NVQ courses in:
HOSPITALITY & CATERING

NVQ courses in Hospitality & Catering are designed to provide practical, skills-based training for individuals aiming to build careers in the hospitality industry. These courses focus on developing both the technical competencies and the customer service skills necessary for various roles within hospitality and catering establishments.

NVQ courses in Hospitality & Catering are structured across different levels to accommodate varying levels of experience and career aspirations:

LEVEL 1: covering basic skills and knowledge relevant to hospitality and catering.

LEVEL 2: focusing on core competencies required for entry-level positions.

LEVEL 3: providing more specialised training and skills for supervisory and management roles.

LEVEL 4 and above: aimed at senior management and leadership positions within the hospitality industry.

The core components of NVQ courses in Hospitality & Catering typically include:

• FOOD PREPARATION & COOKING: Techniques for preparing and cooking various types of food, adhering to hygiene and safety standards.

• FOOD & BEVERAGE SERVICE: Skills for serving customers in restaurants, bars, and other hospitality settings, including table service and bar service.

• CUSTOMER SERVICE: Providing excellent customer care, handling inquiries, complaints, and ensuring customer satisfaction.

• HOSPITALITY OPERATIONS: Understanding the operational aspects of hospitality businesses, including front office procedures, housekeeping, and reservations.

• HEALTH & SAFETY: Maintaining a safe working environment and complying with health and safety regulations in food handling and service areas.

• MENU PLANNING & COST CONTROL: Developing menus, controlling costs, and managing inventory in catering operations.

• EVENT MANAGEMENT: Planning and organising events, including weddings, conferences, and banquets.

• WINE & BEVERAGE KNOWLEDGE: Understanding different types of wines, spirits, and beverages, and their service.

AVAILABLE COURSES:

Alcohol Awareness
Allergens & Intolerants in Food
Barista Skills
Cellar Service Installation & Maintenance
Conflict Management for Licensed Premises Staff
Cooking Theory & Practice
Craft Cuisine
Customer Service in Hospitality Leisure Travel & Tourism
Domestic Food Hygiene
Event Planning
Fire Safety
Food Preparation
Food Safety in Catering
Food Science & Nutrition
Front Office Operations
Front of House Reception
Gambling Legislation
General Cookery
General Food & Beverage Service
Healthier Food & Special Diets
Hospitality
Hospitality Supervision & Leadership
Housekeeping
Kitchen Management
Kitchen Services
Licensed Hospitality Operations
Licensed Premises Management
Licensing Practitioners
Music Promotion
Personal Licence Holders
Professional Bartending
Professional Cookery
Professional Indian Cuisine
Professional Patisserie
Professional Confectionery
Pub Chef Skills
Responsible Alcohol Retailing
Retail Outlet Management
Waste Prevention & Management