SwitchED 2 Hospitality Entry Level 2
SwitchED 2 Hospitality - Entry Level 2
| UNIT TITLE | LEVEL | CREDIT |
| MANDATORY UNITS | ||
| M/502/5723 Personal Action Planning | Entry Level Two | 2 |
| GENERIC UNITS | ||
| Y/504/1298 Building Confidence and Self Esteem | Entry Level Two | 2 |
| L/505/5781 Communicate to Give and Receive Information | Entry Level Two | 2 |
| Y/600/6478 Developing Assertiveness | Entry Level Two | 3 |
| H/506/4390 Listening and Responding | Entry Level Two | 3 |
| F/600/6491 Personal Awareness | Entry Level Two | 3 |
| T/505/4236 Personal Development | Entry Level Two | 2 |
| Y/504/5481 Beginning to Study | Entry Level Two | 3 |
| F/506/2923 Effective Skills, Qualities and Attitudes for Learning and Work | Entry Level Two | 3 |
| R/505/6124 Engage in Discussion | Entry Level Two | 3 |
| L/504/3825 Following Instructions | Entry Level Two | 5 |
| A/506/3925 Learning Skills | Entry Level Two | 2 |
| D/505/1699 Planning for Progress in English Skills | Entry Level Two | 1 |
| H/602/0061 Collecting and Presenting Numerical Information | Entry Level Two | 2 |
| K/506/4391 Planning to Improve Performance in Mathematics | Entry Level Two | |
| VOCATIONAL UNITS | ||
| L/600/6199 Basic Cooking Techniques | Entry Level Two | 3 |
| A/600/6263 Eating a Balanced Diet | Entry Level Two | 3 |
| R/600/6205 Everyday Food and Drink Preparation | Entry Level Two | 3 |
| R/505/4776 Exploring Working in Catering | Entry Level Two | 1 |
| K/505/4783 Exploring Working in Hospitality | Entry Level Two | 3 |
| F/600/6202 Kitchen Hygiene | Entry Level Two | 3 |
| Y/600/6223 Make a Simple Meal | Entry Level Two | 3 |
| D/505/4764 Working in Catering | Entry Level Two | 2 |
| M/505/4767 Working in Hospitality | Entry Level Two | |
| J/600/6198 Basic Cooking Techniques | Entry Level One | |
| T/600/6262 Eating a Balanced Diet | Entry Level One | |
| L/600/6204 Everyday Food and Drink Preparation | Entry Level One | |
| A/600/6201 Kitchen Hygiene | Entry Level One | |
| R/600/6222 Make a Simple Meal | Entry Level One | |
| PROGRESSION UNITS | ||
| T/600/6200 Basic Cooking Techniques | Entry Level Three | 3 |
| F/600/6264 Eating a Balanced Diet | Entry Level Three | 3 |
| J/600/6203 Kitchen Hygiene | Entry Level Three | 3 |
| D/600/6224 Make a Simple Meal | Entry Level Three | 1 |
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.