AIM Qualifications Level 1 Diploma in Skills for Working in Catering and Hospitality Industries
603/1642/1
- Level: Level 1
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: AIM Qualifications (Recognised)
- Total credits: 36
- Guided learning hours: 321
- Total qualification time: 360
- Assessment methods: Portfolio of Evidence, Practical Demonstration/Assignment
Units (179)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Baking Bread and Dough Products RN5322/J/616/1852 |
Entry Level | 3 | 30 |
Basic Cooking Skills RN5322/R/616/1871 |
Entry Level | 2 | 20 |
Basic Food Preparation and Cooking RN5322/H/616/1874 |
Entry Level | 2 | 20 |
Bookings, Orders and Payments in the Hospitality Industry RN5322/M/616/1876 |
Entry Level | 2 | 20 |
Catering: Knife Skills RN5322/T/616/1880 |
Entry Level | 2 | 20 |
Cleaning and Storing Cutlery and Crockery RN5322/L/616/1884 |
Entry Level | 2 | 20 |
Customer Service in the Hospitality Industry RN5322/T/616/1894 |
Entry Level | 1 | 10 |
Displaying Merchandise RN5322/F/616/1896 |
Entry Level | 3 | 30 |
Food Commodities RN5322/D/616/1906 |
Entry Level | 1 | 10 |
Food Hygiene and Storage RN5322/H/616/1910 |
Entry Level | 3 | 30 |
Food Hygiene Skills RN5322/L/616/1917 |
Entry Level | 2 | 20 |
Food, Drink and Cooking RN5322/L/616/9595 |
Entry Level | 3 | 30 |
Guest Services in the Hospitality Industry RN5322/Y/616/1922 |
Entry Level | 2 | 20 |
Prepare and Cook Fish, Meat and Poultry RN5322/R/616/1935 |
Entry Level | 3 | 30 |
Prepare and Cook Fruit and Vegetables RN5322/D/616/1940 |
Entry Level | 3 | 30 |
Preparing and Serving Drinks RN5322/H/616/1969 |
Entry Level | 3 | 30 |
Serving Food and Drink RN5322/L/616/1982 |
Entry Level | 3 | 30 |
Appraisals and Setting Targets RN5322/J/616/0345 |
Level 1 | 3 | 27 |
Artwork and Imaging Software Skills RN5322/M/616/1232 |
Level 1 | 3 | 27 |
Assertiveness and Decision Making Skills RN5322/Y/616/0348 |
Level 1 | 3 | 27 |
Audio Software Skills RN5322/F/616/1235 |
Level 1 | 2 | 18 |
Baking Bread and Dough Products RN5322/L/616/1853 |
Level 1 | 3 | 27 |
Basic Food Preparation and Cooking RN5322/K/616/1875 |
Level 1 | 3 | 27 |
Bookings, Orders and Payments in the Hospitality Industry RN5322/T/616/1877 |
Level 1 | 2 | 18 |
Building a Personal Career Portfolio RN5322/D/616/0352 |
Level 1 | 3 | 27 |
Building and Managing Workplace Relationships RN5322/M/616/0355 |
Level 1 | 3 | 27 |
Building Confidence and Self Esteem RN5322/A/616/0360 |
Level 1 | 3 | 27 |
Bullying and Harassment in the Workplace RN5322/L/616/0363 |
Level 1 | 1 | 9 |
Career Planning RN5322/Y/616/0365 |
Level 1 | 3 | 27 |
Clean Windows from the Inside RN5322/A/616/1881 |
Level 1 | 2 | 18 |
Cold Food Preparation RN5322/F/616/9559 |
Level 1 | 3 | 27 |
Cold Food Preparation RN5322/R/616/1885 |
Level 1 | 3 | 27 |
Collect Linen and Make Beds RN5322/Y/616/1886 |
Level 1 | 3 | 27 |
Communication in the Workplace RN5322/J/616/0376 |
Level 1 | 3 | 27 |
Communication Skills for Group and Teamwork RN5322/H/616/0384 |
Level 1 | 3 | 27 |
Conflict Resolution in the Workplace RN5322/L/616/0394 |
Level 1 | 3 | 27 |
Coping Strategies at Work RN5322/L/616/0427 |
Level 1 | 2 | 18 |
Creating a Tailored Curriculum Vitae (CV) RN5322/R/616/0428 |
Level 1 | 3 | 27 |
Creating an Online Profile for Career Planning RN5322/H/616/0434 |
