NVQ Levels 1-3 in Hospitality

  • Introduction
  • Contents page for units
  • Unit 002 - Establish and develop positive working relationships in hospitality (HS2)
  • Unit 003 - Contribute to the control of resources (HS3)
  • Unit 004 - Maintain the health, hygiene, safety and security of the working environment (HS4)
  • Unit 009 - Contribute to the development and introduction of recipes and menus (HS9)
  • Unit 501 - Maintain a safe, hygienic and secure working environment(1GEN1)
  • Unit 502 - Maintain and deal with payments (1GEN2)
  • Unit 503 - Maintain customer care (1GEN3)
  • Unit 504 - Contribute to effective teamwork (1GEN4)
  • Unit 505 - Clean and store crockery and cutlery (1GEN 5)
  • Unit 506 - Maintain a vending machine (1GEN6)
  • Unit 507 - Prepare and clear areas for table/tray service (1FS1)
  • Unit 508 - Provide a table/tray service (1FS2)
  • Unit 509 - Prepare and clear areas for counter/takeaway service (1FS3)
  • Unit 510 - Provide a counter/takeaway service (1FS4)
  • Unit 511 - Provide a trolley service (1FS5)
  • Unit 512 - Assemble meals for distribution via conveyor belt (1FS6)
  • Unit 513 - Prepare and clear areas for drinks service (1DS1)
  • Unit 514 - Serve drinks (1DS2)
  • Unit 515 - Preparing vegetables (1FP1)
  • Unit 516 - Prepare and finish simple salad and fruit dishes (1FP2)
  • Unit 517 - Prepare hot and cold sandwiches (1FP3)
  • Unit 518 - Cook vegetables (1FC1)
  • Unit 519 - Prepare and cook fish (1FPC1)
  • Unit 520 - Prepare and cook meat and poultry (1FPC2)
  • Unit 521 - Prepare and cook pasta (1FPC3)
  • Unit 522 - Prepare and cook rice (1FPC4)
  • Unit 523 - Prepare and cook eggs (1FPC5)
  • Unit 524 - Prepare and cook pulses (1FPC6)
  • Unit 525 - Prepare and cook simple vegetable protein dishes (1FPC7)
  • Unit 526 - Prepare and cook simple bread and dough products (1FPC8)
  • Unit 527 - Prepare and cook grain (1FPC9)
  • Unit 528 - Process information for reception function (1R1)
  • Unit 529 - Distribute and dispatch mail (1R2)
  • Unit 530 - Enter and find data using a computer (1R3)
  • Unit 531 - Prepare and copy routine documents (1R4)
  • Unit 532 - Receive, move and store customer and organisation property (1R5)
  • Unit 533 - Service public areas as front of house (1R6)
  • Unit 534 - Collect and deliver items for customers and staff (1R7)
  • Unit 535 - Prepare, service and clear meeting and conference rooms (1R8)
  • Unit 536 - Find and store files in a paper based system (1R9)
  • Unit 537 - Collect linen/make beds (1HK1)
  • Unit 538 - Clean windows from the inside (1HK2)
  • Unit 539 - Help to service toilets and bathrooms (1HK3)
  • Unit 540 - Help to clean and maintain furnished areas (1HK4)
  • Unit 541 - Package food for delivery (1p/C1)
  • Unit 601 - Give customers a positive impression of yourself and your organisation (2GEN1)
  • Unit 602 - Order stock (2GEN2)
  • Unit 603 - Maintain food safety when storing, preparing and cooking food (2GEN3)
  • Unit 604 - Maintain food safety when storing, holding and serving food (2GEN4)
  • Unit 606 - Prepare and clear areas for table service (2FS1)
  • Unit 607 - Serve food at the table (1FS2)
  • Unit 608 - Provide a silver service (2FS3)
  • Unit 609 - provide a carvery/buffet service (2FS4)
  • Unit 610 - Convert a room for dining (2FS5)
  • Unit 611 - Prepare and clear the bar area (2DS1)
  • Unit 612 - Serve alcohol and soft drinks (2DS2)
  • Unit 613 - Prepare and serve cocktails (2DS3)
  • Unit 614 - Prepare and serve wines (2DS4)
  • Unit 615 - Maintain cellars and kegs (2DS5)
  • Unit 616 - Clean drink dispense lines (2DS6)
  • Unit 617 - Prepare and serve dispensed instant hot drinks (2DS7)
  • Unit 618 - Prepare and serve hot drinks using specialist equipment (2DS8)
  • Unit 619 - Receive, store and issue drinks stock (2DS9)
  • Unit 620 - Prepare fish for basic dishes (2FP1)
  • Unit 621 - Prepare shellfish for basic dishes (2FP2)
  • Unit 622 - Prepare meat for basic dishes (2FP3)
  • Unit 623 - Prepare poultry for basic dishes (2FP4)
  • Unit 624 - Prepare game for basic dishes (2FP5)
  • Unit 625 - Prepare offal for basic dishes (2FP6)
  • Unit 626 - Prepare vegetables for basic dishes (2FP7)
  • Unit 627 - Cook and finish basic fish dishes (2FC1)
  • Unit 628 - Cook and finish basic shellfish dishes (2FC2)
  • Unit 629 - Cook and finish basic meat dishes (2FC3)
