OCNLR Level 2 Certificate in Skills for Professions in Catering, Hospitality and Tourism
603/1255/5
- Level: Level 2
- Type: Vocationally-Related Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: OCN London (Recognised)
- Total credits: 16
- Guided learning hours: 117
- Total qualification time: 160
- Assessment methods: Portfolio of Evidence
Units (113)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Portering and Concierge Duties RN5337/L/615/5647 |
Level 1 | 2 | 20 |
Sustainability in Hospitality RN5337/A/615/5675 |
Level 1 | 2 | 20 |
Using Kitchen Equipment RN5337/Y/615/5683 |
Level 1 | 3 | 30 |
Allergens and Intolerants in Food RN5337/L/615/5633 |
Level 2 | 2 | 20 |
Applying for a Job RN5337/M/505/1481 |
Level 2 | 2 | 16 |
Baking Bread, Pastry, Cakes and Biscuits RN5337/R/615/5634 |
Level 2 | 3 | 24 |
Career Planning RN5337/A/505/1225 |
Level 2 | 3 | 20 |
Chemicals and Equipment used for Cleaning in the Hospitality Industry RN5337/Y/615/5635 |
Level 2 | 2 | 15 |
Cleaning and Servicing of Hospitality Areas RN5337/D/615/5636 |
Level 2 | 3 | 24 |
Collaborative Working Using Digital Technology RN5337/M/616/8892 |
Level 2 | 3 | 24 |
Cooking with Meat RN5337/K/615/5638 |
Level 2 | 2 | 20 |
Creating and Publishing Websites RN5337/D/505/1735 |
Level 2 | 4 | 32 |
Cultural Awareness RN5337/M/615/5639 |
Level 2 | 1 | 8 |
Customer Service for the Travel and Tourism Industry RN5337/Y/615/6073 |
Level 2 | 3 | 24 |
Databases RN5337/A/505/1970 |
Level 2 | 3 | 24 |
Developing Barista Skills RN5337/H/615/5640 |
Level 2 | 3 | 30 |
Digital Content Creation – Audio and Video RN5337/A/616/8894 |
Level 2 | 4 | 32 |
Digital Content Creation – Text and Image RN5337/F/616/8895 |
Level 2 | 3 | 24 |
Effective Communication in the Workplace RN5337/H/504/6312 |
Level 2 | 3 | 30 |
Effectiveness at Work RN5337/T/505/1482 |
Level 2 | 2 | 16 |
Environmental Issues RN5337/A/650/2012 |
Level 2 | 3 | 24 |
Ethical and Political Issues Relating to Land-Based Activities RN5337/A/617/3528 |
Level 2 | 2 | 16 |
Exploring Careers in the Green Industries RN5337/M/650/1985 |
Level 2 | 1 | 8 |
Generating and Assessing a Business Idea RN5337/A/503/9897 |
Level 2 | 2 | 14 |
Global Warming and Climate Change RN5337/F/650/2014 |
Level 2 | 2 | 16 |
Handling Cash Payments RN5337/K/615/5641 |
Level 2 | 2 | 20 |
Health and Safety for Catering, Hospitality and Tourism RN5337/F/615/5631 |
Level 2 | 3 | 24 |
Healthier Food and Special Diets RN5337/M/615/5642 |
Level 2 | 1 | 7 |
Housekeeping in Hospitality RN5337/Y/504/9451 |
Level 2 | 3 | 24 |
Improving Own Learning And Performance RN5337/D/506/1052 |
Level 2 | 3 | 24 |
Improving Personal Productivity RN5337/Y/616/8899 |
Level 2 | 3 | 24 |
Interview Skills RN5337/L/505/1486 |
Level 2 | 1 | 8 |
Introduction to Self-Employment RN5337/H/504/6326 |
Level 2 | 3 | 22 |
Introduction to Sustainability RN5337/M/650/2019 |
Level 2 | 1 | 8 |
Investigate an Environmental Issue RN5337/Y/650/1988 |
Level 2 | 3 | 24 |
