Top >Services > Personal services > Hotel, restaurants and catering
 13  Qualifications   48  Standards
Qualification
  1013HRC01
   National Vocational Certificate Level 2 in Hospitality (Cook)  
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  1013HRC02
   National Vocational Certificate Level 3 in Hospitality (Chef de Partie)  
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  1013HRC03
   National Vocational Certificate Level 4 in Hospitality (Sous Chef) 
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  1013HRC04
   National Vocational Certificate Level 2 in Hospitality (Waiter)  
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  1013HRC05
   National Vocational Certificate Level 3 in Hospitality (Food and Beverage Captain)  
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  1013HRC08
   National Vocational Certificate Level 1 in Cooking( Kitchen Helper) 
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  1013HRC09
   National Vocational Certificate Level 2 in Cooking(Cook) 
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  1013HRC10
   National Vocational Certificate Level 3 in Cooking (Chef de Partie) 
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  1013HRC11
   National Vocational Certificate Level 4 in Cooking(Sous Chef) 
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  1013HRC12
   National Vocational Certificate Level 1 Hospitality Helper 
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  1013HRC13
   National Vocational Certificate Level 2 Hospitality Worker  
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  1013HRC14
   National Vocational Certificate Level 3 in Hospitality Expert 
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  1013HRC15
   National Vocational Certificate Level 4 Hospitality Supervisor  
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 Assessment Standards  
1013--Hotel, restaurants and catering
   101300026 Prepare and cook vegetables 6.0  Credits
   101300027 Prepare, cook and finish meat, poultry and fish dishes 11.0  Credits
   101300028 Prepare and finish salad and fruit dishes 3.0  Credits
   101300029 Prepare, cook and finish pasta and rice dishes 5.0  Credits
   101300030 Prepare, cook and finish eggs and egg dishes 5.0  Credits
   101300031 Prepare and cook grain and pulse dishes 5.0  Credits
   101300032 Prepare and cook soups, stocks and sauces 7.0  Credits
   101300033 Prepare, bake and finish simple bread and dough products 5.0  Credits
   101300034 Prepare hot and cold sandwiches 4.0  Credits
   101300035 Prepare and finish simple sweet dishes 5.0  Credits
   101300061 Maintain professional food outlet standards and environment throughout shift 6.0  Credits
   101300062 Develop communication and social skills for hospitality 10.0  Credits
   101300063 Prepare and clear service and guest areas for food and beverage service 12.0  Credits
   101300064 Serve food and beverages 20.0  Credits
   101300065 Provide a carvery and buffet service 10.0  Credits
   101300066 Deliver effective guest service 12.0  Credits
   101300067 Complete food outlet shift effectively 10.0  Credits
   101300024 Maintain professional kitchen standards for food preparation and cooking throughout the shift 6.0  Credits
   101300036 Complete kitchen shift effectively 6.0  Credits
   101300037 Coordinate the operation of the kitchen section 6.0  Credits
   101300038 Supervise the kitchen section 6.0  Credits
   101300041 Prepare, cook and finish complex soups 4.0  Credits
   101300042 Prepare, cook and finish complex meat dishes 8.0  Credits
   101300043 Prepare, cook and finish complex poultry dishes 8.0  Credits
   101300044 Prepare, cook and finish complex fish and shellfish dishes 8.0  Credits
   101300045 Prepare, cook and finish fresh pasta and rice dishes 6.0  Credits
   101300046 Prepare, cook and finish complex vegetable dishes 4.0  Credits
   101300047 Prepare, cook and finish complex hot sauces 4.0  Credits
   101300048 Prepare, cook and finish complex dressings and cold sauces 4.0  Credits
   101300049 Prepare, cook and finish complex bread and dough products 6.0  Credits
   101300050 Prepare, cook and finish complex sweet dishes 4.0  Credits
   101300068 Supervise the delivery of effective service for food outlet guests 12.0  Credits
   101300069 Co-ordinate the operation of the food and beverage service area 16.0  Credits
   101300070 Supervise the food outlet section 20.0  Credits
   101300071 Supervise hospitality events 12.0  Credits
   101300039 Maintain production of food 6.0  Credits
   101300040 Develop advanced skills in food preparation and cooking 6.0  Credits
   101300051 Monitor the duties and activities of the kitchen team 10.0  Credits
   101300052 Coordinate the operation of the food preparation and cooking area 9.0  Credits
   101300053 Monitor supplies for kitchen operations 6.0  Credits
   101300054 Monitor the quality of food production 10.0  Credits
   101300055 Supervise the delivery of effective kitchen service to food service team 9.0  Credits
   101300056 Manage comments and complaints relating to food production 3.0  Credits
   101300057 Monitor health and safety issues in food production areas 9.0  Credits
   101300058 Monitor and control kitchen costs and waste 6.0  Credits
   101300059 Monitor delivery of food production into service areas 8.0  Credits
   101300060 Support the professional development of the kitchen team 10.0  Credits
   101300072 Support the professional development of the food and beverage service team 20.0  Credits