Open Awards
Entry Level
QN: 603/6100/1
Curriculum Active
Open Awards Entry Level Certificate in Hospitality and Catering Skills (Entry 3) (RQF)
Official qualification regulated by Ofqual, awarded by Open Awards. Classified as a Vocationally-Related Qualification. Total guided learning hours: 270 hours.
Qualification Level
Entry Level
Awarding Body
Open Awards
Syllabus Units
11 Units
Guided Hours
270 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 cooking techniques.
- Understand some techniques area healthier than others.
- Know how to make a dish using different cooking methods
2
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 and attributes in relation to catering and hospitality
3
Food and Drink Preparation
Verified
Key Learning Objectives:
- Know how to prepare hot and cold drinks.
- Know how to prepare simple dishes or snacks.
- Know how to clean up after preparing food and drink.
- Know how to store food and drink.
- Know how to work safely in a kitchen
4
Food Safety and Storage
Verified
Key Learning Objectives:
- Know basic hygiene rules.
- Know how to store different types of food.
- Know when food should be discarded
5
Food, Drink and Cooking
Verified
Key Learning Objectives:
- Know about kitchen utensils and basic kitchen equipment.
- Know about the importance of preparing balanced nutritious meals.
- Know about hot and cold drinks.
- Know which fresh foods do not need to be cooked.
- Know about simple cooked snacks.
- Be able to prepare a variety of snacks
6
Guest Services in the Hospitality Industry
Verified
Key Learning Objectives:
- Be able to work as part of the guest services team.
- Be able to communicate with customers
7
Introduction to Barista Skills
Verified
Key Learning Objectives:
- Know about products and ingredients related to a barisa role.
- Be able to make products for customers.
- Know about customer service
8
Introduction to Cleaning
Verified
Key Learning Objectives:
- Know how to prepare an area for cleaning.
- Know how to report cleaning hazards.
- Be able to clean an identified area.
9
Kitchen Hygiene
Verified
Key Learning Objectives:
- Understand the need to keep a clean kitchen.
- Use equipment to clean a kitchen.
- Use products to clean a kitchen
10
Make a Meal
Verified
Key Learning Objectives:
- Know about 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
11
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
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6100/1
- Regulated Status
- Available to learners
- Awarding Body
- Open Awards
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Aug 2020