Course Information

City & Guilds Level 2 NVQ Diploma in Hospitality Services

City & Guilds
Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 01 September 2020
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 5
Course Coordinator: Jeanette.Clingen@swc.ac.uk

Full-Time
Campus: Omagh
Week Starting: 01 September 2020
Day: Subject to Timetable
Duration: 1 Year(s)
Number of Weeks: 34
Hours per Week: 15
Total Hours: 510
Fee: N/A
Places Available: 15
Course Coordinator: Michael.Donaghey2@swc.ac.uk

Description

This is a full time one year programme to introduce and prepare you for the hospitality & catering sector. This qualification is suitable for anyone from 16 years old or over. This qualification will help you to develop catering and waiting skills. It is designed to equip you with the knowledge, understanding and skills required for working in kitchens and / or as part of a front of house team._x000D_ This qualification could lead to jobs in: _x000D_ • Commis Chef _x000D_ • Waiting Staff_x000D_

Optional Modules

• Prepare and clear areas for table service_x000D_ • Serve food at the table_x000D_ • Prepare and cook meat and poultry_x000D_ • Produce basic vegetable dishes_x000D_ • Produce basic rice, pulse and grain dishes_x000D_ • Produce basic pasta dishes_x000D_

Assessment Method

These NVQs are assessed in a simulated professional kitchen in each of the SWC three campus. For each unit your assessor watches and asks questions as you perform a task, or looks at a portfolio of work that you've built as formal evidence of your learning. Then they confirm you've got the skills to do the job well.

Progression Opportunities

On completion of this qualification candidates may progress into employment or to the following City & Guilds qualifications:_x000D_ • Level 2 NVQ Diploma in Professional Cookery _x000D_

Entry Requirements

Places are subject to individual interview (telephone / on-line) due to the nature of this course.