Hospitality and Catering Training

Hospitality and Catering

iCQ Level 1 Award in Introduction to Employment in the Hospitality Industry (RQF)

Level 1 Award in introduction to employment in the hospitality industry

Qualification Purpose
The qualification develops learners’ knowledge and understanding of the hospitality industry as a preparation for employment.  It includes an introduction to the hospitality industry, food safety in catering, principles of customer service, personal workplace skills and health and safety

Entry Requirements
There are no specific entry requirements however learners should have a minimum of level one in literacy and numeracy or equivalent.

The qualification is suitable for learners of 14 years of age and above

Total Qualification Time
This is an estimate of the total length of time it is expected that a learner will typically take to achieve and demonstrate the level of attainment necessary for the award of the qualification i.e. to achieve all learning outcomes.

Total Qualification Time is comprised of GLH and an estimate of the number of hours a learner is likely to spend in preparation, study or any other learning including assessment, which takes place as directed by, but not under the supervision of a lecturer, supervisor or tutor. The credit value, where given, for a qualification is determined by TQT, as one credit corresponds to 10 hours of learning.

Total Qualification Time for this qualification is 80 hours.

Guided Learning Hours 
These hours are made up of all real time contact time, guidance or supervision of a learner by a lecturer, supervisor, tutor, trainer or other appropriate provider of education or training.

GLH for this qualification is 69.

iCQ Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (RQF)

Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (RQF)

Update to Food Safety in Catering unit – with effect from 1st January 2018.
Please note, with effect from 1st January 2018, the Food Safety in Catering (H/502/0132) unit in this qualification was replaced with the updated unit Principles of Food Safety in Catering (R/615/8165). The specification available to download below features the updated unit and took effect from 1st January 2018.

Centres with learners already registered must ensure they use the correct multiple-choice assessment papers depending on whether learners were registered prior to, or after, 31st December 2017. Please see the copy of the informational email available in the Download Area in the January 2018 Communications section for more information.

Who is this qualification for?
This qualification is aimed at individuals employed in hospitality roles who are wishing to develop their knowledge of effective food and beverage service.

How long will it take?
The total qualification time for this qualification is 160 hours, of which, a minimum of 107 hours are recommended as guided learning.

Topics covered
These include safe, hygienic and secure working environments in hospitality, effective teamwork, giving customers a positive impression, principles of customer service in hospitality leisure travel and tourism, principles of providing a silver service, principles of providing a buffet and carvery service, principles of preparing and serving dispensed and instant hot drinks and principles of preparing and clearing areas for table service.

Assessment method
This qualification is assessed by a portfolio of evidence.

Qualification specification
A full qualification specification is available for approved centres in the Download Area.

iCQ Level 2 Diploma for Hospitality Team Members

Who is this qualification for?
This qualification has been developed to support learners completing the Hospitality Team Member Apprenticeship Standard and can be used to assess their readiness for end-point assessment. It covers the knowledge and skills of the standard.

How long will it take?
To complete this qualification learners should expect to undertake a minimum of 301 hours guided learning.

Topics covered
There are nine pathways available to learners for this qualification (of which one must be selected), including:

  • ~ Food and Beverage Service
  • ~ Alcoholic Beverage Service (with specialisms available in Wine Service, Beer/Cask Ale or Cocktails/Mixology
  • ~ Barista
  • ~ Food Production
  • ~ Concierge and Guest Services
  • ~ Housekeeping
  • ~ Reception Services
  • ~ Reservation Services
  • ~ Conference and Events Operations

Assessment method
This qualification is assessed by a portfolio of evidence.

iCQ Level 2 Diploma in Working as a Commis Chef

Who is this qualification for?
This qualification is aimed at individuals aspiring to become, or currently employed as, a Commis Chef. The qualification has been written to support delivery of the Commis Chef apprenticeship standard and covers the knowledge and skills contained within this.

How long will it take?
To complete this qualification learners should expect to undertake 454 hours of learning, of which 368 will be guided.

Topics covered
The qualification provides learners with the knowledge, understanding and skills as commis chef such as  preparing recipes, allergen awareness, food safety, team working and profit and loss.

