Ascentis has a suite of Hospitality qualifications from Entry 3 to Level 2.
Entry 3 and Level 1 Award and Certificate in Introduction to the Hospitality Industry are from our portfolio of Foundation Learning qualifications and give learners an introduction to the sector which will help them to make the decision about whether to undertake further training or employment within this occupation. Areas covered include:
- Basic cooking
- Guest services
- Front office operations
The Level 1 Diploma in Preparing for a Career in the Hospitality Industry provides the learners with an overview of all aspects of the hospitality industry, such as front of house, catering and food service. It also promotes wider skills such as customer service, team working and learning from a work placement and there is a requirement for learners to carry out a work placement of at least 2 weeks This qualification can be used as a Pre Apprenticeship programme using Ascentis Functional Skills. It is assessed through a portfolio of assessment and the Level 2 Food Safety in Catering unit is assessed by an Ascentis set multiple choice test
Level 2 Award in Practical Food Safety in Catering is designed to give learners the knowledge and understanding of the principles of keeping food safe. It introduces the learner to key issues in Food Safety, including;
- Taking responsibility for their own food safety and hygiene
- Keeping work areas clean
- Keeping food safe
Level 2 Award in Customer Service in Hospitality, Leisure, Travel and Tourism is designed to give learners the knowledge and understanding of the principles customer service in this sector. It introduces the learner to key issues, including;
- the importance of an organisation providing good customer service
- the importance to an individual of providing a good customer service
Unit Delivery to Support the Unemployed
Some of the units from qualifications in this area can also be found in the Unit Delivery to Support the Unemployed section. Follow this link to take you to the page for further information.
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