AIM Qualifications · RQF Level 1
AIM Qualifications Level 1 Diploma in Skills for Working in Catering and Hospitality Industries
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 1
- Total credits36
- Guided learning321 hours
- Units in this qualification179
Awarded by AIM Qualifications · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
The Level 1 diploma develops skills for working in catering and hospitality industries. It covers assertiveness, communication for teamwork, and conflict resolution. This qualification is for those looking to build a foundation for employment in the sector.
These are the units AIM Qualifications 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, and every one you earn is yours to keep.
Appraisals and Setting TargetsReal unit · AIM Qualifications
This unit explores the purpose and process of appraisals and target setting. You'll develop effective communication skills for appraisals, including active listening, responding to feedback, and setting achievable targets.
What you'll be able to do
- Understand the purpose and process of appraisals
- Understand the importance of effective communication skills in appraisals
- Demonstrate effective communication skills
- Understand how to respond constructively to criticism
- Understand how to respond appropriately to praise
- Understand the principles of setting targets
- Understand how to set achievable targets
Artwork and Imaging Software SkillsReal unit · AIM Qualifications
It teaches you to create simple images and artwork using appropriate techniques and software tools. You'll develop skills in selecting tools, applying techniques, and saving work in suitable formats.
What you'll be able to do
- Create images using appropriate techniques and tools
- Use software to produce simple artwork and images, demonstrating basic functionality
Assertiveness and Decision Making SkillsReal unit · AIM Qualifications
It teaches you to develop assertiveness and decision-making skills by expressing views respectfully, understanding rights and responsibilities, and using negotiation techniques to achieve desired outcomes.
What you'll be able to do
- Speak up for themselves in a structured situation, expressing their views and needs clearly and respectfully.
- Identify and describe the rights and responsibilities of themselves and others in given situations, demonstrating an understanding of ethical behaviour.
- Use negotiation skills to achieve a desired outcome, demonstrating compromise and effective communication.
- Explain the implications and benefits of self-assertiveness and self-control in various workplace scenarios.
Audio Software SkillsReal unit · AIM Qualifications
You'll learn to capture, combine, and edit audio sequences using audio hardware and software. The unit includes producing and presenting audio sequences to a satisfactory standard for intended audiences.
What you'll be able to do
- Use audio hardware and software to capture audio sequences effectively
- Use audio software tools to combine and edit audio sequences to a satisfactory standard
- Play and present audio sequences in a suitable format for the intended audience
Baking Bread and Dough ProductsReal unit · AIM Qualifications
This unit equips learners with skills to prepare ingredients, use tools and equipment, and finish bread and dough products. You'll also understand safe storage methods for these products.
What you'll be able to do
- Prepare to bake bread and dough ingredients, ensuring all necessary components are readily available
- Demonstrate knowledge of the tools and equipment required for baking bread and dough products, explaining their functions and safe usage
- Describe how to finish simple bread and dough products, outlining the steps involved in achieving the desired outcome
- Finish bread and dough products to a satisfactory standard, applying appropriate techniques and demonstrating attention to detail
- Store bread and dough products correctly, following established guidelines to maintain freshness and prevent spoilage
Baking Bread and Dough ProductsReal unit · AIM Qualifications
You'll develop knowledge of bread and dough ingredients, cooking methods, and equipment. The unit includes practical skills to cook and finish simple bread and dough products, ensuring quality and adherence to suitable techniques.
What you'll be able to do
- Check bread and dough ingredients in advance of baking to ensure quality and suitability.
- Know about cooking methods and equipment for cooking bread and dough products, including their appropriate uses and safety considerations.
- Cook simple bread and dough products using appropriate methods and equipment.
- Finish simple bread and dough products, including glazing, decorating, and other finishing techniques.
- Finish simple bread and dough products to a satisfactory standard.
- Store bread and dough products correctly to maintain freshness and prevent spoilage.
Baking Bread, Pastry, Cakes and BiscuitsReal unit · AIM Qualifications
You'll develop practical baking skills for bread, pastries, cakes, and biscuits, including techniques for yeast and non-yeast bread doughs and various pastry types. The unit emphasises health and safety principles and the evaluation of baked goods quality.
What you'll be able to do
- Make bread with and without yeast
- Use a range of techniques for making different pastries
- Make a range of different pastries
- Make a selection of fancy biscuits
- Make cakes
- Follow principles of health and safety throughout their work
- Evaluate own work
Basic Cooking SkillsReal unit · AIM Qualifications
You'll develop basic cooking skills to prepare common food items such as vegetables, eggs, and pasta using appropriate methods. The unit also covers preparing simple dishes like salads and sandwiches while maintaining food safety.
What you'll be able to do
- Demonstrate the ability to cook basic food items, such as vegetables, eggs, and pasta, using appropriate cooking methods.
- Prepare basic dishes, such as salads, sandwiches, and simple sauces, using cooked and raw ingredients.
Basic Food Preparation and CookingReal unit · AIM Qualifications
This unit covers the preparation of food for cold presentation and cooking, including washing, peeling, and chopping vegetables. You'll develop skills in portion control, attractive food arrangement, and maintaining food safety during cold presentation.
What you'll be able to do
- Prepare food for cold presentation, ensuring appropriate portion sizes and attractive arrangement.
- Prepare food for cooking, including washing, peeling, chopping, and marinating, according to recipe requirements.
Basic Food Preparation and CookingReal unit · AIM Qualifications
You'll understand principal cooking methods such as boiling, frying, grilling, and baking. The unit develops skills in preparing, cooking, and presenting simple dishes using appropriate techniques and equipment, following hygiene standards.
What you'll be able to do
- Know the principal methods of cooking, including boiling, frying, grilling, and baking
- Prepare simple dishes using basic food preparation techniques
- Cook simple dishes using appropriate cooking methods
- Present simple dishes in an appealing and hygienic manner
Bookings, Orders and Payments in the Hospitality IndustryReal unit · AIM Qualifications
You'll understand booking systems, order taking, billing, and payment methods in the hospitality industry. They will develop skills to take accurate food orders, prepare customer bills, and process various payment types effectively.
What you'll be able to do
- Know about booking systems used in the hospitality industry, including their features and functions.
- Take a food order accurately and efficiently, using appropriate communication skills.
- Know the information that should appear on a customer bill, including itemised charges and total amount due.
- Know about different types of payment accepted in the hospitality industry, including cash, card, and electronic payments.
Bookings, Orders and Payments in the Hospitality IndustryReal unit · AIM Qualifications
This unit covers booking systems, food order taking, customer billing information, and payment methods used in the hospitality industry. You'll learn to describe booking systems, take accurate food orders, and recognise different payment types.
What you'll be able to do
- Describe different booking systems used in the hospitality industry
- Explain how to accurately take a food order from a customer
- Identify the information that should be included on a customer bill
- Identify different types of payment methods accepted in the hospitality industry
Building Confidence and Self EsteemReal unit · AIM Qualifications
This unit explores the impact of confidence and self-esteem on communication and career progression. You'll understand the concepts of self-esteem, identify confident behaviours, and develop strategies to build confidence and self-esteem for personal and professional development.
What you'll be able to do
- Describe the impact of confidence on personal and professional life
- Explain the meaning of self-esteem and its importance
- Identify and apply different ways of building confidence
- Implement strategies for building self-esteem
Building a Personal Career PortfolioReal unit · AIM Qualifications
You'll identify their skills, abilities, experience, knowledge, and personal qualities relevant to career goals. The unit supports the construction of a personal portfolio, including a Curriculum Vitae, and the setting of personal career objectives.
What you'll be able to do
- Identify own skills, abilities, experience, knowledge and personal qualities
- Construct a portfolio of personal and educational information
- Produce a Curriculum Vitae (CV)
- Identify own personal goals
Building and Managing Workplace RelationshipsReal unit · AIM Qualifications
This unit covers acceptable behaviour and professional boundaries in the workplace. You'll learn to recognise and respond to different behaviours, give and receive constructive criticism, and manage conflict constructively within a professional setting.
What you'll be able to do
- Understand acceptable boundaries to behaviour in the workplace
- Recognise and respond to different behaviours in the workplace
- Give and respond to constructive criticism in a professional manner
- Understand how conflict can be dealt with constructively in the workplace
Bullying and Harassment in the WorkplaceReal unit · AIM Qualifications
You'll understand bullying and harassment in the workplace, including definitions and examples. The unit covers strategies to address such situations and relevant policies and procedures to support appropriate responses.
What you'll be able to do
- Define what is meant by bullying in the workplace
- Define what is meant by harassment in the workplace
- Use appropriate strategies to help deal with situations of bullying
- Use appropriate strategies to help deal with situations of harassment
- Know the policies that are in place to deal with bullying and harassment
- Know the procedures that are in place to deal with bullying and harassment
Career PlanningReal unit · AIM Qualifications
You'll identify their personal strengths, qualities, skills, and abilities, and explore sources of career information, advice, and guidance. The unit supports planning for progression and transition to further education, training, or work.
What you'll be able to do
- Identify own strengths
- Identify own qualities
- Identify own skills
- Identify own abilities
- Identify sources of information for career planning
- Identify sources of advice for career planning
- Identify sources of guidance for career planning
- Explain how own abilities relate to progression opportunities
- Plan for transition to the next stage of education
- Plan for transition to the next stage of training
- Plan for transition to the next stage of work
Carry Out Periodic Room Servicing and Deep CleaningReal unit · AIM Qualifications
This unit covers the tasks, schedules, procedures, and equipment involved in periodic room servicing and deep cleaning. You'll develop the ability to carry out these cleaning activities effectively and safely to required standards.
What you'll be able to do
- Carry out periodic room servicing, including tasks and schedules
- Carry out periodic deep cleaning, including specific procedures and equipment
- Carry out periodic room servicing to the required standard
- Carry out periodic deep cleaning effectively and safely
Catering: Knife SkillsReal unit · AIM Qualifications
This unit provides learners with knowledge of different types of knives used in catering and the importance of knife safety. You'll demonstrate safe knife handling techniques and maintain cleanliness of knives, equipment, and work surfaces.
What you'll be able to do
- Prepare adequately to use knives safely and effectively in a catering role
- Use a knife safely and correctly in a catering role, following established procedures
- Clean a knife, associated equipment, and the work surface thoroughly after use
Clean Windows from the InsideReal unit · AIM Qualifications
You'll gain knowledge of preparing to clean windows from the inside, including selecting suitable equipment and materials. The unit develops practical skills to clean interior window surfaces safely and achieve a streak-free finish.
What you'll be able to do
- Prepare the work area and equipment for cleaning windows from the inside
- Clean the inside surface of windows effectively using appropriate cleaning materials and techniques
- Prepare the work area and equipment for cleaning windows from the inside safely
- Clean the inside surface of windows effectively using appropriate cleaning materials and techniques
Cleaning and Servicing a Range of Housekeeping AreasReal unit · AIM Qualifications
This unit equips learners with knowledge and skills to clean and service toilet, bathroom, and furnished areas in housekeeping. You'll follow hygiene, safety, and waste disposal procedures to maintain required cleanliness standards.
