OCNLR

Level 2

QN: 603/1254/3

Curriculum Active

OCNLR Level 2 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: 2195 hours.

Qualification Level

Level 2

Awarding Body

OCNLR

Syllabus Units

113 Units

Guided Hours

2195 hrs

Instant access to interactive lessons, quizzes, and spaced revision.

Course Syllabus & Study Modules

Complete breakdown of verified curriculum topics and learning objectives.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Allergens and Intolerants in Food

Verified

Key Learning Objectives:

Identify the 14 major food allergens and their common sources
Explain the legal responsibilities of food handlers regarding allergen safety
Evaluate the risks of cross-contamination in food preparation areas
Apply control measures to prevent allergen contamination during storage, preparation, and serving
Demonstrate safe methods for preparing allergen-free meals
Develop effective communication strategies to obtain and convey allergen information
Assess the importance of clear communication in preventing allergic reactions

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Applying for a Job

Verified

Key Learning Objectives:

Know how to apply for jobs., Be able to prepare a job application.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Baking Bread, Pastry, Cakes and Biscuits

Verified

Key Learning Objectives:

1. 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 fancy biscuits.7. Be able to make fancy biscuits.8. Be able to work safely when baking.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Career Planning

Verified

Key Learning Objectives:

Be able to investigate career options., Be able to assess career options., Be able to plan to achieve a career-related goal., Know about career progression.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Chemicals and Equipment used for Cleaning in the Hospitality Industry

Verified

Key Learning Objectives:

1. Know how to safely use different cleaning chemicals.2. Know how to safely use different types of cleaning equipment.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Cleaning and Servicing of Hospitality Areas

Verified

Key Learning Objectives:

Describe the general procedures for cleaning hospitality areas.
Explain the procedures for the safe disposal of waste in hospitality settings.
Outline the steps for cleaning and servicing toilet and bathroom areas.
Describe the steps for cleaning and servicing furnished areas.
Identify the appropriate cleaning agents and equipment for different surfaces and areas.
Explain the importance of following health and safety regulations during cleaning activities.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Collaborative Working Using Digital Technology

Verified

Key Learning Objectives:

1. Be able to prepare and set up collaborative technologies for use.2. Be able to use collaborative technology safely and securely.3. Be able to initiate, contribute to, and value contributions from others, in tasks using collaborative technologies.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Cooking with Meat

Verified

Key Learning Objectives:

1. 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. Understand principles of health and safety in relation to preparing and cooking meat.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Creating and Publishing Websites

Verified

Key Learning Objectives:

Be able to use structures and styles when creating websites, Be able to use website software tools to prepare content for websites, Be able to publish websites

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Cultural Awareness

Verified

Key Learning Objectives:

Explain the importance of cultural awareness in hospitality and tourism
Identify the needs of diverse cultural groups in a hospitality context
Describe potential communication barriers arising from cultural differences
Apply appropriate verbal and non-verbal communication techniques when interacting with people from different cultures
Evaluate the impact of cultural awareness on customer satisfaction and business success

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Customer Service for the Travel and Tourism Industry

Verified

Key Learning Objectives:

Explain the importance of excellent customer service to the travel and tourism industry
Identify the key principles of providing excellent customer service
Describe how customer needs vary across different travel and tourism contexts
Demonstrate excellent customer service skills in a practical scenario

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Databases

Verified

Key Learning Objectives:

Be able to create and modify non-relational database tables., Be able to enter, edit and organise structured information in a database., Be able to use database software tools to run queries and produce reports.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Developing Barista Skills

Verified

Key Learning Objectives:

Demonstrate the correct sequence for building a range of espresso-based drinks.
Prepare and clean barista equipment and work areas to industry standards.
Explain the characteristics of different coffee beans and their impact on drink flavour.
Apply product knowledge to recommend drinks to customers based on their preferences.
Serve customers efficiently and courteously, handling payments and queries.
Maintain hygiene and safety when handling equipment and ingredients.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Digital Content Creation – Audio and Video

Verified

Key Learning Objectives:

1. Be able to design a digital publication that incorporates audio and video content (such as an electronic document, web page, blog, social media page, and online survey). 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Digital Content Creation – Text and Image

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Effective Communication in the Workplace

Verified

Key Learning Objectives:

