Food and Beverage Service
Hospitality Trade qualification.
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- 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