What you'll be able to do
- Clean and service toilet and bathroom areas in a housekeeping context
- Clean and service furnished areas in a housekeeping context
- Dispose of waste materials according to organisational procedures
- Clean and service toilet and bathroom areas effectively
- Clean and service furnished areas to the required standard
- Dispose of waste materials safely and hygienically
Cleaning and Storing Cutlery and CrockeryReal unit · AIM Qualifications
You'll prepare cutlery and crockery for service, clean them using appropriate methods and detergents, and store them hygienically to maintain presentation and prevent damage. The unit emphasises safe and effective cleaning practices.
What you'll be able to do
- Prepare cutlery and crockery for service, ensuring cleanliness and presentation
- Clean cutlery and crockery after service, using appropriate cleaning methods and detergents
- Store cutlery and crockery after cleaning, maintaining hygiene and preventing damage
Cold Food PreparationReal unit · AIM Qualifications
You'll learn to prepare and present cold food items following basic recipes and food safety guidelines. The unit emphasises hygienic preparation and attractive presentation techniques for cold dishes.
What you'll be able to do
- Prepare cold food items in accordance with basic recipes and food safety guidelines.
- Present cold food items in an appealing and hygienic manner.
Cold Food PreparationReal unit · AIM Qualifications
It teaches you to prepare and present a variety of cold food items using basic techniques. You'll use appropriate tools, maintain hygiene, and apply simple presentation methods to serve cold food attractively and at the correct temperature.
What you'll be able to do
- Prepare cold food
- Present cold food
Collect Linen and Make BedsReal unit · AIM Qualifications
This unit covers the identification and collection of clean linen and bed coverings, as well as the procedures for stripping and making beds. You'll learn to select appropriate linen types and quantities, check for cleanliness and damage, and perform bed-making to professional standards.
What you'll be able to do
- Collect clean linen and bed coverings, identifying the correct types and quantities required
- Strip and make beds, following established procedures for hygiene and presentation
- Collect clean linen and bed coverings, ensuring they are free from damage and contamination
- Strip and make beds efficiently and effectively, adhering to workplace standards
Communication Skills for Group and TeamworkReal unit · AIM Qualifications
You'll develop effective communication skills for group and teamwork, including identifying team roles, active listening, clear expression, and cooperation to contribute positively within group settings.
What you'll be able to do
- Identify and describe the different roles associated with working within a group or team, explaining their importance.
- Communicate effectively with others in a group situation, demonstrating active listening and clear expression of ideas.
- Co-operate effectively with others when working in a group situation, contributing to a positive and productive team environment.
Communication in the WorkplaceReal unit · AIM Qualifications
You'll understand formal and informal communication channels within the workplace and the importance of effective communication. The unit covers communicating about tasks, consequences of poor communication, and conflict resolution procedures.
What you'll be able to do
- Know the lines of communication within own organisation, including formal and informal channels
- Know the need to communicate effectively with others in the workplace, explaining why effective communication is important
- Communicate with others about tasks in the workplace, using appropriate methods
- Know how conflict is dealt with in own organisation, including procedures and support mechanisms
Conflict Resolution in the WorkplaceReal unit · AIM Qualifications
This unit provides learners with knowledge of workplace conflict, including factors contributing to conflict, different responses, and the impact of communication styles. You'll understand conflict resolution principles and strategies.
What you'll be able to do
- Identify and describe factors that can contribute to conflict in the workplace, such as differing opinions and resource constraints.
- Describe the different responses to conflict, including avoidance, aggression, and compromise.
- Explain how different communication styles can affect a conflict situation, highlighting the importance of empathy and active listening.
- Describe the key steps involved in conflict resolution, including identifying the root cause, finding common ground, and agreeing on a solution.
Cook and Finish Basic Fish DishesReal unit · AIM Qualifications
You'll gain knowledge of cooking and finishing basic fish dishes, including suitable fish types, cooking methods, and finishing techniques. The unit highlights the importance of food safety when handling and preparing fish.
What you'll be able to do
- Cook basic fish dishes
- Finish basic fish dishes
- Cook basic fish dishes to a satisfactory standard
- Finish basic fish dishes to a satisfactory standard
Cook and Finish Basic Meat DishesReal unit · AIM Qualifications
You'll learn to cook and finish basic meat dishes. The unit covers preparation methods, cooking times and temperatures, finishing techniques, and presentation to ensure dishes are cooked correctly and attractively.
What you'll be able to do
- Cook basic meat dishes
- Finish basic meat dishes
- Cook basic meat dishes
- Finish basic meat dishes
Cook and Finish Basic Vegetable DishesReal unit · AIM Qualifications
This unit provides knowledge and skills to cook and finish basic vegetable dishes, including suitable cooking methods and finishing techniques. You'll ensure food safety and present dishes to a satisfactory standard.
What you'll be able to do
- Cook basic vegetable dishes, using appropriate cooking methods
- Finish basic vegetable dishes, ensuring they are presented attractively
- Cook basic vegetable dishes to a satisfactory standard
- Finish basic vegetable dishes to a satisfactory standard
Cooking SkillsReal unit · AIM Qualifications
This unit develops learners' ability to plan meals according to specific dietary and budgetary requirements, prepare dishes using various ingredients, and understand kitchen health and safety practices. Practical skills include basic knife techniques and safe food handling.
What you'll be able to do
- Plan meals according to specific requirements, considering factors such as dietary needs and budget
- Prepare dishes using a variety of ingredients, demonstrating basic cooking techniques
- Understand the importance of health and safety requirements in the kitchen, including food hygiene and personal safety
Cooking with Dairy Products and EggsReal unit · AIM Qualifications
You'll study the nutritive value of dairy products and eggs and their culinary uses. The unit includes practical cookery skills, recipe adherence, self-evaluation, and an understanding of health and safety principles when working with these ingredients.
What you'll be able to do
- Know the nutritive value of dairy products and eggs, and their importance in a balanced diet
- Use dairy foods and eggs in cookery, following recipes and using appropriate techniques
- Evaluate own work, identifying areas for improvement in cooking with dairy products and eggs
- Understand principles of health and safety when handling and cooking with dairy products and eggs
Cooking with Meat, Fish and VegetablesReal unit · AIM Qualifications
It teaches you to prepare and cook a variety of meat, fish, and vegetable dishes using appropriate methods. You'll also develop skills to create balanced meals from healthy recipes and evaluate their own culinary work.
What you'll be able to do
- Prepare a range of meats
- Cook a range of meats
- Prepare a range of fish
- Cook a range of fish
- Prepare a range of vegetables
- Cook a range of vegetables
- Understand cooking methods for meat cookery
- Understand cooking methods for fish cookery
- Understand cooking methods for vegetable cookery
- Prepare a balanced meal using a healthy recipe
- Evaluate own work
Cooking with Rice, Grains and PulsesReal unit · AIM Qualifications
This unit provides learners with knowledge of rice, grains, and pulses, including their characteristics and nutritional value. You'll prepare food using these ingredients and evaluate their own work to ensure quality.
What you'll be able to do
- Know about rice
- Know about grains
- Know about pulses
- Prepare food using rice
- Prepare food using grains
- Prepare food using pulses
- Evaluate own work
Coping Strategies at WorkReal unit · AIM Qualifications
You'll explore common workplace problems and their effects on individuals and teams. The unit develops skills to contribute to creating coping strategies and reviewing their effectiveness to improve workplace wellbeing.
What you'll be able to do
- Know about common problems that can arise in the workplace
- Contribute to creating a coping strategy to address workplace problems
- Review the effectiveness of a coping strategy, identifying areas for improvement
Creating a Tailored Curriculum Vitae (CV)Real unit · AIM Qualifications
This unit provides knowledge of the standard format and sections of a Curriculum Vitae (CV) and teaches you to construct and tailor a CV for a specific sector. You'll also develop skills to complete a covering letter of application.
What you'll be able to do
- Know the standard format and sections of a Curriculum Vitae (CV)
- Construct a complete Curriculum Vitae (CV) using appropriate language and layout
- Tailor a personal Curriculum Vitae (CV) to highlight relevant skills and experience for a targeted sector
- Complete a covering letter of application, demonstrating appropriate tone and content for a specific job role
Creating an Online Profile for Career PlanningReal unit · AIM Qualifications
You'll understand how to use social media for career planning by identifying relevant sites, creating and populating an online profile, and using their online presence to connect with individuals and organisations.
What you'll be able to do
- Know about different social media sites that can be used for job searching
- Build an online presence on relevant social media sites for career purposes
- Use own online presence to make connections with relevant individuals and organisations
Creating and Publishing WebsitesReal unit · AIM Qualifications
This unit equips learners with skills to plan, create, and publish web pages using website software tools. You'll interpret specifications, structure and format content appropriately, and publish web pages to a specified location.
What you'll be able to do
- Plan and create web pages according to a given specification
- Use website software tools to structure web pages
- Use website software tools to format web pages
- Publish web pages to a specified location
Customer Service SkillsReal unit · AIM Qualifications
This unit covers the benefits of good customer service to organisations and the consequences of poor service. You'll explore verbal and non-verbal interactions, respecting customer needs, and the importance of creating positive first impressions.
What you'll be able to do
- Know the benefits to an organisation of good customer service, explaining how it contributes to success
- Know about the possible consequences of poor customer service, explaining the impact on the organisation and its customers
- Know about the value of giving customers a positive first impression of an organisation, explaining how to create a good impression
- Know about verbal and non-verbal interaction with customers, explaining how to use effective communication techniques
- Respect customer needs, demonstrating empathy and understanding
- Deal with customer complaints, following procedures and resolving issues effectively
Customer Service in the Hospitality IndustryReal unit · AIM Qualifications
It teaches you to understand the importance of good customer service in the hospitality industry. You'll develop effective communication skills for customer interaction and appreciate the role of personal presentation in service delivery.
What you'll be able to do
- Recognise the benefits of providing good customer service within the hospitality industry
- Demonstrate effective communication skills when interacting with customers in a hospitality environment
- Understand the importance of maintaining good personal presentation standards within the hospitality industry
Customer Service in the Hospitality IndustryReal unit · AIM Qualifications
You'll explore the importance of good customer service within the hospitality industry. The unit develops communication skills, active listening, and professional self-presentation to effectively serve customers.
What you'll be able to do
- Explain the importance of providing good customer service in the hospitality industry
- Demonstrate effective communication skills when interacting with customers in a hospitality environment
- Present oneself in a professional and appropriate manner when serving customers
Data Management Software SkillsReal unit · AIM Qualifications
This unit focuses on accurate data entry, editing, and maintenance within a data management system. You'll also retrieve and display data records effectively to meet specified requirements.
What you'll be able to do
- Enter, edit and maintain data records accurately in a data management system
- Retrieve and display data records effectively to meet specified requirements
Database Software SkillsReal unit · AIM Qualifications
You'll learn to enter, edit, and organise structured information within a database. The unit includes using database software tools to extract information and produce clear reports.
