ARE YOU READY TO EMBARK ON A FULFILLING
JOURNEY IN THE WORLD OF CULINARY ARTS?
Our qualification is designed to equip learners with the expertise to allow progression opportunities
Food Production
Hospitality Faculty
* Short Course
NQF LEVEL
LEVEL 2 HIGHFIELD
DURATION
43 DAYS
CREDITS
37
DELIVERY MODE
ON SITE
HIGHFIELD
UNIT NUMBER
F/617/6897
ENTRY
REQUIREMENTS
Basic level of English and numeracy.
Learners aged 16+.
Career Path for Food Production Services
Upon successful completion of this qualification, learners may wish to continue their development by undertaking the Highfield Level 3 Diploma in Hospitality Supervision.
What will be included in our cost?
- Learning Material
- Certificate
EQUIP
EMPOWER
EXCEL
This
qualification
consists of:
CORE
1. Customer:
- Principles of hospitality
- Customer types, needs and expectations
- Customer service & business/brand standards
- Meeting and exceeding customer expectations and the impact
- Dealing with customer incidents, issues and complaints
2. Business:
- Principles of upselling
- Cost saving measures
- Personal conduct, behaviours, and personal performance
- Technology
3. People:
- Principles of communication
- Team dynamics
- Principles of diversity
- Welcome and support colleagues and customers to ensure required information, goods and services are given
4. First line supervision/Team leading:
- Contribute to objectives of team
- First line supervision
- Positive and encouraging behaviours
5. Hospitality Team Member in Practice:
- How business fits into hospitality industry
- Problem, challenge or opportunity
- Keeping up to date with changing industry
- Costs & How ideas could be implemented
ELECTIVE
- Describe the different food groups commonly used in food production
- Identify common allergens and dietary requirements
- Optimum storage conditions for different food commodities
- Requirements of current legislation regarding weights and measures, trades description, and sale of goods
- Safe and hygienic working practices when preparing areas, equipment, and stock
- Why it is important to follow food safety requirements when producing food
- Why it is important to ensure the correct quality and quantity of ingredients prior to producing food
- Why it is important to give customers (directly or through team members) accurate information about special offers, promotions, the ingredients, basic characteristics, and allergens in food
- Common preparation, processing, and cooking techniques and methods in food production
- Kitchen procedures and how to follow them to maintain food safety and quality
- How to use equipment safely and correctly in the production of food
- Prepare ingredients, service areas, equipment for service
- Provide accurate information to team members/customers and effectively communicate about orders/customer requirements
- Prepare and present a range of food items for service
- Maintain the service area and stock during service