Understand the importance of effective communication in the workplace, Know how different types of communication are appropriate for different situations, Use appropriate forms of written communication, Use appropriate forms of oral communication

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Effectiveness at Work

Verified

Key Learning Objectives:

Know about effective behaviour at work., Be able to demonstrate effective working practices., Be able to evaluate own practice.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Environmental Issues

Verified

Key Learning Objectives:

1. Know ways that people affect theenvironment.2. Understand the actions that peoplecan take to benefit theenvironment.3. Know different ways to reducetheir carbon footprint.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Ethical and Political Issues Relating to Land-Based Activities

Verified

Key Learning Objectives:

1. 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 key arguments or aspects of the differing views researched.4. Be able to explain their own views in relation to the issue.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Exploring Careers in the Green Industries

Verified

Key Learning Objectives:

1. Know about the green industries that offer career opportunities.2. Understand the range of employment opportunities available in green industries.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Generating and Assessing a Business Idea

Verified

Key Learning Objectives:

Be able to generate a viable business idea., Be able to assess the potential of a business idea., Know how to take a business idea forward.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Global Warming and Climate Change

Verified

Key Learning Objectives:

1. 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. 5. Understand how to reduce personal impact on climate change.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Handling Cash Payments

Verified

Key Learning Objectives:

1. Know how to process cash payments.2. Know how to create a float and cash up.3. Be able to handle a cash payment.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Health and Safety for Catering, Hospitality and Tourism

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Healthier Food and Special Diets

Verified

Key Learning Objectives:

1. Understand the principle of balanced diets.2. Understand how to plan and provide special diets

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Housekeeping in Hospitality

Verified

Key Learning Objectives:

Describe the range of establishments providing accommodation in the hospitality industry
Explain the importance of cleaning in maintaining hygiene and guest satisfaction
Identify specialist cleaning equipment and methods for different tasks
Analyse how the use of floor space determines the choice of floor covering
Evaluate the reasons for the selection and control of linen in hospitality

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Improving Own Learning And Performance

Verified

Key Learning Objectives:

Understand different ways of learning, and relate to own preferences., Be able to use his/her own strengths, aptitudes and skills to determine realistic learning targets., Be able to make decisions about how to achieve learning targets., Be able to review own performance.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Improving Personal Productivity

Verified

Key Learning Objectives:

1. 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 improvements in productivity.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Interview Skills

Verified

Key Learning Objectives:

Be able to present self for an interview., Be able to take part in an interview., Know how to review own performance in an interview.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Introduction to Self-Employment

Verified

Key Learning Objectives:

Identify the key characteristics of successful self-employed people in the catering, hospitality, and tourism sector.
Explain the importance of managing income and expenditure effectively as a self-employed person.
Describe the legal and administrative responsibilities of a self-employed person.
Outline the key components of a business plan for self-employment.
Identify sources of support available to people considering self-employment.
Evaluate the potential benefits and challenges of self-employment in the sector.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Introduction to Sustainability

Verified

Key Learning Objectives:

Define sustainability and its three pillars (environmental, social, economic).
Explain the importance of natural resources in the context of food production and hospitality.
Identify key global challenges to sustainability, such as climate change, resource depletion, and waste.
Describe how sustainability principles can be applied in a catering or hospitality setting.
Evaluate the impact of unsustainable practices on the environment and society.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Investigate an Environmental Issue

Verified

Key Learning Objectives:

1. 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 the ways the issue is being or could be addressed.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

IT Communication Fundamentals in the Workplace

Verified

Key Learning Objectives:

Be able to select and use a variety of sources of information to meet needs., Be able to search for, select and use internet-based information and evaluate its fitness for purpose., Be able to select and use IT to communicate safely, responsibly and effectively.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

IT Software Fundamentals in the Workplace

Verified

Key Learning Objectives:

Select appropriate software applications for given workplace tasks
Enter and format different types of information to suit meaning and purpose
Present information in formats fit for purpose and audience
Evaluate the selection and use of IT tools and facilities

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Leadership Skills

Verified

Key Learning Objectives:

Describe the key characteristics of an effective leader in a catering context.
Explain the importance of communication, motivation, and delegation as leadership skills.
Analyse the factors that influence the relationship between a leader and team members.
Demonstrate how to lead a team effectively in a practical catering or hospitality scenario.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Learning from Work Placement

