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NCFE Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)

Ref:
601/0417/X
Sector:
Retail and Commercial Enterprise
Registration and Certification Fee
£54.00

Level
Level 2
Minimum entry age
16
GLH
105
TQT
150
Credit Value
15
This qualification is aimed at learners aged 16 and above. It is designed for those who are already working or wish to work in the hospitality sector.

Qualification Specification
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This document contains everything you need to know about this qualification and should be used by everyone involved in its planning, delivery and assessment.

Purpose Statement
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This document outlines the content of this qualification, who it’s designed for, and the opportunities it could lead to.

Mandatory units

  1. Safe, Hygienic and Secure Working Environments in Hospitality (R/600/0615)
  2. Effective Teamwork (Y/600/0616)
  3. Giving Customers a Positive Impression (D/600/0617)
  4. Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )

Optional units

  1. Food Safety in Catering (H/502/0132)
  2. Preparation and Clearing of Service Areas (F/600/0626)
  3. Service of Food At Table (T/600/0624)
  4. Service of Alcoholic and Non-Alcoholic Drinks (J/600/0627)
  5. Cleaning and Servicing of Hospitality Areas (L/600/0631)
  6. Chemicals and Equipment Used for Cleaning in the Hospitality Industry (R/600/0629)
  7. Maintain Housekeeping Supplies (J/600/1082)
  8. Provide a Linen Service (M/600/1092)
  9. Arrival of Customers (D/600/0620)
  10. Dealing With Bookings (F/600/1078)
  11. Departure of Customers (H/600/0621)
  12. Handle Mail and Book External Services (A/600/1080)
  13. Dealing With Payments (L/600/1133)
  14. Principles of Providing a Silver Service (A/502/8298)
  15. Principles of Resolving Customer Service Problems (A/502/8317)
  16. Principles of Preparing and Serving Hot Drinks Using Specialist Equipment (D/502/8309)
  17. Principles of Storing and Retrieving Information (D/502/8312)
  18. Principles of Producing Basic Pasta Dishes (f/502/8285)
  19. Principles of Producing Basic Vegetable Dishes (H/502/8294)
  20. Principles of Completing Kitchen Documentation (H/502/8313)
  21. Principles of Preparing and Serving Dispensed and Instant Hot Drinks (H/502/8327)
  22. Principles of Cleaning Drink Dispense Lines (J/502/8319)
  23. Principles of Producing Basic Fish Dishes (K/502/8281)
  24. Principles of Maintaining Customer Service Through Effective Handover (K/502/8314)
  25. Principles of Preparing and Serving Wines (M/502/8265)
  26. Principles of Providing a Buffet and Carvery Service (M/502/8296)
  27. Principles of Cleaning and Protecting Floors, Carpets and Soft Furnishings (M/502/8301)
  28. Principles of Receiving, Storing and Issuing Drinks Stock (M/502/8315)
  29. Principles of Preparing and Clearing Areas for Table Service (R/502/8260)
  30. Principles of Producing Basic Rice, Pulse and Grain Dishes (R/502/8291)
  31. Principles of Maintaining Cellars and Kegs (R/502/8307)
  32. Principles of Setting Up and Closing the Kitchen (T/502/8316)
  33. Principles of Preparing and Serving Cocktails (Y/502/8308)
  34. Principles of Promoting Additional Services or Products To Customers (Y/502/8311)
  35. Principles of Carrying Out Periodic Room Servicing and Deep Cleaning (Y/502/8325)
  36. Principles of Cleaning Windows From the Inside (D/502/8326)
  37. Principles of Providing a Counter and Takeaway Service (T/502/8297)
  38. Principles of Collecting Linen and Making Beds (L/502/8256)

Endorsed by

Internal assessments will go ahead in 2021/22, therefore moving away from results being based on Teacher Assessed Grades (TAGs) used in 2020 to 2021, where this has been permitted. Students need to prepare a portfolio of evidence. We encourage centres to review our guidance on the types of evidence, and evidence capture, that we permit including e.g. the use of video, photos and other digital means of demonstrating knowledge and skills.

For further information please see the 2021/22 adaptation addendum document below.

2021-22 AT 6010417X V1.0
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