Hospitality and Catering (email: employer@hackney.ac.uk)

Door Supervision - BIIAB Level 2 Award

Under the Private Security Industry Act 2001, all door supervisors must hold a licence to practice, issued by the Security Industry Authority (SIA). The BIIAB Level 2 Award in Door Supervision is a nationally recognised qualification and is the industry standard.

Successful completion of this course enables a door supervisor to meet one of the requirements to apply for their licence.

Who is it for?

Anyone who wants to work within the private security industry as a qualified and licensed door supervisor. This qualification is needed to apply for a SIA licence.

Units include:

• Working in the Private Security Industry
• Working as a Door Supervisor
• Conflict Management for the Private Security Industry
• Physical Intervention Skills for the Private Security Industry
• Help and advice on how to apply for your SIA licence.

Entry requirements

You need to be able to prove your identity and that you do not have a criminal record.

Exam

• Units 1, 2 and 3: multiple-choice test that is set and marked by BIIAB and administered by the centre.
• Unit 4: internally assessed, involving a mix of demonstration of practical skills and knowledge assessment.

Possible next steps

You can apply for the SIA licence, a job as a door supervisor, or go on to study other security qualifications.

Cost

£325

Venue

Hackney Community College

Shoreditch Campus

Falkirk Street

London

N1 6HQ

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Food Safety in Catering

Level 2 Award

Who should go on this course

Designed for anyone working in a catering environment where food is prepared, cooked and handled.

Course content

The qualifications cover the following topics:

• Legislation
• Food safety and hygiene hazards
• Temperature control
• Refrigeration, chilling and cold holding
• Cooking, hot holding and reheating
• Food handling
• Principles of safe food storage
• Cleaning
• Food premises and equipment

Assessment

There is a multiple choice examination, which can take place at your premises, or at the College.

Progression

Suggested certificates for food hygiene progression on completion:

• CIEH Level 3 Award in Supervising Food Safety in Catering
• CIEH Level 3 Award in Food Safety Supervision for Manufacturing
• CIEH Level 3 Award in Food Safety Supervision for Retail

Course date

Monthly, throughout the year

Venue

Either at your premises, or at Hackney Community College:

Shoreditch Campus

Falkirk Street

London

N1 6HQ

Directions to venue

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Hospitality and Catering Apprenticeship - Housekeeping

This Apprenticeship is ideal for developing skills and knowledge whilst working within the hotel housekeeping sector. This qualification offers the unique opportunity to earn and learn in this sector.

The Programme is made up of:

• Level 2 NVQ Diploma in Housekeeping (QCF)
• Level 2 Award in Hospitality and Catering Principles (Housekeeping) (QCF)
• Maths and English level 1

Core Units:

• Maintain a safe, hygienic and secure working environment
• Work effectively as part of a hospitality team
• Clean and service a range of housekeeping areas

Optional units include

• Collect linen and make beds
• Clean windows from the inside
• Use of different chemicals and equipment in housekeeping
• Maintain housekeeping supplies
• Clean, maintain and protect hard floors

Entry Requirements

Applicants need to be legally permitted to work in the EU, employed in a relevant job role and not taking part in full-time education.

Possible next steps

Career or academic progression may include continuation, development or promotion at work or within the hospitality sector and progression to an Advanced apprenticeship

Length of course

Approximately 12 months

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Food and Beverage Service (Apprenticeship)

Apprenticeship in Hospitality and Catering (Food and Beverage Service)

This programme offers people wishing to pursue a career as a waiter/waitress and/or bar person an opportunity to develop new and existing skills whilst keeping up with the ever changing demands and legislation of the industry.

The programme consists of:

• Level 2 NVQ Diploma in Food and Beverage Service.
• Level 2 Award in Hospitality and Catering Principles (food and beverage service)
• Level 1 maths and English.

Core units include:

• 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
• Maintain food safety when storing, holding and serving food

Optional units include:

• Serve food at the table
• Provide a buffet/carvery service
• Serve alcoholic and soft drinks
• Prepare and serve wines
• Prepare and serve hot drinks using specialist equipment
• Maintain and deal with payments

Entry requirements:

NVQ level 1 or equivalent or relevant work experience and must be employed.

Length of course

12 months

Possible next step:

Level 3 Diploma in Hospitality Supervision and Leadership or Advanced Apprenticeship.

Length of course

Average length is 12 months

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Hospitality and Catering Apprenticeship - Professional Cookery

Preparation and Cooking

This Apprenticeship is designed to give recognition to people who are working in a professional kitchen and wanting to gain the relevant qualification.

*The programme consists of:”

• Level 2 NVQ Diploma in Professional Cookery (preparation and cooking)
• Level 2 Certificate in Hospitality and Catering principles
• Maths and English at level 1.

