Professional Chef’s Diploma in Cookery and Food and Beverage Service Level 2 Apprenticeship
Type: Work Based
Awarding Body: City & Guilds Download/print details
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The course is for anyone who is employed in the Hospitality Industry who wishes to gain a professional qualification. The course covers all aspects of Health and Hygiene, Safety, communication with others and a wide variety of craft units in restaurant and bar work. It is relevant to all areas of food and drink service. Can fit into establishments from coffee shops to 5 star hotels and all areas of staff with roles in front of house duties.
The course covers:
1. NVQ Level 2 in Food & Beverage Service, achieving a minimum of 37 credits for the full qualification
2. Functional Skills Maths Level 1
3. Functional Skills English Level 1
4. Technical Certificates (online tests)
The 4 components above need to be completed to obtain the full Apprenticeship qualification.
The NVQ Level 2 Food & Beverage Service logbook is made up of units each with a credit value.
37 credits need to be achieved for the full Diploma qualification.
The Mandatory units consist of: (All to be completed 17 credits)
101 Maintain a safe, hygienic and secure working environment
104 Contribute to effective teamwork
201 Give customers a positive impression of yourself and your organisation
204 Maintain food safety when storing, preparing and serving food
666 Employment rights and responsibilities in the hospitality sector
Optional units A: (Minimum 3 credits – 1 unit)
110 Provide a counter and takeaway service
207 Serve food at the table
208 Provide a silver service
209 Provide a buffet and carvery service
Optional units B: (Minimum 3 credits – 1 unit)
212 Serve alcoholic and soft drinks
213 Prepare and serve cocktails
214 Prepare and serve wines
217 Prepare and serve dispensed and instant hot drinks
218 Prepare and serve hot drinks using specialist equipment
Optional units C: (Remaining 14 credits from either this section or B or C)
109 Prepare and clear areas for counter and takeaway service
206 Prepare and clear areas for table service
211 Prepare and clear the bar area
215 Maintain cellars and kegs
216 Clean drink dispense lines
219 Receive, store and issue drinks stock
261 Resolve customer service problems
205 Maintain and deal with payments
275 Maintain customer service through effective handover
Course Structure & Teaching Methods
Learning materials are specifically designed for you to work through on your own and with the help of a tutor/assessor, who will help you with your studies and give feedback. A qualified assessor will visit you at work weekly for between 60-90 minutes.
We will be flexible and fit in with the needs of your business and job requirements.
Your work will be sampled on an ongoing basis by a qualified verifier.
Information & Support
This will be discussed at the enrolment and induction process. Please let our staff know if you need any additional support or reasonable adjustments - we will do all we can to help. Our experienced and competent staff can also tailor learning materials to suit particular needs; and can help you decide on your course and progression options.
You must expect to devote time each week to private study and homework.
After completing the Level 2 course you can progress to the Level 3 Hospitality Supervision & Leadership course if your role is sufficient to warrant the extra responsibility of the supervisory level.