Food and Beverage
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Level 7
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Our Courses
L5 Hospitality Services – Level 5/6/7/8/9
Here's what you'll have to do
SVQ Hospitality Services
Mandatory Units (Route 1)
Candidates must complete the following Units:
Maintain a Safe, Hygienic and Secure Working Environment
Work Effectively as Part of a Hospitality Team
Give Customers a Positive Impression of yourself and your Organisation
Optional Units
Candidates must complete 7 optional units: (Candidates must also complete 7 Optional Units in addition to the Mandatory Units. These may be selected as a combination from either Group 1 or Group 2)
Group 1
Collect Linen and Make Beds
Clean Windows from the Inside
Group 2
Deal with Communications as Part of the Reception Function
Deal with the Arrival of Customers
Deal with the Arrival of Customers
Prepare Customer Accounts and Deal with Departures
Produce Documents in a Business Environment
Use Office Equipment
Handle Mail and Book External Services
Provide Reception Services
Store and Retrieve Information
Provide Tourism Information Services to Customers
Resolve Customer Service Problems
Promote Additional Services or Products to Customers
Deal with Customers across a Language Divide
Maintain Customer Service Through Effective Handover
Clean and Service a Range of Areas
Work using Different Chemicals and Equipment
Maintain Housekeeping Supplies
Clean, Maintain and Protect Hard Floors
Clean and Maintain Soft Floors and Furnishing
Provide a Linen Service
Carry Out Periodic Room Servicing and Deep Cleaning
Mandatory Units (Route 2)
Candidates must complete the following Units:
Maintain a Safe, Hygienic and Secure Working Environment
Work Effectively as Pat of a Hospitality Team
Give Customers a Positive Impression of yourself and your Organisation
Maintain Food Safety when Storing, Holding and Serving Food
Optional Units
Candidates must complete 6 optional units: (Candidates must also complete 6 Optional Units in addition to the Mandatory Units. Candidates may select a maximum of 2 Units from Group 1, at least 1 Unit from Group 2 and upto 5 Units from Group 3)
Group 1
Prepare and Clear Areas for Counter/Takeaway Service
Provide a Counter /Takeaway Service
Collect Linen and Make Beds
Clean Windows from the Inside
Group 2
Prepare and Clear Areas for Table Service
Serve Food at the Table
Provide a Silver Service
Provide a Buffet/Carvery Service
Convert a Dining Room
Prepare a Clear the Bar Area
Serve Acoholic and Soft Drinks
Prepare and Serve Cocktails
Prepare and Serve Wines
Maintain Cellars and Kegs
Clean Drink Dispense Lines
Prepare and Serve Dispensed and Instant Hot Drinks
Prepare and Serve Hot Drinks Using Specialist Equipment
Receive, Store and Issue Drinks Stock
Group 3
Prepare and Clear Areas for Table Service
Serve Food at the Table
Provide a Silver Service
Provide a Buffet/Carvery Service
Convert a Room for Dining
Prepare and Clear the Bar Area
Serve Alcoholic and Soft Drinks
Prepare and Serve Cocktails
Maintain Cellars and Kegs
Clean Drink Dispense Lines
Prepare and Serve Dispensed and Instant Hot Drinks
Prepare and Serve Hot Drinks Using Specialist Equipment
Receive, Store and Issue Drinks Stock
Deal with Communications as Part of the Reception Function
Deal With the Arrival of Customers
Deal With Bookings
Prepare Customer Accounts and Deal with Departures
Produce Documents in a Business Environment
Use Office Equipment
Handle Mail and Book External Services
Provide Reception Services
Store and Retrieve Information
Provide Tourism Information Services to Customers
Resolve Customer Service Problems
Promote Additional Services or Products to Customers
Deal with Customers Across a Language Divide
Maintain Customer Service Through Effective Handover
Maintain and Deal with Payments
Clean and Service a Range of Areas
Work Using Different Chemicals and Equipment
Maintain Housekeeping Supplies
Clean, Maintain and Protect Hard Floors
Clean and Maintain Soft Floors and Furnishings
Provide a Linen Service
Carry Out Periodic Room Servicing and Deep Cleaning
Mandatory Units (Route 3)
Candidates must complete the following Units:
Maintain a Safe, Hygienic and Secure Working Environment
Work Effectively as Pat of a Hospitality Team
Give Customers a Positive Impression of yourself and your Organisation
Maintain Food Safety when Storing, Holding and Serving Food
Optional Units
Candidates must complete 6 optional units: (Candidates must also complete 6 Optional Units in addition to the Mandatory Units. Candidates may select a maximum of 2 Units from Group 1, at least 1 Unit from Group 2 and upto 5 Units from Group 3)
Group 1
Prepare and Finish Simple Salad and Fruit Dishes
