VTCT Skills
Entry Level
QN: 600/5019/6
Curriculum Active
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 915 hours.
Qualification Level
Entry Level
Awarding Body
VTCT Skills
Syllabus Units
47 Units
Guided Hours
915 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
Community action
Verified
Key Learning Objectives:
- Demonstrate their knowledge of local community groups
- Demonstrate their participation in community activities
5
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
6
Dealing with Problems in daily life
Verified
Key Learning Objectives:
- Demonstrate an awareness of how to recognise straightforward problems, Tackle straightforward problems
7
Environmental Awareness
Verified
Key Learning Objectives:
- Demonstrate an awareness of how the actions of humans affect the environment
- Demonstrate an awareness of environmental issues which affects their life
- Be able to demonstrate a way in which they can help the environment
8
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
9
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
10
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
11
Healthy Living
Verified
Key Learning Objectives:
- Understand the importance of leading a healthy lifestyle
- Demonstrate how they contribute to own healthy lifestyle
- Review the activities undertaken to maintain a healthy lifestyle
12
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
13
Individual rights and responsibilities
Verified
Key Learning Objectives:
- Understand that they have individual rights and responsibilities
14
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
15
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
16
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
17
Making the most of leisure time
Verified
Key Learning Objectives:
- Understand how to make use of their leisure time
- Be able to participate in a range of activities
- Carry out a review of the activities they have tried
18
Managing Own Money
Verified
Key Learning Objectives:
- Understand how to plan a personal budget
- Know how to carry out transactions
19
Managing Social Relationships
Verified
Key Learning Objectives:
- Recognise how to interact with others in everyday and familiar situations
20
Parenting awareness
Verified
Key Learning Objectives:
- Demonstrate an awareness of the demands of having a baby
- Demonstrate an awareness of the sources of help and support available for parents
- Demonstrate an awareness of a parent’s responsibility for keeping a baby safe and healthy
21
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
22
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
23
Using kitchen equipment
Verified
Key Learning Objectives:
- Know about different types of kitchen equipment
- Be able to select and use kitchen equipment
24
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Basic Cooking
Verified
Key Learning Objectives:
- Be able to cook basic food items and dishes
25
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Basic food preparation
Verified
Key Learning Objectives:
- Be able to prepare food for cold presentation or cooking
26
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Basic Food Preparation and Cooking
Verified
Key Learning Objectives:
- Identify the principal methods of cooking used in catering.
- Describe the key features of each cooking method.
- Prepare simple dishes using appropriate cooking methods.
- Cook simple dishes safely and hygienically.
- Present simple dishes attractively.
- Evaluate own performance in preparing, cooking, and presenting dishes.
27
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Community action
Verified
Key Learning Objectives:
- Demonstrate their knowledge of local community groups, Demonstrate their participation in community activities
28
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
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
29
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Dealing with Problems in daily life
Verified
Key Learning Objectives:
- Identify straightforward problems in daily life and hospitality contexts
- Describe steps to tackle a straightforward problem
- Plan activities to address a straightforward problem
- Carry out planned activities to tackle a problem
- Review the methods and skills used in tackling a problem
30
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Environmental Awareness
Verified
Key Learning Objectives:
- Identify ways in which human actions affect the environment
- Describe environmental issues that affect the local area
- Participate in activities that help improve the local environment
31
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
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
32
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
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
33
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Guest Services in the hospitality industry
Verified
Key Learning Objectives:
- Demonstrate the ability to work collaboratively as part of a guest services team in a hospitality setting.
- Apply effective communication techniques when interacting with customers to ensure satisfaction.
- Identify and respond appropriately to common customer queries and complaints.
- Maintain professional standards and a welcoming atmosphere for all guests.