Verified

Key Learning Objectives:

Be able to reflect on what was learnt on work placement., Be able to assess own performance during a work placement., Be able to use learning from a work placement to set career-related goals.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Maintain, Handle and Clean Knives in Catering

Verified

Key Learning Objectives:

1. Understand how to maintain and store knives in a catering environment.2. Be able to maintain and use knives for catering tasks.3. Know how to select and handle knives in a catering environment.4. Understand the importance of cleanliness when using knives in a catering environment.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Maintaining Food Safety when Storing, Preparing and Cooking Food

Verified

Key Learning Objectives:

Demonstrate correct personal hygiene practices, including handwashing, wearing clean protective clothing, and covering cuts.
Explain the importance of personal hygiene in preventing food contamination.
Demonstrate effective cleaning and sanitising of work surfaces and equipment.
Explain why maintaining a clean working area is essential for food safety.
Apply correct procedures for storing different types of food safely, including temperature control and labelling.
Demonstrate safe practices when preparing, cooking, and holding food to ensure it is safe to eat.
Identify potential food safety hazards in a catering environment and take appropriate action.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Meet the Requirements of Customers with Specific Needs in the Hospitality and Tourism Industry

Verified

Key Learning Objectives:

1. Understand the need to provide an accessible service.2. Know how to communicate effectively with customers with specific needs.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Menu Planning

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Oral Communication Skills

Verified

Key Learning Objectives:

Be able to speak to an audience., Be able to listen with understanding., Know how to respond to questions., Be able to engage in discussion., Understand the strengths and weaknesses of own oral presentation.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Plan Tailored Travel Itineraries

Verified

Key Learning Objectives:

Analyse the factors that influence the creation of tailor-made travel itineraries
Evaluate how customer requirements impact itinerary design
Select appropriate travel components to meet customer needs
Justify the choice of travel components in relation to customer requirements

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Planning an Event

Verified

Key Learning Objectives:

Describe the different types of events and the sectors within the events industry.
Explain the roles and responsibilities of an event planner/coordinator.
Develop a detailed plan for a specified event, including objectives, budget, timeline, and resources.
Present the event plan clearly and professionally to an audience.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Portering and Concierge Duties

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Practical Presentation Skills

Verified

Key Learning Objectives:

Understand the skills involved in preparing and delivering presentations., Be able to use different visual aids and delivery styles in presentations., Be able to plan a presentation., Be able to deliver a presentation., Be able to assess performance and identify areas for improvement.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Preparation for Employment in Catering, Hospitality and Tourism

Verified

Key Learning Objectives:

Identify a range of employment opportunities within the catering, hospitality, and tourism sectors.
Assess personal strengths and weaknesses in relation to employment in these sectors.
Describe various career paths and progression routes available in catering, hospitality, and tourism.
Prepare a CV and cover letter for a specific job application.
Demonstrate effective interview techniques for a job in the sector.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Prepare and Cook Fish and Shellfish

Verified

Key Learning Objectives:

1. Know how to prepare fish and shellfish2. Be able to prepare fish and shellfish.3. Know how to cook fish and shellfish.4. Be able to cook fish and shellfish.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Prepare and Cook Food to Meet the Requirements of Allergy Sufferers

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Prepare and Maintain a Buffet and Carvery Service

Verified

Key Learning Objectives:

1. Know how to prepare and maintain a buffet and carvery display.2. Be able to prepare and maintain a buffet and carvery display.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Prepare and Present Food for Cold Presentation

Verified

Key Learning Objectives:

1. Understand how to prepare and present food for cold presentation.2. Be able to prepare and present food for cold presentation.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Preparing for an Interview

Verified

Key Learning Objectives:

Be able to collate and understand information required in preparing for an interview., Be able to prepare questions for an interviewer and answers to interview questions.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Preparing for Work Placement

Verified

Key Learning Objectives:

Describe the key features of the company or organisation where the work placement is planned.
Explain the purpose and structure of the work placement.
Identify the expectations the company or organisation has of the learner during the placement.
Set SMART targets for personal and professional development during the work placement.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Principles of Completing Kitchen Documentation

Verified

Key Learning Objectives:

