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The Register of Regulated Qualifications

View Qualification : LAO Level 2 NVQ Diploma In Hospitality Services (QCF)

Qualification
Qualification Number
600/5209/0
Title
LAO Level 2 NVQ Diploma In Hospitality Services (QCF)
Awarding Organisation
Lifetime Awarding
Fees Price List Url
http://www.lifetimeawarding.co.uk/images/pdf/general/fees_sheet.pdf
Qualification Type
QCF
Qualification Sub Type
None
Qualification Level
Level 2
Qualification Sub Level
None
EQF Level
Level 3
Regulation Start Date
23-Apr-2012
Operational Start Date
01-May-2012
Operational End Date
Certification End Date
Offered In England
Yes
Offered In Wales
Yes
Offered In Northern Ireland
No
Assessment Language In English
Yes
Assessment Language In Welsh
No
Assessment Language In Irish
No
SSA
7.4 Hospitality and Catering
Purpose
D. Confirm occupational competence and/or 'licence to practice'
Sub Purpose
D1. Confirm competence in an occupational role to the standards required
Total Credits
37
Min Credits at/above Level
24
Minimum Guided Learning Hours
266
Maximum Guided Learning Hours
305
Diploma Guided Learning Hours
266
Barring Classification Code
ZZZZ
Overall Grading Type
Pass
Assessment Methods
Portfolio of Evidence
Exemptions

