Qualification Update

Award in Customer Service Excellence (Licensed Hospitality) (ACSE(LH))
Help your customers make their businesses stand out from the rest with the ACSE(LH). Feedback from the pilot sessions suggested that more content on areas such as product knowledge and neuro-linguistic programming should be included, as well as more questions asked during the exam. A full review has now been completed and the response from a further pilot course to test the new structure has been very positive.

The ACSE(LH) is for anyone in a customer facing role, and builds on the knowledge gained in the Award in Customer and Drinks Service (Licensed Hospitality). It helps to ensure that staff – often the only differentiator when it comes to customer choice – consistently offer service which delights, resulting in higher volumes of repeat business and a healthy income stream.

The qualification is also available in Scotland, as the Scottish Award in Customer Service Excellence (Licensed Hospitality) (SACSE(LH)).

Level 2 Award in Cooking Theory and Practice (ACTP)
Following many months of negotiation, we now have People 1st’s support in principle for the second BIIAB catering qualification, the ACTP. This has meant making a number of changes to the structure of the qualification, including a more formal approach to the assessment of the practical element, whilst keeping the programme accessible and achievable.

The ACTP follows on from the Level 1 Award in Essentials of Catering and introduces learners to the theories and methods of cooking, how to produce dishes and develop menus. It also covers the importance of teamwork and communication, as well as time management in a kitchen environment. The ACTP is essential for anyone working to produce meals in a safe, efficient and cost effective way.

An application will be made very soon to People 1st for formal support for Ofqual accreditation. As soon as this is confirmed, we will submit the qualification to Ofqual and accreditation at Level 2 will hopefully be following soon afterwards.