1. Understand why complete kitchen documentation must be kept.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Principles of Customer Service in the Hospitality Sector

Verified

Key Learning Objectives:

Explain the purpose of organisational standards and procedures in a hospitality context
Evaluate the importance of excellent customer service for business success
Describe the role of an individual in delivering effective customer service
Analyse how customer needs and expectations can be met in hospitality settings
Identify common customer service problems in the hospitality sector
Apply appropriate techniques to resolve customer service problems

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Principles of Maintaining Customer Service Through Effective Handover

Verified

Key Learning Objectives:

1. Know about responsibilities in a customer service team.2. Know how to follow up customer service actions.3. Know how to maintain customer service through effective handover.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Principles of Promoting Additional Services or Products to Customers

Verified

Key Learning Objectives:

1. Know the importance of promoting additional services or products that are available.2. Know how to promote additional services or products to customers to benefit organisations and its customers.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Produce Healthy Dishes

Verified

Key Learning Objectives:

1. Know about healthy eating.2. Be able to produce a healthy dish.3. Know about ingredients for healthy dishes.4. Know techniques for preparing, cooking and serving healthy dishes.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Caribbean Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Caribbean meal. 2. Be able to produce a Caribbean meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Chinese Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Chinese meal. 2. Be able to produce a Chinese meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a French Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced French meal. 2. Be able to produce a French meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Greek Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Greek meal. 2. Be able to produce a Greek meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Japanese Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Japanese meal. 2. Be able to produce a Japanese.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Mediterranean Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Mediterranean meal. 2. Be able to produce a Mediterranean meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Mexican Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Mexican meal. 2. Be able to produce a Mexican meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Moroccan Meal

Verified

Key Learning Objectives:

Plan a balanced Moroccan meal considering nutritional requirements and dietary needs
Select appropriate ingredients for a Moroccan meal, ensuring freshness and authenticity
Apply Moroccan cooking techniques to prepare a balanced meal
Demonstrate safe and hygienic food handling practices during meal production
Evaluate the finished Moroccan meal against sensory and nutritional criteria

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Spanish Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Spanish meal. 2. Be able to produce a Spanish meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Thai Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Thai meal. 2. Be able to produce a Thai meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Turkish Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Turkish meal. 2. Be able to produce a Turkish meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Vegan Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced vegan meal. 2. Be able to produce a balanced vegan meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Vegetarian Meal

Verified

Key Learning Objectives:

Identify the key nutrients required for a balanced vegetarian meal and their food sources.
Explain the principles of planning a balanced vegetarian meal.
Select appropriate ingredients for a vegetarian meal, considering nutritional value and availability.
Demonstrate safe and hygienic food preparation practices when producing a vegetarian meal.
Apply appropriate cooking techniques to produce a vegetarian meal.
Present a vegetarian meal attractively and appropriately.
Evaluate the nutritional balance of a produced vegetarian meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing a Vietnamese Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Vietnamese meal. 2. Be able to produce a Vietnamese meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing an Indian Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Indian meal. 2. Be able to produce an Indian meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Producing an Italian Meal

Verified

Key Learning Objectives:

1. Know how to produce a balanced Italian meal. 2. Be able to produce an Italian meal.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Programming Fundamentals

Verified

Key Learning Objectives:

Identify and correctly use different data types (integer, real, string, Boolean) in program code.
Construct assignment statements to calculate results using arithmetic operators (+, -, *, /, MOD, DIV).
Implement selection commands (IF, THEN, ELSE, ELSEIF, CASE) to control program flow based on conditions.
Apply loops (FOR, WHILE, REPEAT) to repeat sections of code efficiently.
Create and call subroutines to modularize code and improve readability.
Use built-in and user-defined functions to perform specific tasks and return values.
Declare and manipulate one-dimensional arrays to store and process collections of data.
Combine logical operators (AND, OR, NOT) to form complex conditions.
Read from and write to external data files for data persistence.
Apply systematic debugging techniques to identify and correct syntax and logic errors.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Project in Sustainability

Verified

Key Learning Objectives:

1. Be able to plan a project to promote sustainability in a chosen environment.2. Be able to undertake a sustainability project.3. Be able to present the results of a sustainability project.4. Be able to reflect on the sustainability project.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Promotional Activities in Travel and Tourism