Assessment method
This qualification is assessed by a portfolio of evidence.

iCQ Level 2 NVQ Diploma in Food and Beverage Service (RQF)

Level 2 NVQ Diploma in Food and Beverage Service (RQF)

RQF Transition
This qualification has been transitioned from the QCF to the RQF. During transition no changes were made to the content, qualification structure or GLH.

Who is this qualification for?
This qualification is aimed at individuals employed in hospitality roles wishing to develop their knowledge and skills in food and beverage service.

How long will it take?
To complete this qualification learners should expect to undertake between 279 and 291 hours of guided learning, depending on their unit choices.

Topics covered
These include maintenance of a safe, hygienic and secure working environment, working effectively as part of a hospitality team, giving customers a positive impression of yourself and your organisation, maintaining food safety when storing, holding and serving food, providing a counter and takeaway service, serving food at the table and preparing and serving hot drinks using specialist equipment.

Assessment method
This qualification is assessed by a portfolio of evidence.

iCQ Level 2 NVQ Diploma in Food Production and Cooking (RQF)

Level 2 NVQ Diploma in Food Production and Cooking (RQF)

RQF Transition
This qualification has been transitioned from the QCF to the RQF. During transition no changes were made to the content, qualification structure or GLH.

Who is this qualification for?
This qualification is aimed at individuals employed in hospitality roles wishing to develop their knowledge and skills in food production and cooking.

How long will it take?
To complete this qualification learners should expect to undertake between 329 and 336 hours of guided learning, depending on their unit choices.

Topics covered
These include maintenance of a safe, hygienic and secure working environment, working effectively as part of a hospitality team, giving customers a positive impression of yourself and your organisation, preparing and serving cocktails, wines, dispensed and instant hot drinks, preparing and clearing bar areas and dealing with customers across a language divide.

Assessment method
This qualification is assessed by a portfolio of evidence

iCQ Level 2 NVQ Diploma in Beverage Service

RQF Transition
This qualification has been transitioned from the QCF to the RQF. During transition no changes were made to the content, qualification structure or GLH.

Who is this qualification for?
This qualification is aimed at individuals employed in hospitality roles wishing to develop their knowledge and skills in beverage service.

How long will it take?
To complete this qualification learners should expect to undertake between 266 and 274 hours of guided learning, depending on their unit choices.

Topics covered
These include maintenance of a safe, hygienic and secure working environment, working effectively as part of a hospitality team, giving customers a positive impression of yourself and your organisation, preparing and serving cocktails, wines, dispensed and instant hot drinks, preparing and clearing bar areas and dealing with customers across a language divide.

Assessment method
This qualification is assessed by a portfolio of evidence.

iCQ Level 2 NVQ Diploma in Food Service

RQF Transition
This qualification has been transiitoned from the QCF to the RQF. During transition no changes were made to the content, qualification structure or GLH.

Who is this qualification for?
This qualification is aimed at individuals employed in hospitality roles wishing to develop their knowledge and skills in food service.

How long will it take?
To complete this qualification learners should expect to undertake between 294 and 309 hours of learning, depending on their unit choices.

Topics covered
These include maintanence of a safe, hygienic and secure working environment, working effectively as part of a hospitality team, giving customers a positive impression of yourself and your organisiation, maintaining food safety when storing, holding and serving food, serving food at a table, providing silver service, preparing and clearing areas for table service and maintaining and dealing with payments.

Assessment method
This qualification is assessed by a portfolio of evidence.

iCQ Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery) (RQF)

Level 3 certificate in hospitality and catering principles (professional cookery)
The qualification is suitable for learners in employment or seeking employment in the industry in a role which involves supervisory duties.  It gives an introduction to the principles of supervisory skills in the hospitality sector.

Entry Requirements
There are no specific entry requirements however learners should have a minimum of level two in literacy and numeracy or equivalent.

The qualification is suitable for learners of 16 years of age and above.

Total Qualification Time
This is an estimate of the total length of time it is expected that a learner will typically take to achieve and demonstrate the level of attainment necessary for the award of the qualification i.e. to achieve all learning outcomes.

