This is a technical certificate which forms part of the intermediate apprenticeship in Food & Beverage Service and is also achievable as a standalone qualification. Testing of knowledge is via an online multiple choice assessment.

To achieve the full qualification candidates must attain a minimum of 16 credits in total.

This comprises of:

  • All of the mandatory units (8 credits)
  • A minimum of 1 credits from Section A
  • A minimum of 1 credits from Section B
  • The remaining credits can come from either Section A, B or C

MANDATORY UNITS

  • Maintain a safe, hygienic and secure working environment (2 credits)
  • Effective teamwork (2 credits)
  • Giving customers a positive (2 credits)
  • Food safety in catering (1 credits)
  • Principles of customer service in Hospitality, leisure, travel and tourism (1 credit)

OPTIONAL B UNITS

  • Principles of providing a counter and take way service (1 credit)
  • Serve food at table (1 credit)
  • Principles of providing silver service (1 credit)
  • Principles of providing a buffet and cavery service (1 credit)

OPTIONAL C UNITS

  • Principles of preparing and serving cocktails (1 credit)
  • Principles of preparing and serving wine (2 credit)
  • Principles of preparing and serving dispensed and instant hot drinks (1 credit)
  • Principles of preparing and serving hot drinks using specialist equipment (2 credit)
  • Service of alcoholic and non-alcoholic drinks (1 credit)

OPTIONAL D UNITS

  • Preparation and clearing of service areas (3 credits)
  • Principles of preparing and clearing areas for table service (2 credits)
  • Principles of maintaining cellars and kegs (2 credits)
  • Principles of cleaning drinks dispense lines (2 credits)
  • Principles of receiving storing and issuing drinks stock (1 credit)
  • Principles of preparing and clearing bar areas (2 credits)
  • Principles of promoting additional services or products to customers (2 credits)
  • Dealing with payments (1 credit)
  • Principles of maintaining customer service through effective handover (2 credits)
  • Principles of resolving customer service problems (2 credits)