Verified

Key Learning Objectives:

Explain the purpose of promotion in the travel and tourism industry
Describe different promotional methods used in travel and tourism
Identify factors that influence the choice of promotional methods
Plan a promotional activity for a travel and tourism product or service
Deliver a promotional activity for a travel and tourism product or service
Evaluate the success of a promotional activity

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Provide a Counter and Takeaway Service

Verified

Key Learning Objectives:

1. Know how to serve customers at the counter.2. Be able to serve customers at the counter.3. Know how to maintain counter and service areas.4. Be able to maintain counter and service areas.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Reception, Billing and Cashier Procedures for Front Office Staff

Verified

Key Learning Objectives:

Understand the important role and function of front office within an organisation, Know the different types of guest that come into an organisation and their requirements, Know how to deal with a guest on their arrival, Understand how to allocate rooms and how to deal with ‘overbooking’, Know how to compile a guest’s account, Understand procedures for secure cash handling

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Running an Event

Verified

Key Learning Objectives:

1. Be able to participate in the organisation of an event. 2. Be able to promote an event.3. Be able to work with others to run an event to meet customer requirements.4. Be able to evaluate the success of an event.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Safe, Hygienic and Secure Working Environments in Hospitality

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Searching for a Job

Verified

Key Learning Objectives:

Know about sources of information about job vacancies., Be able to use information about jobs to identify suitable vacancies.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Serve and Assist Customers at a Buffet and Carvery

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Service of Alcoholic and Non-Alcoholic Drinks

Verified

Key Learning Objectives:

1. Know how to take customer orders.2. Know how to serve alcoholic and non-alcoholic drinks.3. Know the appropriate legislation that relates to the serving of alcoholic drinks.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Service of Food and Drinks at Table

Verified

Key Learning Objectives:

1. Understand 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. Understand how to serve customers' orders and maintain the dining area.4. Be able to serve customers' orders and maintain the dining area.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Setting and Meeting Targets at Work

Verified

Key Learning Objectives:

Be able to set personal targets for a workplace., Be able to review progress in meeting own targets.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Skills for Self Managers

Verified

Key Learning Objectives:

Be able to manage self, Be able to work in a positive manner

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Solving Work-Related Problems

Verified

Key Learning Objectives:

Identify common workplace problems in catering, hospitality, and tourism settings.
Explain the importance of addressing workplace problems promptly and effectively.
Describe appropriate sources of help for different types of workplace problems.
Apply a structured problem-solving process to a given workplace scenario.
Evaluate the effectiveness of different problem-solving strategies in hospitality contexts.
Justify the selection of a particular solution based on its feasibility and impact.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Spreadsheets

Verified

Key Learning Objectives:

Identify different uses for spreadsheets in catering, hospitality, and tourism.
Apply formatting techniques to enter data accurately into a spreadsheet.
Create and manage multiple worksheets within a spreadsheet.
Use formulae to perform calculations on spreadsheet data.
Present data in graphical form to support analysis.
Sort and manage data in a spreadsheet to extract useful information.
Print a spreadsheet in a suitable format for professional use.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Street Market Trading as a Business Option

Verified

Key Learning Objectives:

Understand local trading conditions for a street trading business., Know the legal implications of street market trading., Be able to establish whether street market trading is a viable proposition for his/her own business.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Supporting Sustainability in an Office Environment

Verified

Key Learning Objectives:

Know how to support sustainability and efficiency in an office environment., Be able to support sustainability in an office environment.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Sustainability in Hospitality

Verified

Key Learning Objectives:

1. Know about sustainability in the hospitality industry.2. Know how sustainability can be improved in the hospitality industry.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Sustainability in Professional Kitchens

Verified

Key Learning Objectives:

1. 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.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Sustainability Issues in Industry

Verified

Key Learning Objectives:

1. Understand sustainability issues in a chosen sector or industry.2. Know how sustainability can be improved in a specific sector or industry.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Team Building Skills

Verified

Key Learning Objectives:

Understand characteristics of a team leader., Know about leadership skills/style., Understand team roles and personalities., Know how to set clear objectives for the team.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

The Environmental Impact of Leisure and Tourism in the UK

Verified

Key Learning Objectives:

1. Understand the impact of leisure and tourism activities and facilities on the UK environment.2. Know how the UK deals with the negative effects of environmental impact caused by leisure and tourism activities and facilities.3. Know the main environmental protection initiatives in leisure and tourism.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

The UK Travel and Tourism Sector

Verified

Key Learning Objectives:

1. Understand the concept of the travel and tourism sector.2. Know the roles and inter-relationships of organisations within the UK travel and tourism sector.3. Understand the importance of sustainable and responsible tourism.

