UK
How you’d get it

How you’d get this certificate

  1. Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
  2. You register with an approved centre. That is a college, training provider or employer City & Guilds Limited has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
  3. The centre assesses, and City & Guilds Limited awards. A qualified assessor at the centre judges your evidence, and the certificate comes from City & Guilds Limited.

More on studying for a qualification

01What it is

City & Guilds offers a wide range of qualifications in Hospitality and Catering, including Introductory, Higher Level and apprenticeship options. Learn more. <br/>

These are the units City & Guilds Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work.

Zavmo is not an awarding body, is not an approved centre, and is not affiliated with City & Guilds Limited. It does the teaching and the mapping. City & Guilds Limited sets this qualification and awards it, and a qualified human assessor makes the assessment decision.

02The units

What each unit actually teaches you to do

Basic Cooking Real unit · City & Guilds Limited
This unit equips learners with the ability to cook basic food items and dishes. You'll identify suitable ingredients, apply appropriate cooking methods, prepare ingredients, and evaluate the quality of cooked dishes.

What you'll be able to do

  • Cook basic food items using appropriate methods
  • Prepare and cook simple dishes following a recipe
Basic Food Preparation and Cooking Real unit · City & Guilds Limited
This unit introduces learners to basic food preparation and cooking methods. You'll understand principal cooking techniques and be able to prepare, cook, and present simple dishes following safety and hygiene standards.

What you'll be able to do

  • Know the principal methods of cooking, including boiling, frying, grilling, baking and roasting.
  • Prepare simple dishes, following recipes and using appropriate techniques.
  • Cook simple dishes, using appropriate cooking methods and ensuring food safety.
  • Present simple dishes, ensuring they are visually appealing and meet hygiene standards.
Basic food preparation Real unit · City & Guilds Limited
You'll develop the ability to prepare food for cold presentation and cooking. The unit covers hygiene practices, visual presentation, temperature control, and preparation techniques to meet specified standards.

What you'll be able to do

  • Prepare food for cold presentation, ensuring appropriate hygiene and presentation standards are met.
  • Prepare food for cooking, following recipes and using appropriate techniques.
Cleaning and storage procedures for cutlery and crockery Real unit · City & Guilds Limited
You'll gain knowledge and skills to prepare cutlery and crockery for service, ensuring cleanliness and suitability. The unit also covers safe storage, handling, and post-service procedures to maintain hygiene and prevent damage.

What you'll be able to do

  • Prepare cutlery and crockery for service, ensuring cleanliness and suitability for use
  • Store and handle cutlery and crockery safely and hygienically, minimising the risk of damage or contamination
  • Describe how cutlery and crockery should be handled after service, including appropriate cleaning and disposal procedures
Customer Service in the Hospitality Industry Real unit · City & Guilds Limited
This unit provides learners with an understanding of the importance of good customer service and personal presentation in hospitality. You'll develop effective verbal and non-verbal communication skills to interact with customers and handle enquiries and complaints.

What you'll be able to do

  • Understand the importance of providing good customer service in the hospitality industry
  • Communicate effectively with customers in a hospitality setting
  • Understand the importance of maintaining good personal presentation when working in the hospitality industry
Essential knife skills for the catering industry Real unit · City & Guilds Limited
You'll gain the skills to prepare knives and equipment safely and hygienically, check for defects, and select suitable knives for specific tasks. The unit also covers safe knife handling techniques and cleaning procedures to maintain hygiene standards in a catering environment.

What you'll be able to do

  • Prepare knives and equipment for use in a catering environment
  • Use knives safely and hygienically when preparing food
  • Clean knives, equipment and work surfaces safely and hygienically after use
Food Service Real unit · City & Guilds Limited
This unit covers different types of food service operations, including restaurants, cafes, and takeaways, and their characteristics. You'll demonstrate appropriate food serving techniques and effective communication within a food service environment.

What you'll be able to do

  • Identify different types of food service operations
  • Demonstrate the ability to serve food to customers
  • Demonstrate the ability to work effectively in a food service area
Food safety in catering Real unit · City & Guilds Limited
This unit provides learners with an understanding of personal responsibility for food safety in catering. It covers hygiene practices, safe food handling, maintaining clean work areas, and the importance of food safety.