What you'll be able to do
- Enter, edit and organise structured information accurately in a database
- Use database software tools to extract information and produce reports in a clear and understandable format
Dealing with Change at WorkReal unit · AIM Qualifications
You'll develop knowledge of key aspects of employment law from an employee perspective and the importance of managing new financial circumstances. The unit also covers identifying and accessing sources of help and advice related to employment and financial changes.
What you'll be able to do
- Know key aspects of employment law from an employee perspective
- Know the need to manage new financial circumstances
- Know where and how to access help and advice
Dealing with DebtReal unit · AIM Qualifications
You'll understand the benefits of planning and managing debt responsibly, including budgeting and prioritising expenditure. The unit also covers strategies for dealing with debt crises and identifies sources of help and advice.
What you'll be able to do
- Know the benefits of planning and managing debt responsibly
- Know about basic strategies for planning for debt, including budgeting and prioritising expenditure
- Know where to get help and advice about dealing with debt crisis, including recognised organisations and support services
Dealing with Difficult Situations at WorkReal unit · AIM Qualifications
This unit provides knowledge of difficult workplace situations and effective resolution strategies. You'll practise communication skills to manage such situations professionally and maintain a calm, respectful approach.
What you'll be able to do
- Know about different types of difficult situations that can occur at work and strategies to resolve them effectively
- Use appropriate communication skills to deal with difficult situations in a professional and respectful manner
Design Software SkillsReal unit · AIM Qualifications
This unit equips learners with skills to use design software for creating, manipulating, and editing designs. You'll obtain and combine information, use tools to create shapes, insert text and images, and adjust design elements effectively.
What you'll be able to do
- Obtain, insert and combine information for designs using appropriate methods
- Use design software tools to create designs
- Use design software tools to manipulate designs
- Use design software tools to edit designs
Desktop Publishing Software SkillsReal unit · AIM Qualifications
You'll learn to create publications using desktop publishing software. The unit covers selecting suitable designs and page layouts, inputting and combining text and other elements, and applying editing and formatting techniques to produce effective publications.
What you'll be able to do
- Select appropriate designs for publications, considering the target audience and purpose.
- Select appropriate page layouts for publications, ensuring readability and visual appeal.
- Input text into publications using desktop publishing software.
- Combine text and other information, such as images and graphics, within publications.
- Use desktop publishing software techniques to edit text within publications.
- Use desktop publishing software techniques to format publications to a professional standard.
Developing Meeting SkillsReal unit · AIM Qualifications
You'll recognise different meeting purposes and understand meeting conventions and processes. The unit enables participation in meetings, including understanding roles, agendas, minutes, and contributing effectively to discussions.
What you'll be able to do
- Recognise that there are different purposes to meetings, and identify the purpose of a specific meeting.
- Understand meeting conventions and processes, including agenda, minutes, and roles.
- Participate effectively in a meeting, contributing appropriately to discussions.
Developing a Personal Learning ProgrammeReal unit · AIM Qualifications
This unit covers the identification of previous skills and experience relevant to future learning, the use of guidance and advice to determine learning needs, and the development and review of a personal learning programme. You'll gain skills in negotiating and adapting their learning plans to support personal development.
What you'll be able to do
- Know about the relevance of previous skills and experience for future learning opportunities
- Use guidance and advice to identify own learning needs
- Know about the purpose and value of negotiating own learning programme with relevant parties
- Review learning programme in the context of own needs and development, and make adjustments as necessary
Discrimination at WorkReal unit · AIM Qualifications
This unit provides learners with knowledge of discrimination in the workplace, including its definition, forms, and impact. You'll explore methods to challenge discrimination, identify support agencies, and implement strategies to promote inclusivity and combat discriminatory practices.
What you'll be able to do
- Define discrimination and identify different forms of discrimination in the workplace
- Describe appropriate methods for challenging discrimination in the workplace
- Identify support agencies available in the local area for individuals experiencing discrimination
- Implement strategies to combat discrimination in the workplace
Displaying MerchandiseReal unit · AIM Qualifications
This unit covers stocking displays to maximise visual appeal and product accessibility. You'll identify common in-store fixtures and develop skills to display goods in an organised and attractive manner following guidelines.
What you'll be able to do
- Know about stocking displays to maximise visual appeal and product accessibility.
- Know about common types of in-store fixtures used for displaying merchandise, including shelves, racks, and display cases.
- Display goods in an organised and attractive manner, following established guidelines.
Email SkillsReal unit · AIM Qualifications
This unit equips learners with skills to use email software for composing, sending, and managing messages. You'll learn to organise and filter incoming emails and apply appropriate responses using email tools and functions.
What you'll be able to do
- Use email software tools and techniques to compose and send messages effectively
- Manage incoming email, including organising, filtering, and responding to messages appropriately
Employment Rights, Contracts and PayReal unit · AIM Qualifications
You'll gain foundational knowledge of employment rights, contracts, and pay. The unit covers key employment legislation, statutory and contractual rights, contract elements, implications of breaches, and understanding payslip information, including sources of guidance and advice.
What you'll be able to do
- Know about employment legislation
- Know about statutory and contractual employment rights
- Seek guidance and advice to identify learning options
- Know about a contract of employment
- Know about the implications of breach of contract
- Know about the key information on a payslip
Employment SkillsReal unit · AIM Qualifications
This unit provides learners with knowledge of employment responsibilities and rights, business skills, enterprise concepts, and customer service principles to support understanding of workplace and business environments.
What you'll be able to do
- Know about employment responsibilities and rights, including legal obligations and employee entitlements
- Know the skills and requirements of running a business, including financial management and marketing
- Know about the concept of enterprise within a business context, including innovation and risk-taking
- Know about the principles of good customer service and how to provide a positive customer experience
Engage in DiscussionReal unit · AIM Qualifications
This unit develops learners' skills to engage effectively in discussions by contributing relevant ideas, expressing opinions clearly, and listening actively. You'll respond appropriately to others and summarise key points to support constructive dialogue.
What you'll be able to do
- Participate effectively in discussions, contributing relevant information and ideas
- Listen attentively to others during a discussion
- Respond appropriately to the contributions of others in a discussion
Equality and Diversity at WorkReal unit · AIM Qualifications
You'll explore the concepts of equality and diversity in the workplace, including legal requirements and organisational policies. The unit emphasises the importance of positive approaches to promote inclusivity and respect within work environments.
What you'll be able to do
- Understand what is meant by equality and diversity at work, including definitions and key concepts
- Know about equal opportunities at work, including legal requirements and organisational policies
- Know the need for positive approaches that support equality and diversity in the workplace, promoting inclusivity and respect
Event PlanningReal unit · AIM Qualifications
This unit covers the requirements for planning hospitality events, including identifying event types and key factors such as budget, venue, and catering. You'll develop a detailed event plan considering client needs, potential risks, and stakeholder communication.
What you'll be able to do
- Identify the key requirements for planning a hospitality event
- Develop a plan for a hospitality event, considering all relevant factors
Follow Health and Safety Procedures in the WorkplaceReal unit · AIM Qualifications
You'll understand health and safety procedures in the workplace, including identifying hazards, following safety protocols, using personal protective equipment correctly, and reporting unsafe practices.
What you'll be able to do
- Describe health and safety procedures relevant to the workplace
- Follow established health and safety procedures in the workplace
Food CommoditiesReal unit · AIM Qualifications
You'll gain foundational knowledge of main food commodities, including their characteristics, culinary uses, and sources. The unit also covers appropriate storage methods to preserve quality and safety of food commodities.
What you'll be able to do
- Know the main food commodities, recognising their characteristics and uses
- Know where the main food commodities can be obtained, identifying reliable suppliers
- Know how the main food commodities should be stored, maintaining their quality and safety
Food CommoditiesReal unit · AIM Qualifications
You'll develop an understanding of main food commodities, their characteristics, uses, and sources. The unit also covers appropriate storage methods to maintain quality and prevent spoilage of various food types.
What you'll be able to do
- Know the main types of food commodities, including their characteristics and uses
- Know where the main food commodities can be obtained, including suppliers and markets
- Know how the main food commodities should be stored to maintain quality and prevent spoilage, considering temperature, humidity, and packaging
Food Hygiene SkillsReal unit · AIM Qualifications
This unit provides knowledge of personal hygiene and food safety hazards in a retail environment. You'll demonstrate safe and hygienic working practices to maintain food hygiene standards.
What you'll be able to do
- Describe personal hygiene practices when handling food in a retail environment
- Identify potential food safety hazards in a retail environment
- Demonstrate safe and hygienic working practices appropriate for a retail environment where food is handled
Food Hygiene and StorageReal unit · AIM Qualifications
You'll gain foundational knowledge of food hygiene principles, including basic hygiene rules, correct storage methods for different food types, and recognising when food should be discarded to prevent contamination and spoilage.
What you'll be able to do
- Know basic hygiene rules to prevent food contamination and ensure food safety.
- Store different types of food correctly to maintain freshness and prevent spoilage.
- Know when food should be discarded due to spoilage, contamination, or exceeding its shelf life.
Food Hygiene and StorageReal unit · AIM Qualifications
You'll understand the importance of safe food handling, personal hygiene, and cleaning practices to prevent contamination. The unit covers recognising potential hazards and maintaining safe storage of food products.
What you'll be able to do
- Recognise the importance of handling food safely to prevent contamination and foodborne illnesses
- Understand the importance of maintaining personal hygiene when handling food, including handwashing techniques and appropriate attire
- Understand the importance of cleaning a food work area to maintain a hygienic environment and prevent cross-contamination
- Recognise the importance of keeping food products safely, including proper storage temperatures and methods to prevent spoilage
Food ServiceReal unit · AIM Qualifications
You'll explore different types of food service operations and their characteristics. The unit develops skills to work in a food service area by following instructions to maintain cleanliness, organisation, and safety standards.
What you'll be able to do
- Identify and describe different types of food service operations
- Follow instructions to work safely and effectively in a food service area
Food, Drink and CookingReal unit · AIM Qualifications
This unit introduces learners to kitchen utensils and equipment, the importance of balanced nutritious meals, and basic food and drink preparation. You'll prepare hot and cold drinks and simple snacks while understanding food safety and hygiene.
What you'll be able to do
- Know different types of kitchen utensils and equipment used in food preparation
- Know the importance of preparing balanced nutritious meals for health and well-being
- Prepare a range of hot drinks safely and hygienically
- Prepare a range of cold drinks safely and hygienically
- Know about food items that do not require cooking before consumption
- Prepare simple hot snacks safely and hygienically
- Prepare simple cold snacks safely and hygienically
Getting the Most Out of TrainingReal unit · AIM Qualifications
You'll develop effective listening and active participation skills within training environments. The unit covers contributing to discussions, asking questions, providing feedback, and organising training information for future use.