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Time Management

Verified

Key Learning Objectives:

Know what constitutes effective time management, Understand why it is important to manage their time in the workplace, Demonstrate time-management skills during the working day, Be able to assess how well they are managing their time

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

UK Tourism Destinations

Verified

Key Learning Objectives:

1. 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.

100

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding How to Sell a Product or Service

Verified

Key Learning Objectives:

Know how to assess the market for his/her product or service., Know how to promote the features and benefits of his/her product or service., Be able to plan for future sales.

101

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding How to Use Hotel Reservation Systems

Verified

Key Learning Objectives:

Understand the range of room reservation systems currently in operation in the hospitality industry., Know methods that can be applied to accommodation pricing., Understand the control mechanisms used in a reservations department to monitor sales and standards of customer service., Understand the main implications of contract law as applied to hotel reservation transactions.

102

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding Opportunities in Work Based Learning and Apprenticeships

Verified

Key Learning Objectives:

Understand the purpose of work based learning and apprenticeships., Understand how work based learning and apprenticeship opportunities can benefit own learning and development.

103

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding the Catering and Hospitality Industry

Verified

Key Learning Objectives:

1. Understand the hospitality and catering industry.2. Know about the employment opportunities available in the hospitality and catering industry.

104

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding the Travel and Tourism Industry

Verified

Key Learning Objectives:

1. Understand the travel and tourism sector.2. Know how travel and tourism organisations function.3. Understand the opportunities in the travel and tourism industry.

105

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding the Uses of Social Media for Business

Verified

Key Learning Objectives:

Understand what is involved in social media., Understand the importance of security and trust when using social media for business., Know the usefulness of social media as a business tool.

106

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Understanding Travel and Tourism Study Visits

Verified

Key Learning Objectives:

1. Be able to develop a proposal for a travel and tourism study visit.2. Understand the process of risk assessment.3. Be able to plan a successful travel and tourism study visit.4. Be able to review and evaluate the success of the study visit.

107

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Using Grains, Pulses and Dairy Produce in Cooking

Verified

Key Learning Objectives:

1. Understand the nutritional value of grains, pulses and dairy products.2. Be able to recognise different types of pulses and grains.3. Be able to use different types of grains, pulses and dairy foods.

108

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Using Kitchen Equipment

Verified

Key Learning Objectives:

1. Know about different types of kitchen equipment.2. Be able to use cutting equipment.3. Be able to use large and small items of kitchen equipment.

109

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Using Social Media for Promotion

Verified

Key Learning Objectives:

Understand the use of social media for promotion., Be able to explore ideas for promoting a product or service using social media., Be able to present an idea for the promotion of a product or service using social media.

110

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Visitor Attractions

Verified

Key Learning Objectives:

1. Know how visitor attractions are classified.2. Understand the appeal of visitor attractions.3. Understand how and why visitors are managed at visitor attractions.

111

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

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 to meet requirements.

112

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Working in a Team

Verified

Key Learning Objectives:

Evaluate the advantages and disadvantages of completing a task as a team
Identify behaviours that contribute to effective teamwork
Assess the strengths, skills, and experiences of team members
Allocate roles and responsibilities within a team for a given task
Demonstrate positive teamwork behaviours in a practical task
Reflect on the performance of a team and suggest improvements

113

OCNLR Level 2 Award in Skills for Professions in Catering, Hospitality and Tourism

Working with Colleagues

Verified

Key Learning Objectives:

Understand how people in the workplace depend on one another., Understand how an individual’s behaviour affects other people at work., Be able to demonstrate positive behaviours that promote effective working with others.

Regulatory & Verification Details

Qualification Number (QN): 603/1254/3
Regulated Status: Available to learners
Awarding Body: OCNLR
Qualification Type: Vocationally-Related Qualification
Operational Start: Apr 2017