Qualification

Food and Beverage Production

Hospitality Trade qualification.

  • 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