IT Communication Fundamentals in the Workplace RN5337/R/507/0590 |
Level 2 | 2 | 15 |
IT Software Fundamentals in the Workplace RN5337/H/507/0593 |
Level 2 | 3 | 20 |
Leadership Skills RN5337/Y/504/7778 |
Level 2 | 3 | 24 |
Learning from Work Placement RN5337/J/505/1504 |
Level 2 | 2 | 16 |
Maintain, Handle and Clean Knives in Catering RN5337/T/615/5643 |
Level 2 | 3 | 27 |
Maintaining Food Safety when Storing, Preparing and Cooking Food RN5337/A/615/5644 |
Level 2 | 3 | 24 |
Meet the Requirements of Customers with Specific Needs in the Hospitality and Tourism Industry RN5337/L/615/6071 |
Level 2 | 1 | 10 |
Menu Planning RN5337/F/615/5645 |
Level 2 | 2 | 16 |
Oral Communication Skills RN5337/F/504/8763 |
Level 2 | 3 | 24 |
Plan Tailored Travel Itineraries RN5337/M/615/6077 |
Level 2 | 2 | 16 |
Planning an Event RN5337/J/615/5646 |
Level 2 | 3 | 24 |
Practical Presentation Skills RN5337/Y/507/0591 |
Level 2 | 3 | 24 |
Preparation for Employment in Catering, Hospitality and Tourism RN5337/R/615/5648 |
Level 2 | 2 | 16 |
Prepare and Cook Fish and Shellfish RN5337/Y/615/5649 |
Level 2 | 4 | 32 |
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers RN5337/L/615/5650 |
Level 2 | 2 | 14 |
Prepare and Maintain a Buffet and Carvery Service RN5337/R/615/5651 |
Level 2 | 2 | 18 |
Prepare and Present Food for Cold Presentation RN5337/Y/615/5652 |
Level 2 | 3 | 24 |
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals RN5337/D/615/5653 |
Level 2 | 3 | 27 |
Preparing for an Interview RN5337/A/505/1497 |
Level 2 | 1 | 8 |
Preparing for Work Placement RN5337/M/505/1500 |
Level 2 | 1 | 8 |
Principles of Completing Kitchen Documentation RN5337/H/615/5654 |
Level 2 | 1 | 7 |
Principles of Customer Service in the Hospitality Sector RN5337/K/615/5655 |
Level 2 | 3 | 24 |
Principles of Maintaining Customer Service Through Effective Handover RN5337/M/615/5656 |
Level 2 | 1 | 10 |
Principles of Promoting Additional Services or Products to Customers RN5337/T/615/5657 |
Level 2 | 1 | 10 |
Produce Healthy Dishes RN5337/K/615/5669 |
Level 2 | 3 | 24 |
Producing a Caribbean Meal RN5337/D/615/5961 |
Level 2 | 2 | 16 |
Producing a Chinese Meal RN5337/H/615/5962 |
Level 2 | 2 | 16 |
Producing a French Meal RN5337/K/615/5963 |
Level 2 | 2 | 16 |
Producing a Greek Meal RN5337/M/615/5964 |
Level 2 | 2 | 16 |
Producing a Japanese Meal RN5337/A/615/5966 |
Level 2 | 2 | 16 |
Producing a Mediterranean Meal RN5337/J/615/5968 |
Level 2 | 2 | 16 |
Producing a Mexican Meal RN5337/F/615/5970 |
Level 2 | 2 | 16 |
Producing a Moroccan Meal RN5337/L/615/5972 |
Level 2 | 2 | 16 |
Producing a Spanish Meal RN5337/R/615/5973 |
Level 2 | 2 | 16 |
Producing a Thai Meal RN5337/Y/615/5974 |
Level 2 | 2 | 16 |
Producing a Turkish Meal RN5337/D/615/5975 |
Level 2 | 2 | 16 |
Producing a Vegan Meal RN5337/A/615/5868 |
Level 2 | 2 | 16 |
Producing a Vegetarian Meal RN5337/F/615/5869 |
Level 2 | 2 | 16 |
Producing a Vietnamese Meal RN5337/H/615/5976 |
