Course Code: TF1FE053 Professional Food and Beverage Service Skills - Level 2 Next course dates Start dateLocationDuration 04 Sep 2023 Bispham Campus 1 Year Apply now 03 Sep 2024 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryLearn to deliver a first-rate dining experience with the Level 2 Professional Food and Beverage Service Skills Certificate. This course allows you to develop food service and customer care skills for a variety of related front-of-house roles. Explore topics such as food service, food safety, handling payments, making bookings, serving hot and cold beverages, bar service and menu design. You will benefit from expert tutors with lots of industry experience and the opportunity to train for a hospitality career within our contemporary training restaurant - Level 6. Alongside this qualification, you will also study a Level 2 Certificate in Culinary Skills where you will develop your practical skills in a kitchen environment. Entry Requirements If you are aged 16-18 and want to work front-of-house in the catering or hospitality industry, this course will provide the launch pad for your career. 4 GCSEs grade 3 - 1 including English and Maths a successful interview with a tutor the ability to study independently a genuine interest in the subject good communication skills hardworking approach towards the industry All 16-18 year old applicants will be invited to attend an interview to meet a tutor and ask any questions they may have about the course. Essential Skills – English and Maths If you achieve a grade 3 in GCSE Maths or English you will have to work towards re-sitting these subjects as part of your main study programme. At B&FC, this won’t delay your career journey because you’re working towards these subjects at the same time as your chosen subject. Qualification ObtainedCertificate in Professional Food and Beverage Service Skills Industry Placement and Field TripsWe offer a variety of trips, visits and work experience opportunities, all designed to enrich your learning experience. There might be a small cost associated with the trips, but we will keep these to a minimum. If you’re aged 16-18 we will arrange a compulsory work placement for you as part of your course. For those aged 19 or over a work placement is not essential but we will encourage you to undertake one as this will enhance your overall employability. Learning and Teaching Methods The course covers the following topics: Food Safety in Catering Health and Safety in Catering and Hospitality Legislation in Food and Beverage Service Menu Knowledge and Design Applying Workplace Skills Principles of Beverage Product Knowledge Service of Hot Beverages Food and Beverage Service Skills Handling Payments and Maintaining the Payment Point Principles of Customer Service in Hospitality Our expert tutors understand that everyone learns in different ways so they use a range of teaching methods to enable everyone to achieve their potential. A key method used is demonstration, which allows you to observe the practical application of skills before having a go yourself. The main focus is on developing the skills you need to work in a restaurant environment. We also engage guest speakers to provide an insight into your chosen industry. The course combines group work, practical restaurant sessions and dedicated self-study periods. This needs to be supported by your own study outside of College, using online development platforms such as Moodle, our virtual learning environment, and Dynamic Learning. We expect you to take responsibility for your own learning, however our tutors will support you in preparing for assessments. If you're aged 16 to 18, your main study programme is timetabled for 13 hours a week. Additional time is timetabled for maths and English, with the amounts being calculated and confirmed at enrolment. These will depend on what qualifications you already have - if you are re-taking GSCEs this will include 3.8 hours for each subject; for Functional Skills this will include 1.5 hours for each subject. You will also need to complete a work placement totalling at least 20 hours. If you're aged 19 or over, sessions are timetabled for up to 12 hours per week. This includes practical workshops and knowledge-building sessions. Expert Tutors All staff involved in the delivery of further education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. Assessment MethodsAssessment is ongoing throughout the course and consists of practical observations, verbal questioning, short answer tests and theory-based assignments. Other Costs and Equipment NeededAll equipment/resources you require for this course are provided by B&FC at no extra cost. Tuition Fees If you are 18 and under no fees are payable. If you are 19+, please read our tuition fee guide for adult learners. Regulation and Accreditation Accrediting Institution: N/A Awarding Body: City and Guilds Regulatory Body: Ofsted Terms and Conditions Read our full terms and conditions for more information. Career Options and Progression Successful completion of the course typically leads to employment as a sommelier/wine waiter, front of house person, barista or mixologist. This qualification will also prove useful if you're interested in running your own hospitality/catering business. If you'd like to advance into a management role, you might want to consider progressing to the Level 3 VRQ Diploma in Food and Beverage Service.