What you'll be able to do

  • Understand how individuals can take personal responsibility for food safety in a catering environment
  • Understand the importance of keeping themselves clean and hygienic when working with food
  • Understand the importance of keeping work areas clean and hygienic in a catering environment
  • Understand the importance of keeping food safe during preparation, storage and service
Front Office Operations Real unit · City & Guilds Limited
You'll understand the purpose, functions, and structure of the front office in hospitality. The unit covers customer service roles, guest information management, and effective working practices within the front office environment.

What you'll be able to do

  • Identify the purpose of the front office within a hospitality organisation
  • Describe the different functions of the front office
  • Explain the structure of the front office and the roles of different staff members
  • Demonstrate the ability to work effectively in the front office, following established procedures
  • Communicate effectively with guests and colleagues
Guest Services in the hospitality industry Real unit · City & Guilds Limited
You'll learn to work effectively as part of a guest services team, including following instructions, contributing to team goals, and supporting colleagues. They will also learn to communicate clearly and politely with customers, responding appropriately to enquiries.

What you'll be able to do

  • Demonstrate the ability to work effectively as part of a guest services team
  • Communicate effectively with customers in a guest services environment
Housekeeping and Guest Services Real unit · City & Guilds Limited
You'll gain an understanding of guest services in hospitality, including their purpose, types, and organisational structure. The unit also covers maintaining and servicing accommodation facilities to meet guest expectations.

What you'll be able to do

  • Identify the purpose of guest services within a hospitality environment
  • Describe the different types of guest services offered
  • Explain the structure of guest services within a hospitality organisation
  • Demonstrate the ability to maintain and service accommodation facilities to meet guest expectations
  • Follow procedures for cleaning and preparing rooms
Introduction to Food Commodities Real unit · City & Guilds Limited
You'll be introduced to the main food commodities used in catering. The unit covers identification, classification, sourcing, and appropriate storage methods to maintain quality and prevent spoilage.

What you'll be able to do

  • Know the main food commodities used in catering
  • Know where the main food commodities can be obtained from
  • Know how the main food commodities should be stored to maintain quality and prevent spoilage
Introduction to Healthy Eating Real unit · City & Guilds Limited
This unit provides learners with knowledge of the effects of food on the body and the role of different food groups in a healthy diet. You'll understand nutritional contributions and recommended daily intakes.

What you'll be able to do

  • Know the effects of different foods on the human body
  • Know the different food groups and their contribution to a healthy, balanced diet
  • Understand the importance of healthy eating for overall well-being
Introduction to meal planning and preparation Real unit · City & Guilds Limited
You'll learn to plan, prepare, and cook a balanced two-course meal. The unit includes nutritional considerations, ingredient preparation, safe food handling, cooking techniques, and cleaning of the preparation area.

What you'll be able to do

  • Plan a balanced and nutritious two-course meal
  • Prepare the ingredients required for a two-course meal
  • Cook a two-course meal to a satisfactory standard
  • Clean and sanitise the food preparation area after use
Introduction to the Hospitality Industry Real unit · City & Guilds Limited
This unit introduces learners to the hospitality industry by identifying various types of outlets such as hotels, restaurants, pubs, and cafes. You'll understand the characteristics of these outlets and recognise a range of job opportunities within front-of-house, back-of-house, and management roles.

What you'll be able to do

  • Identify the main types of outlets within the hospitality industry
  • Recognise the various job opportunities available within the hospitality industry
Preparing and Serving Drinks Real unit · City & Guilds Limited
This unit equips learners to prepare and serve a range of drinks, including hot, cold, and alcoholic beverages. You'll develop skills in equipment use, portion control, presentation, professional service, and teamwork.

What you'll be able to do

  • Demonstrate the ability to prepare a range of different drinks according to standard recipes
  • Demonstrate the ability to serve different drinks to customers in a professional manner
  • Demonstrate effective teamwork skills when working in a drinks service area
  • Follow health and safety procedures in a drinks service area
Preparing the dining area for service Real unit · City & Guilds Limited
It teaches you to prepare a dining area for service according to organisational standards. You'll set tables, ensure cleanliness, arrange equipment, and clear the area efficiently after service.

What you'll be able to do

  • Demonstrate the ability to set up a dining area for service according to organisational standards
  • Prepare tables with appropriate linen, cutlery, glassware and condiments
  • Demonstrate the ability to clear the dining area efficiently and safely at the end of service
  • Dispose of waste and clean tables in accordance with hygiene regulations
Serving Food and Drink Real unit · City & Guilds Limited
You'll learn to serve food and drink safely and hygienically to customers. The unit includes handling techniques, presentation, teamwork, and effective communication within a food and drink service environment.