What you'll be able to do
- Demonstrate effective listening skills in a training environment
- Contribute actively to training sessions and discussions
- Maintain training information in a usable format for future reference
Guest Services in the Hospitality IndustryReal unit · AIM Qualifications
This unit develops learners' ability to work effectively within a guest services team and communicate with customers. You'll contribute to a positive service environment and respond appropriately to customer needs.
What you'll be able to do
- Demonstrate the ability to work effectively as part of a guest services team, contributing to a positive and efficient service environment
- Demonstrate the ability to communicate effectively with customers, addressing their needs and providing excellent customer service
Handling Payment for Goods and ServicesReal unit · AIM Qualifications
This unit covers financial terminology related to handling money and different payment methods. You'll record prices, calculate totals, and handle cash and non-cash payments accurately for goods and services.
What you'll be able to do
- Know about financial terms in relation to handling money, including terms such as profit, loss, and VAT
- Know about different methods of payment, including cash, card, and electronic payments
- Record prices of goods and services and obtain total costs, using appropriate methods
- Handle cash given in exchange for goods or services, following procedures for accuracy and security
- Handle non-cash payments given in exchange for goods or services, following procedures for different payment types
Health and Safety in the WorkplaceReal unit · AIM Qualifications
This unit provides learners with knowledge of health, safety, and welfare in the workplace, including legal requirements, hazard identification, safety signs, and safe working practices with appropriate protective equipment.
What you'll be able to do
- Explain the importance of health, safety and welfare in the workplace
- Identify potential hazards and risks present in the workplace
- Recognise common basic safety signs found in the workplace
- Describe safe working practices and the appropriate use of protective equipment
Hotel ReservationsReal unit · AIM Qualifications
This unit provides knowledge of reservation systems, pricing methods, and monitoring systems used in the hospitality industry. You'll understand the features and functions of reservation systems and the legal implications of hotel reservation transactions.
What you'll be able to do
- Know about reservation systems currently in operation in the hospitality industry
- Know about pricing methods that can be applied to accommodation
- Know about the monitoring systems used in reservations
- Know the main implications of contract law as applied to hotel reservation transactions
Housekeeping in HospitalityReal unit · AIM Qualifications
It teaches you to recognise different accommodation establishments and understand housekeeping importance in hospitality. You'll learn about cleaning tasks, specialist equipment, floor coverings, and linen selection and control.
What you'll be able to do
- Recognise the range of establishments providing accommodation
- Understand the importance of cleaning in hospitality settings
- Recognise that different cleaning tasks require a range of specialist equipment and methods
- Understand the use of different floor coverings in accommodation establishments
- Understand the reasons for the selection and control of linen in a hospitality environment
IT CommunicationsReal unit · AIM Qualifications
It teaches you to identify, access, and evaluate information from various sources to meet specific needs. You'll also select and use appropriate IT tools to communicate and exchange information effectively.
What you'll be able to do
- Identify and use different sources of information to meet specific needs
- Access information from various sources and assess its fitness for purpose
- Select and use appropriate IT tools to communicate and exchange information effectively
IT Maintenance for UsersReal unit · AIM Qualifications
You'll understand the importance of routine maintenance for IT hardware and software. The unit covers performing regular maintenance tasks to ensure optimal performance, security, and longevity of IT products.
What you'll be able to do
- Explain the importance of routine maintenance on IT hardware products
- Explain the importance of routine maintenance on IT software products
- Perform regular routine maintenance on IT hardware according to manufacturer guidelines
- Perform regular routine maintenance on IT software according to established procedures
Imaging Software SkillsReal unit · AIM Qualifications
You'll learn to obtain, manipulate, and edit images using imaging software tools. The unit covers basic image editing techniques such as resizing, cropping, and colour adjustment, alongside awareness of copyright and licensing restrictions.
What you'll be able to do
- Obtain images from various sources
- Manipulate images using appropriate techniques
- Use imaging software tools to create images
- Use imaging software tools to manipulate images
- Use imaging software tools to edit images
Induction to a Training CourseReal unit · AIM Qualifications
This unit introduces learners to the requirements of participating in a training course, including attendance and punctuality expectations. It covers assessment procedures, the role of external agencies, and the importance of maintaining a safe working environment alongside commitment and regular attendance.
What you'll be able to do
- Describe the requirements of taking part in a training course
- Explain assessment procedures used during the training course
- Identify the different agencies who work with the training provider
- Explain the importance of maintaining a safe working environment during training
- Understand the importance of commitment and regular attendance on the training course
Internet Safety for IT UsersReal unit · AIM Qualifications
This unit provides knowledge of internet risks such as malware, phishing, and cyberbullying. You'll learn methods to safeguard themselves and others online, maintain data security, and comply with relevant legal constraints and procedures.
What you'll be able to do
- Identify the potential risks associated with using the Internet
- Describe methods for safeguarding oneself when working online
- Describe methods for safeguarding others when working online
- Implement precautions to maintain data security while using the Internet
- Follow relevant legal constraints when working online
- Adhere to relevant guidelines when working online
- Adhere to relevant procedures when working online
Introduction to Catering and Hospitality IndustriesReal unit · AIM Qualifications
You'll be introduced to the catering and hospitality industries, understanding their purposes and main activities. They will identify various job roles, describe responsibilities, and explain the importance of hygiene and safety within these sectors.
What you'll be able to do
- Describe the purpose of catering and hospitality industries
- Identify different job roles within the catering and hospitality industries
Job ApplicationsReal unit · AIM Qualifications
It teaches you to complete job application forms accurately and write clear, concise letters of application. You'll learn to present their qualifications and experience professionally, tailoring applications to specific job requirements and ensuring error-free submissions.
What you'll be able to do
- Complete a job application form accurately and effectively
- Write a clear and concise letter of application for a job
Job Seeking SkillsReal unit · AIM Qualifications
It teaches you to identify job seeking resources such as online job boards and employment agencies, understand the job application process, and assess how personal skills match job requirements. You'll develop skills in completing application forms and preparing for interviews.
What you'll be able to do
- Identify the various resources available for job searching
- Describe the steps involved in the job application process
- Evaluate how personal skills and abilities align with the requirements of different jobs
- Demonstrate the ability to complete a job application form accurately
- Explain the purpose and procedures involved in job interviews
- Demonstrate appropriate interview skills and behaviour
Kitchen EquipmentReal unit · AIM Qualifications
You'll identify various kitchen equipment and their functions. The unit also covers selecting and using kitchen equipment safely and effectively for different food preparation tasks.
What you'll be able to do
- Identify different types of kitchen equipment and their specific functions
- Select and use appropriate kitchen equipment safely and effectively for various food preparation tasks
Kitchen SkillsReal unit · AIM Qualifications
You'll develop essential kitchen skills including accurate measuring, adherence to health and safety requirements, correct food storage, and maintaining a safe and organised work area. The unit also covers personal hygiene and safe clearing away practices.
What you'll be able to do
- Use a variety of measuring methods
- Follow health and safety requirements when working in a kitchen
- Store food correctly
- Apply the principles of personal hygiene
- Organise and maintain the work area for food preparation
- Clear away safely and efficiently
- Use and care for equipment correctly
Listen and RespondReal unit · AIM Qualifications
This unit develops learners' ability to understand and respond to spoken language in exchanges. You'll practise active listening, provide relevant responses, answer questions clearly, and demonstrate effective communication skills.
What you'll be able to do
- Understand spoken language presented in a clear and straightforward manner
- Respond appropriately to spoken language, demonstrating comprehension
- Listen attentively to others during exchanges
- Respond effectively and respectfully in exchanges, contributing to the conversation
Maintain, Handle and Clean KnivesReal unit · AIM Qualifications
You'll gain knowledge and skills to maintain, handle, and clean knives safely and hygienically. The unit covers knife types, sharpening methods, safe handling techniques, and proper cleaning procedures to prevent accidents and injuries.
What you'll be able to do
- Maintain knives in a safe and effective condition
- Handle knives safely to prevent accidents and injuries
- Clean knives hygienically to prevent contamination
- Maintain knives in a safe and effective condition
- Handle knives safely to prevent accidents and injuries
- Clean knives hygienically to prevent contamination
Making CalculationsReal unit · AIM Qualifications
You'll learn to perform calculations using whole numbers and decimals, including addition, subtraction, multiplication, and division. The unit covers solving problems with and without a calculator accurately.
What you'll be able to do
- Add and subtract whole numbers and decimals accurately
- Multiply and divide whole numbers and decimals accurately
- Solve mathematical problems with the aid of a calculator
- Solve mathematical problems without the aid of a calculator
Managing StudyReal unit · AIM Qualifications
You'll learn to manage their study effectively by understanding course demands, organising study time, prioritising tasks, setting realistic targets, and evaluating their own learning and study skills.
What you'll be able to do
- Know about the demands of a course of study, including time commitment, workload, and assessment requirements
- Organise study time effectively, creating a study schedule and managing distractions
- Prioritise and set realistic targets for study, breaking down large tasks into smaller, manageable steps
- Find and use information relevant to the course of study, utilising library resources and online databases
- Know about the effectiveness of own learning and study skills, identifying strengths and weaknesses and adapting strategies accordingly
Meeting Special Dietary NeedsReal unit · AIM Qualifications
It teaches you to identify special dietary needs among different groups and adapt recipes accordingly. You'll understand how to prevent cross-contamination and communicate dietary information effectively within catering settings.
What you'll be able to do
- Identify the special dietary needs of different groups of people
- Describe how to meet the needs of people with special dietary needs in a catering environment
Menu PlanningReal unit · AIM Qualifications
This unit covers the principles of menu planning, including nutritional balance, cost calculation, and customer preferences. You'll learn to plan menus that meet specific dietary needs and budgetary requirements.
What you'll be able to do
- Understand the principles of menu planning, including factors such as nutritional balance, cost, and customer preferences
- Plan a menu that meets specific requirements, considering factors such as dietary needs, budget, and available ingredients
- Calculate the cost of a main course, taking into account ingredient costs, labour costs, and overheads
Money, Time and TemperatureReal unit · AIM Qualifications
This unit provides learners with practical skills to work confidently with money, time, and temperature in everyday contexts. You'll perform calculations, interpret readings, and use timetables and schedules effectively.
What you'll be able to do
- Work with money in practical situations.
- Work with time in practical situations.
- Work with temperature in practical situations.
MotivationReal unit · AIM Qualifications
It teaches you to understand motivation in work and personal development contexts. You'll explore their own motivation levels, how these affect performance, and strategies to improve and maintain motivation.
What you'll be able to do
- Understand the meaning of motivation in the context of work and personal development.
- Know about own levels of motivation and how they impact performance.
Multimedia Software SkillsReal unit · AIM Qualifications
You'll plan, create, and present multimedia products by sourcing and manipulating content using software tools. The unit covers editing, formatting, and presenting multimedia outcomes to meet specified needs and requirements.
What you'll be able to do
- Plan the content and organisation of multimedia products to meet identified needs.
- Obtain and manipulate content to build multimedia outcomes effectively.
- Use multimedia software tools to edit and format multimedia content to meet requirements.
