Claim learners’ certificates by Friday 11 July. If your qualification doesn’t include an external assessment and learners are expecting results in August, make sure to claim certificates by this date. For qualifications with external assessments, claim within two working days of receiving confirmed results. Find out more on our timely delivery of results page.
NCFE Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)
Ref:
601/0417/X
Sector:
Retail and Commercial Enterprise
Registration & certification fee:
£56.00
Level:
Level 2
Minimum entry age:
16
GLH:
105
TQT:
150
Credit value:
15
Return to Search
This qualification is now withdrawn and we are no longer able to take learner registrations. The support materials for this qualification will not be updated.
Support materials
Mandatory qualification information
Qualification specification (PDF | 1447 KB)
Qualification specification (Word) (DOCX | 580 KB)
Additional qualification information
Purpose statement (PDF | 130 KB)
Support Handbook
Support Handbook (PDF | 327 KB)
Unit breakdown
Mandatory units
Safe, Hygienic and Secure Working Environments in Hospitality (R/600/0615)
Effective Teamwork (Y/600/0616)
Giving Customers a Positive Impression (D/600/0617)
Principles of Customer Service in Hospitality, Leisure, Travel and Tourism (T/600/1059 )
Optional units
Food Safety in Catering (H/502/0132)
Preparation and Clearing of Service Areas (F/600/0626)
Service of Food at Table (T/600/0624)
Service of Alcoholic and Non-Alcoholic Drinks (J/600/0627)
Cleaning and Servicing of Hospitality Areas (L/600/0631)
Chemicals and Equipment Used for Cleaning in the Hospitality Industry (R/600/0629)
Maintain Housekeeping Supplies (J/600/1082)
Provide a Linen Service (M/600/1092)
Arrival of Customers (D/600/0620)
Dealing With Bookings (F/600/1078)
Departure of Customers (H/600/0621)
Handle Mail and Book External Services (A/600/1080)
Dealing With Payments (L/600/1133)
Principles of Providing a Silver Service (A/502/8298)
Principles of Resolving Customer Service Problems (A/502/8317)
Principles of Preparing and Serving Hot Drinks Using Specialist Equipment (D/502/8309)
Principles of Storing and Retrieving Information (D/502/8312)
Principles of Producing Basic Pasta Dishes (f/502/8285)
Principles of Producing Basic Vegetable Dishes (H/502/8294)
Principles of Completing Kitchen Documentation (H/502/8313)
Principles of Preparing and Serving Dispensed and Instant Hot Drinks (H/502/8327)
Principles of Cleaning Drink Dispense Lines (J/502/8319)
Principles of Producing Basic Fish Dishes (K/502/8281)
Principles of Maintaining Customer Service Through Effective Handover (K/502/8314)
Principles of Preparing and Serving Wines (M/502/8265)
Principles of Providing a Buffet and Carvery Service (M/502/8296)
Principles of Cleaning and Protecting Floors, Carpets and Soft Furnishings (M/502/8301)
Principles of Receiving, Storing and Issuing Drinks Stock (M/502/8315)
Principles of Preparing and Clearing Areas for Table Service (R/502/8260)
Principles of Producing Basic Rice, Pulse and Grain Dishes (R/502/8291)
Principles of Maintaining Cellars and Kegs (R/502/8307)
Principles of Setting Up and Closing the Kitchen (T/502/8316)
Principles of Preparing and Serving Cocktails (Y/502/8308)
Principles of Promoting Additional Services or Products to Customers (Y/502/8311)
Principles of Carrying Out Periodic Room Servicing and Deep Cleaning (Y/502/8325)
Principles of Cleaning Windows From the Inside (D/502/8326)
Principles of Providing a Counter and Takeaway Service (T/502/8297)
Principles of Collecting Linen and Making Beds (L/502/8256)