VTCT Skills
Entry Level
QN: 600/4980/7
Curriculum Active
VTCT Skills Entry Level Award in Introduction to the Hospitality Industry (Entry 3)
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 304 hours.
Qualification Level
Entry Level
Awarding Body
VTCT Skills
Syllabus Units
15 Units
Guided Hours
304 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Basic Cooking
Verified
Key Learning Objectives:
- Be able to cook basic food items and dishes
2
Basic food preparation
Verified
Key Learning Objectives:
- Be able to prepare food for cold presentation or cooking
3
Basic Food Preparation and Cooking
Verified
Key Learning Objectives:
- Know the principal methods of cooking
- Be able to prepare, cook and present simple dishes
4
Customer Service in the Hospitality Industry
Verified
Key Learning Objectives:
- Know the importance of good customer service
- Be able to communicate with customers
- Know the importance of good personal presentation
5
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
6
Food Service
Verified
Key Learning Objectives:
- Know different types of food service
- Be able to serve food
- Be able to work in a food service area
7
Front Office Operations
Verified
Key Learning Objectives:
- Know the purpose of the front office
- Know the structure of the front office
- Be able to work in the front office
8
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
9
Housekeeping and Guest Services
Verified
Key Learning Objectives:
- Know the purpose of guest services
- Know the structure of guest services
- Be able to maintain and service accommodation facilities
10
Introduction to 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
11
Introduction to Healthy Eating
Verified
Key Learning Objectives:
- Know the effects of food on the body
- Know the different food groups and their contribution to a healthy, balanced diet
12
Introduction to the Hospitality Industry
Verified
Key Learning Objectives:
- Know the main outlets in the hospitality industry
- Know the job opportunities within the hospitality industry
13
Preparing and Serving Drinks
Verified
Key Learning Objectives:
- Be able to prepare and serve different drinks
- Be able to work in a drinks service area
14
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
15
Using kitchen equipment
Verified
Key Learning Objectives:
- Know about different types of kitchen equipment
- Be able to select and use kitchen equipment
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4980/7
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Apr 2012