N/A

Structure Requirements
The Level 2 NVQ Diploma in Hospitality Services (QCF) has a total credit value of 37. Option 1: Learners NOT working with food must complete all mandatory units from Group A1 (11 credits) plus a minimum of 26 credits from the optional units in Group B1 and/or Group B2. Option 2: Learners WORKING with food must complete all mandatory units from Group A1 (11 credits) and one of the units in Group A2 (a minimum of 4 credits) plus minimum 22 credits from the optional units in Group B1 and/or Group B2. Additional conditions for learners working with food: if the learner takes food and beverage service units, they must complete unit A/601/5030 from Group A2; if the learner takes food preparation units, they must complete unit D/601/6980 from Group A2. If the learner takes food preparation AND food and beverage service units they must complete unit D/601/6980 from Group A2. The learner may only select a maximum of two level 1 units from Group B1 and Group B2.
The awarding organisation states that this qualification is appropriate for use in the following age ranges.
Age Ranges
Pre-16 : No; 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.
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
This qualification has a total credit value of 37. 11 credits must come from group A1; up to 4 credits may come from group A2; the remaining credits may come from across groups B1 and B2.
Minimum Credit Value
37
Maximum Credit Value
Minimum Subcomponents
2
Maximum Subcomponents
2
Mandatory Within Group
Yes
Pathway Reference
Unit Group
A1
Label
A1
Name
Mandatory Group A1
Group Requirements
11 credits must be achieved from this group.
Minimum Credit Value
11
Maximum Credit Value
11
Minimum Subcomponents
3
Maximum Subcomponents
3
Mandatory Within Group
Yes
Linked Unit
Maintenance of a safe, hygienic and secure working environment
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4218
Title
Maintenance of a safe, hygienic and secure working environment
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Working effectively as part of a hospitality team
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4216
Title
Working effectively as part of a hospitality team
Organisation Name
City and Guilds of London Institute
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
22
Unit Credit Value
3
Linked Unit
Give customers a positive impression of yourself and your organisation.
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/0933
Title
Give customers a positive impression of yourself and your organisation.
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
5
Unit Group
A2
Label
A2
Name
Working with Food Mandatory units
Group Requirements
Learners WORKING with food must achieve minimum 4 credits from Group A2 - please refer to the overall structure description for details.
Minimum Credit Value
4
Maximum Credit Value
4
Minimum Subcomponents
1
Maximum Subcomponents
Mandatory Within Group
No
Linked Unit
Maintain food safety when storing, holding and serving food
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5030
Title
Maintain food safety when storing, holding and serving food
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
31
Unit Credit Value
4
Linked Unit
Maintain food safety when storing, preparing and cooking food
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/6980
Title
Maintain food safety when storing, preparing and cooking food
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Compound Group
B
Label
B
Name
Optional Units
Group Requirements
A minimum of 22 credits must be achieved from across the optional units. A maximum of 26 credits may be achieved dependent on structure pathway taken.
Minimum Credit Value
22
Maximum Credit Value
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Pathway Reference
Unit Group
B1
Label
B1
Name
Optional Group B1 - Food Units
Group Requirements
Learners may take up to 22 credits from this group, of which no more than 7 credits can come from the level 1 units
Minimum Credit Value
2
Maximum Credit Value
22
Minimum Subcomponents
1
Maximum Subcomponents
Mandatory Within Group
No
Linked Unit
Prepare and clear areas for counter and takeaway service
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4994
Title
Prepare and clear areas for counter and takeaway service
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Provide a counter and takeaway service
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5016
Title
Provide a counter and takeaway service
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Prepare and clear areas for table service
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4915
Title
Prepare and clear areas for table service
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Serve food at the table
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4986
Title
Serve food at the table
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
31
Unit Credit Value
4
Linked Unit
Provide a silver service
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4950
Title
Provide a silver service
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
51
Unit Credit Value
6
Linked Unit
Provide a buffet and carvery service
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/4945
Title
Provide a buffet and carvery service
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Convert a Room for Dining
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4697
Title
Convert a Room for Dining
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
23
Unit Credit Value
3
Linked Unit
Prepare and clear the bar area
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/4922
Title
Prepare and clear the bar area
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
29
Unit Credit Value
4
Linked Unit
Serve alcoholic and soft drinks
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4978
Title
Serve alcoholic and soft drinks
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
46
Unit Credit Value
5
Linked Unit
Prepare and serve cocktails
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4982
Title
Prepare and serve cocktails
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
5
Linked Unit
Prepare and serve wines
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4939
Title
Prepare and serve wines
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
41
Unit Credit Value
5
Linked Unit
Prepare and serve dispensed and instant hot drinks
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4927
Title
Prepare and serve dispensed and instant hot drinks
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Prepare and serve hot drinks using specialist equipment
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4932
Title
Prepare and serve hot drinks using specialist equipment
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
36
Unit Credit Value
4
Linked Unit
Maintain cellars and kegs
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4909
Title
Maintain cellars and kegs
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
23
Unit Credit Value
3
Linked Unit
Clean drink dispense lines
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4907
Title
Clean drink dispense lines
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Receive, store and issue drinks stock
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4975
Title
Receive, store and issue drinks stock
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Prepare and finish simple salad and fruit dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/5437
Title
Prepare and finish simple salad and fruit dishes
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Prepare and cook fish
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/5561
Title
Prepare and cook fish
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
23
Unit Credit Value
3
Linked Unit
Prepare and cook meat and poultry
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/5575
Title
Prepare and cook meat and poultry
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare Hot and Cold Sandwiches
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4844
Title
Prepare Hot and Cold Sandwiches
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Produce Basic Egg Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/7333
Title
Produce Basic Egg Dishes
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Produce Basic Fish Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4938
Title
Produce Basic Fish Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
34
Unit Credit Value
4
Linked Unit
Produce Basic Vegetable Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/4949
Title
Produce Basic Vegetable Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Produce Basic Rice, Pulse and Grain Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4861
Title
Produce Basic Rice, Pulse and Grain Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Produce Basic Pasta Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/7331
Title
Produce Basic Pasta Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Prepare and present food for cold presentation
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5364
Title
Prepare and present food for cold presentation
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
35
Unit Credit Value
4
Linked Unit
Complete Kitchen Documentation
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5372
Title
Complete Kitchen Documentation
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Set Up and Close Kitchen
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4996
Title
Set Up and Close Kitchen
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
37
Unit Credit Value
4
Unit Group
B2
Label
B2
Name
Optional Group B2 - NON Food Units
Group Requirements
Learners may take up to 26 credits from this group, of which no more than 5 credits can come from level 1 units
Minimum Credit Value
2
Maximum Credit Value
26
Minimum Subcomponents
1
Maximum Subcomponents
Mandatory Within Group
No
Linked Unit
Collect Linen and Make Beds
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/5028
Title
Collect Linen and Make Beds
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
21
Unit Credit Value
3
Linked Unit
Clean Windows from the Inside
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/5024
Title
Clean Windows from the Inside
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Cleaning and Servicing a Range of Housekeeping Areas
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/5015
Title
Cleaning and Servicing a Range of Housekeeping Areas
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Use of Different Chemicals and Equipment in Housekeeping
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/5005
Title
Use of Different Chemicals and Equipment in Housekeeping
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Maintain Housekeeping Supplies
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/5036
Title
Maintain Housekeeping Supplies
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Clean, maintain and protect semi-hard and hard floors
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/600/6336
Title
Clean, maintain and protect semi-hard and hard floors
Organisation Name
Asset Skills
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
23
Unit Credit Value
4
Linked Unit
Clean and maintain soft floors and furnishings
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/600/6337
Title
Clean and maintain soft floors and furnishings
Organisation Name
Asset Skills
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
21
Unit Credit Value
4
Linked Unit
Providing a Linen Service
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/5037
Title
Providing a Linen Service
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Carry Out Periodic Room Servicing and Deep Cleaning
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/5010
Title
Carry Out Periodic Room Servicing and Deep Cleaning
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
3
Linked Unit
Deal with Arrival of Customers
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/5120
Title
Deal with Arrival of Customers
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Deal with Bookings
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5100
Title
Deal with Bookings
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
Linked Unit
Prepare Customer Accounts and Deal with Departures
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5125
Title
Prepare Customer Accounts and Deal with Departures
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
Linked Unit
Deal with Communications as Part of the Reception Function
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/5109
Title
Deal with Communications as Part of the Reception Function
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
21
Unit Credit Value
3
Linked Unit
Produce documents in a business environment
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/2482
Title
Produce documents in a business environment
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
15
Unit Credit Value
4
Linked Unit
Use office equipment
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/2493
Title
Use office equipment
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
18
Unit Credit Value
4
Linked Unit
Handle Mail and Book External Services
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5123
Title
Handle Mail and Book External Services
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Provide reception services
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/2480
Title
Provide reception services
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
15
Unit Credit Value
3
Linked Unit
Store and retrieve information
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/2490
Title
Store and retrieve information
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
17
Unit Credit Value
3
Linked Unit
Provide Tourism Information Services to Customers
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/5129
Title
Provide Tourism Information Services to Customers
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
50
Unit Credit Value
5
Linked Unit
Resolve customer service problems
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/1511
Title
Resolve customer service problems
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
6
Linked Unit
Promote additional services or products to customers
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/0936
Title
Promote additional services or products to customers
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
6
Linked Unit
Deal with customers across a language divide
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/1219
Title
Deal with customers across a language divide
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
53
Unit Credit Value
8
Linked Unit
Maintain customer service through effective handover
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/1227
Title
Maintain customer service through effective handover
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
4
Linked Unit
Maintain and deal with payments
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5039
Title
Maintain and deal with payments
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
Linked Unit
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/7214
Title
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
16
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
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