OCN NI Entry Level Certificate in Preparation for Work (Entry 3)
14.1 Foundations for Learning and Life
OCN NI Entry Level Certificate in Preparation for Work (Entry 3)
Qualification Code
601/3131/7
Review date
31/12/2027
Min age
14
Level
E3
Credits
21
Qualification Information
The OCN NI Entry Level Certificate in Preparation for Work (Entry 3) qualification has been designed to provide learners with foundation skills in the areas of Communication, Numeracy and ICT, combined with a range of units to choose from that will assist in developing life and work skills. It is also suitable for learners with special learning needs.In order to achieve the qualification learners must complete a total of 21 credits. 3 credits must be achieved from each of the groups A, B and C, with the remaining 12 credits to be achieved from group D.
Individual Units
| Individual Units | |||
|---|---|---|---|
| Accessing Online Information and Using Emails | E3 | 1 Credits | View |
| Basic Cooking Methods and Equipment | E3 | 3 Credits | View |
| Communicating with Others | E3 | 2 Credits | View |
| Community Responsibilities | E3 | 3 Credits | View |
| Contribute to Team Activities | E3 | 3 Credits | View |
| Create and Format a Document Using ICT | E3 | 3 Credits | View |
| Create and Present Artwork | E3 | 3 Credits | View |
| Customer Service in a Retail Environment | E3 | 3 Credits | View |
| Developing Good Customer Service Skills | E3 | 3 Credits | View |
| Exhibiting an Art or Craft Product | E3 | 2 Credits | View |
| Exploring and Creating Artwork | E3 | 3 Credits | View |
| Exploring Computers | E3 | 3 Credits | View |
| Exploring Hobbies | E1 | 2 Credits | View |
| Exploring Local History | E3 | 3 Credits | View |
| Exploring Performance Skills | E3 | 3 Credits | View |
| Food and Nutrition for Children and Young People | E3 | 3 Credits | View |
| Garden Horticulture Skills | E3 | 3 Credits | View |
| Handling and Calculating Payments | E3 | 2 Credits | View |
| Household Income and Expenditure | E3 | 3 Credits | View |
| Improving Fitness | E3 | 3 Credits | View |
| Improving Personal Appearance | E3 | 3 Credits | View |
| Individual Budgeting and Managing Money | E3 | 3 Credits | View |
| IT User Essentials | E3 | 2 Credits | View |
| Keeping Your Kitchen Clean | E3 | 1 Credits | View |
| Literacy and Communication Skills for the Workplace | E3 | 1 Credits | View |
| Maintaining Good Personal Health | E3 | 3 Credits | View |
| Office Skills | E3 | 3 Credits | View |
| Plan a Trip to a Place of Interest | E3 | 2 Credits | View |
| Planning and Taking Part in a Shopping Trip | E3 | 3 Credits | View |
| Practical Use of Grammar and Punctuation | E3 | 1 Credits | View |
| Presenting Information Using ICT | E3 | 2 Credits | View |
| Recognising Basic External and Internal Car Parts | E3 | 1 Credits | View |
| Safe Working Practices when using ICT | E3 | 2 Credits | View |
| Searching, Selecting and Saving Information Using ICT | E3 | 3 Credits | View |
| Simple Food Preparation | E3 | 3 Credits | View |
| Skills for Employment | E3 | 3 Credits | View |
| Take Part in a Discussion | E3 | 1 Credits | View |
| Take Part in a Vocational Taster | E3 | 2 Credits | View |
| Taking Part in an Enterprise Project | E3 | 4 Credits | View |
| Understanding a Balanced Diet and Preparing a Meal | E3 | 3 Credits | View |
| Understanding Food Safety and Storage | E3 | 3 Credits | View |
| Understanding Self and Relationships | E3 | 3 Credits | View |
| Understanding the Role of the Media | E3 | 2 Credits | View |
| Using and Maintaining Tools and Equipment | E3 | 2 Credits | View |
| Using Digital Photography Software | E3 | 1 Credits | View |
| Using Grammar Skills | E3 | 3 Credits | View |
| Using Numeracy in the Workplace | E1 | 1 Credits | View |
| Using Numeracy Skills in the Workplace | E3 | 1 Credits | View |
| Writing and Proof Reading Skills | E3 | 1 Credits | View |
Available Centres
| Belfast Metropolitan College | View | ||
| NOW | View | ||
| Ashton Centre | View | ||
| South West College | View | ||
| AMH | View | ||
| UTS Training & Learning | View |