Level 2 Certificate In Hospitality and Catering Principles (Food and Beverage Service)

Hospitality

This qualification is aimed at individuals employed in hospitality roles who are wishing to develop their knowledge of effective food and beverage service.

Course Content

The objective of this qualification is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their knowledge of effective food and beverage service. It covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is provided to customers at all times.

Mandatory units

  • Safe, Hygienic and Secure Working Environments in Hospitality
  • Effective Teamwork
  • Giving Customers a Positive Impression
  • Principles of Food Safety for Catering
  • Principles of Customer Service in Hospitality Leisure Travel and Tourism

Optional units

Learners can choose from a variety of available units from the optional groups to make up the remaining credits for the qualification.

Age range

This qualification can be taken by those aged 16 years and over.

How long will it take me to achieve this qualification?

The total qualification time for this qualification is 160 hours, of which, a minimum of 108 hours are recommended as guided learning.

How is the qualification assessed?

This qualification is assessed through a portfolio of evidence and learners must demonstrate they have met the required assessment criteria.

 What next?

Progression towards:

  • Level 2 NVQ Diploma in Food and Beverage Service (RQF)

Course Specifications

Awarding Body Highfield
Guided Learning Hours 108
Assessment Method This qualification is assessed by portfolio of evidence.
Course Delivery Online, Paper-based
Funding Full funding available.
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