BIIAB Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)
601/6243/0
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: BIIAB (Recognised)
- Total credits: 15
- Guided learning hours: 105
- Total qualification time: 150
- Assessment methods: Multiple Choice Examination, Portfolio of Evidence, Practical Demonstration/Assignment
Units (42)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Effective Teamwork RN5118/Y/600/0616 |
Level 1 | 2 | 19 |
Principles of Cleaning Windows From the Inside RN5118/D/502/8326 |
Level 1 | 1 | 6 |
Principles of Collecting Linen and Making Beds RN5118/L/502/8256 |
Level 1 | 1 | 8 |
Principles of Providing a Counter and Takeaway Service RN5118/T/502/8297 |
Level 1 | 1 | 6 |
Safe, Hygienic and Secure Working Environments in Hospitality RN5118/R/600/0615 |
Level 1 | 2 | 16 |
Arrival of Customers RN5118/D/600/0620 |
Level 2 | 1 | 7 |
Chemicals and Equipment used for Cleaning in the Hospitality Industry RN5118/R/600/0629 |
Level 2 | 2 | 15 |
Cleaning and Servicing of Hospitality Areas RN5118/L/600/0631 |
Level 2 | 2 | 16 |
Dealing with Bookings RN5118/F/600/1078 |
Level 2 | 1 | 10 |
Dealing with Payments RN5118/L/600/1133 |
Level 2 | 1 | 9 |
Departure of Customers RN5118/H/600/0621 |
Level 2 | 1 | 7 |
Food safety in catering RN5118/H/502/0132 |
Level 2 | 1 | 9 |
Giving Customers a Positive Impression RN5118/D/600/0617 |
Level 2 | 2 | 18 |
Handle Mail and Book External Services RN5118/A/600/1080 |
Level 2 | 1 | 10 |
Maintain Housekeeping Supplies RN5118/J/600/1082 |
Level 2 | 1 | 10 |
Preparation and Clearing of Service Areas RN5118/F/600/0626 |
Level 2 | 3 | 26 |
Principles of Carrying Out Periodic Room Servicing and Deep Cleaning RN5118/Y/502/8325 |
Level 2 | 2 | 15 |
Principles of Cleaning and Protecting Floors, Carpets and Soft Furnishings RN5118/M/502/8301 |
Level 2 | 2 | 12 |
Principles of Cleaning Drink Dispense Lines RN5118/J/502/8319 |
Level 2 | 2 | 12 |
Principles of Completing Kitchen documentation RN5118/H/502/8313 |
Level 2 | 1 | 7 |
Principles of Customer Service in Hospitality Leisure Travel and Tourism RN5118/T/600/1059 |
Level 2 | 1 | 10 |
Principles of Maintaining Cellars and Kegs RN5118/R/502/8307 |
Level 2 | 2 | 12 |
Principles of Maintaining Customer Service Through Effective Handover RN5118/K/502/8314 |
Level 2 | 2 | 15 |
Principles of Preparing and Clearing Areas for Table Service RN5118/R/502/8260 |
Level 2 | 2 | 15 |
Principles of Preparing and Serving Cocktails RN5118/Y/502/8308 |
Level 2 | 1 | 8 |
Principles of Preparing and Serving Dispensed and Instant Hot Drinks RN5118/H/502/8327 |
Level 2 | 1 | 6 |
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment RN5118/D/502/8309 |
Level 2 | 2 | 10 |
Principles of Preparing and Serving Wines RN5118/M/502/8265 |
Level 2 | 2 | 15 |
Principles of producing basic fish dishes RN5118/K/502/8281 |
Level 2 | 1 | 9 |
Principles of producing basic pasta dishes RN5118/F/502/8285 |
Level 2 | 2 | 5 |
Principles of producing basic rice, pulse and grain dishes RN5118/R/502/8291 |
Level 2 | 1 | 8 |
Principles of producing basic vegetable dishes RN5118/H/502/8294 |
Level 2 | 1 | 9 |
Principles of Promoting Additional Services or Products to Customers RN5118/Y/502/8311 |
Level 2 | 2 | 10 |
Principles of Providing a Buffet and Carvery Service RN5118/M/502/8296 |
Level 2 | 1 | 6 |
Principles of Providing a Silver Service RN5118/A/502/8298 |
Level 2 | 1 | 8 |
Principles of Receiving, Storing and Issuing Drinks Stock RN5118/M/502/8315 |
Level 2 | 1 | 6 |
Principles of Resolving Customer Service Problems RN5118/A/502/8317 |
Level 2 | 2 | 10 |
Principles of setting up and closing the kitchen RN5118/T/502/8316 |
Level 2 | 1 | 7 |
Principles of Storing and Retrieving Information RN5118/D/502/8312 |
Level 2 | 2 | 10 |
Provide a Linen Service RN5118/M/600/1092 |
Level 2 | 1 | 10 |
Service of Alcoholic and Non-Alcoholic Drinks RN5118/J/600/0627 |
Level 2 | 1 | 10 |
Service of Food at Table RN5118/T/600/0624 |
Level 2 | 1 | 10 |