Level 1 | 3 | 27 |
Creating and Publishing Websites RN5322/Y/616/1239 |
Level 1 | 3 | 27 |
Customer Service in the Hospitality Industry RN5322/A/616/1895 |
Level 1 | 1 | 9 |
Customer Service Skills RN5322/F/616/0439 |
Level 1 | 3 | 27 |
Data Management Software Skills RN5322/Y/616/1242 |
Level 1 | 2 | 18 |
Database Software Skills RN5322/K/616/1245 |
Level 1 | 3 | 27 |
Dealing with Change at Work RN5322/J/616/0443 |
Level 1 | 3 | 27 |
Dealing with Debt RN5322/R/616/0445 |
Level 1 | 3 | 27 |
Dealing with Difficult Situations at Work RN5322/D/616/0447 |
Level 1 | 1 | 9 |
Design Software Skills RN5322/T/616/1250 |
Level 1 | 3 | 27 |
Desktop Publishing Software Skills RN5322/L/616/1254 |
Level 1 | 3 | 27 |
Developing a Personal Learning Programme RN5322/K/616/0452 |
Level 1 | 3 | 27 |
Developing Meeting Skills RN5322/F/616/0456 |
Level 1 | 2 | 18 |
Discrimination at Work RN5322/J/616/0460 |
Level 1 | 3 | 27 |
Email Skills RN5322/D/616/1260 |
Level 1 | 2 | 18 |
Employment Rights, Contracts and Pay RN5322/Y/616/0463 |
Level 1 | 3 | 27 |
Employment Skills RN5322/M/616/0467 |
Level 1 | 3 | 27 |
Engage in Discussion RN5322/D/616/1324 |
Level 1 | 2 | 18 |
Equality and Diversity at Work RN5322/A/616/0472 |
Level 1 | 3 | 27 |
Event Planning RN5322/J/616/1897 |
Level 1 | 3 | 27 |
Follow Health and Safety Procedures in the Workplace RN5322/L/616/0590 |
Level 1 | 1 | 9 |
Food Commodities RN5322/H/616/1907 |
Level 1 | 1 | 9 |
Food Hygiene and Storage RN5322/M/616/1912 |
Level 1 | 3 | 27 |
Food Service RN5322/R/616/1918 |
Level 1 | 3 | 27 |
Getting the Most Out of Training RN5322/F/616/0599 |
Level 1 | 1 | 9 |
Handling Payment for Goods and Services RN5322/T/616/0602 |
Level 1 | 3 | 27 |
Health and Safety in the Workplace RN5322/A/616/0617 |
Level 1 | 3 | 27 |
Imaging Software Skills RN5322/K/616/1276 |
Level 1 | 3 | 27 |
Induction to a Training Course RN5322/J/616/0636 |
Level 1 | 3 | 27 |
Internet Safety for IT Users RN5322/T/616/1278 |
Level 1 | 3 | 27 |
Introduction to Catering and Hospitality Industries RN5322/T/616/0647 |
Level 1 | 2 | 18 |
IT Communications RN5322/A/616/1279 |
Level 1 | 2 | 18 |
IT Maintenance for Users RN5322/T/616/1281 |
Level 1 | 2 | 18 |
Job Applications RN5322/Y/616/0818 |
Level 1 | 1 | 9 |
Job Seeking Skills RN5322/Y/616/0821 |
Level 1 | 3 | 27 |
Kitchen Equipment RN5322/K/616/1925 |
Level 1 | 1 | 10 |
Listen and Respond RN5322/A/616/1329 |
Level 1 | 2 | 18 |
Maintain, Handle and Clean Knives RN5322/T/616/1927 |
Level 1 | 3 | 27 |
Making Calculations RN5322/J/616/1396 |
Level 1 | 3 | 27 |
Managing Study RN5322/T/616/0860 |
Level 1 | 3 | 27 |
Meeting Special Dietary Needs RN5322/A/616/1928 |
Level 1 | 2 | 18 |
Menu Planning RN5322/F/616/1929 |
Level 1 | 2 | 18 |
Money, Time and Temperature RN5322/H/616/1406 |
Level 1 | 3 | 27 |
Motivation RN5322/D/616/0867 |
Level 1 | 1 | 9 |
Multimedia Software Skills RN5322/F/616/1283 |
Level 1 | 3 | 27 |
Negotiation Skills RN5322/H/616/0868 |
Level 1 | 6 | 54 |
Numbers, Decimals, Fractions and Percentages RN5322/M/616/1408 |
Level 1 | 3 | 27 |
Numerical Relationships, Algebra and Ratios RN5322/M/616/1411 |
Level 1 | 2 | 18 |
Participating in Vocational Tasters RN5322/M/616/0873 |
Level 1 | 6 | 54 |
Personal Presentation at Work RN5322/L/616/0878 |
Level 1 | 1 | 9 |
