| Top >Services > Personal services > Hotel, restaurants and catering | ||||
|---|---|---|---|---|
| 20 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 Chef Expert (Kitchen Helper) |
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1013HRC09
National Vocational Certificate Level 2 in Chef Expert (Cook) |
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1013HRC10
National Vocational Certificate Level 3 in Chef Expert (Chef de Partie) |
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1013HRC11
National Vocational Certificate Level 4 in Chef Expert (Sous Chef) |
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1013HRC12
National Vocational Certificate Level 1 in Hospitality Helper |
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1013HRC13
National Vocational Certificate Level 2 in 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 in Hospitality Supervisor |
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1013HRC12
National Vocational Certificate Level 3 Food Cooking and Kitchen Organization - 1 Year |
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1013HRC20
National Vocational Certificate Level 3 in Hotel Management - 1 Year |
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1013HRC16
National Vocational Certificate Level 2 in Hotel Management (Hospitality Expert) |
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1013HRC17
National Vocational Certificate Level 3 in Hotel Management (Hospitality Expert) |
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1013HRC18
National Vocational Certificate Level 4 in Hotel Management (Hospitality Expert) |
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1013HRC19
National Vocational Certificate Level 5 in Hotel Management (Hospitality Expert) |
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1013-HRC-1
National Vocational Certificate Level 2 in Professional Chef (Commi) |
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Assessment Standards |
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|---|---|---|---|---|
| 101300066 | Deliver effective guest service | 12.0 Credits |  |
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| 101300033 | Prepare, bake and finish simple bread and dough products | 5.0 Credits | |
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| 101300061 | Maintain professional food outlet standards and environment throughout shift | 6.0 Credits | |
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| 101300062 | Develop communication and social skills for hospitality | 10.0 Credits | |
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| 101300063 | Prepare and clear service and guest areas for food and beverage service | 12.0 Credits | |
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| 101300064 | Serve food and beverages | 20.0 Credits | |
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| 101300065 | Provide a carvery and buffet service | 10.0 Credits | |
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| 101300067 | Complete food outlet shift effectively | 10.0 Credits | |
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| 101300026 | Prepare and cook vegetables | 6.0 Credits | |
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| 101300027 | Prepare, cook and finish meat, poultry and fish dishes | 11.0 Credits | |
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| 101300028 | Prepare and finish salad and fruit dishes | 3.0 Credits | |
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| 101300029 | Prepare, cook and finish pasta and rice dishes | 5.0 Credits | |
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| 101300030 | Prepare, cook and finish eggs and egg dishes | 5.0 Credits | |
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| 101300032 | Prepare and cook soups, stocks and sauces | 7.0 Credits | |
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| 101300031 | Prepare and cook grain and pulse dishes | 5.0 Credits | |
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| 101300035 | Prepare and finish simple sweet dishes | 5.0 Credits | |
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| 101300034 | Prepare hot and cold sandwiches | 4.0 Credits | |
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| 101300069 | Co-ordinate the operation of the food and beverage service area | 16.0 Credits | |
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| 101300036 | Complete kitchen shift effectively | 6.0 Credits | |
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| 101300070 | Supervise the food outlet section | 20.0 Credits | |
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| 101300046 | Prepare, cook and finish complex vegetable dishes | 4.0 Credits | |
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| 101300071 | Supervise hospitality events | 12.0 Credits | |
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| 101300068 | Supervise the delivery of effective service for food outlet guests | 12.0 Credits | |
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| 101300037 | Coordinate the operation of the kitchen section | 6.0 Credits | |
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| 101300038 | Supervise the kitchen section | 6.0 Credits | |
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| 101300041 | Prepare, cook and finish complex soups | 4.0 Credits | |
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| 101300042 | Prepare, cook and finish complex meat dishes | 8.0 Credits | |
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| 101300050 | Prepare, cook and finish complex sweet dishes | 4.0 Credits | |
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| 101300049 | Prepare, cook and finish complex bread and dough products | 6.0 Credits | |
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| 101300047 | Prepare, cook and finish complex hot sauces | 4.0 Credits | |
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| 101300045 | Prepare, cook and finish fresh pasta and rice dishes | 6.0 Credits | |
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| 101300044 | Prepare, cook and finish complex fish and shellfish dishes | 8.0 Credits | |
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| 101300043 | Prepare, cook and finish complex poultry dishes | 8.0 Credits | |
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| 101300024 | Maintain professional kitchen standards: food preparation & cooking throughout the shift | 6.0 Credits | |
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| 101300048 | Prepare, cook and finish complex dressings and cold sauces | 4.0 Credits | |
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| 101300060 | Support the professional development of the kitchen team | 10.0 Credits | |
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| 101300059 | Monitor delivery of food production into service areas | 8.0 Credits | |
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| 101300058 | Monitor and control kitchen costs and waste | 6.0 Credits | |
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| 101300057 | Monitor health and safety issues in food production areas | 9.0 Credits | |
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| 101300051 | Monitor the duties and activities of the kitchen team | 10.0 Credits | |
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| 101300052 | Coordinate the operation of the food preparation and cooking area | 9.0 Credits | |
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| 101300053 | Monitor supplies for kitchen operations | 6.0 Credits | |
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| 101300056 | Manage comments and complaints relating to food production | 3.0 Credits | |
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| 101300072 | Support the professional development of the food and beverage service team | 20.0 Credits | |
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| 101300039 | Maintain production of food | 6.0 Credits | |
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| 101300054 | Monitor the quality of food production | 10.0 Credits | |
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| 101300040 | Develop advanced skills in food preparation and cooking | 6.0 Credits | |
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| 101300055 | Supervise the delivery of effective kitchen service to food service team | 9.0 Credits | |
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