Professional Food and Beverage Service Skills - Level 2 Summary Where can this subject lead? Key information What will I learn? How will I learn? How will I be assessed? Summary Learn 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. Next course dates Start date Location Duration 01 Sep 2025 Bispham Campus 1 Year Apply now Close Previous Next Previous 1 2 3 4 5 Next Where can this subject lead? Career progressionOnce you have completed the Level 2 Certificate in Culinary Skills, you can progress onto the Level 2 Diploma in Culinary Skills or into full time employment.To achieve the Level 2 Diploma in Culinary Skills you must achieve 46 Credits from the units below:Prepare and Cook Soups, sauces and stocks – 6 CreditsPrepare and Cook Fruit and Vegetables – 6 CreditsPrepare and Cook meat and offal - 8 CreditsPrepare and Cook Poultry – 5 CreditsPrepare and cook fish and shellfish – 5 CreditsPrepare and cook rice, pasta, grains and egg dishes – 6 CreditsProduce biscuits, cakes and sponge products – 4 CreditsProduce fermented dough products – 4 CreditsHealthier foods and special diets – 1 CreditFood safety in catering – 1 CreditAssessment will take the form of practical assignments and short answer questions. Key information Entry RequirementsIf 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, along with the following:A successful interview with a tutorThe ability to study independentlyA genuine interest in the subjectGood communication skillsHardworking approach towards the industryAll 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. Qualification obtainedCertificate in Professional Food and Beverage Service Skills Fees and fundingIf you are 18 and under no fees are payable. If you are 19+, please read our tuition fee guide for adult learners. Regulation and AccreditationAccrediting Institution: N/AAwarding Body: City and GuildsRegulatory Body: Ofsted Terms and conditionsRead our full terms and conditions for more information. What will I learn? What will I learn?The course covers the following topics:Food Safety in CateringHealth and Safety in Catering and HospitalityLegislation in Food and Beverage ServiceMenu Knowledge and DesignApplying Workplace SkillsPrinciples of Beverage Product KnowledgeService of Hot BeveragesFood and Beverage Service SkillsHandling Payments and Maintaining the Payment PointPrinciples of Customer Service in Hospitality Essential skills: English and MathsIf 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. Industry placement, field trips and guest speakersWe 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. How will I learn? 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 tutorsAll 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. How will I be assessed? How will I be assessed?To achieve the Level 2 Certificate in Culinary Skills you must achieve 15 credits from the units below:Prepare and Cook Soups, Sauces and Stocks – 6 CreditsPrepare and Cook Fruit and Vegetables – 6 CreditsProduce Hot and Cold Desserts and Puddings – 3 CreditsTo achieve the Level 2 Certificate in Professional Food and Beverage Service you must gain 15 Credits by completing the Food and Beverage service skills module.Assessments for both will take the form of practical assignments and short answer questions.This is a full-time course, involving 4 days a week in college, plus a minimum of 20 hours' external work experience with local employers. This will be completed on your study day.