CERTIFICATE IN GUEST SERVICES UNIT F3: CATERING (COOK/CHILL)

Student Profile
This course is designed for people working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations.  People not currently in work but seeking employment will also find the programme of value, as assessment is based on case study information that eliminates the need for current employment.  The programme is most suitable for people wishing to broaden their range of skills in providing services to guests and clients, and for gaining an accredited award for those skills.

Objectives
To develop the student’s knowledge and understanding of selected skills in providing services to guests and clients.

Accreditation
The course leads to the award of the Certificate in Guest Services from ASET, a leading UK awarding body recognised by the Qualifications and Curriculum Authority.

Students completing ANY four units will be eligible for the Diploma in Guest Services.

Study Method
The course is designed for study by distance learning at work or at home.  Students receive course manual, assignments and studyguide plus tutor support by mail and email.  You can start at any time and plan your studies over a period of up to one year from the time of registration. 

Assessment
Each element is followed by a written assignment, which is submitted and marked by your tutor.  There is no external examination required.

Course Duration
Students may register at any time and have a full year to complete their studies.  The course will take around 80 hours of study to complete.

Pack/Course Contents
• Studyguide
• Comprehensive study notes for each element of the course
• Self-assessment activities
• Assignments
• Tutor support
• Assignment marking & feedback
• Accreditation

Price
The cost of the course is £175 inclusive of learning materials, tutor support, assignment marking, ASET registration and accreditation.

COURSE OUTLINE
The course is made up of five elements:

Element One: Promote Food Hygiene
The student will learn to be able to maintain and promote food hygiene and safety procedures during food preparation, cooking and storage according to organisational requirements.

Element Two: Cook Chill
The student will be able to safely and hygienically produce and preserve food by way of the cook-chill method according to organisational requirements.

Element Three: Cook Freeze
The student will be able to process, preserve and store food hygienically and safely using the cook-freeze method, according to organisational requirements.

Element Four: Cook Freeze Clients
The student will be able to provide a cook-freeze or cook-chill food service to the client’s satisfaction in accordance with organisational requirements.

Element Five: Handle & Store Food
The student will be able to handle and store food hygienically and in accordance with organisational requirements and safety principles without endangering others

ASSESSMENT
Students must complete five tutor marked assignments to be eligible for the award.