OCNLR
    Level 2
    QN: 603/1255/5
    Curriculum Active

    OCNLR Level 2 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: 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.

    1

    Allergens and Intolerants in Food

    Verified
    Key Learning Objectives:
    • Understand the individual’s responsibility with regard to 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

    Applying for a Job

    Verified
    Key Learning Objectives:
    • Know how to apply for jobs.
    • Be able to prepare a job application.
    3

    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 fancy biscuits.7.
    • Be able to make fancy biscuits.8.
    • Be able to work safely when baking.
    4

    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.
    5

    Chemicals and Equipment used for Cleaning in the Hospitality Industry

    Verified
    Key Learning Objectives:
    • Know how to safely use different cleaning chemicals.2.
    • Know how to safely use different types of cleaning equipment.
    6

    Cleaning and Servicing of Hospitality Areas

    Verified
    Key Learning Objectives:
    • Know the general procedures for cleaning hospitality areas.2.
    • Know the procedures for the disposal of waste.3.
    • Know how to clean and service toilet and bathroom areas.4.
    • Know how to clean and service furnished areas.
    7

    Collaborative Working Using Digital Technology

    Verified
    Key Learning Objectives:
    • 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.
    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.
    • Understand principles of health and safety in relation to preparing and cooking meat.
    9

    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
    10

    Cultural Awareness

    Verified
    Key Learning Objectives:
    • Understand the importance of cultural awareness in the context of hospitality and tourism.2.
    • Understand the importance of cultural awareness when accommodating the needs of diverse groups.3.
    • Understand the importance of effective communication with people from different cultures.4.
    • Know how to communicate with people from different cultures.
    11

    Customer Service for the Travel and Tourism Industry

    Verified
    Key Learning Objectives:
    • Understand the importance of excellent customer service to the travel and tourism industry.2.
    • Know how to provide excellent customer service.3.
    • Understand how travel and tourism customers and their needs vary.4.
    • Be able to provide excellent service to a range of customers.
    12

    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.
    13

    Developing Barista Skills

    Verified
    Key Learning Objectives:
    • Be able to apply drink building techniques.2.
    • Be able to prepare and clean barista equipment and areas.3.
    • Be able to demonstrate product knowledge.4.
    • Be able to serve customers.
    14

    Digital Content Creation – Audio and Video

    Verified
    Key Learning Objectives:
    • 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).
    • 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.
    15

    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.
    16

    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
    17

    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.
    18

    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.
    19

    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 key arguments or aspects of the differing views researched.4.
    • Be able to explain their own views in relation to the issue.
    20

    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.
    21

    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.
    22

    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.
    23

    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.
    24

    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.
    25

    Healthier Food and Special Diets

    Verified
    Key Learning Objectives:
    • Understand the principle of balanced diets.2.
    • Understand how to plan and provide special diets
    26

    Housekeeping in Hospitality

    Verified
    Key Learning Objectives:
    • Understand the range of establishments providing accommodation
    • Understand the importance of cleaning
    • Understand that different cleaning requires a range of specialist equipment and methods
    • Understand that accommodation (use of floor) will determine floor covering
    • Understand the reasons for the selection and control of linen
    27

    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.
    28

    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 improvements in productivity.
    29

    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.
    30

    Introduction to Self-Employment

    Verified
    Key Learning Objectives:
    • Know about self-employment in a given sector
    • Know the characteristics of successful self-employed people
    • Know about income and expenditure as a self-employed person
    • Know the responsibilities of a self-employed person
    • Know about planning for self-employment
    • Understand the support available to people considering self-employment
    31

    Introduction to Sustainability

    Verified
    Key Learning Objectives:
    • Understand the basic concepts of sustainability.
    • Understand the importance of natural resources.
    • Understand key challenges to sustainability in the world.
    32

    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 the ways the issue is being or could be addressed.
    33

    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.
    34

    IT Software Fundamentals in the Workplace

    Verified
    Key Learning Objectives:
    • Be able to select and use appropriate software applications to meet needs and solve problems.
    • Be able to enter and format different types of information to suit its meaning and purpose.
    • Be able to present information in ways that are fit for purpose and audience.
    • Be able to evaluate the selection and use of IT tools and facilities to present information.
    35

