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The Register of Regulated Qualifications

View Qualification : SQA Level 2 Certificate In Hospitality and Catering Principles (Beverage Service) (QCF)

Qualification
Qualification Number
600/2469/0
Title
SQA Level 2 Certificate In Hospitality and Catering Principles (Beverage Service) (QCF)
Awarding Organisation
Scottish Qualifications Authority trading as SQA
Fees Price List Url
Qualification Type
QCF
Qualification Sub Type
None
Qualification Level
Level 2
Qualification Sub Level
None
EQF Level
Level 3
Regulation Start Date
12-Jul-2011
Operational Start Date
01-Aug-2011
Operational End Date
Certification End Date
Offered In England
Yes
Offered In Wales
Yes
Offered In Northern Ireland
Yes
Assessment Language In English
Yes
Assessment Language In Welsh
No
Assessment Language In Irish
No
SSA
7.4 Hospitality and Catering
Purpose
B. Prepare for further learning or training and/or develop knowledge and/or skills in a subject area
Sub Purpose
B2. Develop knowledge and/or skills in a subject area
Total Credits
13
Min Credits at/above Level
9
Minimum Guided Learning Hours
95
Maximum Guided Learning Hours
112
Diploma Guided Learning Hours
91
Barring Classification Code
ZZZZ
Overall Grading Type
Pass
Assessment Methods
Portfolio of Evidence
Exemptions
Structure Requirements
Learners must achieve 13 credits in total. 7 credits must come from mandatory group A; at least 1 credit must come from optional group B; the remaining 5 credits can come from across optional groups B and C.
The awarding organisation states that this qualification is appropriate for use in the following age ranges.
Age Ranges
Pre-16 : Yes; 16-18 : Yes; 18+ : No; 19+ : Yes
Further information
This does not imply that eligibility for funding has been agreed for these age ranges.
For further information on the funding of 14-19 qualifications offered in England, please refer to the DFE Section 96 website.
For further information on the funding of 19+ qualifications offered in England, please refer to the SFA website.
For further information on funding in Wales, visit the DAQW website.
For further information on funding in Northern Ireland, visit the DELNI and DENI website.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of the legal requirements around activities undertaken by learners of specific ages.
Compound Group
OG
Label
OG
Name
Overarching Group
Group Requirements
Learners must achieve 13 credits
Minimum Credit Value
13
Maximum Credit Value
Minimum Subcomponents
2
Maximum Subcomponents
3
Mandatory Within Group
Yes
Pathway Reference
Unit Group
A
Label
A
Name
Mandatory Group A
Group Requirements
Learners must achieve all 7 credits from this group
Minimum Credit Value
7
Maximum Credit Value
7
Minimum Subcomponents
4
Maximum Subcomponents
4
Mandatory Within Group
Yes
Linked Unit
Safe, Hygienic and Secure Working Environments in Hospitality
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/600/0615
Title
Safe, Hygienic and Secure Working Environments in Hospitality
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Effective Teamwork
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/600/0616
Title
Effective Teamwork
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
19
Unit Credit Value
2
Linked Unit
Giving Customers a Positive Impression
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/600/0617
Title
Giving Customers a Positive Impression
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
18
Unit Credit Value
2
Linked Unit
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/600/1059
Title
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Unit Group
B
Label
B
Name
Optional Group B
Group Requirements
Learners must achieve at least one credit from this group
Minimum Credit Value
1
Maximum Credit Value
Minimum Subcomponents
1
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Principles of Preparing and Clearing Bar Areas
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/502/8261
Title
Principles of Preparing and Clearing Bar Areas
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
15
Unit Credit Value
2
Linked Unit
Principles of Preparing and Serving Cocktails
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/502/8308
Title
Principles of Preparing and Serving Cocktails
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
8
Unit Credit Value
1
Linked Unit
Principles of Preparing and Serving Wines
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/502/8265
Title
Principles of Preparing and Serving Wines
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
15
Unit Credit Value
2
Linked Unit
Service of Alcoholic and Non-Alcoholic Drinks
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/600/0627
Title
Service of Alcoholic and Non-Alcoholic Drinks
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
1
Linked Unit
Principles of Preparing and Serving Dispensed and Instant Hot Drinks
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/502/8327
Title
Principles of Preparing and Serving Dispensed and Instant Hot Drinks
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/502/8309
Title
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
2
Unit Group
C
Label
C
Name
Optional Group C
Group Requirements
Learners can select up to 5 credits from this group
Minimum Credit Value
1
Maximum Credit Value
5
Minimum Subcomponents
1
Maximum Subcomponents
Mandatory Within Group
No
Linked Unit
Principles of Cleaning Drink Dispense Lines
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/502/8319
Title
Principles of Cleaning Drink Dispense Lines
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
12
Unit Credit Value
2
Linked Unit
Principles of Receiving, Storing and Issuing Drinks Stock
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/502/8315
Title
Principles of Receiving, Storing and Issuing Drinks Stock
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
6
Unit Credit Value
1
Linked Unit
Principles of Maintaining Cellars and Kegs
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/502/8307
Title
Principles of Maintaining Cellars and Kegs
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
12
Unit Credit Value
2
Linked Unit
Dealing with Payments
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/600/1133
Title
Dealing with Payments
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
9
Unit Credit Value
1
Linked Unit
Principles of Promoting Additional Services or Products to Customers
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/502/8311
Title
Principles of Promoting Additional Services or Products to Customers
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
2
Linked Unit
Principles of Maintaining Customer Service Through Effective Handover
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/502/8314
Title
Principles of Maintaining Customer Service Through Effective Handover
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
15
Unit Credit Value
2
Linked Unit
Principles of Resolving Customer Service Problems
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/502/8317
Title
Principles of Resolving Customer Service Problems
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
10
Unit Credit Value
2
Barred Units
There are no barred units to display.
Qualification Objectives
ObjectiveResponse
GCSEs priortised to measure school and/or teacher performanceNot Set
Other GCSEsNot Set
Other level 1, 2 and1/2 qualifications used to indicate learners' attainment on completion of compulsory schooling and included in measures of school and/or teacher performanceNot Set
GCEs and ASNot Set
Other level 3 qualifications designed to demonstrate eligibility for progression to higher education and/or used to measure school or college performanceNot Set
ESOL qualifications that are required for citizenshipNot Set
Qualifications that indicate an individual can undertake a specific role in the workplace and that may be relied upon by employersNot Set
Qualifications that an individual is required by law to have gained in order to undertake a specific roleNot Set
Qualifications taken primarily for growth and enjoymentNot Set
Qualifications that are designed to meet the needs of a named employer or other organisationNot Set
Qualifications that are included within apprenticeships frameworks, including functional skillsNot Set
View Performance Measures | View ASL | Print Details | Print Details with Units
2.1.3.0L