Portering and Concierge Duties RN5322/F/616/1932 |
Level 1 | 2 | 18 |
Portering and Concierge Duties RN5322/R/616/9596 |
Level 1 | 2 | 18 |
Pre-Press Skills in the Print Workshop RN5322/H/616/1454 |
Level 1 | 3 | 27 |
Preparation for a Recruitment Interview RN5322/D/616/0884 |
Level 1 | 1 | 9 |
Preparation for Work Experience RN5322/A/616/0892 |
Level 1 | 1 | 9 |
Prepare and Clear Areas for Counter and Takeaway Service RN5322/J/616/1933 |
Level 1 | 3 | 27 |
Prepare and Cook Fish RN5322/L/616/1934 |
Level 1 | 3 | 27 |
Prepare and Cook Fish RN5322/Y/616/9597 |
Level 1 | 3 | 27 |
Prepare and Cook food by Baking, Roasting and Grilling RN5322/Y/616/1936 |
Level 1 | 3 | 27 |
Prepare and Cook Food by Boiling, Poaching and Steaming RN5322/D/616/1937 |
Level 1 | 3 | 27 |
Prepare and Cook Food by Deep Frying and Shallow Frying RN5322/H/616/1938 |
Level 1 | 3 | 27 |
Prepare and Cook Food by Stewing and Braising RN5322/K/616/1939 |
Level 1 | 3 | 27 |
Prepare and Cook Meat and Poultry RN5322/R/616/1952 |
Level 1 | 3 | 27 |
Prepare and Finish Simple Salad and Fruit Dishes RN5322/D/616/9598 |
Level 1 | 2 | 18 |
Prepare and Finish Simple Salad and Fruit Dishes RN5322/Y/616/1953 |
Level 1 | 2 | 18 |
Prepare Hot and Cold Sandwiches RN5322/T/616/1958 |
Level 1 | 2 | 18 |
Preparing and Serving Drinks RN5322/H/616/1972 |
Level 1 | 3 | 27 |
Presentation Skills RN5322/Y/616/1225 |
Level 1 | 2 | 18 |
Presentation Software Skills RN5322/R/616/1286 |
Level 1 | 3 | 27 |
Problem Solving in the Workplace RN5322/H/616/0899 |
Level 1 | 3 | 27 |
Produce Basic Egg Dishes RN5322/F/616/1977 |
Level 1 | 3 | 27 |
Production Line Skills RN5322/M/616/1456 |
Level 1 | 3 | 27 |
Provide a Counter and Takeaway Service RN5322/J/616/1978 |
Level 1 | 3 | 27 |
Quality Assurance and Control in a Production Workshop RN5322/K/616/1455 |
Level 1 | 3 | 27 |
Read for Information RN5322/J/616/1334 |
Level 1 | 3 | 27 |
Read for Purpose and Meaning RN5322/L/616/1366 |
Level 1 | 3 | 27 |
Regeneration of Pre-Prepared Food RN5322/J/616/1981 |
Level 1 | 3 | 27 |
Research Skills RN5322/D/616/0917 |
Level 1 | 3 | 27 |
Responsible Work Practice RN5322/D/616/0920 |
Level 1 | 2 | 18 |
Reviewing Your Situation at Work RN5322/A/616/0925 |
Level 1 | 1 | 9 |
Speak to Communicate RN5322/Y/616/1371 |
Level 1 | 2 | 18 |
Speaking and Listening at Work RN5322/K/616/1231 |
Level 1 | 3 | 27 |
Spreadsheet Software Skills RN5322/R/616/1305 |
Level 1 | 3 | 27 |
Stress and Stress Management Techniques RN5322/Y/616/1029 |
Level 1 | 3 | 27 |
Supporting Workers Whose First Language is not English RN5322/L/616/1044 |
Level 1 | 3 | 27 |
Take Part in a Work Activity RN5322/K/616/1052 |
Level 1 | 1 | 9 |
Team Building Skills RN5322/F/616/1073 |
Level 1 | 3 | 27 |
Team Motivation RN5322/K/616/1097 |
Level 1 | 3 | 27 |
Teamwork Skills RN5322/D/616/1100 |
Level 1 | 3 | 27 |
Time Management RN5322/R/616/1109 |
Level 1 | 3 | 27 |
Transferable Skills and Training Needs RN5322/M/616/1117 |
Level 1 | 3 | 27 |
Understand Employment Responsibilities and Rights in Catering and Hospitality Industries RN5322/T/616/1121 |
Level 1 | 3 | 27 |
Understanding Banks and Credit Cards RN5322/D/616/1159 |
Level 1 | 3 | 27 |
Understanding Pensions RN5322/M/616/1165 |
Level 1 | 1 | 9 |
Understanding Progression Opportunities RN5322/F/616/1168 |
Level 1 | 1 | 9 |