- Present multimedia outcomes in a clear and engaging manner.
Negotiation SkillsReal unit · AIM Qualifications
You'll understand the distinctions between negotiation and debate, recognise tactics that can stall decision making, and identify constructive and destructive behaviours in conflict situations. The unit develops practical negotiation strategies and awareness of roles within negotiation contexts.
What you'll be able to do
- Know the difference between negotiation and debate, including their purposes and approaches
- Know about different tactics people use to stall or halt the decision making process during negotiations
- Know about constructive and destructive behaviour in times of conflict, and their impact on negotiation outcomes
- Use strategies for negotiation, including active listening, compromise, and persuasion
- Know about the differing roles in negotiation situations, such as negotiator, observer, and mediator
- Know about the application of the stages of successful negotiation, including preparation, discussion, bargaining, and agreement
Numbers, Decimals, Fractions and PercentagesReal unit · AIM Qualifications
This unit provides learners with the ability to work confidently with whole numbers, fractions, decimals, and percentages. You'll apply these numerical concepts to practical problems involving ordering, rounding, and calculations.
What you'll be able to do
- Understand and use whole numbers in practical situations
- Understand and use fractions in practical situations
- Understand and use decimals in practical situations
- Understand and use percentages in practical situations
Numerical Relationships, Algebra and RatiosReal unit · AIM Qualifications
You'll recognise numerical relationships and apply basic algebra and ratio concepts in practical contexts. The unit includes solving simple equations, using algebraic notation, and calculating ratios.
What you'll be able to do
- Recognise numerical relationships in practical contexts
- Solve problems involving basic algebraic concepts
- Work with ratios to solve practical problems
Participating in Vocational TastersReal unit · AIM Qualifications
You'll gain understanding of job roles, health and safety requirements, and the application of relevant skills in vocational contexts. They will participate in vocational tasters and assess their suitability for specific roles.
What you'll be able to do
- Understand job roles in different vocational areas, including the tasks and responsibilities involved.
- Understand health and safety requirements relevant to the vocational contexts, including risk assessments and safe working practices.
- Use relevant skills, knowledge and personal qualities in different vocational contexts, demonstrating competence in practical tasks.
- Know about suitability for a job role in chosen vocational contexts, considering personal strengths and areas for development.
Personal Presentation at WorkReal unit · AIM Qualifications
You'll gain knowledge of personal presentation standards in the workplace, including dress, hygiene, and adherence to policies. The unit emphasises the importance of first impressions and their impact on individuals and organisations.
What you'll be able to do
- Know the accepted conventions for personal presentation in the workplace
- Know about the value of making positive first impressions in a work environment
Portering and Concierge DutiesReal unit · AIM Qualifications
You'll explore the roles and responsibilities of porters and concierges, emphasising the importance of personal presentation and adherence to organisational policies. The unit distinguishes between the duties of each role within a customer service context.
What you'll be able to do
- Know about the range of duties typically undertaken by porters and concierges
- Know the importance of maintaining high standards of personal presentation when dealing with customers as a porter or concierge
- Know the importance of adhering to organisational policies and procedures when working as a porter or concierge
Portering and Concierge DutiesReal unit · AIM Qualifications
You'll understand the duties of porters and concierges within an organisation, focusing on the significance of personal presentation and compliance with policies. The unit clarifies the differences between these roles in customer-facing environments.
What you'll be able to do
- Describe portering and concierge duties within a given organisation
- Explain the importance of maintaining high standards of personal presentation when dealing with customers as a porter or concierge
- Explain the importance of following organisational policies and procedures as a porter or concierge
Pre-Press Skills in the Print WorkshopReal unit · AIM Qualifications
You'll gain knowledge of pre-press tasks and procedures within a print workshop. The unit emphasises the importance of following correct steps and adhering to health and safety regulations in the workshop environment.
What you'll be able to do
- Know the steps and procedures required to complete a pre-press task
- Follow correct health and safety procedures when working in the print workshop
Preparation for Work ExperienceReal unit · AIM Qualifications
You'll gain knowledge of an organisation's structure, mission, and values, as well as their own role and responsibilities within it. The unit also covers health and safety requirements and employer expectations to prepare learners for a successful work experience placement.
What you'll be able to do
- Describe the structure and purpose of the organisation where work experience will take place
- Identify own position within the organisation during the work experience
- Explain the health and safety requirements of the work experience placement
- Describe employers’/trainers’ expectations for the work experience placement
Preparation for a Recruitment InterviewReal unit · AIM Qualifications
It teaches you to understand the purpose and stages of recruitment interviews. You'll develop techniques to promote themselves effectively, answer common questions, and use appropriate body language and communication skills.
What you'll be able to do
- Recognise the purpose of a recruitment interview
- Understand how to promote yourself effectively at an interview
Prepare Fish for Basic DishesReal unit · AIM Qualifications
You'll gain knowledge of different fish types and preparation methods such as scaling, gutting, and filleting. The unit develops practical skills to prepare whole fish and fillets for basic dishes while maintaining hygiene standards.
What you'll be able to do
- Prepare fish for basic dishes
- Prepare fish for basic dishes
Prepare Hot and Cold SandwichesReal unit · AIM Qualifications
You'll gain knowledge of the types of bread and fillings suitable for hot and cold sandwiches. This unit develops practical skills in preparing a variety of sandwiches while emphasising the importance of food safety and hygiene during preparation.
What you'll be able to do
- Understand the processes involved in preparing a range of hot and cold sandwiches
- Prepare a variety of hot sandwiches to meet specified requirements
- Prepare a variety of cold sandwiches to meet specified requirements
Prepare Meat for Basic DishesReal unit · AIM Qualifications
This unit provides learners with knowledge and skills to prepare meat for basic dishes safely and hygienically. You'll identify meat cuts, follow hygiene and storage procedures, and apply appropriate preparation techniques.
What you'll be able to do
- Prepare meat for basic dishes, considering factors such as hygiene and safety
- Prepare meat for basic dishes, following recipes and using appropriate techniques
Prepare Vegetables for Basic DishesReal unit · AIM Qualifications
This unit covers the identification and preparation of vegetables for basic dishes, including washing, peeling, and cutting techniques. You'll develop practical skills to prepare vegetables efficiently while minimising waste.
What you'll be able to do
- Prepare vegetables for basic dishes, including washing, peeling, and cutting techniques
- Prepare vegetables for basic dishes, ensuring they are ready for cooking
Prepare and Clear Areas for Counter and Takeaway ServiceReal unit · AIM Qualifications
You'll understand procedures for preparing and clearing areas for counter and takeaway service. The unit emphasises cleanliness, organisation, and hygiene to maintain a safe and efficient service environment.
What you'll be able to do
- Prepare areas for counter service, ensuring cleanliness and organisation
- Prepare areas for takeaway service, ensuring efficiency and hygiene
- Clear areas after counter service, disposing of waste correctly
- Clear areas after takeaway service, maintaining a clean and safe environment
- Prepare areas effectively for counter service, following established procedures
- Prepare areas effectively for takeaway service, adhering to hygiene standards
- Clear areas efficiently after counter service, disposing of waste appropriately
- Clear areas efficiently after takeaway service, maintaining a clean and safe environment
Prepare and Cook FishReal unit · AIM Qualifications
This unit covers the identification, preparation, and cooking of fish, emphasising safe and hygienic handling. You'll gain practical skills to cook fish to required standards of taste, texture, and appearance.
What you'll be able to do
- Prepare and cook fish safely and hygienically
- Prepare and cook fish to meet required standards
Prepare and Cook FishReal unit · AIM Qualifications
This unit covers the preparation and cooking of fish, including cleaning, filleting, and portioning techniques. You'll demonstrate safe food handling and apply at least two cooking methods to fish dishes.
What you'll be able to do
- Describe the processes involved in preparing fish for cooking, including cleaning, filleting, and portioning.
- Demonstrate the ability to prepare and cook fish using a variety of cooking methods, ensuring food safety and quality.
Prepare and Cook Fish, Meat and PoultryReal unit · AIM Qualifications
This unit provides knowledge of various types of fish, meat, and poultry, their culinary characteristics, and appropriate preparation and cooking techniques. You'll develop practical skills in handling and cooking these ingredients safely and effectively.
What you'll be able to do
- Identify different types of fish, meat, and poultry, and understand their characteristics and culinary uses
- Prepare fish, meat, and poultry for cooking, using appropriate techniques such as trimming, portioning, and marinating
- Cook fish, meat, and poultry using various cooking methods, ensuring they are cooked safely and to the desired level of doneness
Prepare and Cook Food by Boiling, Poaching and SteamingReal unit · AIM Qualifications
You'll learn to prepare and cook food using boiling, poaching, and steaming techniques. The unit covers identifying suitable equipment and foods, understanding food safety and hygiene, and demonstrating correct cooking methods.
What you'll be able to do
- Prepare food using boiling techniques
- Cook food using boiling techniques
- Prepare food using poaching techniques
- Cook food using poaching techniques
- Prepare food using steaming techniques
- Cook food using steaming techniques
Prepare and Cook Food by Deep Frying and Shallow FryingReal unit · AIM Qualifications
This unit covers the preparation and cooking of food using deep frying and shallow frying techniques. You'll develop skills in selecting suitable food items, preparing ingredients including batter and breading, and safely operating frying equipment to cook food to the correct temperature and colour.
What you'll be able to do
- Prepare food items for cooking using deep frying methods
- Cook food items using deep frying techniques to meet required standards
- Prepare food items for cooking using shallow frying methods
- Cook food items using shallow frying techniques to meet required standards
Prepare and Cook Food by Stewing and BraisingReal unit · AIM Qualifications
You'll study the preparation and cooking methods of stewing and braising, including ingredient selection, portioning, and quality inspection. The unit emphasises the principles of these techniques alongside food safety compliance.
What you'll be able to do
- Prepare food for stewing, ensuring correct portion sizes and quality
- Cook food using stewing methods, adhering to food safety standards
- Prepare food for braising, ensuring correct portion sizes and quality
- Cook food using braising methods, adhering to food safety standards
Prepare and Cook Fruit and VegetablesReal unit · AIM Qualifications
You'll gain knowledge of common fruit and vegetables, their characteristics, and culinary uses. The unit develops skills to prepare and cook fruit and vegetables safely using appropriate techniques.
What you'll be able to do
- Know about a range of common fruit and vegetables, including their characteristics and uses
- Prepare fruit and vegetables safely for cooking, using appropriate techniques
- Cook fruit and vegetables using appropriate methods to achieve desired results
Prepare and Cook Meat and PoultryReal unit · AIM Qualifications
This unit focuses on identifying different cuts of meat and types of poultry, understanding their characteristics, and applying suitable preparation and cooking methods. You'll develop skills in trimming, marinating, and cooking meat and poultry to appropriate standards.
