OCNLR
    Level 1
    QN: 603/2803/4
    Curriculum Active

    OCNLR Level 1 Certificate 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: 1827 hours.

    Qualification Level
    Level 1
    Awarding Body
    OCNLR
    Syllabus Units
    85 Units
    Guided Hours
    1827 hrs
    Instant access to interactive lessons, quizzes, and spaced revision.

    Course Syllabus & Study Modules

    Complete breakdown of verified curriculum topics and learning objectives.

    1

    Action Planning for Own Development

    Verified
    Key Learning Objectives:
    • Be able to recognise own skills, knowledge and ability.
    • Be able to match own skills, knowledge, ability and personal requirements with possible career paths.
    • Know routes available for own learning and development, in relation to possible career paths.
    • Be able to plan own development.
    • Be able to action own development.
    2

    Action Planning to Improve Performance in Mathematics

    Verified
    Key Learning Objectives:
    • Be able to identify own strengths in mathematics.
    • Be able to identify areas to improve in mathematics.
    • Be able to set personal targets for improvements in mathematics.
    3

    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.
    4

    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.
    5

    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.
    6

    Awareness of Mental Health and Wellbeing

    Verified
    Key Learning Objectives:
    • Understand what is meant by the terms ‘mental health’ and ‘wellbeing’.2.
    • Understand mental health issues in relation to diverse groups.3.
    • Know how to access support for mental health issues.
    • Know how to foster good mental health and wellbeing in self.
    7

    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.
    8

    Basic Food Preparation and Cooking

    Verified
    Key Learning Objectives:
    • Know the principal methods of cooking
    • Be able to prepare, cook and present simple dishes
    9

    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.
    10

    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.
    11

    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.
    12

    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.
    13

    Creating and Publishing Web Pages

    Verified
    Key Learning Objectives:
    • Understand how to plan and create web pages.
    • Be able to use website software tools to structure and format web pages.
    • Be able to publish web pages.
    14

    Critical Thinking

    Verified
    Key Learning Objectives:
    • Understand the nature and importance of critical thinking.
    • Understand the nature of assumption, bias and stereotyping.
    • Know how structure and style impact on argument.
    • Be able to form an argument.
    • Be able to ask critical questions.
    15

    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.
    16

    Customer Service in the Hospitality Industry

    Verified
    Key Learning Objectives:
    • Know the benefits of good customer service
    • Be able to communicate withcustomers in the hospitality environment
    • Know the importance of good personal presentation
    17

    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.
    18

    Developing Confidence and Self-Esteem

    Verified
    Key Learning Objectives:
    • Understand the impact of confidence.
    • Know what is meant by self-esteem.
    • Understand ways of building confidence and self-esteem.
    19

    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.
    20

    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.
    21

    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.
    22

    Essay Writing

    Verified
    Key Learning Objectives:
    • Understand an essay task.
    • Be able to plan an essay.
    • Be able to research information for the purpose of essay writing.
    • Be able to present information in essay form.
    23

    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.
    24

    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.
    25

    Following Instructions

    Verified
    Key Learning Objectives:
    • Know why it is important to follow instructions.
    • Be able to follow instructions.
    26

    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.
    27

    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.
    28

    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.
    29

    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.
    30

    Healthier Food and Special Diets

    Verified
    Key Learning Objectives:
    • Understand the principle of balanced diets.2.
    • Understand how to plan and provide special diets
    31

    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.
    32

    Internet Safety for IT users

    Verified
    Key Learning Objectives:
    • Understand the risks that can exist when using the Internet.2.
    • Be able to safeguard self and others when working online.3.
    • Be able to take precautions to maintain data security.
    33

    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
    34

    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.
    35

    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.
    36

    Introduction to the Hospitality Industry

    Verified
    Key Learning Objectives:
    • Know the structure of the hospitality industry
    • Know the career opportunities in the hospitality industry
    37

    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.
    38

    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.
    39

    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.
    40

    Marketing

    Verified
    Key Learning Objectives:
    • Understand the concepts of marketing and sales.
    • Know the elements of the marketing mix.
    41

    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.
    42

    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.
    43

    Note Taking

    Verified
    Key Learning Objectives:
    • Know reasons for making notes.
    • Be able to use note taking systems.
    • Be able to use notes for a specific purpose.
    44

    Organisational Skills

    Verified
    Key Learning Objectives:
    • Know why organisational skills are important.
    • Know how to select the most important task from a number of tasks that must be completed.
    • Know how to complete a task with multiple steps on time.
    45

