This is a listing of further education and training awards made by QQI. They are at Level 1 to 6 on the NFQ. For awards in Higher Education and Training at Level 6 to 10 on the NFQ please look at the Programmes listing.
Qualification Details
Title
Hospitality Operations
Code
5M2083
NFQ Level
5
EQF Level
4
Award Class
Major
Field of Learning
10. Services > 1. Personal Services > 3. Hotel, restaurants and catering
Credit Value
120
Publication Date
29-09-2016
Review Date
Deactivation Date
Status
Active
Certificate Specification
EUROPASS Certificate Supplements
Programme Validation Information
Qualification Requirements
This award was developed through the Common Award System. Any providers who wish to offer this award must have their programme validated by QQI before it can be delivered to learners. The provider should check the certificate specification for this award (see above) and its associated minor awards for validation requirements.
The total credit value required for this certificate is 120. This will be achieved by completing:
Awards
Code |
Title |
NFQ Level |
Credit Value |
| All of the following component(s) | |||
Accommodation Techniques |
5 |
30 |
|
Food Preparation |
5 |
15 |
|
| A minimum credit value of 15 from the following component(s) | |||
Communications |
5 |
15 |
|
Customer Service |
5 |
15 |
|
Teamworking |
5 |
15 |
|
Personal Effectiveness |
5 |
15 |
|
| A minimum credit value of 15 from the following component(s) | |||
Work Experience |
5 |
15 |
|
Work Practice |
5 |
15 |
|
Personal and Professional Development |
5 |
15 |
|
| A minimum credit value of 30 from the following component(s) | |||
Food Science and Technology |
5 |
5 |
|
Database Methods |
5 |
15 |
|
Word Processing |
5 |
15 |
|
Reception and Frontline Office Skills |
5 |
15 |
|
Appreciation of Irish Culture |
5 |
15 |
|
French |
5 |
15 |
|
German |
5 |
15 |
|
Italian |
5 |
15 |
|
Spanish |
5 |
15 |
|
Irish |
5 |
15 |
|
English as a Second Language |
5 |
15 |
|
Safety and Health at Work |
5 |
15 |
|
Information and Communication Systems |
5 |
15 |
|
Spreadsheet Methods |
5 |
15 |
|
Nutrition |
5 |
15 |
|
Restaurant Skills |
5 |
30 |
|
Restaurant Hospitality |
5 |
15 |
|
Menu Planning and Applied Nutrition |
5 |
10 |
|
Food Hygiene |
5 |
15 |
|
| The remaining credit value of 15 can be obtained by using vocationally relevant component(s) from level 5. A maximum of 15 credits may be used from either level 4 or level 6. |
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