  • Unit 630 - Cook and finish basic poultry dishes (2FC4)
  • Unit 631 - Cook and finish basic game dishes (2FC5)
  • Unit 632 - Cook and finish basic offal dishes (2FC6)
  • Unit 633 - Cook and finish basicvegetable dishes (2FC7)
  • Unit 634 - Cook – chill food (2FC8)
  • Unit 635 - Cook - freeze food (2FC9)
  • Unit 636 - Prepare, cook and finish basic hot sauces (2FPC1)
  • Unit 637 - Prepare, cook and finish basic soups (2FPC2)
  • Unit 638 - Make basic stock (2FPC3)
  • Unit 639 - Prepare, cook and finish basic rice dishes (2FPC4)
  • Unit 640 - Prepare, cook and finish basic pasta dishes (2FPC5)
  • Unit 641 - Prepare, cook and finish basic pulse dishes (2FPC6)
  • Unit 642 - Prepare, cook and finish vegetable protein dishes (2FPC7)
  • Unit 643 - Prepare, cook and finish basic egg dishes (2FPC8)
  • Unit 644 - Prepare, cook and finish basic bread and dough products (2FPC9)
  • Unit 645 - Prepare, cook and finish basic pastry prodcuts (2FPC10)
  • Unit 646 - Prepare, cook and finish basic cakes, sponges, biscuits and scones (2FPC11)
  • Unit 647 - Prepare, cook and finish basic grain dishes (2FPC12)
  • Unit 648 - Prepare, cook and finish healthier dishes (2FPC13)
  • Unit 649 - Prepare and cook basic cold and hot desserts (2FPC14)
  • Unit 650 - Prepare and present food for cold presentation (2FPC15)
  • Unit 651 - Deal with communications as part of the reception function (2R1)
  • Unit 652 - Deal with the arrival of customers (2R2)
  • Unit 653 - Deal with bookings (2R3)
  • Unit 654 - Prepare customer accounts and deal with departures (2R4)
  • Unit 657 - Exchange foreign cash and traveller’s cheques (2R5)
  • Unit 658 - Prepare and print documents using a computer (2R6)
  • Unit 659 - Record, store and supply information using a paper-based filing system (2R7)
  • Unit 660 - Handle mail and book external services (2R8)
  • Unit 661 - Resolve customer services problems (2R9)
  • Unit 662 - Enter, retrieve and print data in a database (2R10)
  • Unit 663 - Identify and provide tourism related information and advice (2R11)
  • Unit 664 - Clean and service a range of areas (2HK1)
  • Unit 665 - Working using different chemicals and equipment (2HK2)
  • Unit 666 - Maintain housekeeping supplies (2HK3)
  • Unit 667 - Clean and protect floors (2HK4)
  • Unit 668 - Clean carpets and soft furnishings (2HK5)
  • Unit 669 - Peovide a linen service (2HK6)
  • Unit 670 - Carry out periodic room servicing and deep cleaning (2HK7)
  • Unit 671 - Complete kitchen documentation (2p/C1)
  • Unit 672 - Set up and close a kitchen (2P/C2)
  • Unit 673 - Prepare, cook, finish and present flour, dough and tray baked products (2P/C3)
  • Unit 701 - Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served (3GEN1)
  • Unit 702 - Prepare fish for complex dishes (3FP1)
  • Unit 703 - Prepare shellfish for complex dishes (3FP2)
  • Unit 704 - Prepare meat for complex dishes (3FP3)
  • Unit 705 - Prepare poultry for complex dishes (3FP4)
  • Unit 706 - Prepare game for complex dishes (3FP5)
  • Unit 707 - Cook and finish complex fish dishes (3FC1)
  • Unit 708 - Cook and finish complex shellfish dishes (3FC2)
  • Unit 709 - Cook and finish complex meat dishes (3FC3)
  • Unit 710 - Cook and finish complex poultry dishes (3FC4)
  • Unit 711 - Cook and finish complex game dishes (3FC5)
  • Unit 712 - Cook and finish complex vegetable dishes (3FC6)
  • Unit 713 - Prepare, cook and finish complex hot sauces (3FPC1)
  • Unit 714 - Prepare, cook and finish complex soups (3FPC2)
  • Unit 715 - Prepare, cook and finish fresh pasta (3FPC3)
  • Unit 716 - Prepare, cook and finish complex bread and dough products (3FPC4)
  • Unit 717 - Prepare, cook and finish complex cakes, sponges, biscuits and scones (3FPC5)
  • Unit 718 - Prepare, cook and finish complex pastry products (3FPC6)
  • Unit 719 - Prepare, process and finish chocolate products (3FPC7)
  • Unit 720 - Prepare, process and finish marzipan, pastillage and sugar products (3FPC8)
  • Unit 721 - Prepare, cook and present complex cold products (3FPC9)
  • Unit 722 - Prepare, finish and present canapés and cocktail products (3FPC10)
  • Unit 723Prepare, cook and finish dressings and cold sauces (3FPC11)
  • Unit 724 - Prepare and cook complex hot desserts (3FPC12)
  • Unit 725 - Prepare and cook complex cold desserts (3FPC13)
  • Unit 726 - produce sauces, fillings and coatings for complex desserts (3FPC14)