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Hospitality & Catering

At Cambrian Training, Catering and Hospitality offers a wide range of courses at Levels 1, 2 and 3 as part of a work based learning programme. The courses offered are designed to give you the practical experience required in order for you to gain employment in the fields of food preparation and cooking, serving food and drink and hospitality supervision.

  • Food & Drink Service NVQ Level 2
    This qualification is tailored to those working in the food service industry. The flexibility of the qualification means it can de delivered in a wide range of settings from fast food outlets to 4 star restaurants. General tasks involve greeting customers, taking orders, handling payments, serving food at table or counter and can include silver service and wine service.

  • Food & Drink Service (Drink Service Only) NVQ Level 2
    This qualification is tailored to those who work in the drinks service sector. This can include bars, restaurants and hotels. The general tasks involved here are preparing the bar area, greeting and serving customers with drinks, taking payments. Other tasks include receiving deliveries, cleaning dispense lines and maintaining cellars.

  • Front Office NVQ Level 2
    This qualification is tailored to those who work at reception. General duties include taking customer bookings, checking guests into the hotel, checking guests out and dealing with payments of accounts.Other duties involve basic administration skills and the promotion of tourism.

  • Housekeeping NVQ Level 2
    This qualification is tailored to those working in the housekeeping/cleaning industries.It’s flexibility means that it can be delivered in a wide range of settings from hotels to hospitals.General duties include cleaning a wide range of furnished areas, making beds, deal with linen, using a range of equipment.Specialist areas include carpet cleaning.

  • Professional Cookery NVQ Level 2
    This is a craft award that can again be delivered in a range of establishments. General tasks revolve around food preparation and cooking dealing with a range of food items such as meat, poultry, fish and vegetables. Other units involve deserts, cold presentation, receiving deliveries, hygiene cleaning and kitchen organisation.
  • Professional Cookery NVQ Level 3
    This is an extension of the level 2 qualification. To achieve this award candidates will need to demonstrate competence in the preparation and cooking of a wide range of ‘complex’ dishes. They will also need to take some responsibility for the planning and supervision of other peoples work.

  • Hospitality Supervision and Leadership NVQ Level 3
    The flexibility of this award means that it can be delivered in a range of settings. The large choice of units allow candidates to choose from specific subject groups such as Kitchen, Restaurant, Housekeeping and Reception supervision. For this award candidates will need to be responsible for organizing and supervising the work of others, controlling the use of resources and maintaining Health and Safety standards.