Qualification Approval Form 1 CENTRE DETAILS Centre name: Centre Number: Curricul um Manager Responsi ble for Qualific ation(s) Requeste d: Positio n: Contact Details : Centre has Direct Claims Status (DCS) Yes / No Application for DCS to be extended to this qualification Yes / No If you are applying for DCS to be extended to this qualification, enter name of the allocated Approved Internal Verifier below. If not, leave this box blank: 2 QUALIFICATION AND COURSE APPROVAL DETAILS The centre requests approval to run the following qualification(s): AIM Awards Level 1 Certificate in Skills for Employment and Further Learning in Hospitality and Catering (QCF) Intended target learner group/age: Intended number of learners: Course Title: 3 SPECIALIST REQUIREMENTS Specialist resources required (taken from qualification specification): Centre confirmation of required resources: N/A N/A 1 V1 – March 2014 Course ID AIM Awards use only
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1 · Web viewF/505/0822 Dealing With Bullying 2 2 16 L/504/8684 Decision Making Skills 2 1 8 Y/504/7599 Developing a Personal Learning Programme E3 3 30 K/504/8286 Developing a Personal
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QualificationApproval Form
1 CENTRE DETAILS
Centre name:
Centre Number:
Curriculum Manager Responsible for Qualification(s) Requested:
Position:
Contact Details:
Centre has Direct Claims Status (DCS)
Yes / No
Application for DCS to be extended to this qualification
Yes / No
If you are applying for DCS to be extended to this qualification, enter name of the allocated Approved Internal Verifier below. If not, leave this
box blank:
2 QUALIFICATION AND COURSE APPROVAL DETAILS
The centre requests approval to run the following qualification(s):
AIM Awards Level 1 Certificate in Skills for Employment and Further Learning in Hospitality and Catering (QCF)
Intended target learner group/age: Intended number of learners:
Course Title:
3 SPECIALIST REQUIREMENTS
Specialist resources required(taken from qualification specification):
Centre confirmation of required resources:
N/A N/A
Specialist staffing qualifications required(taken from qualification specification):
Centre confirmation of required staff qualifications:
I have attached proof of qualifications:
Assessors should have an Assessor qualification or evidence of recent relevant experience.
(please confirm here) Yes/No
Internal Verifiers should have an Internal Verification qualification or evidence of recent relevant experience.
(please confirm here) Yes/No
1V1 – March 2014
Course IDAIM Awards use only
QualificationApproval Form
4 CONFIRMATION & APPROVAL
I confirm that the course has been internally approved and will be delivered in accordance with the information contained within this document, the qualification specification and in accordance with the terms and conditions agreed in the centre agreement.
Centre Curriculum Contact Signature Date
Admin confirmation of AIM Awards QR and CDM approval Date
Confirmation of extension of DCS to this qualification: Yes/No
2V1 – March 2014
Course IDAIM Awards use only
QualificationApproval Form
5 RULES OF COMBINATION AND UNITSLearners must achieve 15 credits in total. Learners must achieve 3 credits from the single mandatory unit and a minimum of 9 credits from the Optional Group B1. A maximum of 3 credits may be achieved from the Optional Group B2 and a maximum of 5 credits can be achieved at Entry 3 and/or Level 2. Units with the same title at different levels are barred against each other.
Please select the units from the unit lists below that you would like to appear on your Learner Registration Form (LRF) by ticking the relevant column.
Mandatory Unit
Unit Title Level Credit Value GLH Unit Code
Working in Hospitality and Catering 1 3 27 L/505/9121
B1 Optional Group
Baking Bread, Pastry, Cakes and Biscuits 2 4 32 M/504/9388Basic Cooking E3 2 20 T/504/9389Basic Food Preparation E3 2 20 K/504/9390Basic Food Preparation and Cooking 1 3 30 M/504/9391Bookings, Orders and Payments 1 2 18 K/505/1821Cooking Skills 2 3 24 J/504/9395Cooking with Dairy Products and Eggs 2 1 8 T/504/9408Cooking with Meat, Fish and Vegetables 2 4 35 T/504/9392
Reception, Billing and Cashier Procedures for Front Office Staff
2 3 24 Y/504/94
48
Serving Food and Drink
E3 2 20 J/504/94
45
Working Effectively as Part of a Hospitality Team
1 3 22 T/601/42
16
Working with Food in a Retail Environment
E3 2 20 Y/505/18
29
B2 Optional Group
Adapting to Change at Work 2 3 24 Y/504/7473Approaches to Learning 1 2 18 K/504/7476Assertiveness and Decision Making 1 3 27 K/504/8269Assertiveness and Decision Making 2 3 24 M/504/8273Assertiveness and Decision Making Skills E3 3 30 Y/504/8283Banking and other Financial Organisations 1 1 9 R/504/7486Building a Personal Career Portfolio 1 3 27 M/504/7494Building a Personal Career Portfolio 2 3 24 T/504/7495Calculations with Measure 2 2 16 A/505/1080