Open Awards
Entry Level
QN: 603/6097/5
Curriculum Active
Open Awards Entry Level Award in Hospitality and Catering Skills (Entry 2) (RQF)
Official qualification regulated by Ofqual, awarded by Open Awards. Classified as a Vocationally-Related Qualification. Total guided learning hours: 178 hours.
Qualification Level
Entry Level
Awarding Body
Open Awards
Syllabus Units
8 Units
Guided Hours
178 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Cooking Techniques
Verified
Key Learning Objectives:
- Understand different methods of cooking.
- Recognise different equipment needed for cooking.
- Understand health and safety issues relating to different techniques.
- Understand some techniques are healthier than others.
- Know how to make a dish using different cooking methods.
2
Customer Service
Verified
Key Learning Objectives:
- Understand what is meant by good customer service.
- Understand own role in providing a service to customers.
- Be able to work with customers
3
Exploring Opportunities in Hospitality and Catering
Verified
Key Learning Objectives:
- Know about different job/voluntary roles available in the catering and hospitality sector
- Know about own skills in relation to catering and hospitality
4
Food and Drink Preparation
Verified
Key Learning Objectives:
- Know how to prepare a hot or cold drink.
- Know how to prepare a simple dish.
- Know how to clean up after preparing food.
- Know how to store food and drink.
- Know how to work safely in a kitchen
5
Kitchen Hygiene
Verified
Key Learning Objectives:
- Know that kitchens must be kept clean.
- Use equipment to clean a kitchen.
- Use products to clean a kitchen.
6
Make a Meal
Verified
Key Learning Objectives:
- Know basic hygiene rules of the kitchen.
- Be able to select ingredients to make a meal.
- Be able to prepare ingredients.
- Know how to use utensils safely.
- Know how to use a cooker safely.
- Be able to serve a meal.
7
Serving Food and Drink
Verified
Key Learning Objectives:
- Be able to serve food and drink to customers.
- Be able to work as part of a food and drink service team
8
Understanding a Balanced Diet
Verified
Key Learning Objectives:
- Understand what makes a balanced diet.
- Understand what is meant by healthy eating.
- Know how to prepare a balanced meal.
- Understand the need for basic food hygiene
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6097/5
- Regulated Status
- Available to learners
- Awarding Body
- Open Awards
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Aug 2020