A New Horizon For Young People
                   A Differentiated Learning Experience in an Holistic & supportive Environment
Fully Accredited Learning in the Lakes

                           SwitchED 2
                                   
                                                                                                           


                                               

Learning in the Lakes

Switch 2 Hospitality

Skills for Further Learning

Level 2

Unit Title

F/506/3442 Developing Own Interpersonal Skills 

D/504/8799 Being a Responsible Employee 
A/600/3718 Building and Managing Workplace Relationships
F/501/6413 Building Working Relationships with Customers
J/506/3443 Collection, Presentation and Interpretation of Discrete Data L/504/5168 Communication in Teamwork 
F/600/3719 Communication in the Workplace 
L/504/7695 Communication Skills for Group and Teamwork  
F/504/8729 Customer Service A/600/3721 Developing Enterprise Skills 
F/600/3722 Developing Meeting Skills 
D/504/9225 Undertaking Professional Development 
J/504/6318 Using ICT in the Workplace T/504/6315 Using Numeracy Skills in the Workplace 
K/506/0776 Volunteering 
H/504/8884 Work Experience 
F/504/8794 Debt Management Y/504/7599 Decision Making Skills A/504/7594 Developing a Personal Exercise Programme 
R/506/3557 Developing Assertiveness F/506/0654 Developing Personal Confidence and Self Awareness 
H/600/0182 Leadership and Teamwork Y/504/7778 Leadership Skills 
H/504/8447 Referencing Skills Y/504/8445 Report Writing L/504/8202 Research Skills T/504/9697 Research Skills and Practice 
R/506/3560 Writing Persuasive Text J/506/3555 Writing to Convey Information 


M/504/9388 Baking Bread, Pastry, Cakes and Biscuits 
J/504/9395 Cooking Skills 
T/504/9408 Cooking with Dairy Products and Eggs 
T/504/9392 Cooking with Meat, Fish and Vegetables 
Y/504/9403 Cooking with Rice, Grains and Pulses 
T/506/3549 Developing Skills for Employment in the Catering and Hospitality Industry 
H/500/8935 Health and Safety in Catering and Hospitality 
L/504/9446 Hotel Reservations Y/504/9451 Housekeeping in Hospitality 
T/504/9909 Introduction to Hospitality D/500/8934 Investigate the Catering and Hospitality Industry 
Y/504/9398 Kitchen Skills
J/504/9719 Planning and Promoting an Event 
K/506/3550 Planning and Running a Hospitality Event 
T/600/0638 Prepare, Cook and Finish Food
T/505/4415 Principles of Customer Service in the Hospitality Sector 
Y/504/9448 Reception, Billing and Cashier Procedures for Front Office Staff 
M/505/5255 Customer Service in the Hospitality Industry 

Level

Mandatory Unit
Level Two
Generic Units
Level Two 

Level Two  

Level Two  

Level Two  

Level Two  

Level Two  

Level Two  

Level Two  
Level Two  

Level Two  
Level Two  

Level Two  
Level Two  

Level Two  
Level Two  
Level Two  
Level Two  
Level Two  

Level Two  
Level Two  

Level Two  
Level Two  
Level Two  
Level Two  
Level Two  
Level Two  

Level Two  
Level Two  


Vocational Units 
Level Two  

Level Two  
Level Two  

Level Two  

Level Two  

Level Two  


Level Two  

Level Two
Level Two  

Level Two  
Level Two  
Level Two  
Level Two  

Level Two  

Level Two  

Level Two  

Level Two  



Level One  

Credits


3


6


2


2


2


1


2


3


3

3


2

3


3

3


2

3

2

1

6


1

3


5

3

1

1

3

1


1

2




4


3

1


4


3


3


3


3

3



1

4


3

3


10


4


3


3



3


Award
 Certificate
 Diploma

To achieve an Award (short course) you need:

3 credits from the Mandatory unit 

3 credits from the generic section

3 credits from the vocational section

To achieve an Certificate (medium course) you need:

3 credits from the Mandatory unit 

3 credits from the generic section

9 credits from the vocational section

To achieve an Diploma (long course) you need:

3 credits from the Mandatory unit 

10 credits from the generic section

24 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.