What you'll be able to do
- Prepare different cuts of meat for cooking, considering factors such as tenderness and fat content
- Prepare different types of poultry for cooking, considering factors such as size and cooking time
- Prepare meat for cooking using appropriate techniques, such as trimming and marinating
- Prepare poultry for cooking using appropriate techniques, such as trussing and stuffing
- Cook meat using a variety of methods, ensuring it is cooked to the correct internal temperature
- Cook poultry using a variety of methods, ensuring it is cooked to the correct internal temperature
Prepare and Cook food by Baking, Roasting and GrillingReal unit · AIM Qualifications
It teaches you to prepare and cook food using baking, roasting, and grilling methods. You'll select appropriate ingredients, monitor cooking processes, and evaluate the quality of the finished dishes.
What you'll be able to do
- Prepare food items for baking, ensuring correct ingredients and quantities
- Cook food by baking, following recipes and monitoring cooking times and temperatures
- Prepare food items for roasting, selecting appropriate ingredients and seasonings
- Cook food by roasting, controlling oven temperatures and ensuring even cooking
- Prepare food items for grilling, choosing suitable cuts and marinades
- Cook food by grilling, monitoring cooking times and achieving desired results
Prepare and Finish Simple Salad and Fruit DishesReal unit · AIM Qualifications
You'll learn to prepare and finish simple salad and fruit dishes using fresh ingredients. The unit covers preparation techniques, appropriate dressings, garnishes, toppings, and presentation methods for these dishes.
What you'll be able to do
- Prepare simple salad dishes using fresh ingredients
- Prepare simple fruit dishes using fresh ingredients
- Finish simple salad dishes with appropriate dressings and garnishes
- Finish simple fruit dishes with appropriate toppings and presentation techniques
- Prepare simple salad dishes using fresh ingredients
- Prepare simple fruit dishes using fresh ingredients
- Finish simple salad dishes with appropriate dressings and garnishes
- Finish simple fruit dishes with appropriate toppings and presentation techniques
Prepare and Finish Simple Salad and Fruit DishesReal unit · AIM Qualifications
This unit provides knowledge and skills to prepare and finish simple salad and fruit dishes. You'll understand ingredients, preparation methods, and finishing techniques to produce these dishes using appropriate recipes.
What you'll be able to do
- Prepare simple salad and fruit dishes
- Finish simple salad and fruit dishes
- Prepare simple salad and fruit dishes
- Finish simple salad and fruit dishes
Prepare and Mix Spice and Herb BlendsReal unit · AIM Qualifications
You'll gain knowledge and skills to prepare and mix spice and herb blends. The unit covers identifying different spices and herbs, understanding their characteristics, and applying principles of flavour balancing to create blends.
What you'll be able to do
- Prepare spice blends
- Prepare herb blends
- Mix spice blends
- Mix herb blends
- Prepare spice blends
- Prepare herb blends
- Mix spice blends
- Mix herb blends
Prepare and Present Food for Cold PresentationReal unit · AIM Qualifications
You'll gain the knowledge and practical skills to prepare and present food suitable for cold presentation. The unit covers preparation techniques, presentation styles, and adherence to food safety and hygiene standards.
What you'll be able to do
- Prepare food for cold presentation
- Present food for cold presentation
- Prepare food for cold presentation
- Present food for cold presentation
Prepare, Cook and Finish Basic Cold and Hot DessertsReal unit · AIM Qualifications
It teaches you to prepare, cook, and finish basic cold and hot desserts. You'll understand ingredient requirements, preparation and cooking methods, and presentation techniques for a range of desserts.
What you'll be able to do
- Prepare basic cold and hot desserts
- Cook basic cold and hot desserts
- Finish basic cold and hot desserts
- Prepare basic cold and hot desserts
- Cook basic cold and hot desserts
- Finish basic cold and hot desserts
Prepare, Cook and Finish Basic Egg DishesReal unit · AIM Qualifications
You'll gain knowledge and practical skills to prepare, cook, and finish basic egg dishes. The unit covers ingredient selection, cooking methods, temperature control, and presentation techniques to ensure safe and hygienic food preparation.
What you'll be able to do
- Prepare basic egg dishes
- Cook basic egg dishes
- Finish basic egg dishes
- Prepare basic egg dishes in a safe and hygienic manner
- Cook basic egg dishes to meet required standards
- Finish basic egg dishes to a satisfactory standard
Prepare, Cook and Finish Basic Pasta DishesReal unit · AIM Qualifications
This unit covers the preparation, cooking, and finishing of basic pasta dishes. You'll identify ingredients, understand preparation and cooking methods, and develop practical skills to produce pasta dishes using fresh, high-quality ingredients.
What you'll be able to do
- Prepare basic pasta dishes, including ingredient selection and preparation techniques
- Cook basic pasta dishes, using appropriate cooking methods and timings
- Finish basic pasta dishes, including sauces, garnishes and presentation
- Prepare basic pasta dishes according to recipes and instructions
- Cook basic pasta dishes to the correct texture and temperature
- Finish basic pasta dishes attractively and safely
Preparing and Serving DrinksReal unit · AIM Qualifications
It teaches you to prepare and serve a variety of drinks following standard recipes and presentation guidelines. You'll also acquire skills to maintain a clean and organised drinks service area and work effectively within it.
What you'll be able to do
- Prepare and serve different drinks, following standard recipes and presentation guidelines
- Work effectively in a drinks service area, maintaining cleanliness and organisation
Preparing and Serving DrinksReal unit · AIM Qualifications
You'll learn to prepare and serve a variety of drinks, including hot, cold, and alcoholic beverages, to professional standards. The unit also covers maintaining a hygienic service area and delivering courteous customer service.
What you'll be able to do
- Prepare a range of different drinks, including hot, cold, and alcoholic beverages
- Serve drinks to customers in a professional and courteous manner
- Work effectively in a drinks service area, maintaining cleanliness and hygiene standards
Presentation SkillsReal unit · AIM Qualifications
You'll study different types and styles of presentations, including preparation and delivery skills. The unit also teaches you to review and evaluate their own presentation performance to identify areas for improvement.
What you'll be able to do
- Know about different types of presentations and various presentation styles suitable for different audiences and purposes
- Know about the key elements and essential skills involved in the thorough preparation and effective delivery of a presentation
- Deliver a well-structured and engaging presentation to a specified audience
- Critically review own performance in preparing and delivering a presentation, identifying areas for improvement
Presentation Software SkillsReal unit · AIM Qualifications
This unit equips learners with skills to create and prepare presentation slides using software tools. You'll select, organise, and summarise information, enhance slides with formatting, images, and animations, and prepare presentations effectively.
What you'll be able to do
- Use information effectively to create presentation slides
- Use presentation software tools to enhance slides
- Prepare slides effectively for presentation purposes
Principles of Customer Service in HospitalityReal unit · AIM Qualifications
This unit develops understanding of the importance of excellent customer service in hospitality, the individual’s role in delivery, and recognising customer needs and expectations. You'll explore the impact of customer satisfaction on organisational success.
What you'll be able to do
- Understand the importance to the organisation of providing excellent customer service in hospitality environments
- Understand the role of an individual in delivering customer service in hospitality
- Understand the importance of identifying and meeting customers’ needs and expectations in hospitality
Problem Solving in the WorkplaceReal unit · AIM Qualifications
You'll understand common workplace problems and various problem-solving methods. The unit covers collabourative working to resolve issues and evaluating the effectiveness of solutions to improve workplace practices and outcomes.
What you'll be able to do
- Identify common problems that may arise in the workplace
- Describe a range of methods used to solve problems in the workplace
- Explain how to work collaboratively with others to solve a problem
- Evaluate the effectiveness of a chosen solution to a workplace problem
Produce Basic Egg DishesReal unit · AIM Qualifications
This unit provides knowledge of producing basic egg dishes, including identifying dish types, ingredients, and preparation methods. You'll follow recipes accurately and apply appropriate techniques to produce egg dishes to a satisfactory standard.
What you'll be able to do
- Produce a range of basic egg dishes, including ingredients and methods
- Produce basic egg dishes to a satisfactory standard, following recipes and using appropriate techniques
Production Line SkillsReal unit · AIM Qualifications
This unit develops workplace behaviour and communication skills within a production environment. You'll demonstrate punctuality, respect, teamwork, use simple equipment, recognise product standards, and follow health and safety procedures.
What you'll be able to do
- Demonstrate appropriate behaviour in the workplace or production area
- Use the communication skills required for effective production processes
- Use team working skills to contribute positively to the working environment
- Use simple production equipment and tools safely and effectively
- Recognise suitable product standards and quality requirements
- Follow principles of Health and Safety in the workplace
Provide a Counter and Takeaway ServiceReal unit · AIM Qualifications
This unit provides learners with the knowledge and skills to deliver an effective counter and takeaway service. You'll understand communication techniques, order and payment handling, customer service, and the maintenance and cleaning of counter and service areas.
What you'll be able to do
- Serve customers efficiently and effectively at the counter
- Maintain counter and service areas in a clean and organised manner
- Serve customers promptly and accurately at the counter
- Maintain counter and service areas to meet hygiene and safety standards
Providing a Linen ServiceReal unit · AIM Qualifications
You'll gain knowledge and skills to receive, check, store, and issue linen effectively. The unit covers procedures for handling linen and the importance of reporting discrepancies to maintain service standards.
What you'll be able to do
- Receive and check linen
- Store and issue clean linen
- Receive and check linen
- Store and issue clean linen
Quality Assurance and Control in a Production WorkshopReal unit · AIM Qualifications
This unit provides knowledge of quality assurance and control processes in a production workshop. You'll assist in quality activities and follow health and safety procedures to maintain standards and documentation.
What you'll be able to do
- Know the processes involved in quality assurance in a production workshop setting
- Know the processes involved in quality control in a production workshop setting
- Assist in quality assurance activities in a production workshop setting
- Assist in quality control activities in a production workshop setting
- Follow correct health and safety procedures in the production workshop
Read for InformationReal unit · AIM Qualifications
This unit develops learners' ability to read and extract information from various sources. You'll use reference materials such as dictionaries and thesauruses, apply spelling strategies, and accurately summarise information to enhance comprehension.
What you'll be able to do
- Read and obtain information from a variety of different sources, such as books, articles, and online resources.
- Use reference sources, such as dictionaries and thesauruses, to aid understanding.
- Use spelling strategies to ensure accuracy in reading and comprehension.
Read for Purpose and MeaningReal unit · AIM Qualifications
This unit develops learners’ ability to read and understand texts of varying complexity, recognising how the purpose of a text influences language and features. You'll apply reading strategies to support comprehension and summarise key information.
What you'll be able to do
- Read and understand texts of varying complexity.
- Know how the purpose of texts affects the use of language and textual features.
- Use reading strategies to support understanding of different types of text.
Reception, Billing and Cashier Procedures for Front Office StaffReal unit · AIM Qualifications
You'll gain an understanding of the front office role within organisations, including guest interaction and essential procedures. The unit covers reception, billing, room allocation, handling overbooking, and secure cash handling to manage guest arrivals effectively.
