VTCT Skills
Level 2
QN: 600/4494/9
Curriculum Active
VTCT Skills Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Vocationally-Related Qualification. Total guided learning hours: 447 hours.
Qualification Level
Level 2
Awarding Body
VTCT Skills
Syllabus Units
42 Units
Guided Hours
447 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Arrival of Customers
Verified
Key Learning Objectives:
- Know the procedures for checking in customers
- Know the documentation for checking in customers
2
Chemicals and Equipment used for Cleaning in the Hospitality Industry
Verified
Key Learning Objectives:
- Know how to safely use different cleaning chemicals
- Know how to safely use different types of cleaning equipment
3
Cleaning and Servicing of Hospitality Areas
Verified
Key Learning Objectives:
- Know the general cleaning procedures
- Know how to clean and service toilet and bathroom areas
- Know how to clean and service furnished areas
4
Dealing with Bookings
Verified
Key Learning Objectives:
- Understand the importance of effective communication when dealing with bookings
- Understand how to deal effectively with booking enquiries
- Understand how to process bookings
5
Dealing with Payments
Verified
Key Learning Objectives:
- Know how to set up a payment point
- Know how to operate a payment point
- Know the problems that may occur at the payment point
6
Departure of Customers
Verified
Key Learning Objectives:
- Know how to prepare and maintain customer accounts
- Know how to deal with the departure of customers
7
Effective Teamwork
Verified
Key Learning Objectives:
- Know how to organise their own work
- Know how to support the work of a team
- Know how to contribute to their own learning and development
8
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
9
Giving Customers a Positive Impression
Verified
Key Learning Objectives:
- Know how to establish positive relationships with customers
- Understand why organisations have standards and procedures
- Know how to communicate information to customers
10
Handle Mail and Book External Services
Verified
Key Learning Objectives:
- Know the level of responsibility required when handling mail and messages
- Know the roles associated with handling mail and messages
- Understand the roles associated with booking external services for guests
11
Maintain Housekeeping Supplies
Verified
Key Learning Objectives:
- Understand the health and safety considerations required when handling housekeeping supplies
- Understand the importance of checking housekeeping supplies when delivered to hospitality premises
- Understand the importance of procedures used during the storing and issuing of housekeeping supplies
12
Preparation and Clearing of Service Areas
Verified
Key Learning Objectives:
- Know how to prepare service areas and equipment for food and drink service
- Know how to prepare customer areas for food and drink service
- Know how to clear food and drink service areas after service
- Know how to clean and store glassware
13
Principles of Carrying Out Periodic Room Servicing and Deep Cleaning
Verified
Key Learning Objectives:
- Know how to undertake periodic room servicing
- Know how to undertake periodic deep cleaning
- Know how to undertake periodic servicing and deep cleaning of bathrooms and toilets
14
Principles of Cleaning and Protecting Floors, Carpets and Soft Furnishings
Verified
Key Learning Objectives:
- Know how to prepare to clean and protect floors, carpets and soft furnishings
- Know how to maintain soft floors and furnishings
15
Principles of Cleaning Drink Dispense Lines
Verified
Key Learning Objectives:
- Know how to clean drink dispense lines to the correct standard
- Know how to safely use cleaning agents and equipment
16
Principles of Cleaning Windows From the Inside
Verified
Key Learning Objectives:
- Know how to prepare to clean windows from inside
- Know how to clean the inside surface of windows
17
Principles of Collecting Linen and Making Beds
Verified
Key Learning Objectives:
- Know how to collect clean linen and bed coverings
- Know how to strip and make beds
18
Principles of Completing Kitchen documentation
Verified
Key Learning Objectives:
- Know how to complete kitchen documentation
19
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand the importance to the organisation in providing excellent customer service in the hospitality, leisure, travel and tourism industries
- Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries
- Understand the importance of customers’ needs and expectations in the hospitality, leisure, travel and tourism industries
20
Principles of Maintaining Cellars and Kegs
Verified
Key Learning Objectives:
- Know how to maintain cellars
- Know how to prepare kegs and gas for use
21
Principles of Maintaining Customer Service Through Effective Handover
Verified
Key Learning Objectives:
- Know about responsibilities in a customer service team
- Know how to follow up customer service actions
- Know how to maintain customer service through effective handover
22
Principles of Preparing and Clearing Areas for Table Service
Verified
Key Learning Objectives:
- Know how to prepare service areas and equipment for table service
- Know how to prepare customer and dining areas for table service
- Know how to clear dining and service areas after table service
23
Principles of Preparing and Serving Cocktails
Verified
Key Learning Objectives:
- Know how to prepare service areas and equipment for serving cocktails
- Know how to prepare and serve cocktails
24
Principles of Preparing and Serving Dispensed and Instant Hot Drinks
Verified
Key Learning Objectives:
- Know how to prepare work area and equipment for service
- Know how to prepare and serve instant hot drinks
25
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment
Verified
Key Learning Objectives:
- Know how to prepare work area and equipment for service
- Know how to prepare and serve hot drinks using specialist equipment
26
Principles of Preparing and Serving Wines
Verified
Key Learning Objectives:
- Know how to prepare service areas, equipment and stock for wine service
- Know how to promote and serve wines to meet relevant legislation and customer needs
- Know how to present and serve wine to meet relevant legislation and customer needs
27
Principles of producing basic fish dishes
Verified
Key Learning Objectives:
- Know how to cook basic fish dishes
- Know how to finish basic fish dishes
28
Principles of producing basic pasta dishes
Verified
Key Learning Objectives:
- Know how to cook basic pasta dishes
- Know how to finish basic pasta dishes
29
Principles of producing basic rice, pulse and grain dishes
Verified
Key Learning Objectives:
- Know how to cook rice, pulse and grain dishes
- Know how to finish rice, pulse and grain dishes
30
Principles of producing basic vegetable dishes
Verified
Key Learning Objectives:
- Know how to cook vegetable dishes
- Know how to finish vegetable dishes
31
Principles of Promoting Additional Services or Products to Customers
Verified
Key Learning Objectives:
- Know the importance of promoting additional services or products that are available
- Know how to promote additional services or products to customers to benefit organisations and its customers
32
Principles of Providing a Buffet and Carvery Service
Verified
Key Learning Objectives:
- Know how to prepare and maintain a buffet and carvery display
- Know how to serve and assist customers at a buffet and carvery display
33
Principles of Providing a Counter and Takeaway Service
Verified
Key Learning Objectives:
- Know how to serve customers at the counter
- Know how to maintain counter and service areas
34
Principles of Providing a Silver Service
Verified
Key Learning Objectives:
- Understand how to silver serve food
- Know how to clear finished courses when providing a silver service
35
Principles of Receiving, Storing and Issuing Drinks Stock
Verified
Key Learning Objectives:
- Know how to receive drinks deliveries
- Know how to store and issue drinks stock
36
Principles of Resolving Customer Service Problems
Verified
Key Learning Objectives:
- Know about customer service problems
- Know how to re
- solve customer service problems
37
Principles of setting up and closing the kitchen
Verified
Key Learning Objectives:
- Know how to set up the kitchen
- Know how to close the kitchen
38
Principles of Storing and Retrieving Information
Verified
Key Learning Objectives:
- Know how to process information following relevant procedures and legislation
- Know how to retrieve information following relevant procedures and legislation
39
Provide a Linen Service
Verified
Key Learning Objectives:
- Understand the role of the linen service in hospitality operations
- Understand the importance of checking linen when delivered to hospitality premises
- Understand the importance of procedures used during the storing and issuing of linen
40
Safe, Hygienic and Secure Working Environments in Hospitality
Verified
Key Learning Objectives:
- Know their personal responsibilities under the Health and Safety at Work Act, 2
- Know why it is important to work in a safe and hygienic way, 3
- Know about hazards and safety in the workplace
41
Service of Alcoholic and Non-Alcoholic Drinks
Verified
Key Learning Objectives:
- Know how to take customer orders
- Know how to serve alcoholic and non-alcoholic drinks
- Know the appropriate legislation that relates to the serving of alcoholic drinks
42
Service of Food at Table
Verified
Key Learning Objectives:
- Know how to greet customers and take orders
- Know how to serve customers in a dining area
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4494/9
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Mar 2012