Level 2 Award in Hospitality Practice
Front of house teams are essential to creating smooth and enjoyable dining experiences. This programme focuses on developing the practical skills and knowledge required to perform effectively in customer facing roles within the hospitality industry.
With increasing demand for well trained service staff, this qualification prepares learners to meet industry expectations through hands on learning and structured training. It supports the development of both technical service skills and the confidence needed to interact with customers in a professional setting.
By the end of the course, learners will be equipped to handle customer interactions, support food and beverage service, and contribute to overall guest satisfaction. The programme builds strong communication skills, service awareness, and the ability to work efficiently in real hospitality environments.
Admission Requirements
Applicants must be at least 16 years of age at the time of enrolment.
English Language:
 Learners whose first language is not English should demonstrate proficiency equivalent to IELTS 4.5 or an equivalent qualification. As the course is delivered in English, all practical and written assessments will also be conducted in English. An intermediate level of English is essential to successfully complete the programme.
Education:
This is an open-access qualification, and admissions are granted at the discretion of the centre based on the learner’s ability to successfully complete the course. Applicants are expected to have completed full-time secondary education up to the age of 16.
Admission Requirements
Applicants must be at least 16 years of age at the time of enrolment.
English Language:
 Learners whose first language is not English should demonstrate proficiency equivalent to IELTS 4.5 or an equivalent qualification. As the course is delivered in English, all practical and written assessments will also be conducted in English. An intermediate level of English is essential to successfully complete the programme.
Education:
This is an open-access qualification, and admissions are granted at the discretion of the centre based on the learner’s ability to successfully complete the course. Applicants are expected to have completed full-time secondary education up to the age of 16.
Mission
Vision
Mission
Our mission is to develop highly skilled and globally competent hospitality professionals through structured, practical education. We are committed to delivering industry-led training that builds operational excellence, leadership capability, and professional discipline. By combining immersive learning with international standards, we prepare our students to lead, perform, and progress confidently within the global hospitality and tourism industry.
Vision
Our vision is to be a leading institution in hospitality and tourism education, recognised for developing skilled professionals and future leaders for the global industry. We aspire to set benchmarks in immersive learning, industry alignment, and academic excellence, while expanding our impact across International Hospitality markets.
Expert Teachers
Loren Kadreal
Assistant Director
Grabial Fon
Assistant Director
Jerome Flora
Professor
Victor Aldves
Professor
Brenden Vine
Principal
Alex Carry
Professor
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Education is the passport to the future for tomorrow belongs to those who prepare for it today.
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Syllabus Overview
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| Unit No | Unit Title | L | CV | GLH | Learning Outcomes | Assessment Method |
|---|---|---|---|---|---|---|
| CSS | Customer Service Skills | 2 | 3 | 25 | 1. Understand the importance of hospitality behaviours such as personal conduct, being adaptable and communicating with a diverse range of people. 2. Understand different customer types, needs and expectations within a hospitality organisation. 3. Understand the benefits and consequences to the organisation of good and bad customer service. 4. Understand how to deal with customer requests effectively 5. Understand how to deal with complaints from customers | a single observed practical examination a single on demand synoptic examination covering all units |
| RBS1 | Restaurant & Bar Service 1 | 2 | 3 | 25 | 1. Understand the range of food service styles and standards within different types of hospitality operations. 2. Understand how to prepare a restaurant for service 3. Understand how to serve customers in line with service style. 4. Understand how to clear dining and service areas after service | |
| HK1 | Housekeeping 1 | 2 | 3 | 25 | 1. Understand the function of the housekeeping department. 2. Understand and demonstrate how to clean and service hotel bedrooms. 3. Understand and demonstrate how to clean and service hotel bedrooms. | |
| REC | Reception & Reservations | 2 | 3 | 25 | 1. Understand the scope of the front office operations department within a hospitality business. 2. Understand and demonstrate how to take bookings for guests. 3. Understand and demonstrate how to provide a guest arrival and guest departure service 4. Understand and demonstrate how to work in a hotel reception office. |
Upon successful completion, learners will be awarded the relevant CTH qualification issued by the Confederation of Tourism and Hospitality (CTH), UK
