SwitchED 2 Hospitality Level 1
SwitchED 2 Hospitality - Level 1
| UNIT TITLE | LEVEL | CREDIT |
| MANDATORY UNITS | ||
| Y/506/0661 Developing Own Interpersonal Skills | Level 1 | 3 |
| GENERIC UNITS | ||
| F/504/1064 Being a Responsible Employee | Level 1 | 6 |
| T/504/8727 Customer Service | Level 1 | 3 |
| J/504/8487 Health and Safety Awareness in a Working Environment | Level 1 | 1 |
| M/506/0083 Health and Safety in a Practical Environment | Level 1 | 1 |
| F/504/8858 Health, Safety and First Aid at Work | Level 1 | 3 |
| T/506/3132 Numeracy for the Workplace | Level 1 | 1 |
| L/504/8815 Pay and Payslips | Level 1 | 1 |
| D/503/9228 Preparation for Work | Level 1 | 3 |
| L/503/4897 Recognising and Respecting Diversity in the Workplace | Level 1 | 1 |
| R/503/4897 Responsible Work Practice | Level 1 | 2 |
| J/506/3636 Understanding Employment Rights, Contracts and Pay | Level 1 | 3 |
| F/504/6317 Using ICT in the Workplace | Level 1 | 3 |
| F/505/1775 Welcoming Visitors | Level 1 | 2 |
| H/506/0730 Building A Personal Career Portfolio | Level 1 | 3 |
| Y/503/5209 communication Skills in Preparation for Work | Level 1 | 2 |
| R/501/5847 Interview Skills | Level 1 | 1 |
| J/506/0736 Job Seeking Skills | Level 1 | 3 |
| L/504/8667 Preparation for a recruitment Interview | Level 1 | 1 |
| F/504/8813 Body image | Level 1 | 2 |
| A/505/0821 Budgeting | Level 1 | 1 |
| A/504/7689 Communication Skills for Group and Teamwork | Level 1 | 3 |
| J/506/0560 Developing Skills for Independent Life | Level 1 | 3 |
| T/504/8274 Improving Own Confidence | Level 1 | 3 |
| A/504/8826 Personal and Interpersonal Conflict | Level 1 | 3 |
| K/504/8837 Personal Awareness | Level 1 | 3 |
| J/504/8640 Personal Confidence | Level 1 | 3 |
| J/504/7792 Personal Development | Level 1 | 3 |
| R/504/8640 Personal Finances | Level 1 | 3 |
| T/504/8839 Personal Relationships | Level 1 | 3 |
| VOCATIONAL UNITS | ||
| K/506/4288 Assisting at a Hospitality Event | Level 1 | 4 |
| K/502/5042 Basic Food Preparation and Cooking | Level 1 | 3 |
| K/505/1821 Bookings, Orders and Payments | Level 1 | 2 |
| M/505/5255 Customer Service in the Hospitality Industry | Level 1 | 3 |
| R/505/1845 Event Planning | Level 1 | 3 |
| M/504/9410 Food Commodities | Level 1 | 2 |
| R/504/8931 Food safety and Storage | Level 1 | 2 |
| L/500/8931 Health and Safety Awareness for catering and Hospitality | Level 1 | 2 |
| T/505/4169 Introduction to the Catering and Hospitality Industry | Level 1 | 3 |
| F/504/9458 Kitchen Equipment | Level 1 | 1 |
| L/505/7633 Meeting Special Dietary Requirements | Level 1 | 2 |
| A/505/1824 Menu Planning | Level 1 | 2 |
| L/504/7633 Sustainability in Hospitality | Level 1 | 2 |
| Y/506/0790 Using Cooking Skills in the domestic Kitchen | Level 1 | 3 |
| T/502/5075 Using Kitchen Equipment | Level 1 | 1 |
| D/506/3156 Working Effectively as part of a Hospitality Team | Level 1 | 3 |
| F/504/8228 Food Safety and Storage | Entry Level 3 | 3 |
| A/502/4834 Introduction to the Hospitality Industry | Entry Level 3 | 1 |
| PROGRESSION UNITS | ||
| T/505/4834 Principles of Customer Service in the Hospitality Sector | Level Two | 3 |
To achieve an Award (short course) you need
2 credits from the Mandatory unit
2 credits from the generic section
2 credits from the vocational section
To achieve an Certificate (medium course) you need
2 credits from the Mandatory unit
5 credits from the generic section
6 credits from the vocational section
To achieve an Diploma (long course) you need
2 credits from the Mandatory unit
15 credits from the generic section
20 credits from the vocational section
As there are a wide range of generic units more specific units can be added to further tailor individual needs such as literacy, numeracy and independent living.