healthy eating.2.
- Know about ingredients for healthy dishes.3.
- Be able to produce a healthy dish.
38
Professional Behaviour in the Workplace
Verified
Key Learning Objectives:
- Understand the need for professional behaviour in the workplace.
- Understand how to behave professionally in the workplace.
39
Project in Sustainability
Verified
Key Learning Objectives:
- Be able to plan a project to promote sustainability in a chosen environment.
- Be able to undertake a sustainability project.
- Be able to present the results of a sustainability project.
- Be able to reflect on the sustainability project.
40
Provide a Counter and Takeaway Service
Verified
Key Learning Objectives:
- Know how to serve customers at the counter.
- Be able to serve customers at the counter.
- Know how to maintain counter and service areas.
- Be able to maintain counter and service areas.
41
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.
42
Serve and Assist Customers at a Buffet and Carvery
Verified
Key Learning Objectives:
- Know how to serve and assist customers at a buffet and carvery display.2.
- Be able to serve and assist customers at the carvery and buffet.
43
Service of Alcoholic and Non-Alcoholic Drinks
Verified
Key Learning Objectives:
- Know how to take customer orders.2.
- Know how to serve alcoholic and non-alcoholic drinks.3.
- Know the relevant legislation relating to the serving of alcoholic drinks.
44
Service of Food and Drinks at Table
Verified
Key Learning Objectives:
- Know how to greet customers and take orders for food and drink.2.
- Be able to greet customers and take orders for food and drinks at table.3.
- Know how to serve customers' orders and maintain the dining area.4.
- Be able to serve customers' orders and maintain the dining area.
45
Supporting Sustainability in an Office Environment
Verified
Key Learning Objectives:
- Know how to support sustainability in an office environment.2.
- Be able to support sustainability in an office environment.
46
Sustainability in Hospitality
Verified
Key Learning Objectives:
- Know about sustainability in the hospitality industry.2.
- Know how sustainability can be improved in the hospitality industry.
47
Sustainability in Professional Kitchens
Verified
Key Learning Objectives:
- Understand issues of sustainability in professional kitchens.2.
- Know how sustainably sourced food is used in professional kitchens.3.
- Know about sustainable use of resources in professional kitchens.4.
- Know about the management of waste in professional kitchens.
48
Sustainability Issues in Industry
Verified
Key Learning Objectives:
- Know about sustainability issues in a chosen sector or industry.2.
- Know how sustainability can be improved in a specific sector or industry.
49
UK Tourism Destinations
Verified
Key Learning Objectives:
- Know different types of UK tourism destination.2.
- Understand the appeal of different UK destinations to differing customer types.3.
- Be able to plan UK holiday and travel itineraries.
50
Understand Reception, Billing and Cashier Procedures for Front Office Staff
Verified
Key Learning Objectives:
- Understand the role and function of front office within an establishment.
- Know the different types of guest that come into an organisation and their requirements.3.
- Know how to deal with a guest on their arrival.4.
- Understand how to allocate rooms.5.
- Know how to compile a guest’s account.6.
- Understand procedures for secure cash handling.
51
Understanding Business and Enterprise
Verified
Key Learning Objectives:
- Understand how a business/enterprise becomes profitable.
- Be able to identify different types of business/enterprise.
- Understand the characteristics of the local market for a specific product or service.
52
Understanding How to Promote a Product or Service
Verified
Key Learning Objectives:
- Know the features and benefits of a product or service.2.
- Know how to promote the features and benefits of a product or service.3.
- Be able to plan for future sales.
53
Understanding the Catering and Hospitality Industry
Verified
Key Learning Objectives:
- Understand the catering and hospitality industry.
- Know about the employment opportunities available in the catering and hospitality industry.
54
Understanding the Travel and Tourism Industry
Verified
Key Learning Objectives:
- Understand the travel and tourism industry.2.
- Know about the employment opportunities in the travel and tourism industry.
55
Understanding the Uses of Social Media for Business
Verified
Key Learning Objectives:
- Know what is meant by social media.2.
- Understand the importance of security and trust when using social media for business.3.
- Know the usefulness of social media as a business tool.
Regulatory & Verification Details
- Qualification Number (QN)
- 603/2802/2
- Regulated Status
- Available to learners
- Awarding Body
- OCNLR
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jan 2018