To achieve the full qualification candidates must attain a minimum of 37 credits in total.

This comprises of:

  • All of the mandatory units (15 credits)
  • A minimum of 3 credits from Section A
  • A minimum of 3 credits from Section B
  • The remaining 16 credits can come from either Section A, B or C

Mandatory Units

  • Maintain a safe, hygienic and secure working environment (3 credits)
  • Work effectively as part of a hospitality team (3 credits)
  • Give customers a positive impression of self and your organisation (5 credits)
  • Maintain food safety when storing, holding and serving food (4 credits)

Section A Food Service Optional Units

  • Provide a counter and takeaway service (3 credits)
  • Serve food at the table (4 credits)
  • Provide a silver service (6 credits)
  • Provide a buffet and carvery service (4 credits)

Section B Beverage Service Optional Units

  • Serve alcoholic and soft drinks (5 credits)
  • Prepare and serve cocktails (5 credits)
  • 214 Prepare and serve wines (5 credits)
  • Prepare and serve dispensed and instant hot drinks (3 credits)
  • Prepare and serve hot drinks using specialist equipment (4 credits)

Section C Optional Units

  • Prepare and clear areas for counter and takeaway service (3 credits)
  • Prepare and clear areas for table service (4 credits)
  • Prepare and clear the bar area (4 credits)
  • Maintain cellars and kegs (3 credits)
  • Clean drinks dispense lines (3 credits)
  • Receive, store and issue drinks stock (3 credits)
  • Resolve customer service problems (6 credits)
  • Promote additional services or products to customers (6 credits)
  • Deal with customers across a language divide (8 credits)
  • Maintain customer service through effective handover (4 credits)
  • Maintain and deal with payments (4 credits)
  • Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector (2 credits)