What you'll be able to do
- Understand the role and function of the front office within an organisation
- Know the different types of guest that come into an organisation and their requirements
- Deal with a guest on their arrival
- Understand how to allocate rooms and how to deal with ‘overbooking’
- Compile a guest’s account
- Understand procedures for secure cash handling
Regeneration of Pre-Prepared FoodReal unit · AIM Qualifications
You'll explore the types of pre-prepared foods suitable for regeneration and the necessary storage requirements. The unit develops skills in safely regenerating food to appropriate standards, including checking use-by dates and ensuring food quality and temperature control.
What you'll be able to do
- Know about a range of pre-prepared foods that are suitable for regeneration
- Regenerate pre-prepared food to a safe and palatable standard
Research SkillsReal unit · AIM Qualifications
It teaches you to understand different research methods and ethical considerations. You'll plan and conduct a practical research project, gather and record data, and report findings clearly with appropriate conclusions.
What you'll be able to do
- Know about different research methods
- Carry out a practical research project
- Report back on project findings
Responsible Work PracticeReal unit · AIM Qualifications
This unit equips learners with knowledge and skills to maintain responsible work practices, including punctuality, personal appearance, and adherence to legal requirements concerning substance misuse in the workplace.
What you'll be able to do
- Maintain punctuality in a working environment, understanding the importance of timekeeping and attendance.
- Maintain personal appearance requirements for work, adhering to dress codes and hygiene standards.
- Know about legal requirements on misuse of substances in the workplace, understanding the consequences of non-compliance.
Reviewing Your Situation at WorkReal unit · AIM Qualifications
This unit focuses on the importance of reviewing and reflecting on one’s current work situation to adapt effectively to change. You'll consider their skills, qualities, and experiences, and identify appropriate sources of support and advice during workplace transitions.
What you'll be able to do
- Recognise that adapting to changes at work is helped by reviewing your current situation
- Reflect upon your current situation to help adapt to changes at work
- Understand the importance of considering personal skills at times of change
- Understand the importance of considering personal qualities at times of change
- Understand the importance of considering personal experience at times of change
- Identify appropriate individuals to approach for help and advice in the workplace
Serving Food and DrinkReal unit · AIM Qualifications
It teaches you to serve food and drink efficiently and courteously while working collabouratively within a service team. You'll develop communication skills and the ability to respond appropriately to customer needs and requests.
What you'll be able to do
- Serve food and drink to customers efficiently and courteously, meeting their needs and expectations
- Work effectively as part of a food and drink service team, communicating clearly and supporting colleagues
Speak to CommunicateReal unit · AIM Qualifications
You'll develop effective spoken communication skills, including clarity, appropriate vocabulary, and body language. The unit also covers adapting speech to suit different contexts and audiences.
What you'll be able to do
- Communicate effectively with others in a clear and understandable manner
- Adapt speech and language to suit different contexts and audiences
Speaking and Listening at WorkReal unit · AIM Qualifications
This unit develops learners' communication skills for the workplace, focusing on adjusting methods to suit different situations and audiences. You'll practise active listening, responding to questions appropriately, and understanding the role of body language in effective communication.
What you'll be able to do
- Recognise the need to adjust communication methods to suit different situations in the workplace
- Recognise the need to adjust communication methods to suit different audiences in the workplace
- Demonstrate the use of active listening techniques in workplace communication
- Respond appropriately to questions in different workplace situations
- Recognise the role of body language in effective communication with others at work
Spreadsheet Software SkillsReal unit · AIM Qualifications
You'll learn to enter and edit data within spreadsheets and use formulae and tools to manipulate information. The unit also covers presenting spreadsheet data clearly using appropriate formatting and techniques.
What you'll be able to do
- Enter and edit information accurately within a spreadsheet
- Use formulae and tools to manipulate data within a spreadsheet
- Use appropriate tools and techniques to present spreadsheet information clearly
Stress and Stress Management TechniquesReal unit · AIM Qualifications
You'll understand the symptoms and causes of stress, benefits of relaxation, and coping strategies. They will practise relaxation techniques to manage stress effectively in work and personal environments.
What you'll be able to do
- Recognise the common symptoms of stress
- Identify possible causes of stress in different situations
- Explain the benefits of using relaxation techniques as a stress management strategy
- Describe a range of coping strategies for managing stress
- Practice a number of relaxation techniques to manage stress
- Evaluate the effectiveness of different relaxation techniques
Supporting Workers Whose First Language is not EnglishReal unit · AIM Qualifications
This unit provides understanding of challenges faced by workers whose first language is not English and workplace implications. You'll identify language barriers and apply strategies to support effective communication and reduce misunderstandings.
What you'll be able to do
- Know the challenges that workers whose first language is not English may face in the workplace
- Know the implications for the workplace if English is not the first language of some workers
- Use strategies to support workers whose first language is not English in the workplace
Take Part in a Work ActivityReal unit · AIM Qualifications
It teaches you to plan, participate in, and evaluate a work activity. You'll identify objectives and resources, follow instructions safely, work collabouratively, and assess the effectiveness of the activity to inform future improvements.
What you'll be able to do
- Plan a work activity, considering resources and objectives
- Participate in a work activity, following instructions and working effectively with others
- Evaluate the effectiveness of a work activity, identifying areas for improvement
Team Building SkillsReal unit · AIM Qualifications
You'll gain an understanding of effective team dynamics, including the qualities and responsibilities of team leaders, leadership skills and styles, team roles, personality types, and the importance of team objectives.
What you'll be able to do
- Describe the characteristics of an effective team leader
- Recognise different leadership skills and styles
- Identify different team roles and personalities
- Understand the objectives for the team
Team MotivationReal unit · AIM Qualifications
You'll identify motivating factors that influence team performance and learn to acknowledge the needs of others within a team setting. The unit also covers the impact of lack of motivation on individuals and overall team effectiveness.
What you'll be able to do
- Identify different motivating factors that can influence team performance
- Understand how to acknowledge the needs of others within a team
- Recognise the impact of a lack of motivation on individuals within a team
Teamwork SkillsReal unit · AIM Qualifications
You'll develop teamwork skills by contributing to setting team and individual goals, understanding their role and responsibilities, planning and undertaking team activities, and evaluating their effectiveness within a team context.
What you'll be able to do
- Contribute to the setting of team goals
- Contribute to the setting of individual goals
- Know about own role responsibility within the team
- Plan team activities
- Undertake team activities
- Know about own effectiveness of team activities
Time ManagementReal unit · AIM Qualifications
It teaches you to analyse how they spend time, identify effective time management skills and techniques, and understand how these can reduce stress and improve overall efficiency.
What you'll be able to do
- Analyse how time is currently spent on different activities
- Identify effective time management skills and techniques
- Explain how time management can be used as a way of reducing stress
- Implement time management strategies to improve efficiency
- Evaluate the effectiveness of time management techniques in reducing stress
Transferable Skills and Training NeedsReal unit · AIM Qualifications
It teaches you to identify their existing abilities, achievements, skills, and experience relevant to personal and professional development. You'll understand how recognising personal attributes supports effective planning for change and training needs.
What you'll be able to do
- Identify existing abilities relevant to personal and professional development
- Identify existing achievements relevant to personal and professional development
- Identify existing skills relevant to personal and professional development
- Identify existing experience relevant to personal and professional development
- Recognise that identifying personal attributes contributes to effective planning for change
- Recognise that identifying personal skills contributes to effective planning for change
- Identify areas for personal development
- Identify own training needs to support personal development
Understand Employment Responsibilities and Rights in Catering and Hospitality IndustriesReal unit · AIM Qualifications
You'll develop an understanding of statutory employment responsibilities and rights within the catering and hospitality industries. The unit covers agreed ways of working, the role of the employee within the sector, and available career pathways.
What you'll be able to do
- Know the statutory responsibilities of employees within own area of work
- Know the statutory rights of employees within own area of work
- Know the statutory responsibilities of employers within own area of work
- Know the statutory rights of employers within own area of work
- Know agreed ways of working that protect own relationship with employer, including policies and procedures
- Know how own role fits within the wider context of the catering and hospitality sector
- Know about career pathways available within own and related sectors, including training and development opportunities
- Know how issues of public concern may affect the image of the catering and hospitality sector
- Know how issues of public concern may affect the delivery of services in the catering and hospitality sector
Understanding Banks and Credit CardsReal unit · AIM Qualifications
You'll gain knowledge of banking services, differences between credit and debit cards, interest rates, APR, and how to research the best financial deals. They will also learn relevant terminology related to banking and credit accounts.
What you'll be able to do
- Know about the range of services offered by banks
- Know the difference between credit cards and debit cards
- Know what is meant by interest rates
- Know what is meant by APR (Annual Percentage Rate)
- Research a best deal for banking or credit card services
- Know the language used to describe banking and credit card accounts
Understanding PensionsReal unit · AIM Qualifications
This unit introduces learners to the principles, purpose, and terminology of pension schemes in the UK. You'll gain knowledge of the main pension options, including state, workplace, and private schemes, and understand their key features and benefits.
What you'll be able to do
- Know the fundamental principles underpinning pension schemes and their overall purpose
- Know the main pension options available in the UK, including their key features and differences
- Know the structure and benefits provided by the state pension scheme
- Know about additional pension schemes, such as workplace and private pensions
- Know and understand the common language and terminology used to describe pensions
Understanding Progression OpportunitiesReal unit · AIM Qualifications
This unit provides learners with an understanding of career progression opportunities aligned with personal interests and skills. You'll identify progression routes, entry requirements, relevant qualifications, and reliable sources of information to support career development.
What you'll be able to do
- Identify possible progression routes and career pathways relevant to personal interests and skills
- Identify reliable sources of information about progression opportunities, such as websites and careers advisors
- Recognise qualifications that can support progression within a chosen career pathway
Undertaking Work ExperienceReal unit · AIM Qualifications
You'll explore the structure and purpose of an organisation during a work experience placement, alongside their own role and responsibilities. The unit also covers adherence to workplace standards for personal presentation, behaviour, and safe working practices.
What you'll be able to do
- Know the organisational structure and overall purpose of the organisation chosen for the work experience placement
- Know and understand own role and responsibilities within the organisation during the work experience placement
- Consistently adhere to workplace standards for personal presentation and professional behaviour
- Comply with safe working practices and health and safety regulations in the work environment during the work experience placement
- Carry out assigned tasks effectively and efficiently as requested during the work experience placement
Use Tools and Equipment for a Work TaskReal unit · AIM Qualifications
You'll develop knowledge and skills to safely use and care for tools and equipment for work tasks. The unit covers safety procedures, correct techniques, hazard identification, and maintenance including cleaning and storage.
What you'll be able to do
- Understand how to safely and correctly use specified tools and equipment for a given work task.
- Understand how to care for work tools and equipment, including cleaning and storage procedures.
- Use tools and equipment effectively and safely to complete a given work task to the required standard.
Use of Different Chemicals and Equipment in HousekeepingReal unit · AIM Qualifications
This unit provides learners with knowledge of working safely with chemicals, manual equipment, and electrical equipment in housekeeping. You'll understand associated hazards, correct usage procedures, and the importance of personal protective equipment.