34
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Healthy Living
Verified
Key Learning Objectives:
- Identify the main food groups and their roles in a balanced diet
- Describe at least three benefits of regular physical exercise
- Demonstrate correct handwashing technique in a catering environment
- Explain how stress management contributes to overall health
- Outline a personal plan for improving daily lifestyle habits
35
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Housekeeping and Guest Services
Verified
Key Learning Objectives:
- Describe the purpose of guest services in a hospitality setting
- Outline the structure of guest services, including key roles and responsibilities
- Identify the main tasks involved in maintaining and servicing accommodation facilities
- Demonstrate the correct procedures for servicing a guest room
- Apply health and safety practices when servicing accommodation facilities
- Explain the importance of guest services in ensuring customer satisfaction
36
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Individual rights and responsibilities
Verified
Key Learning Objectives:
- Identify two key rights individuals have in a hospitality workplace
- List two personal responsibilities when working with others
- Give an example of how respecting others' rights benefits the team
- Recognise the link between rights and responsibilities
- Outline the consequences of ignoring responsibilities at work
37
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
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
38
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Introduction to Healthy Eating
Verified
Key Learning Objectives:
- Identify the main food groups and their contribution to a healthy, balanced diet
- Describe the effects of different foods on the body
- Explain the importance of a balanced diet for health
- Apply knowledge of food groups to plan a simple healthy meal
39
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Introduction to the Hospitality Industry
Verified
Key Learning Objectives:
- Identify the main sectors of the hospitality industry
- Describe different types of hospitality outlets
- List job roles within the hospitality industry
- Explain the skills required for different hospitality roles
40
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Making the most of leisure time
Verified
Key Learning Objectives:
- Identify different types of leisure activities available in their local area
- Explain the benefits of participating in leisure activities for personal well-being
- Select and participate in a range of leisure activities
- Review their participation in leisure activities and identify personal preferences
- Plan future leisure activities based on their review
41
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Managing Own Money
Verified
Key Learning Objectives:
- Identify different types of income and expenditure
- Create a simple personal budget
- Explain the importance of keeping to a budget
- Demonstrate how to carry out a cash transaction
- Demonstrate how to carry out a card transaction
- Describe how to keep money safe when carrying out transactions
42
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Managing Social Relationships
Verified
Key Learning Objectives:
- Identify appropriate ways to greet and converse with others in familiar social settings.
- Demonstrate active listening skills during interactions with peers or colleagues.
- Apply turn-taking and non-verbal cues appropriately in social exchanges.
- Respond respectfully to the opinions and feelings of others.
- Evaluate the effectiveness of their own social interactions in familiar contexts.
43
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Parenting awareness
Verified
Key Learning Objectives:
- Identify the physical, emotional, and financial demands of having a baby
- Describe the sources of help and support available to parents
- Explain a parent's responsibility for keeping a baby safe and healthy
- Recognize potential hazards to a baby's safety in the home
- List the key health practices for a baby, including feeding, hygiene, and medical care
44
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Preparing and Serving Drinks
Verified
Key Learning Objectives:
- Identify different types of drinks and their appropriate serving methods
- Prepare a range of hot and cold drinks following given instructions
- Serve drinks to customers in a professional manner
- Maintain cleanliness and hygiene in the drinks service area
- Work effectively as part of a team in a drinks service environment
45
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
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
46
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Using kitchen equipment
Verified
Key Learning Objectives:
- Know about different types of kitchen equipment, Be able to select and use kitchen equipment
47
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Working as part of a group
Verified
Key Learning Objectives:
- Understand how to contribute to working as part of a group in appropriate ways, Demonstrate how to work as an effective group member, Review the group’s progress and their contribution to it
48
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Working towards goals
Verified
Key Learning Objectives:
- Demonstrate an awareness of personal skills and qualities, Demonstrate an awareness of how to identify goals, Follow steps to achieve a personal goal
49
VTCT Skills Entry Level Certificate in Vocational Studies - Hospitality and Catering (Entry 3)
Working towards Goals
Verified
Key Learning Objectives:
- Identify at least two personal goals that are realistic and achievable.
- Explain the steps needed to achieve an agreed goal in a logical order.
- Create a simple action plan that includes resources and timeframes.
- Follow the action plan to work towards the agreed goal.
- Monitor progress against the plan and make adjustments as needed.
- Review the outcome of the plan and identify what went well and what could be improved.
50
Working as part of a group
Verified
Key Learning Objectives:
- Demonstrate an awareness of how to work with others in appropriate ways
- Be able to demonstrate working as part of a group
51
Working towards Goals
Verified
Key Learning Objectives:
- Be able to identify goals
- Be able to plan how to meet their agreed goal
- Follow a plan to achieve an agreed goal
Regulatory & Verification Details
- Qualification Number (QN)
- 600/5019/6
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Apr 2012