    Planning and Carrying Out Research

    Verified
    Key Learning Objectives:
    • Be able to plan research.
    • Be able to carry out the research plan.
    • Be able to present the findings of the research and review own skills.
    46

    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.
    47

    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.
    48

    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.
    49

    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.
    50

    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.
    51

    Presentation Skills

    Verified
    Key Learning Objectives:
    • Know about presentations and presentation styles.
    • Know about the elements and skills involved in the preparation and delivery of a presentation.
    • Be able to deliver a presentation.
    • Be able to review own performance in preparing and delivering a presentation.
    52

    Principles of Completing Kitchen Documentation

    Verified
    Key Learning Objectives:
    • Understand why complete kitchen documentation must be kept.
    53

    Problem Solving Skills

    Verified
    Key Learning Objectives:
    • Understand factors that might influence problem solving.
    • Be able to use evidence to assist problem solving.
    • Be able to apply problem solving processes.
    54

    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.
    55

    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.
    56

    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.
    57

    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.
    58

    Punctuation and Grammar

    Verified
    Key Learning Objectives:
    • Be able to use punctuation to aid understanding.
    • Be able to use grammar to aid understanding.
    59

    Reading

    Verified
    Key Learning Objectives:
    • Be able to read different types of texts.
    • Understand that texts can have different purposes.
    • Be able to use features of texts to find out information.
    • Understand the main points and ideas in a text.
    • Be able to use organisational and structural features to locate information.
    60

    Resilience Skills

    Verified
    Key Learning Objectives:
    • Understand the importance of resilience.
    • Know how to develop resilience.
    • Be able to develop resilience skills.
    61

    Revision and Exam Skills

    Verified
    Key Learning Objectives:
    • Understand the purpose of academic examinations.
    • Be able to establish a study environment.
    • Be able to use revision techniques.
    • Know how to maintain personal health and well-being when undertaking academic revision and examination.
    • Be able to take an academic examination.
    62

    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.
    63

    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.
    64

    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.
    65

    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.
    66

    Speaking and Listening Skills

    Verified
    Key Learning Objectives:
    • Be able to communicate with others.
    • Be able to present information effectively to others.
    • Be able to obtain information from others.
    • Be able to engage in discussion.
    67

    Spelling

    Verified
    Key Learning Objectives:
    • Be able to find correct spellings.
    • Understand own spelling strengths and weaknesses.
    • Be able to maintain a personal spelling programme.
    68

    Spreadsheets

    Verified
    Key Learning Objectives:
    • Know different uses for spreadsheets.
    • Be able to enter data into a spreadsheet.
    • Be able to use multiple worksheets within a workbook.
    • Be able to use formulas in a spreadsheet to calculate data.
    • Be able to present data in graphical form.
    • Be able to sort and manage data in a spreadsheet.
    • Be able to print a spreadsheet.
    69

    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.
    70

    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.
    71

    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.
    72

    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.
    73

    Teamwork Skills

    Verified
    Key Learning Objectives:
    • Be able to contribute to the setting of team and individual goals.
    • Know about own role responsibility within the team.
    • Be able to plan and undertake team activities.
    • Be able to review team activities.
    74

    Time Management Skills

    Verified
    Key Learning Objectives:
    • Understand the importance of good time management.
    • Know ways to promote good time management.
    • Be able to plan own use of time.
    • Know how to improve own time management.
    75

    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.
    76

    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.
    77

    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.
    78

    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.
    79

    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.
    80

    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.
    81

    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.
    82

    Undertaking an Enterprise Project

    Verified
    Key Learning Objectives:
    • Know how to select an enterprise project for a particular target market
    • Know about the costs involved in setting up the product or service
    • Know the significance of effective marketing
    • Be able to plan
    • monitor and review the enterprise project
    83

    Using kitchen equipment

    Verified
    Key Learning Objectives:
    • Know about different types of kitchen equipment
    • Be able to select and use kitchen equipment
    84

    Word Processing

    Verified
    Key Learning Objectives:
    • Be able to enter, edit and combine text and other information in word processed documents.
    • Be able to structure information within word processed documents.
    • Be able to use word processing software tools to format and present documents.
    85

    Writing

    Verified
    Key Learning Objectives:
    • Be able to present main points in a logical order.
    • Be able to write in short paragraphs.
    • Know how to plan and draft written work.
    • Be able to proofread and correct writing.

    Regulatory & Verification Details

    Qualification Number (QN)
    603/2803/4
    Regulated Status
    Available to learners
    Awarding Body
    OCNLR
    Qualification Type
    Vocationally-Related Qualification
    Operational Start
    Jan 2018

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