Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service)
Catering and Hospitality
Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service)
Price £800
This is a regulated qualification. The regulated number for this qualification is 601/0510/0.
Things you need to know
Qualification number (QN): 601/0510/0
Aim reference: 60105100
Total Qualification Time (TQT): 160
Guided learning hours (GLH):110
Credit value:16
Level:2
Assessment requirements:internally assessed and externally moderated portfolio of evidence.
Aims and objectives of this qualification
This qualification aims to help develop knowledge, skills and understanding for learners employed or wishing to gain employment in food and/or beverage services.
The objectives of this qualification are to help the learner understand the importance of team work, and why it’s important to maintain a safe, hygienic and secure working environment. It allows learners to understand how to maintain food safety whilst giving customers a positive impression of themselves and their organisation.
This qualification may also form part of the Intermediate Level Apprenticeship in Hospitality.
Progression opportunities
Learners who achieve this qualification could progress to:
Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking)
Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services)
Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
Level 2 Certificate in Hospitality and Catering Principles (Front of House Reception)
Level 2 NVQ Diploma in Food and Beverage Service
Level 2 NVQ Diploma in Professional Cookery
Level 2 NVQ Diploma in Front of House Reception
Level 2 NVQ Diploma in Hospitality Services
Level 2 NVQ Diploma in Food Production and Cooking
To be awarded the Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) learners must achieve 16 credits in total: 8 credits from the mandatory Group A, at least one credit from optional group B, at least one credit from optional group C and the remaining credits from optional groups B, C or D.
This qualification consists of 5 mandatory unit(s):
Group A
Unit 01 Safe, hygienic and secure working environments in hospitality (2 credits)
Unit 02 Effective teamwork (2 credits)
Unit 03 Giving customers a positive impression (2 credits)
Unit 04 Food safety in catering (1 credit)
Unit 05 Principles of customer service in hospitality, leisure, travel and tourism (1 credit)
and 19 optional units:
Group B
Unit 06 Principles of providing a counter and takeaway service (1 credit)
Unit 07 Principles of providing a silver service (1 credit)
Unit 08 Principles of providing a buffet and carvery service (1 credit)
Unit 09 Service of food at table (1 credit)
Group C
Unit 10 Principles of preparing and serving cocktails (1credit)
Unit 11 Principles of preparing and serving wines (2 credits)
Unit 12 Principles of preparing and serving dispensed and instant hot drinks (1 credit)
Unit 13 Principles of preparing and serving hot drinks using specialist equipment (2
credits)
Unit 14 Service of alcoholic and non-alcoholic drinks (1credit)
Group D
Unit 15 Preparation and clearing of service areas (2 credits)
Unit 16 Principles of preparing and clearing areas for table service (2 credits)
Unit 17 Principles of maintaining cellars and kegs (2 credits)
Unit 18 Principles of cleaning drink dispense lines (2 credits)
Unit 19 Principles of receiving, storing and issuing drinks stock (1 credit)
Unit 20 Principles of preparing and clearing bar areas (2 credits)
Unit 21 Principles of promoting additional services or products to customers (2 credits)
Unit 22 Dealing with payments (1 credit)
Unit 23 Principles of maintaining customer service through effective handover (2 credits)
Unit 24 Principles of resolving customer service problems (2 credits)
To achieve the Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service), learners must successfully demonstrate their achievement of all learning outcomes and assessment criteria of the units as detailed in this qualification specification.
This qualification is designed for those who work within the hospitality sector. It provides learners with an opportunity to develop the skills, knowledge and understanding to work in a wide range of job roles
There are no specific recommended prior learning requirements for this qualification. However, learners may find it helpful if they’ve already achieved a Level 1 qualification.
Entry is at the discretion of the centre. However, learners should be at least 16 to undertake the qualification.
Coming Soon
 |
Difficulty : Level 2 |