- NSQ LEVEL 1 FOOD AND BEVERAGE SERVICE
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
1 comply safe, hygienic and Secure Environment
2 Work effectively as part of a Hospitality Team
3 Communication System in a Work environment
4 Maintain, handle and clean knives
5 Clean and store crockery and cutlery
6 Carry out basic preparation of food and beverage service
7 Provide a counter and takeaway service
8 Provide a table and tray service
9 Prepare and clear areas for table and tray service
10 Prepare and clear areas for drink service
11 Basic operation of a dispenser
12 Provide a trolley service
13 Use of merchandising dispenser
14 Serve drinks
15 Prepare and serve cocktails
16 Provide a buffet and carver service
9 Prepare and clear areas for table and tray service
11 Basic operation of a dispenser
12 Provide a trolley service
16 Provide a buffet and carver service
12 Carry out dining room operation
13 Serve at Banquet/catering function
14 Serve in dining /restaurant area
- NSQ LEVEL 2 CERTIFICATE IN FOOD AND BEVERAGE SERVICE
In order to obtain this certificate, a minimum of 26 credits is required and may be gotten as follows:
5 credits from Mandatory Units and 21 credits from the Optional Units
Unit Title
1 Maintain a safe, hygienic and Secure Environment
2 Work effectively as part of a Hospitality Team
3 Communication System in a Work environment
5 Serve Beverages
6 Provide silver service
7 Provide a buffet and carver service
8 Prepare and serve cocktails
9 Serve bottled alcoholic and non-alcoholic beverages
10 Provide a counter and takeaway service
11 Provide a table and tray service
12 Carry out dining room operation
13 Serve at Banquet/catering function
14 Serve in dining /restaurant area
- NSQ LEVEL 3 DIPLOMA FOOD & BEVERAGE SERVICE
The level 3 NSQ Diploma in Food and Beverage Service 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 Service supervisor or administrator.
To qualify for this qualification a learner must achieve minimum of 36 credit units. A total of 8 Mandatory Credit Units must be covered with additional 28 Credit from optional Units to achieve Level 3.
Unit Title
1 Maintain a safe, hygienic and Secure Environment
2 Work effectively as part of a Hospitality Team
3 Communication System in a Work environment
4 Maintain food safety when storing, preparing and cooking food
5 Supervise dining room operation
6 Supervise Banquet/catering function
7 Supervise team in dining area/restaurant
8 Provide silver service
9 Provide a buffet and carvery service
10 Prepare and serve cocktails
11 Provide a table and tray service
12 Prepare and serve cocktails
13 Provide a buffet and carver service
14 Serve at Banquet/catering function
15 Serve in dining /restaurant area
16 Bake and finish simple bread and dough
17 Prepare and cook swallow
18 Make Basic Stocks
19 Prepare and Cook Basic Poultry dishes Prepare
20 Prepare and Cook Offal for basic Dishes
21 Prepare and cook basic vegetable dishes
22 Plan, prepare, cook and finish complex cold desserts