    Leadership Skills

    Verified
    Key Learning Objectives:
    • Understand the key characteristics of an effective leader
    • Understand the skills involved in being an effective leader
    • Know about the development of the relationship of leader and team member
    • Know how to lead
    36

    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.
    37

    Maintain, Handle and Clean Knives in Catering

    Verified
    Key Learning Objectives:
    • 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.
    38

    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 and understand why this is important.3.
    • Be able to store food safely.4.
    • Be able to prepare, cook and hold food safely.
    39

    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.
    40

    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.
    41

    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.
    42

    Plan Tailored Travel Itineraries

    Verified
    Key Learning Objectives:
    • Understand the factors involved in creating tailor-made travel itineraries to suit customers’ requirements
    • Know how to identify suitable travel-related components to meet customers’ requirements.
    43

    Planning an Event

    Verified
    Key Learning Objectives:
    • Know about the events industry.2.
    • Understand the role of the event planner/coordinator.3.
    • Be able to develop a plan to run a specified event.4.
    • Be able to present a plan.
    44

    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.
    45

    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.
    46

    Preparation for Employment in Catering, Hospitality and Tourism

    Verified
    Key Learning Objectives:
    • Be able to recognise employment opportunities in catering, hospitality or tourism.2.
    • Be able to recognise own strengths and weaknesses.3.
    • Know about careers in catering, hospitality or tourism.
    • Be able to apply for a job in catering, hospitality or tourism.
    47

    Prepare and Cook Fish and Shellfish

    Verified
    Key Learning Objectives:
    • Know how to prepare fish and shellfish
    • 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 Maintain a Buffet and Carvery Service

    Verified
    Key Learning Objectives:
    • Know how to prepare and maintain a buffet and carvery display.2.
    • Be able to prepare and maintain a buffet and carvery display.
    50

    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.
    51

    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.
    52

    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.
    53

    Preparing for Work Placement

    Verified
    Key Learning Objectives:
    • Know about the company or organisation where work placement is planned.
    • Know about a work placement.
    • Know what the company or organisation expects of the learner during work placement.
    • Be able to set targets relating to work placement.
    54

    Principles of Completing Kitchen Documentation

    Verified
    Key Learning Objectives:
    • Understand why complete kitchen documentation must be kept.
    55

    Principles of Customer Service in the Hospitality Sector

    Verified
    Key Learning Objectives:
    • Understand why organisations have standards and procedures.2.
    • Understand the importance of providing excellent customer service in the hospitality sector.3.
    • Understand the role of the individual in delivering customer service in the hospitality sector.4.
    • Understand the importance of customers’ needs and expectations in the hospitality sector.5.
    • Know about customer service problems.6.
    • Know how to re
    • solve customer service problems.
    56

    Principles of Maintaining Customer Service Through Effective Handover

    Verified
    Key Learning Objectives:
    • 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.
    57

    Principles of Promoting Additional Services or Products to Customers

    Verified
    Key Learning Objectives:
    • Know the importance of promoting additional services or products that are available.2.
    • Know how to promote additional services or products to customers to benefit organisations and its customers.
    58

    Produce Healthy Dishes

    Verified
    Key Learning Objectives:
    • 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.
    59

    Producing a Caribbean Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Caribbean meal.
    • Be able to produce a Caribbean meal.
    60

    Producing a Chinese Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Chinese meal.
    • Be able to produce a Chinese meal.
    61

    Producing a French Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced French meal.
    • Be able to produce a French meal.
    62

    Producing a Greek Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Greek meal.
    • Be able to produce a Greek meal.
    63

    Producing a Japanese Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Japanese meal.
    • Be able to produce a Japanese.
    64

    Producing a Mediterranean Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Mediterranean meal.
    • Be able to produce a Mediterranean meal.
    65

    Producing a Mexican Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Mexican meal.
    • Be able to produce a Mexican meal.
    66

    Producing a Moroccan Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Moroccan meal.
    • Be able to produce a Moroccan meal.
    67

    Producing a Spanish Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Spanish meal.
    • Be able to produce a Spanish meal.
    68

    Producing a Thai Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Thai meal.
    • Be able to produce a Thai meal.
    69

    Producing a Turkish Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Turkish meal.
    • Be able to produce a Turkish meal.
    70

    Producing a Vegan Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced vegan meal.
    • Be able to produce a balanced vegan meal.
    71

    Producing a Vegetarian Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced vegetarian meal.
    • Be able to produce a balanced vegetarian meal.
    72

