- NSQ LEVEL 1 Food and Beverage Production
In order to obtain this award, a minimum of 15 credits is required to be archived as follows:- 9 credits from the Mandatory Units and 6 credits from the Optional Units
UNIT TITLE
01 Comply safe, hygienic and secure environment
02 Work effectively as part of a hospitality team
03 Communication system in a work environment
04 Comply with and use clean knives
05 Prepare and cook vegetables
06 Prepare simple salads and fruits
07 Prepare hot/cold sandwiches and canapés
08 Prepare, cook rice and grains
09 Prepare and cook pulses
10 Prepare and cook fish
11 Prepare and cook meat and poultry
12 Prepare and cook eggs
13 Prepare and cook pasta
14 Bake and finish simple bread and dough
15 Prepare and cook swallow
16 Make Basic Stocks
17 Prepare and Cook Offal for basic Dishes
18 Prepare and Cook Nigerian Soups
- LEVEL 2 CERTIFICATE IN FOOD AND BEVERAGE PRODUCTION
In order to obtain this award, a minimum of 24 credits is required to be archived as follows:- 10 credits from the Mandatory Units and 14 credits from the Optional Units
Unit Title
1 Maintain food safety when storing, preparing and cooking food
2 Work effectively as part of a Hospitality Team
3 Communication System in a Work environment
4 Maintain a safe, hygienic and secure working environment
5 Prepare and Cook basic Fish dishes
6 Prepare and Cook Basic Poultry dishes Prepare
7 Prepare and Cook Offal for basic Dishes
8 Prepare and cook basic vegetable dishes
9 Prepare and Cook Basic pasta Dishes
10 Produce Basic Pastry Products
11 Produce Basic Cakes, Sponges and Scones
12 Prepare and Cook Nigerian Soups
13 Make Basic Stocks
14 Prepare and Cook Basic Meat Dishes
15 Prepare and Cook Shellfish
16 Employment rights and responsibilities in hospitality, leisure, travel and tourism sectors
17 Prepare hot/cold sandwiches and canapés
18 Bake and finish simple bread and dough
19 Plan, prepare, cook and finish complex cold desserts
20 Plan, prepare, cook and finish complex hot desserts
21 Plan, prepare, cook and finish complex hot sauces
- NSQ LEVEL 3 DIPLOMA FOOD AND BEVERAGE PRODUCTION
The level 3 NSQ Diploma in Food and Beverage Production is designed for Learners working in the hospitality industry at supervisory position for commercial and non-commercial operations. This is a work based qualification that will enable learner develop skills, knowledge and understanding as Food and Beverage Production supervisor or administrator.
To qualify for this qualification a learner must achieve minimum of 36 credit units. A total of 10 Mandatory Credit Units must be covered with additional 26 Credit from optional Units to achieve Level 3.
Unit Title
1 Maintain a safe, hygienic and secure working environment
2 Maintain food safety when storing, preparing and cooking food
3 Work effectively as part of a Hospitality Team
4 Communication System in a Work environment
5 Plan, prepare, cook and finish complex vegetable dishes
6 Plan, prepare, cook and finish complex fish dishes
7 Plan, prepare, cook and finish complex shellfish dishes
8 Plan, prepare, cook and finish complex meat dishes
9 Plan, prepare, cook and finish complex poultry dishes
10 Plan, prepare, cook and finish complex hot sauces
11 Plan, prepare, cook and finish complex soup dishes
12 Plan, prepare, cook and finish complex cold food dishes
13 Plan, prepare, cook and finish complex pastry products
14 Plan, prepare, cook and finish complex cakes, sponges, biscuits and scones
15 Plan, prepare, cook and finish complex bread and dough products
16 Plan, prepare, cook and finish complex cold desserts
17 Plan, prepare, cook and finish complex hot desserts
18 Plan, prepare, cook and finish complex canapés and cocktail products
19 Lead small teams
20 Establish quality control
21 Control and stock order
22 Ethics in hospitality, leisure, travel and tourism sectors
23 Employment rights and responsibilities in hospitality, leisure, travel and tourism sectors
24 Prepare and Cook Nigerian Soups
25 Prepare, cook rice and grains
26 Prepare and clear areas for table and tray service
27 Basic operation of a dispenser
28 Provide a trolley service
29 Provide a buffet and carver service
30 Carry out dining room operation
31 Serve at Banquet/catering function
32 Serve in dining /restaurant area