Open Awards
Level 1
QN: 603/6102/5
Curriculum Active
Open Awards Level 1 Certificate in Hospitality and Catering Skills (RQF)
Official qualification regulated by Ofqual, awarded by Open Awards. Classified as a Vocationally-Related Qualification. Total guided learning hours: 408 hours.
Qualification Level
Level 1
Awarding Body
Open Awards
Syllabus Units
18 Units
Guided Hours
408 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Assisting at a Hospitality Event
Verified
Key Learning Objectives:
- Be able to assist in the setting up of a hospitality event
- Be able to serve at an event
- Be able to assist in the break down of an event
2
Bookings, Orders and Payments
Verified
Key Learning Objectives:
- Know about taking bookings in hospitality
- Know how to take a food order
- Know the information that should appear on a customer bill
- Know about different types of payment
3
Cleaning and Maintaining Facilities
Verified
Key Learning Objectives:
- Know how to prepare an area for cleaning .
- Know how to report potential safety issues.
- Be able to complete an identified cleaning task safely and efficiently
4
Customer Service in the Hospitality Industry
Verified
Key Learning Objectives:
- Know the benefits of good customer service
- Be able to communicate with customers in the hospitality environment
- Know the importance of good personal presentation
5
Event Planning
Verified
Key Learning Objectives:
- Know the requirements for planning an event
- Be able to plan a hospitality event
6
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
7
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
8
Food Preparation and Cooking
Verified
Key Learning Objectives:
- Know the principal methods of cooking
- Be able to prepare, cook and present simple dishes
9
Food Safety and Storage
Verified
Key Learning Objectives:
- Know the importance of handling food safely
- Know about the importance of personal hygiene when handling food
- Know about the importance of cleaning a food work area
- Know the importance of keeping food products safely
- Be able to handle food safely
10
Health and Safety Awareness for Catering and Hospitality
Verified
Key Learning Objectives:
- Be able to demonstrate awareness of health and safety practices in the catering and hospitality workplace
- Be able to identify Hazards in the workplace
- Be able to follow health and safety procedures
11
Introduction to Barista Skills
Verified
Key Learning Objectives:
- Understand the products and ingredients related to a barisa role
- Be able to make products for customers
- Understand the importance of customer service in the barista role
12
Introduction to the Catering and Hospitality Industry
Verified
Key Learning Objectives:
- Know the different sectors of the catering and hospitality industry
- Know the relevant qualifications, training and experience for employment within the industry
13
Kitchen Equipment
Verified
Key Learning Objectives:
- Know about different types of kitchen equipment
- Be able to select and use kitchen equipment
14
Meeting Special Dietary Needs
Verified
Key Learning Objectives:
- Know the special dietary needs of different groups
- Know how to meet the needs of people with special dietary needs
15
Menu Planning
Verified
Key Learning Objectives:
- Know how to plan for menu content
- Be able to plan a menu
- Know how to calculate the cost of main course
16
Sustainability in Hospitality
Verified
Key Learning Objectives:
- Know about sustainability in the hospitality industry
- Know how sustainability can be improved in the hospitality industry
17
Using Cooking Skills in the Kitchen
Verified
Key Learning Objectives:
- Understand how to plan and cost nutritionally balanced meals
- Be able to use a variety of food preparation methods
- Be able to use fresh ingredients and convenience foods
- Be able to use and maintain a range of kitchen equipment
- Understand the importance of health and safety in a kitchen
18
Working Effectively as Part of a Hospitality Team
Verified
Key Learning Objectives:
- Know how to plan and organise own work
- Know how to work effectively with team members
- Be able to plan and organise own work
- Be able to work effectively with team members
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6102/5
- Regulated Status
- Available to learners
- Awarding Body
- Open Awards
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Aug 2020