What you'll be able to do

  • Demonstrate the ability to serve food to customers in a safe and hygienic manner
  • Demonstrate the ability to serve drinks to customers in a safe and hygienic manner
  • Demonstrate effective teamwork skills when working as part of a food and drink service team
  • Follow instructions and procedures within a food and drink service team
Using kitchen equipment Real unit · City & Guilds Limited
You'll gain knowledge of various kitchen equipment used in catering. The unit covers identification, purpose, safety features, selection, and safe use of equipment for specific tasks.

What you'll be able to do

  • Know about different types of kitchen equipment used in a catering environment
  • Select appropriate kitchen equipment for a given task
  • Use kitchen equipment safely and effectively
By email

Free, by email

Is this the right qualification for you?

One email to help you decide: the facts, what it teaches, the jobs it leads to and where to start free. With a link back here. Nothing else follows unless you confirm your address.

Your employer, or 'self-employed'

Study the units online with a personal AI tutor, for £70 a month. Your first Future Fluency module is free.

03The standards

The national standards these units are built against

What the job actually needs, in the words employers and awarding bodies already use for the work itself.

  • Clean and store crockery and cutlery Legacy

    Standard
04Where it leads

The jobs these credits are mapped to

A qualification is never a dead end here. Each of these is a job record this qualification is a mapped route into.

Where this can lead

Global Front of House Coordinator

This work can lead to workplace experience management, and from there to senior roles overseeing workplace strategy or corporate real estate.

See the whole journey
Still deciding?

One email to help you decide: the facts, what it teaches, the jobs it leads to and where to start free. With a link back here. Nothing else follows unless you confirm your address.

05The credits

The credits, and who awards them

Entry Level credits are regulated, and they are awarded by City & Guilds Limited rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.

What you would be collecting

Basic CookingBasic Food Preparation and CookingBasic food preparationCleaning and storage procedures for cutlery and crockeryCustomer Service in the Hospitality IndustryEssential knife skills for the catering industryFood ServiceFood safety in catering

Each one is a real unit registered against this qualification.

How you’d practise it

You don’t watch this. You do it.

You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.

The Navigator The Navigator · your what-if tutor Illustration
The Navigator Your plan for “Introduction to meal planning and preparation” assumes the same two people are free in March. What have you seen that makes you slightly uneasy about that?
You One of them has been pulled onto the migration twice already. Probably fine.
The Navigator That is the thread worth pulling. Let us build the version where it happens a third time and find the move that works either way.
The same lesson on the real thing: the conversation in the middle, the thinking ladder on the left, and the criteria each answer is evidencing on the right.
  • Bring your own plan Create

    For “Introduction to meal planning and preparation” you bring the plan you are actually working on, not a case study. Zavmo pulls on the assumptions in it until the weak one shows.

  • Draft the real one Create

    You do “Cleaning and storage procedures for cutlery and crockery” on a real document of your own. Zavmo works on the draft you have to send anyway, so the coursework and the job are the same piece of work.

How you would learn this

One to one, on the work you already do

A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.

A lesson from Basic Cooking, one of this qualification's own units.

Basic Cooking Entry Level

Applied to your work in any of these jobs

Which job do you mean?
Global Front of House Coordinator

This unit equips learners with the ability to cook basic food items and dishes. Learners will identify suitable ingredients, apply appropriate cooking methods, prepare ingredients, and evaluate the quality of cooked dishes.

How the thinking builds
  1. 1 Remember
  2. 2 Understand
  3. 3 Apply
  4. 4 Analyse
  5. 5 Evaluate
  6. 6 Create
An illustration of a Zavmo lesson, built from this role’s own route. The unit, its objective and every criterion above are the awarding body’s own words, not an example.

It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.

Your Plan Illustration

Built for City & Guilds Entry Level Award in Introduction to the Hospitality Industry (Entry 3)

19 units in this credential, in the order it lists them, awarded by City & Guilds Limited.

  1. Basic Cooking
  2. Basic Food Preparation and Cooking
  3. Basic food preparation
  4. Cleaning and storage procedures for cutlery and crockery
  5. Customer Service in the Hospitality Industry
  6. Essential knife skills for the catering industry

and 13 more in the full unit list below.

These are the real units of this credential, in its own order. Nothing here is marked done, because this plan has not been started by anyone yet. Yours would fill in as you go.

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Learned on your own work, taught one-to-one.

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The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.