Core units include:

• Maintain a safe, hygienic and secure working environment
• Work effectively as part of a hospitality team
• Maintain food safety when storing, preparing and cooking food
• Maintain, handle and clean knives

Optional units include:

• Prepare, cook and finish basic hot sauces
• Prepare, cook and finish basic rice dishes
• Prepare meat for basic dishes
• Cook and finish basic meat dishes
• Prepare fish for basic dishes
• Cook and finish basic fish dishes
• Order stock

Entry requirements:

You must be employed in a catering establishment as a chef / cook.

Possible next step:

Advanced Apprenticeship, NVQ 3 Diploma in Professional Cookery or Level 3 Diploma in Hospitality Supervision and Leadership.

Length of course

Average length is 12 months

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Hospitality and Catering - Advanced Apprenticeship in Hospitality Supervision and Leadership skills

This Advanced Apprenticeship is ideal for developing skills and knowledge whilst working within the fast-paced world of hospitality. This qualification offers the unique opportunity to earn and learn in this sector. It is recommended for employees who work in hospitality and who want to further their career and gain a qualification through a flexible combination of training and assessment in the workplace.

The Programme is made up of:

• Level 3 Diploma in Hospitality Supervision and Leadership skills (NVQ)
• Level 3 Award in Hospitality Supervision and Leadership
• Principles (QCF)
• Maths and English level 2

Core Units

• Provide leadership for your team (MSC B5)
• Develop productive working relationships with colleagues (MSC D1)
• Contribute to the control of resources
• Maintain the health, hygiene, safety and security of the working environment Lead a team to improve customer service (ICS 42)
• Supervise food production operations

Optional units include

• Supervise functions
• Supervise food production operations
• Contribute to promoting hospitality services and products
• Contribute to the development of recipes and menus

Assessment

Training and assessments are mainly delivered in the workplace though some of the content can be delivered in college. Assessment is via a variety of methods, including case studies, assignments, practical assessments and projects.

Entry requirements

Applicants need to be; legally permitted to work in the EU, employed in a relevant job role and not taking part in full-time education. You should ideally have ?ve GCSEs (grade C or above) or have completed an Apprenticeship. This course is aimed at those in a supervisory role.

Possible next steps

Career or academic progression may include continuation, development or promotion at work or within the hospitality sector and progression into higher education.

Length of course

Approximately 24 months

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Personal Licence Holders BIIAB Level 2 Award

Licensing law in England and Wales states that anyone who authorises the sale of alcohol to the public must hold a personal licence. Those who wish to obtain a personal licence need to apply to their local authority. This qualification is needed before a person can apply for a licence. This is a 1 day course designed to cover knowledge of the law and the social responsibilities of a Personal Licence Holder.

Who should go on this course?

Anyone needing to get a personal licence. Essential for bar and restaurant managers and recommended for assistant managers or supervisors.

Exam

One 40 question multiple-choice exam.

*Entry requirements*This is a level 2 qualification so you must be able to demonstrate a good standard of English.

Possible next steps

This will enable you to apply for a licence to sell alcohol to the public and also progress onto a level 3 course.

The BIIAB NCPLH covers the syllabus set by government to enable candidates to understand the law in relation to:

• the roles, responsibilities and functions of licensing authorities within the framework of the licensing objectives
• application process for a personal licence
• the role and legal responsibilities of the personal licence holder, and the penalties relating to failure to comply with the law
• the premises licence
• the content and purpose of operating schedules
• the role and duties of the designated premises supervisor
• unauthorised and temporary licensable activities
• rights of entry to licensed premises
• police powers with regard to suspension and closure of licensed premises
• the specific prohibitions for the sale of alcohol
• the strengths of alcoholic drinks, and the effects of alcohol on the human body
• the protection of children from harm
• the responsible retail sale of alcohol

Cost

£135 + £25 exam fee

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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Supervising Food Safety in Catering CIEH Level 3 Award

In line with the National Occupational Standards reflecting sector-specific needs, this qualification provides a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.

Who should go on this course?

Managers and supervisors in small, medium or large catering businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.

Units include

• Ability to implement and supervise a food safety management system
• Understand food safety procedures
• Understand the concept of food hazards and the risks associated with them
• Understand the terminology with respect to supervising food safety
• Understand the techniques involved in controlling and monitoring food safety
• Appreciate the risks linked to cross contamination
• Understand the role temperature has to play in the control of food safety
• Appreciate the importance of supervising high standards of cleanliness in food premises

Entry requirements

Recommended understanding and knowledge of basic food hygiene – ideally the CIEH Level 2 Award in Food Safety taken within the last three years.

Possible next steps

CIEH Level 4 Awards in Food Safety

Costs

£350 including exam fee

Venue

At college, but if a cohort of 8 or more needs training in one place we will come to your place of work if required.

Call 020 7613 9430 or email employer@hackney.ac.uk to enrol

To print this course information, download the PDF on the right hand side of this page.

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