SwitchED 2 Hospitality Level 2
SwitchED 2 Hospitality - Level 2
| UNIT TITLE | LEVEL | CREDIT |
| MANDATORY UNITS | ||
| F/506/3442 Developing Own Interpersonal Skills | Level 2 | 3 |
| GENERIC UNITS | ||
| D/504/8799 Being a Responsible Employee | Level 2 | 6 |
| A/600/3718 Building and Managing Workplace Relationships | Level 2 | 2 |
| F/501/6413 Building Working Relationships with Customers | Level 2 | 2 |
| J/506/3443 Collection, Presentation and Interpretation of Discrete Data | Level 2 | 2 |
| L/504/5168 Communication in Teamwork | Level 2 | 1 |
| F/600/3719 Communication in the Workplace | Level 2 | 2 |
| L/504/7695 Communication Skills for Group and Teamwork | Level 2 | 3 |
| F/504/8729 Customer Service | Level 2 | 3 |
| A/600/3721 Developing Enterprise Skills | Level 2 | 3 |
| F/600/3722 Developing Meeting Skills | Level 2 | 2 |
| D/504/9225 Undertaking Professional Development | Level 2 | 3 |
| J/504/6318 Using ICT in the Workplace | Level 2 | 3 |
| T/504/6315 Using Numeracy Skills in the Workplace | Level 2 | 3 |
| K/506/0776 Volunteering | Level 2 | 2 |
| H/504/8884 Work Experience | Level 2 | 3 |
| F/504/8794 Debt Management | Level 2 | 2 |
| Y/504/7599 Decision Making Skills | Level 2 | 1 |
| A/504/7594 Developing a Personal Exercise Programme | Level 2 | 6 |
| R/506/3557 Developing Assertiveness | Level 2 | 1 |
| F/506/0654 Developing Personal Confidence and Self Awareness | Level 2 | 3 |
| H/600/0182 Leadership and Teamwork | Level 2 | 5 |
| Y/504/7778 Leadership Skills | Level 2 | 3 |
| H/504/8447 Referencing Skills | Level 2 | 1 |
| Y/504/8445 Report Writing | Level 2 | 1 |
| L/504/8202 Research Skills | Level 2 | 3 |
| T/504/9697 Research Skills and Practice | Level 2 | 1 |
| R/506/3560 Writing Persuasive Text | Level 2 | 1 |
| J/506/3555 Writing to Convey Information | Level 2 | 2 |
| VOCATIONAL UNITS | ||
| M/504/9388 Baking Bread, Pastry, Cakes and Biscuits | Level 2 | 4 |
| J/504/9395 Cooking Skills | Level 2 | 3 |
| T/504/9408 Cooking with Dairy Products and Eggs | Level 2 | 1 |
| T/504/9392 Cooking with Meat, Fish and Vegetables | Level 2 | 4 |
| Y/504/9403 Cooking with Rice, Grains and Pulses | Level 2 | 3 |
| T/506/3549 Developing Skills for Employment in the Catering and Hospitality Industry | Level 2 | 3 |
| H/500/8935 Health and Safety in Catering and Hospitality | Level 2 | 3 |
| L/504/9446 Hotel Reservations | Level 2 | 3 |
| Y/504/9451 Housekeeping in Hospitality | Level 2 | 3 |
| T/504/9909 Introduction to Hospitality | Level 2 | 1 |
| D/500/8934 Investigate the Catering and Hospitality Industry | Level 2 | 4 |
| Y/504/9398 Kitchen Skills | Level 2 | 3 |
| J/504/9719 Planning and Promoting an Event | Level 2 | 3 |
| K/506/3550 Planning and Running a Hospitality Event | Level 2 | 10 |
| T/600/0638 Prepare, Cook and Finish Food | Level 2 | 4 |
| T/505/4415 Principles of Customer Service in the Hospitality Sector | Level 2 | 3 |
| Y/504/9448 Reception, Billing and Cashier Procedures for Front Office Staff | Level 2 | 3 |
| M/505/5255 Customer Service in the Hospitality Industry | Level 1 | 3 |
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.