Undertaking Work Experience RN5322/F/616/1185 |
Level 1 | 3 | 27 |
Use of Materials for a Work Task RN5322/R/616/1188 |
Level 1 | 2 | 18 |
Use Tools and Equipment for a Work Task RN5322/L/616/1190 |
Level 1 | 3 | 27 |
Using a Raspberry Pi RN5322/D/616/1310 |
Level 1 | 3 | 27 |
Using and Communicating Data RN5322/J/616/1415 |
Level 1 | 3 | 27 |
Using Digital Photograph Processing Software RN5322/H/616/1311 |
Level 1 | 2 | 18 |
Using ICT in the Workplace RN5322/K/616/1195 |
Level 1 | 3 | 27 |
Using ICT to Support Writing RN5322/A/616/1198 |
Level 1 | 1 | 9 |
Using Numeracy Skills in the Workplace RN5322/F/616/1204 |
Level 1 | 3 | 27 |
Using Probability RN5322/R/616/1417 |
Level 1 | 2 | 18 |
Using Scratch Programming Language RN5322/K/616/1312 |
Level 1 | 3 | 27 |
Using Size, Shape and Space RN5322/Y/616/1421 |
Level 1 | 3 | 27 |
Using the Internet RN5322/M/616/1313 |
Level 1 | 3 | 27 |
Video Software Skills RN5322/F/616/1316 |
Level 1 | 2 | 18 |
Volunteering RN5322/Y/616/1211 |
Level 1 | 1 | 9 |
Word Processing Software Skills RN5322/R/616/1319 |
Level 1 | 3 | 27 |
Working Patterns RN5322/K/616/1214 |
Level 1 | 1 | 9 |
Write to Communicate RN5322/J/616/1379 |
Level 1 | 3 | 27 |
Write with Accuracy RN5322/L/616/1383 |
Level 1 | 3 | 27 |
Writing Needs at Work RN5322/F/616/1221 |
Level 1 | 1 | 9 |
Writing Notes and Emails RN5322/L/616/1223 |
Level 1 | 1 | 9 |
Baking Bread, Pastry, Cakes and Biscuits RN5322/R/616/9551 |
Level 2 | 8 | 48 |
Carry Out Periodic Room Servicing and Deep Cleaning RN5322/A/616/1878 |
Level 2 | 3 | 24 |
Cleaning and Servicing a Range of Housekeeping Areas RN5322/A/616/9558 |
Level 2 | 4 | 24 |
Cook and Finish Basic Fish Dishes RN5322/T/616/9560 |
Level 2 | 4 | 24 |
Cook and Finish Basic Meat Dishes RN5322/A/616/9561 |
Level 2 | 4 | 24 |
Cook and Finish Basic Vegetable Dishes RN5322/F/616/9562 |
Level 2 | 4 | 24 |
Cooking Skills RN5322/J/616/9563 |
Level 2 | 4 | 24 |
Cooking with Dairy Products and Eggs RN5322/H/616/1891 |
Level 2 | 1 | 8 |
Cooking with Meat, Fish and Vegetables RN5322/K/616/9605 |
Level 2 | 5 | 32 |
Cooking with Rice, Grains and Pulses RN5322/M/616/1893 |
Level 2 | 3 | 24 |
Hotel Reservations RN5322/D/616/1923 |
Level 2 | 3 | 24 |
Housekeeping in Hospitality RN5322/H/616/1924 |
Level 2 | 3 | 24 |
Kitchen Skills RN5322/M/616/1926 |
Level 2 | 3 | 24 |
Prepare and Mix Spice and Herb Blends RN5322/D/616/1954 |
Level 2 | 3 | 16 |
Prepare and Present Food for Cold Presentation RN5322/H/616/9599 |
Level 2 | 4 | 24 |
Prepare Fish for Basic Dishes RN5322/L/616/9600 |
Level 2 | 4 | 24 |
Prepare Meat for Basic Dishes RN5322/R/616/9601 |
Level 2 | 4 | 24 |
Prepare Vegetables for Basic Dishes RN5322/M/616/9606 |
Level 2 | 4 | 24 |
Prepare, Cook and Finish Basic Cold and Hot Desserts RN5322/T/616/9607 |
Level 2 | 5 | 32 |
Prepare, Cook and Finish Basic Egg Dishes RN5322/A/616/9608 |
Level 2 | 5 | 32 |
Prepare, Cook and Finish Basic Pasta Dishes RN5322/F/616/9609 |
Level 2 | 5 | 32 |
Principles of Customer Service in Hospitality RN5322/A/616/9611 |
Level 2 | 1 | 8 |
Providing a Linen Service RN5322/L/616/1979 |
Level 2 | 3 | 24 |
Reception, Billing and Cashier Procedures for Front Office Staff RN5322/F/616/9612 |
Level 2 | 4 | 24 |
Use of Different Chemicals and Equipment in Housekeeping RN5322/D/616/1999 |
Level 2 | 4 | 32 |