Professional Chef’s Diploma in Cookery and Food and Beverage Service Level 2 Apprenticeship


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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

Training structure

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.

Minimum entry requirements

There are no formal qualifications required.  You must be working in the hospitality and catering industry.

You will be working and training with your employer who will be supporting you and who will allow your assessor to visit to observe and work with you through all aspects of the requirements of the course.

We strongly recommend our short courses on Emergency First Aid at Work, Food Safety, Health & Safety and COSHH.

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.

What can I do with this Apprenticeship?

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.

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