What you'll be able to do
- Work using different chemicals
- Work using manual equipment
- Work using electrical equipment
- Work using different chemicals
- Work using manual equipment
- Work using electrical equipment
Use of Materials for a Work TaskReal unit · AIM Qualifications
You'll learn to select appropriate materials for work tasks, justifying choices based on cost, availability, and suitability. The unit also covers evaluating the results of material use and identifying areas for improvement in selection and application.
What you'll be able to do
- Select appropriate materials and/or products for a given work task, considering factors such as cost, availability and suitability
- Evaluate the outcome of the work task, identifying areas for improvement in the selection and use of materials
Using Digital Photograph Processing SoftwareReal unit · AIM Qualifications
It teaches you to use digital photograph processing software to import, alter, and enhance images. You'll also learn to store photographs digitally with appropriate organisation and naming conventions.
What you'll be able to do
- Use digital photograph software effectively
- Use a software package to alter digital photographs to meet specific requirements
- Store photographs digitally in an organised manner
Using ICT in the WorkplaceReal unit · AIM Qualifications
This unit covers the importance of effective and efficient use of ICT in the workplace. You'll identify ICT requirements for specific tasks and demonstrate safe and responsible use of ICT systems to enhance productivity while adhering to security protocols.
What you'll be able to do
- Know the importance of making effective and efficient use of ICT in the workplace to enhance productivity
- Know the specific ICT requirements of various workplace tasks and how to meet them
- Make safe and responsible use of an ICT system to undertake workplace tasks, adhering to security protocols
Using ICT to Support WritingReal unit · AIM Qualifications
This unit covers the role of ICT in supporting workplace writing. You'll identify appropriate ICT tools and use software to create, edit, and format written documents, enhancing the efficiency and accuracy of their writing tasks.
What you'll be able to do
- Recognise the role that ICT can play in supporting writing in the workplace
- Use ICT tools and software to support writing tasks effectively
Using Numeracy Skills in the WorkplaceReal unit · AIM Qualifications
You'll understand when and how to apply numeracy skills in the workplace. The unit covers recognising relevant numeracy skills for specific tasks, applying these skills effectively, and interpreting and communicating numerical results.
What you'll be able to do
- Identify situations in the workplace where numeracy skills are required
- Recognise appropriate numeracy skills relevant to specific work contexts
- Apply appropriate numeracy skills to solve problems in a work context
- Interpret and communicate the results of numerical applications in a clear and understandable manner within a work context
Using ProbabilityReal unit · AIM Qualifications
You'll develop an understanding of probability concepts, recognising examples in everyday contexts. The unit covers calculating probabilities using appropriate methods and expressing them as fractions, decimals, or percentages to solve practical problems.
What you'll be able to do
- Recognise probability in everyday situations and events.
- Calculate probability using appropriate methods.
- Express probability in different formats, such as fractions, decimals, and percentages.
Using Scratch Programming LanguageReal unit · AIM Qualifications
You'll gain knowledge of the Scratch programming language, including its interface and block categories. They will develop skills to control sprites and create interactive games or stories using variables and programming functions.
What you'll be able to do
- Describe the functions of the Scratch Programming Language
- Explain how to use different functions within the Scratch Programming Language
- Control a sprite using Scratch programming commands
- Manipulate a sprite's movement, appearance and behaviour
- Create a game or story using Scratch programming language
- Use different Scratch functions to create an interactive game or story
Using Size, Shape and SpaceReal unit · AIM Qualifications
It teaches you to measure length, distance, weight, and capacity using appropriate tools and units. You'll also develop understanding of shapes, positional vocabulary, and spatial concepts for practical application.
What you'll be able to do
- Measure length and distance using appropriate tools and units
- Measure weight using appropriate tools and units
- Measure capacity using appropriate tools and units
- Work with shapes, positional vocabulary and spatial concepts in practical situations
Using a Raspberry PiReal unit · AIM Qualifications
You'll be able to set up a Raspberry Pi, including connecting peripherals and installing an operating system. The unit covers wireless network connection and using the device to run applications and access files.
What you'll be able to do
- Set-up a Raspberry Pi, including connecting peripherals and installing an operating system
- Wirelessly connect a Raspberry Pi to a network
- Use a Raspberry Pi for basic tasks, such as running applications and accessing files
Using and Communicating DataReal unit · AIM Qualifications
You'll learn to extract, interpret, and collect data from various sources. They will organise and present data clearly, interpret trends and patterns, and communicate results using appropriate methods.
What you'll be able to do
- Extract relevant information from given sources
- Interpret the meaning of extracted information
- Collect data from a variety of sources
- Organise collected data in a structured format
- Present results using appropriate methods, such as tables, charts or graphs
- Communicate data findings clearly and concisely
Using the InternetReal unit · AIM Qualifications
It teaches you to connect to the internet and use browser software to navigate web pages. You'll search for information, communicate online, and understand the importance of safety and security practices.
What you'll be able to do
- Connect to the Internet using appropriate hardware and software
- Use browser software to navigate web pages effectively
- Use browser tools to search for information from the Internet using appropriate keywords and search strategies
- Use browser software to communicate information online, including sending and receiving emails
- Follow and understand the need for safety and security practices when working online, including protecting personal information
Video Software SkillsReal unit · AIM Qualifications
You'll learn to capture, combine, edit, and present video sequences using appropriate hardware and software. The unit covers video recording, editing tools, and presentation techniques including transitions and effects.
What you'll be able to do
- Use video hardware and software to capture video sequences
- Use video software tools to combine and edit video sequences, including adding transitions and effects
- Play and present videos using appropriate software and hardware
VolunteeringReal unit · AIM Qualifications
This unit introduces learners to volunteering opportunities and the associated benefits. You'll identify local volunteering options, understand the activities involved, and recognise the rights and responsibilities of volunteers within community settings.
What you'll be able to do
- Identify a range of volunteering opportunities
- Understand the benefits of volunteering for individuals and the community
- Recognise that volunteers have both rights and responsibilities within an organisation
Word Processing Software SkillsReal unit · AIM Qualifications
You'll learn to enter, edit, combine, and structure text and other information within word processing documents. The unit also covers the use of software tools to format and present documents professionally.
What you'll be able to do
- Enter text and other information into word processing documents
- Edit text and other information within word processing documents
- Combine text and other information within word processing documents
- Structure information effectively within word processing documents
- Use word processing software tools to format documents
- Use word processing software tools to present documents
Working PatternsReal unit · AIM Qualifications
You'll explore changes to employment and work patterns in the UK, including reasons for these changes. The unit also examines the impact of advancing technology on working practices, helping learners understand contemporary work environments.
What you'll be able to do
- Recognise changes to employment patterns in the UK
- Recognise changes to work patterns in the UK
- Understand the impact of improving technology on working practices
Write to CommunicateReal unit · AIM Qualifications
It teaches you to plan and structure writing to communicate ideas and information effectively. You'll consider purpose and audience, organise content logically, and select suitable language and tone.
What you'll be able to do
- Plan own writing, taking into account the purpose and audience
- Structure own writing to communicate ideas and information clearly and logically
Write with AccuracyReal unit · AIM Qualifications
You'll develop accurate writing skills focusing on correct grammar, legibility, spelling, and punctuation. The unit includes proofreading and revising written texts to improve clarity and correctness.
What you'll be able to do
- Demonstrate the ability to use correct grammar in written texts
- Demonstrate the ability to write legibly
- Demonstrate the ability to use correct spelling
- Demonstrate the ability to use correct punctuation
- Demonstrate the ability to proofread your writing
- Demonstrate the ability to revise your writing
Writing Needs at WorkReal unit · AIM Qualifications
It teaches you to identify the writing demands of the workplace and their current job role. You'll recognise different types of workplace written communication and understand the importance of clear, accurate writing.
What you'll be able to do
- Identify the various writing demands present in the workplace
- Recognise the specific writing demands within a current job role
Writing Notes and EmailsReal unit · AIM Qualifications
You'll develop knowledge of the appropriate style and format for writing notes and emails, including when to use each. The unit focuses on producing clear and concise written communications that effectively convey the intended message.
What you'll be able to do
- Know the style and format of notes and emails
- Know when to use notes and emails
- Produce notes and emails that clearly convey the message
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 1 credits are regulated. 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’ve earned and what’s next.
Appraisals and Setting TargetsArtwork and Imaging Software SkillsAssertiveness and Decision Making SkillsAudio Software SkillsBaking Bread and Dough ProductsBaking Bread and Dough ProductsBaking Bread, Pastry, Cakes and BiscuitsBasic Cooking Skills
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
AIM Qualifications Level 1 Diploma in Skills for Working in Catering and Hospitality Industries
- Clean and store crockery and cutlery Legacy
- Collect linen and make beds
- Collect linen and make beds Legacy
- Cook and assemble burgers
- Cook and finish basic fish dishes Legacy
- Cook and finish basic meat dishes Legacy
- Cook and finish basic vegetable dishes Legacy
- Develop and deliver a menu which meets organisational standards and financial targets
Where this can lead
Associate Global Quality Assurance Coordinator
Your journey in quality assurance starts here. We're looking for someone who's eager to learn, meticulous in their work, and committed to ensuring the highest standards. If you bring that, we'll provide the training, support, and opportunities to build a fantastic career.
See the whole journey →Opens the roleAssociate Global Quality Assurance CoordinatorOne of the jobs this qualification is a route intoSee the role →Opens the roleQuality Assurance AssociateOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Opens the roleAssociate Quality Assurance AssistantOne of the jobs this qualification is a route intoSee the role →Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →
Showing 3 roles, drawn from 4 job records mapped to this qualification.
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Clean and store crockery and cutlery LegacyCollect linen and make bedsCollect linen and make beds LegacyCook and assemble burgersCook and finish basic fish dishes LegacyCook and finish basic meat dishes LegacyCook and finish basic vegetable dishes LegacyDevelop and deliver a menu which meets organisational standards and financial targetsFry foodGriddle FoodMaintain and handle knives LegacyNegotiate agreements with partners in a food and drink businessPrepare Fish for Basic Dishes LegacyPrepare Hot and Cold Sandwiches LegacyPrepare Meat for Basic Dishes LegacyPrepare and Cook Eggs LegacyPrepare and Cook FishPrepare and Cook Pasta Legacy+11 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your work in any of these jobs
Which job do you mean?
This unit explores the purpose and process of appraisals and target setting. Learners will develop effective communication skills for appraisals, including active listening, responding to feedback, and setting achievable targets.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for AIM Qualifications Level 1 Diploma in Skills for Working in Catering and Hospitality Industries
168 units in this credential, in the order it lists them, awarded by AIM Qualifications.
- Appraisals and Setting Targets
- Artwork and Imaging Software Skills
- Assertiveness and Decision Making Skills
- Audio Software Skills
- Baking Bread and Dough Products
- Baking Bread, Pastry, Cakes and Biscuits
and 162 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.