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
101300027 Prepare, cook and finish meat, poultry and fish dishes Credits: 11
101300028 Prepare and finish salad and fruit dishes Credits: 3
101300029 Prepare, cook and finish pasta and rice dishes Credits: 5
101300030 Prepare, cook and finish eggs and egg dishes Credits: 5
101300031 Prepare and cook grain and pulse dishes Credits: 5
101300032 Prepare and cook soups, stocks and sauces Credits: 7
101300033 Prepare, bake and finish simple bread and dough products Credits: 5
101300034 Prepare hot and cold sandwiches Credits: 4
101300035 Prepare and finish simple sweet dishes Credits: 5
101300061 Maintain professional food outlet standards and environment throughout shift Credits: 6
101300062 Develop communication and social skills for hospitality Credits: 10
101300063 Prepare and clear service and guest areas for food and beverage service Credits: 12
101300064 Serve food and beverages Credits: 20
101300065 Provide a carvery and buffet service Credits: 10
101300066 Deliver effective guest service Credits: 12
101300067 Complete food outlet shift effectively Credits: 10
Level 3
101300024 Maintain professional kitchen standards: food preparation & cooking throughout the shift Credits: 6
101300036 Complete kitchen shift effectively Credits: 6
101300037 Coordinate the operation of the kitchen section Credits: 6
101300038 Supervise the kitchen section Credits: 6
101300041 Prepare, cook and finish complex soups Credits: 4
101300042 Prepare, cook and finish complex meat dishes Credits: 8
101300043 Prepare, cook and finish complex poultry dishes Credits: 8
101300044 Prepare, cook and finish complex fish and shellfish dishes Credits: 8
101300045 Prepare, cook and finish fresh pasta and rice dishes Credits: 6
101300046 Prepare, cook and finish complex vegetable dishes Credits: 4
101300047 Prepare, cook and finish complex hot sauces Credits: 4
101300048 Prepare, cook and finish complex dressings and cold sauces Credits: 4
101300049 Prepare, cook and finish complex bread and dough products Credits: 6
101300050 Prepare, cook and finish complex sweet dishes Credits: 4
101300068 Supervise the delivery of effective service for food outlet guests Credits: 12
101300069 Co-ordinate the operation of the food and beverage service area Credits: 16
101300070 Supervise the food outlet section Credits: 20
101300071 Supervise hospitality events Credits: 12
Level 4
101300039 Maintain production of food Credits: 6
101300040 Develop advanced skills in food preparation and cooking Credits: 6
101300051 Monitor the duties and activities of the kitchen team Credits: 10
101300052 Coordinate the operation of the food preparation and cooking area Credits: 9
101300053 Monitor supplies for kitchen operations Credits: 6
101300054 Monitor the quality of food production Credits: 10
101300055 Supervise the delivery of effective kitchen service to food service team Credits: 9
101300056 Manage comments and complaints relating to food production Credits: 3
101300057 Monitor health and safety issues in food production areas Credits: 9
101300058 Monitor and control kitchen costs and waste Credits: 6
101300059 Monitor delivery of food production into service areas Credits: 8
101300060 Support the professional development of the kitchen team Credits: 10
101300072 Support the professional development of the food and beverage service team Credits: 20