Level 2 Award in Housekeeping
A memorable dining experience is created through the people who deliver it. Front of house professionals play a key role in shaping how guests feel, from the moment they arrive to the time they leave. This programme is designed to prepare learners to confidently step into these roles with the right skills, mindset, and professionalism.
With growing expectations from customers and global service standards influencing the industry, there is a strong demand for individuals who can deliver exceptional service. This course helps learners develop the confidence and practical ability required to succeed in fast paced, customer focused environments.
Throughout the programme, students learn how to engage with guests, manage service situations, and contribute to a seamless dining experience. The focus is on building professionalism, communication skills, and the ability to deliver service that leaves a lasting impression.
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
Donation helps us
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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 |
| 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. | |
| HK2 | Housekeeping 2 | 2 | 2 | 15 | 1. Understand the scope of the housekeeping department 2. Understand the role of the housekeeping in managing hotel linen and uniforms 3. Understand and demonstrate how to check hotel bedrooms have been cleaned and serviced correctly 4. Understand and demonstrate how to check toilets and bathrooms have been cleaned and serviced correctly. 5. Identify and demonstrate how to clean public areas. |
Upon successful completion, learners will be awarded the relevant CTH qualification issued by the Confederation of Tourism and Hospitality (CTH), UK