Prepare and Cook Fish
Prepare and Cook Meat and Poultry
Prepare Hot and Cold Sandwiches
Prepare Basic Egg Dishes
Collect Linen and Make Beds
Clean Windows from the Inside
Group 2
Complete Kitchen Documentation
Set Up and Close a Kitchen
Prepare and Present Food for Cold Presentation
Produce Basic Fish Dishes
Prepare Basic Vegetable Dishes
Prepare Basic Rice, Pulse and Grain Dishes
Prepare Basic Pasta Dishes
Group 3
Complete Kitchen Documentation
Set Up and Close a Kitchen
Prepare and Present Food for Cold Presentation
Prepare Basic Fish Dishes
Prepare Basic Vegetable Dishes
Produce Basic Rice, Pulse and Grain Dishes
Produce Basic Pasta Dishes
Deal with Communications as Part of the Reception Function
Deal with the Arrival of Customers
Dealing with Bookings
Prepare Customer Accounts and Deal with Departures
Produce Documents in a Business Environment
Use Office Equipment
Handle Mail and Book External Services
Provide Reception Services
Store and Retrieve Information
Provide Tourism Information Services to Customers
Resolve Customer Service Problems
Promote Additional Services or Products to Customers
Deal with Customers Across a Language Divide
Maintain Customer Service Through Effective Handover
Maintain and Deal with Payments
Clean and Service a Range of Areas
Work Using Different Chemicals and Equipment
Maintain Housekeeping Supplies
Clean, Maintain and Protect Hard Floors
Clean and Maintain Soft Floors and Furnishings
Carry Out Periodic Room Servicing and Deepcleaning
Mandatory Units (Route 4)
Candidates must complete the following Units:
Maintain a Safe, Hygienic and Secure Working Environment
Work Effectively as Pat of a Hospitality Team
Give Customers a Positive Impression of yourself and your Organisation
Maintain Food Safety when Storing, Holding and Serving Food
Optional Units
Candidates must complete 6 optional units: (Candidates must also complete 6 Optional Units in addition to the Mandatory Units. Candidates may select a maximum of 2 Units from Group 1, at least 1 Unit from Group 2 and a minimum of 1 Unit from Group 3, plus up to 4 Units from Group 4.)
Group 1
Prepare and Clear Areas for Counter/Takeaway Service
Provide a Counter /Takeaway Service
Prepare and Finish Simple Salad and Fruit Dishes
Prepare and Cook Fish
Prepare and Cook Meat and Poultry
Prepare Hot and Cold Sandwiches
Prepare Basic Egg Dishes
Collect Linen and Make Beds
Clean Windows from the Inside
Group 2
Prepare and Clear Areas for Table Service
Serve Food at the Table
Provide a Silver Service
Provide a Buffet/Carvery Service
Convert a Room for Dining
Prepare and Clear the Bar Area
Serve Alcoholic and Soft Drinks
Prepare and Serve Cocktails
Prepare and Serve Wines
Maintain Cellars and Kegs
Clean Drink Dispense Lines
Prepare and Serve Dispensed and Instant Hot Drinks
Prepare and Serve Hot Drinks Using Specialist Equipment
Receive, Store and Issue Drinks Stock
Group 3
Complete Kitchen Documentation
Set Up and Close a Kitchen
Prepare and Present Food for Cold Presentation
Prepare Basic Fish Dishes
Prepare Basic Vegetable Dishes
Produce Basic Rice, Pulse and Grain Dishes
Produce Basic Pasta Dishes
Group 4
Prepare and Clear Areas for Table Service
Serve Food at the Table
Provide a Silver Service
Provide a Buffet/Carvery Service
Convert a Room for Dining
Prepare and Clear the Bar Area
Serve Alcoholic and Soft Drinks
Prepare and Serve Cocktails
Prepare and Serve Wines
Maintain Cellars and Kegs
Clean Drink Dispense Lines
Prepare and Serve Dispensed and Instant Hot Drinks
Prepare and Serve Hot Drinks Using Specialist Equipment
Receive, Store and Issue Drinks Stock
Complete Kitchen Documentation
Prepare and Present Food for Cold Presentation
Prepare Basic Fish Dishes
Prepare Basic Vegetable Dishes
Produce Basic Rice, Pulse and Grain Dishes
Produce Basic Pasta Dishes
Deal with Communications as Part of the Reception Function
Deal with the Arrival of Customers
Dealing with Bookings
Prepare Customer Accounts and Deal with Departures
Produce Documents in a Business Environment
Use Office Equipment
Handle Mail and Book External Services
Provide Reception Services
Store and Retrieve Information
Provide Tourism Information Services to Customers
Resolve Customer Service Problems
Promote Additional Services or Products to Customers
Deal with Customers Across a Language Divide
Maintain Customer Service Through Effective Handover
Maintain and Deal with Payments
Clean and Service a Range of Areas
Work Using Different Chemicals and Equipment
Maintain Housekeeping Supplies
Clean, Maintain and Protect Hard Floors
Clean and Maintain Soft Floors and Furnishings
Provide a Linen Service
Carry Out Periodic Room Servicing and Deepcleaning
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