isced narrow field
isced narrow field
| Services> Personal services>Hotel, restaurants and catering | |||
|---|---|---|---|
| Qualifications (20) | Standards (3) | ||
| Qualifications | |||
| 1013HRC01 | National Vocational Certificate Level 2 in Hospitality (Cook) | View | |
| 1013HRC02 | National Vocational Certificate Level 3 in Hospitality (Chef de Partie) | View | |
| 1013HRC03 | National Vocational Certificate Level 4 in Hospitality (Sous Chef) | View | |
| 1013HRC04 | National Vocational Certificate Level 2 in Hospitality (Waiter) | View | |
| 1013HRC05 | National Vocational Certificate Level 3 in Hospitality (Food and Beverage Captain) | View | |
| 1013HRC08 | National Vocational Certificate Level 1 in Chef Expert (Kitchen Helper) | View | |
| 1013HRC09 | National Vocational Certificate Level 2 in Chef Expert (Cook) | View | |
| 1013HRC10 | National Vocational Certificate Level 3 in Chef Expert (Chef de Partie) | View | |
| 1013HRC11 | National Vocational Certificate Level 4 in Chef Expert (Sous Chef) | View | |
| 1013HRC12 | National Vocational Certificate Level 1 in Hospitality Helper | View | |
| 1013HRC13 | National Vocational Certificate Level 2 in Hospitality Worker | View | |
| 1013HRC14 | National Vocational Certificate Level 3 in Hospitality Expert | View | |
| 1013HRC15 | National Vocational Certificate Level 4 in Hospitality Supervisor | View | |
| 1013HRC12 | National Vocational Certificate Level 3 Food Cooking and Kitchen Organization - 1 Year | View | |
| 1013HRC20 | National Vocational Certificate Level 3 in Hotel Management - 1 Year | View | |
| 1013HRC16 | National Vocational Certificate Level 2 in Hotel Management (Hospitality Expert) | View | |
| 1013HRC17 | National Vocational Certificate Level 3 in Hotel Management (Hospitality Expert) | View | |
| 1013HRC18 | National Vocational Certificate Level 4 in Hotel Management (Hospitality Expert) | View | |
| 1013HRC19 | National Vocational Certificate Level 5 in Hotel Management (Hospitality Expert) | View | |
| 1013-HRC-1 | National Vocational Certificate Level 2 in Professional Chef (Commi) | View | |
| Assesment Standards | |||
| Hotel, restaurants and catering | |||
Level 2 | |||
| 101300026 | Prepare and cook vegetables | Credits: 6 | 
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| 101300027 | Prepare, cook and finish meat, poultry and fish dishes | Credits: 11 |
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| 101300028 | Prepare and finish salad and fruit dishes | Credits: 3 |
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| 101300029 | Prepare, cook and finish pasta and rice dishes | Credits: 5 |
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| 101300030 | Prepare, cook and finish eggs and egg dishes | Credits: 5 |
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| 101300031 | Prepare and cook grain and pulse dishes | Credits: 5 |
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| 101300032 | Prepare and cook soups, stocks and sauces | Credits: 7 |
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| 101300033 | Prepare, bake and finish simple bread and dough products | Credits: 5 |
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| 101300034 | Prepare hot and cold sandwiches | Credits: 4 |
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| 101300035 | Prepare and finish simple sweet dishes | Credits: 5 |
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| 101300061 | Maintain professional food outlet standards and environment throughout shift | Credits: 6 |
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| 101300062 | Develop communication and social skills for hospitality | Credits: 10 |
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| 101300063 | Prepare and clear service and guest areas for food and beverage service | Credits: 12 |
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| 101300064 | Serve food and beverages | Credits: 20 |
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| 101300065 | Provide a carvery and buffet service | Credits: 10 |
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| 101300066 | Deliver effective guest service | Credits: 12 |
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| 101300067 | Complete food outlet shift effectively | Credits: 10 |
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Level 3 | |||
| 101300024 | Maintain professional kitchen standards: food preparation & cooking throughout the shift | Credits: 6 |
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| 101300036 | Complete kitchen shift effectively | Credits: 6 |
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| 101300037 | Coordinate the operation of the kitchen section | Credits: 6 |
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| 101300038 | Supervise the kitchen section | Credits: 6 |
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| 101300041 | Prepare, cook and finish complex soups | Credits: 4 |
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| 101300042 | Prepare, cook and finish complex meat dishes | Credits: 8 |
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| 101300043 | Prepare, cook and finish complex poultry dishes | Credits: 8 |
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| 101300044 | Prepare, cook and finish complex fish and shellfish dishes | Credits: 8 |
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| 101300045 | Prepare, cook and finish fresh pasta and rice dishes | Credits: 6 |
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| 101300046 | Prepare, cook and finish complex vegetable dishes | Credits: 4 |
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| 101300047 | Prepare, cook and finish complex hot sauces | Credits: 4 |
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| 101300048 | Prepare, cook and finish complex dressings and cold sauces | Credits: 4 |
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| 101300049 | Prepare, cook and finish complex bread and dough products | Credits: 6 |
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| 101300050 | Prepare, cook and finish complex sweet dishes | Credits: 4 |
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| 101300068 | Supervise the delivery of effective service for food outlet guests | Credits: 12 |
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| 101300069 | Co-ordinate the operation of the food and beverage service area | Credits: 16 |
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| 101300070 | Supervise the food outlet section | Credits: 20 |
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| 101300071 | Supervise hospitality events | Credits: 12 |
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Level 4 | |||
| 101300039 | Maintain production of food | Credits: 6 |
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| 101300040 | Develop advanced skills in food preparation and cooking | Credits: 6 |
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| 101300051 | Monitor the duties and activities of the kitchen team | Credits: 10 |
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| 101300052 | Coordinate the operation of the food preparation and cooking area | Credits: 9 |
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| 101300053 | Monitor supplies for kitchen operations | Credits: 6 |
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| 101300054 | Monitor the quality of food production | Credits: 10 |
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| 101300055 | Supervise the delivery of effective kitchen service to food service team | Credits: 9 |
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| 101300056 | Manage comments and complaints relating to food production | Credits: 3 |
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| 101300057 | Monitor health and safety issues in food production areas | Credits: 9 |
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| 101300058 | Monitor and control kitchen costs and waste | Credits: 6 |
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| 101300059 | Monitor delivery of food production into service areas | Credits: 8 |
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| 101300060 | Support the professional development of the kitchen team | Credits: 10 |
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| 101300072 | Support the professional development of the food and beverage service team | Credits: 20 |
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