Level 2 | 2 | 16 |
Producing an Indian Meal RN5337/K/615/5977 |
Level 2 | 2 | 16 |
Producing an Italian Meal RN5337/M/615/5978 |
Level 2 | 2 | 16 |
Programming Fundamentals RN5337/J/616/8901 |
Level 2 | 4 | 32 |
Project in Sustainability RN5337/F/650/1980 |
Level 2 | 3 | 27 |
Promotional Activities in Travel and Tourism RN5337/R/615/6072 |
Level 2 | 4 | 30 |
Provide a Counter and Takeaway Service RN5337/D/615/5670 |
Level 2 | 3 | 27 |
Reception, Billing and Cashier Procedures for Front Office Staff RN5337/Y/504/9448 |
Level 2 | 3 | 24 |
Running an Event RN5337/H/615/5671 |
Level 2 | 3 | 24 |
Safe, Hygienic and Secure Working Environments in Hospitality RN5337/K/615/5672 |
Level 2 | 2 | 16 |
Searching for a Job RN5337/F/505/1503 |
Level 2 | 1 | 8 |
Serve and Assist Customers at a Buffet and Carvery RN5337/A/615/5689 |
Level 2 | 2 | 18 |
Service of Alcoholic and Non-Alcoholic Drinks RN5337/M/615/5673 |
Level 2 | 1 | 10 |
Service of Food and Drinks at Table RN5337/T/615/5674 |
Level 2 | 3 | 24 |
Setting and Meeting Targets at Work RN5337/L/505/1505 |
Level 2 | 2 | 16 |
Skills for Self Managers RN5337/D/504/6308 |
Level 2 | 2 | 15 |
Solving Work-Related Problems RN5337/R/505/1506 |
Level 2 | 2 | 18 |
Spreadsheets RN5337/A/505/2150 |
Level 2 | 3 | 24 |
Street Market Trading as a Business Option RN5337/J/503/9899 |
Level 2 | 1 | 8 |
Supporting Sustainability in an Office Environment RN5337/M/504/7849 |
Level 2 | 2 | 16 |
Sustainability in Professional Kitchens RN5337/F/615/5676 |
Level 2 | 2 | 16 |
Sustainability Issues in Industry RN5337/Y/650/2011 |
Level 2 | 3 | 24 |
Team Building Skills RN5337/D/507/0592 |
Level 2 | 3 | 24 |
The Environmental Impact of Leisure and Tourism in the UK RN5337/H/615/6075 |
Level 2 | 3 | 24 |
The UK Travel and Tourism Sector RN5337/J/615/5677 |
Level 2 | 2 | 16 |
Time Management RN5337/M/504/6328 |
Level 2 | 2 | 20 |
UK Tourism Destinations RN5337/J/615/6070 |
Level 2 | 3 | 24 |
Understanding How to Sell a Product or Service RN5337/T/503/9901 |
Level 2 | 2 | 14 |
Understanding How to Use Hotel Reservation Systems RN5337/F/505/8922 |
Level 2 | 3 | 24 |
Understanding Opportunities in Work Based Learning and Apprenticeships RN5337/F/504/9377 |
Level 2 | 1 | 8 |
Understanding the Catering and Hospitality Industry RN5337/J/615/5680 |
Level 2 | 3 | 24 |
Understanding the Travel and Tourism Industry RN5337/R/615/6069 |
Level 2 | 3 | 24 |
Understanding the Uses of Social Media for Business RN5337/L/503/9905 |
Level 2 | 2 | 16 |
Understanding Travel and Tourism Study Visits RN5337/D/615/6074 |
Level 2 | 3 | 24 |
Using Grains, Pulses and Dairy Produce in Cooking RN5337/R/615/5682 |
Level 2 | 3 | 24 |
Using Social Media for Promotion RN5337/T/507/2073 |
Level 2 | 4 | 30 |
Visitor Attractions RN5337/K/615/6076 |
Level 2 | 3 | 24 |
Word Processing RN5337/T/505/2163 |
Level 2 | 3 | 24 |
Working in a Team RN5337/D/505/1508 |
Level 2 | 3 | 24 |
Working with Colleagues RN5337/Y/505/1510 |
Level 2 | 2 | 16 |