    Producing a Vietnamese Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Vietnamese meal.
    • Be able to produce a Vietnamese meal.
    73

    Producing an Indian Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Indian meal.
    • Be able to produce an Indian meal.
    74

    Producing an Italian Meal

    Verified
    Key Learning Objectives:
    • Know how to produce a balanced Italian meal.
    • Be able to produce an Italian meal.
    75

    Programming Fundamentals

    Verified
    Key Learning Objectives:
    • Be able to use the different data types provided by the programming language.2.
    • Be able to use assignment statements to calculate results from expressions using basic mathematical functions.3.
    • Be able to use selection commands.4.
    • Be able to use loops.5.
    • Be able to use subroutines.6.
    • Be able to use functions.7.
    • Be able to use arrays.8.
    • Be able to use logical operators AND, OR and NOT.9.
    • Be able to read from and write to data files.10.
    • Be able to debug a program.
    76

    Project in Sustainability

    Verified
    Key Learning Objectives:
    • 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.
    77

    Promotional Activities in Travel and Tourism

    Verified
    Key Learning Objectives:
    • Understand the promotion of products and services in travel and tourism.2.
    • Be able to promote travel and tourism products and services.
    78

    Provide a Counter and Takeaway Service

    Verified
    Key Learning Objectives:
    • 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.
    79

    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
    80

    Running an Event

    Verified
    Key Learning Objectives:
    • Be able to participate in the organisation of an event.
    • 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.
    81

    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.
    82

    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.
    83

    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.
    84

    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 appropriate legislation that relates to the serving of alcoholic drinks.
    85

    Service of Food and Drinks at Table

    Verified
    Key Learning Objectives:
    • 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.
    86

    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.
    87

    Skills for Self Managers

    Verified
    Key Learning Objectives:
    • Be able to manage self
    • Be able to work in a positive manner
    88

    Solving Work-Related Problems

    Verified
    Key Learning Objectives:
    • Understand problems that arise in the workplace.
    • Know how to use sources of help for workplace problems.
    • Understand how to solve workplace problems.
    • Know how to apply strategies to solve workplace problems.
    89

    Spreadsheets

    Verified
    Key Learning Objectives:
    • Know different uses for spreadsheets.
    • Be able to use formatting techniques to enter data into a spreadsheet.
    • Be able to use multiple worksheets within a spreadsheet.
    • Be able to use formulae 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.
    90

    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.
    91

    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.
    92

    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.
    93

    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.
    94

    Sustainability Issues in Industry

    Verified
    Key Learning Objectives:
    • Understand sustainability issues in a chosen sector or industry.2.
    • Know how sustainability can be improved in a specific sector or industry.
    95

    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.
    96

    The Environmental Impact of Leisure and Tourism in the UK

    Verified
    Key Learning Objectives:
    • 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.
    97

    The UK Travel and Tourism Sector

    Verified
    Key Learning Objectives:
    • 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.
    98

    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
    99

    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.
    100

    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

    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

    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

    Understanding the Catering and Hospitality Industry

    Verified
    Key Learning Objectives:
    • Understand the hospitality and catering industry.2.
    • Know about the employment opportunities available in the hospitality and catering industry.
    104

    Understanding the Travel and Tourism Industry

    Verified
    Key Learning Objectives:
    • 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

    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

    Understanding Travel and Tourism Study Visits

    Verified
    Key Learning Objectives:
    • 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

    Using Grains, Pulses and Dairy Produce in Cooking

    Verified
    Key Learning Objectives:
    • 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

    Using Kitchen Equipment

    Verified
    Key Learning Objectives:
    • 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

    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

    Visitor Attractions

    Verified
    Key Learning Objectives:
    • 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

    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

    Working in a Team

    Verified
    Key Learning Objectives:
    • Understand the advantages and disadvantages of having a team complete a task.
    • Understand the behaviours needed for effective team
    • Be able to recognise the strengths, skills and experiences of team members.
    • Be able to agree roles and responsibilities within the team in relation to a given task.
    • Be able to work positively as a member of a team.
    • Be able to reflect on the performance of a team.
    113

    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)
    603/1255/5
    Regulated Status
    Available to learners
    Awarding Body
    OCNLR
    Qualification Type
    Vocationally-Related Qualification
    Operational Start
    Apr 2017

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