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SwitchED 2
SwitchED 2
Fully Accredited Learning in the Lakes
A Differentiated Learning Experience in an Holistic & Supportive Environment
A New Horizon For Young People
Switch 2 Hospitality
Skills for Further Learning
Level 1
Unit Title
Y/506/0661 Developing Own Interpersonal Skills
F/504/1064 Being a Responsible Employee
T/504/8727 Customer Service
J/504/8487 Health and Safety Awareness in a Working Environment
M/506/0083 Health and Safety in a Practical Environment
F/504/8858 Health, Safety and First Aid at Work
T/506/3132 Numeracy for the Workplace
L/504/8815 Pay and Payslips
D/503/9228 Preparation for Work
L/503/4897 Recognising and Respecting Diversity in the Workplace
R/503/4897 Responsible Work Practice
J/506/3636 Understanding Employment Rights, Contracts and Pay
F/504/6317 Using ICT in the Workplace
F/505/1775 Welcoming Visitors
H/506/0730 Building A Personal Career Portfolio
Y/503/5209 communication Skills in Preparation for Work
R/501/5847 Interview Skills
J/506/0736 Job Seeking Skills
L/504/8667 Preparation for a recruitment Interview
F/504/8813 Body image
A/505/0821 Budgeting
A/504/7689 Communication Skills for Group and Teamwork
J/506/0560 Developing Skills for Independent Life
T/504/8274 Improving Own Confidence
A/504/8826 Personal and Interpersonal Conflict
K/504/8837 Personal Awareness
J/504/8640 Personal Confidence
J/504/7792 Personal Development
R/504/8640 Personal Finances
T/504/8839 Personal Relationships
K/506/4288 Assisting at a Hospitality Event
K/502/5042 Basic Food Preparation and Cooking
K/505/1821 Bookings, Orders and Payments
M/505/5255 Customer Service in the Hospitality Industry
R/505/1845 Event Planning
M/504/9410 Food Commodities
R/504/8931 Food safety and Storage
L/500/8931 Health and Safety Awareness for catering and Hospitality
T/505/4169 Introduction to the Catering and Hospitality Industry
F/504/9458 Kitchen Equipment
L/505/7633 Meeting Special Dietary Requirements
A/505/1824 Menu Planning
L/504/7633 Sustainability in Hospitality
Y/506/0790 Using Cooking Skills in the domestic Kitchen
T/502/5075 Using Kitchen Equipment
D/506/3156 Working Effectively as part of a Hospitality Team
F/504/8228 Food Safety and Storage
A/502/4834 Introduction to the Hospitality Industry
T/505/4834 Principles of Customer Service in the Hospitality Sector
Level
Mandatory Unit
Level One
Generic Units
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Vocational Units
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Level One
Entry Level 3
Entry Level 3
Progression Units
Level Two
Credits
3
6
3
1
1
3
1
1
3
1
2
3
3
2
3
2
1
3
1
2
1
3
3
3
3
3
3
3
3
3
4
3
2
3
3
2
2
2
3
1
2
2
2
3
1
3
3
1
3
Award | Certificate | Diploma |
|---|---|---|
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.