MA in Hospitality SCQF Level 5
To achieve the MA in Hospitality you must achieve the SVQ in Hospitality
Services at SCQF Level 5 which consists of 10 units in total.
Three Mandatory Units must be achieved and seven optional units.
Enhancements and Core Skills are also required to achieve the MA.
Mandatory Units for SVQ in Hospitality Services SCQF Level 5
Candidates must complete all three of these units:



Maintain Health and Safety in Hospitality
Work Effectively as Part of a Hospitality Team
Impact of Personal Behaviour in Hospitality
Optional Units: Candidates must complete 7 of the following units:
All seven optional units should be selected from either Group A, B, C, D or E.
If Group A is selected then candidates must complete unit “Maintain Food Safety in a Hospitality Environment”.
If either Group D or E is selected then candidates must complete unit “Maintain Food Safety in a Kitchen Environment”.
Group A:
Maintain Food Safety in a Hospitality Environment
Prepare and Clear Areas for Food and Beverage Service
Provide a Food and Beverage Service
Prepare and Clear the Bar Area
Serve Alcoholic and Soft Drinks
Prepare and Serve Cocktails (Mixology)
Prepare and Serve Beer/Cider
Prepare and Serve Wine
Maintain Cellars and Kegs
Clean Drink Dispense Lines
Prepare and Serve Beverages from Specialist Coffee Station
Prepare and Serve Dispensed and Instant Hot Drinks
Set Up a Specialist Coffee Station
Clean and Close a Specialist Coffee Station
Receive, Store and Issue Drinks Stock
Prepare and Clear Areas for Table Service
Serve Food at Table (Formal Dining)
Serve Food at Table (Casual Dining)
Provide a Silver Service
Provide a Buffet Service
Convert an Area for Dining
Group B:
Collect Linen and Make Beds
Clean and Service a Range of Areas
Work Using Different Chemicals, Liquids and Equipment
Maintain Housekeeping Supplies
Work Individually and Follow Reporting Procedures in a
Cleaning Environment
Clean, Maintain and Protect Hard Floors
Clean and Maintain Soft Floors and Furnishings
Provide a Linen Service
Carry Out Periodic Room Servicing and Deep Cleaning
Maintain Food Safety in a Hospitality Environment
Group C:
Deal with Communications as Part of the Reception Function
Deal with the Arrival of Customers
Deal with Bookings
Prepare Customer Accounts and Deal with Departures
Produce Documents in a Business Environment
Use Office Equipment
Communicate in a Business Environment
Store and Retrieve Information
Provide Reception Services
Handle Customer Communications and Book External
Services
Provide Tourism Information Services to Customers
Resolve Customer Service Problems
Promote Additional Services or Products to Customers
Deal with Customers Across a Language Divide
Deal with Customers Across a Cultural Divide
Maintain Customer Service Through Effective Handover
Maintain and Deal with Payments
Use Social Media in Hospitality
Group D:
Maintain Food Safety in a Kitchen Environment
Prepare and Finish Simple and Fruit Dishes
Prepare Hot and Cold Sandwiches
Complete Kitchen Documentation
Set Up and Close Kitchen
Prepare and Present Food for Cold Presentation
Produce Basic Fish Dishes
Produce Basic Vegetable Dishes
Produce Basic Cereal, Pulse and Grain Dishes
Produce Basic Pasta Dishes
Microcom Training, Cambridge House, 8 Cambridge Street, Glasgow G2 3DZ
T: 0141 353 0100 F: 0141 353 0200 E: info@microcomtraining.com www.microcomtraining.com
MA in Hospitality SCQF Level 5
To achieve the MA in Hospitality you must achieve the SVQ in Hospitality
Services at SCQF Level 5 which consists of 10 units in total.
Three Mandatory Units must be achieved and seven optional units.
Enhancements and Core Skills are also required to achieve the MA.
Group E:
Maintain Food Safety in a Kitchen Environment
Prepare and Clear Areas for Food and Beverage Service
Provide a Food and Beverage Service
Work Individually and Follow Reporting Procedures in a
Cleaning Environment
Collect Linen and Make Beds
Prepare and Finish Simple Salad and Fruit Dishes
Prepare Hot and Cold Sandwiches
Prepare and Clear the Bar Area
Serve Alcoholic and Soft Drinks
Prepare and Serve Cocktails (Mixology)
Prepare and Serve Beer/Cider
Prepare and Serve Wine
Maintain Cellars and Kegs
Clean Drink Dispense Lines
Prepare and Serve Dispensed and Instant Hot Drinks
Set Up a Specialist Coffee Station
Prepare and Serve Beverages from a Specialist Coffee
Station
Clean and Close a Specialist Coffee Station
Receive, Store and Issue Drinks Stock
Prepare and Clear Areas for Table Service
Serve Food at Table (Formal Dining)
Serve Food at Table (Casual Dining)
Provide a Silver Service
Provide a Buffet Service
Convert an Area for Dining
Set Up and Close Kitchen
Deal with the Arrival of Customers
Deal with Bookings
Prepare Customer Accounts and Deal with Departures
Produce Documents in a Business Environment
Use Office Equipment
Communicate in a Business Environment
Handle Customer Communications and Book External
Services
Provide Reception Services
Store and Retrieve Information
Provide Tourism Information Services to Customers
Maintain Food Safety in a Hospitality Environment
Resolve Customer Service Problems
Promote Additional Services or Products to Customers
Deal with Customers Across a Language Divide
Deal with Customers Across a Cultural Divide
Maintain Customer Service Through Effective Handover
Maintain and Deal with Payments
Use Social Media in Hospitality
Complete Kitchen Documentation
Deal with Communications as Part of the Reception Function
Clean and Service a Range of Areas
Work Using Different Chemicals, Liquids and Equipment
Maintain Housekeeping Supplies
Clean, Maintain and Protect Hard Floors
Clean and Maintain Soft Floors and Furnishings
Provide a Linen Service
Carry Out Periodic Room Servicing and Deep Cleaning
Prepare and Present Food for Cold Presentation
Produce Basic Fish Dishes
Produce Basic Vegetable Dishes
Produce Basic Cereal, Pulse and Grain Dishes
Produce Basic Pasta Dishes
Enhancements
The certificates achieved must be appropriate for the job role and must be undertaken and achieved within the first
24 weeks of the Apprenticeship.
 Health & Safety at Work Certificate
 Food Hygiene Certificate
 Scottish Alcohol Licensing Certificate (Required for Beverage Service Route in Licensed premises)
Core Skills for MA in Hospitality at SCQF 5
 Communication SCQF level 3
 Numeracy SCQF level 3
 Problem Solving SCQF level 4
 Working with Others SCQF level 4
 Information and Communication Technology SCQF level 3
Must be separately assessed and certified
Microcom Training, Cambridge House, 8 Cambridge Street, Glasgow G2 3DZ
T: 0141 353 0100 F: 0141 353 0200 E: info@microcomtraining.com www.microcomtraining.com
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