Total Qualification Time is comprised of GLH and an estimate of the number of hours a learner is likely to spend in preparation, study or any other learning including assessment, which takes place as directed by, but not under the supervision of a lecturer, supervisor or tutor. The credit value, where given, for a qualification is determined by TQT, as one credit corresponds to 10 hours of learning.

Total Qualification Time for this qualification is 110 hours.

Guided Learning Hours 
These hours are made up of all real time contact time, guidance or supervision of a learner by a lecturer, supervisor, tutor, trainer or other appropriate provider of education or training.

GLH for this qualification is 61 hours.

iCQ Level 3 Diploma for Hospitality Supervisors

Who is this qualification for?
This qualification has been developed to support learners completing the Hospitality Supervisor Apprenticeship Standard and can be used to assess their readiness for end-point assessment. It covers the knowledge and skills of the standard.

How long will it take?
the Total Qualification Time (TQT) for this qualification is 370 hours, of which, 270 hours are recommended as Guided Learning Hours (GLH)

Topics covered
There are 7 pathways available to learners for this qualification (of which one must be selected), including:

  • ~ food and beverage supervisor
  • ~ bar supervisor
  • ~ housekeeping supervisor
  • ~ concierge supervisor
  • ~ front office supervisor
  • ~ events supervisor
  • ~ hospitality outlet supervisor

Assessment method
This qualification is assessed by a portfolio of evidence.

iCQ Level 3 NVQ Diploma in Hospitality Supervision and Leadership (RQF)

Level 3 NVQ diploma in hospitality supervision and leadership

Qualification Purpose
The qualification develops the skills and competences required to work at a supervisory level in the hospitality industry including areas such as supervising the work of others, developing working relationships, control of resources, maintaining security and maintaining health, hygiene and safety. The purpose is to confirm competence to support learners who are already in or are working towards a supervisory role in the hospitality sector.

Entry Requirements
There are no specific entry requirements however learners should have a minimum of level two in literacy and numeracy or equivalent.

The qualification is suitable for learners of 16 years of age and above.

Total Qualification Time
This is an estimate of the total length of time it is expected that a learner will typically take to achieve and demonstrate the level of attainment necessary for the award of the qualification i.e. to achieve all learning outcomes.

Total Qualification Time is comprised of GLH and an estimate of the number of hours a learner is likely to spend in preparation, study or any other learning including assessment, which takes place as directed by, but not under the supervision of a lecturer, supervisor or tutor. The credit value, where given, for a qualification is determined by TQT, as one credit corresponds to 10 hours of learning.

Total Qualification Time for this qualification is 370 hours

Guided Learning Hours 
These hours are made up of all real time contact time, guidance or supervision of a learner by a lecturer, supervisor, tutor, trainer or other appropriate provider of education or training.

GLH for this qualification is 206 hours

iCQ Level 3 NVQ Diploma in Professional Cookery (RQF)

Level 3 NVQ diploma in professional cookery
The purpose of the qualification is to develop the skills and competence of learners who are employed in a supervisory role which includes cooking in a professional kitchen. The mandatory and optional units develop skills required in professional cookery including developing working relationships, cooking a range of complex dishes, producing healthier dishes and developing menus

Entry Requirements
There are no specific entry requirements however learners should have a minimum of level two in literacy and numeracy or equivalent.

The qualification is suitable for learners of 16 years of age and above.

Total Qualification Time
This is an estimate of the total length of time it is expected that a learner will typically take to achieve and demonstrate the level of attainment necessary for the award of the qualification i.e. to achieve all learning outcomes.

Total Qualification Time is comprised of GLH and an estimate of the number of hours a learner is likely to spend in preparation, study or any other learning including assessment, which takes place as directed by, but not under the supervision of a lecturer, supervisor or tutor. The credit value, where given, for a qualification is determined by TQT, as one credit corresponds to 10 hours of learning.

Total Qualification Time for this qualification is 560 hours.

Guided Learning Hours 
These hours are made up of all real time contact time, guidance or supervision of a learner by a lecturer, supervisor, tutor, trainer or other appropriate provider of education or training.

GLH for this qualification is 360 hours.

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