BIIAB
Level 2
QN: 601/4851/2
Curriculum Active
BIIAB Level 2 Certificate In Licensed Hospitality Operations
Official qualification regulated by Ofqual, awarded by BIIAB. Classified as a Vocationally-Related Qualification. Total guided learning hours: 226 hours.
Qualification Level
Level 2
Awarding Body
BIIAB
Syllabus Units
18 Units
Guided Hours
226 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Alcohol Awareness
Verified
Key Learning Objectives:
- Have an awareness of the licensed retail industry
- Understand the nature of alcohol, Be aware of the strengths of alcohol by volume and unit
- Understand the effects of drinking alcohol, Have an awareness of the problems of alcohol, Have an awareness of the dangers of alcohol, sexual health and drink spiking
- Understand the dangers of drink driving
- Understand basic licensing law, Have an awareness of licensing offences under the Licensing Act 2003
- Understand the relationship between drugs and licensed premises
- Understand the relationship between offensive weapons and licensed premises
- Understand how the licensed retail industry encourages responsible drinking
2
Beer and Cellar Quality (Cask and Keg)
Verified
Key Learning Objectives:
- Understand beer products and the business benefits of dispensing beer correctly
- Understand how to maintain personal and food hygiene in the bar area
- Understand how to maintain, clean, and store glassware
- Understand how to dispense the ‘perfect pint’ of draught lager, beer and stout
- Understand how to maintain a safe and effective cellar
- Understand the process of conditioning and describe how to maintain and dispense cask ale
- Understand product dispense systems for keg and explain how to maintain them
- Understand basic aspects of receiving and controlling cellar stock
- Understand how to store and present bottled beers and lagers
3
Cooking Theory
Verified
Key Learning Objectives:
- Understand the principal cooking methods and their effects on foods
- Understand how to identify
- prepare and cook a variety of cuts of meat and types of game and poultry.
- Understand how to identify, buy
- prepare and cook the main types of sea water and freshwater fish and shellfish used in catering
- Understand the principles of sauce and soup making
- Be able to identify a variety of vegetables, beans and pulses, and principles of cooking them
- Understand how to present a variety of hot foods
- Understand how to plan a menu
- Understand how to create and maintain an effective working environment
4
Customer and Drinks Service
Verified
Key Learning Objectives:
- Understand how to complete the activities necessary to prepare the bar for service
- Understand the standards required of a professional bar person
- Understand basic selling and merchandising techniques and how to achieve the perfect serve to maximise customer satisfaction
- Understand the law in relation to age restricted sales and activities, the duty to ref
- use service and the importance of adhering to trading standards
- Understand why customer service is important and how it can be delivered, ways of refusing service and methods of dealing with complaints
- Understand how information and the premises can be kept secure
- Understand how to safely and efficiently close the bar and customer areas at the end of service
5
Customer Service Excellence in Licensed Hospitality
Verified
Key Learning Objectives:
- Understand the importance of pre-service checks of premises, equipment and stock
- Recognise the characteristics and service procedures of the major drinks categories, be familiar with popular cocktails and have knowledge of the calorie content of popular drinks
- Understand the importance of delivering excellent customer service, how this can be achieved and the effect of customer service on the business
- Understand the importance of selling and how key sales and merchandising techniques can be used
- Understand the importance of good working relationships between colleagues in alcohol licensed premises
- Understand the importance of customer safety in relation to delivering good customer service
6
Drugs Awareness in Licensed Premises
Verified
Key Learning Objectives:
- Be able to dentify the most common trends in drugs mis
- use and where to obtain further information
- Be able to dentify drug-related legislation and offences relevant to licensed premises and state how and why drugs are classified
- Be able to identify the most common drugs offences associated with licensed premises and recognise signs of their occurrence
- Understand the need for a drug strategy for licensed premises as part of a partnership approach and be able to identify what should be included in a drugs strategy and how it should be implemented and monitored
- Understand the practical steps that can be taken to prevent drug related activity on licensed premises
- Understand how to deal with public safety issues where drugs enter or are used on licensed premises
7
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
8
Health and Safety in the Workplace
Verified
Key Learning Objectives:
- Understand roles and responsibilities for health, safety and welfare in the workplace
- Understand how risk assessments contribute to health and safety
- Understand how to identify and control the risks from common workplace hazards
- Know the procedures for responding to accidents and incidents in the workplace
9
Legal and Social Responsibilities of a Personal Licence Holder
Verified
Key Learning Objectives:
- Understand the nature, purpose and period of validity of a Personal Licence
- Understand the application process and legal duties when applying for a Personal Licence
- Understand the legal duties of a Personal Licence Holder
- Understand the roles, responsibilities and functions of licensing authorities
- Understand the Licensing Objectives and the importance of partnerships in promoting these objectives
- Understand the nature and strength of alcohol and the effect on the body
- Understand the law in relation to premises licences
- Understand the role and responsibilities of the Designated Premises Supervisor (DPS)
- Understand the law in relation to Temporary Event Notices
- Understand the rights and legal duties of the responsible persons in relation to operation of licensed premises
- Understand the law in relation to the protection of children on licensed premises
- Understand the powers of the police and other authorities in relation to licensed premises
- Understand prohibitions and exemptions in relation to licensable activities
10
Licensed Hospitality Operations
Verified
Key Learning Objectives:
- Understand the legal requirements and statutory responsibility for compliance with health and safety at work legislation
- Understand good practice and statutory responsibility with regard to financial management and cash control
- Understand good practice with regard to cash security, stock control and fraud awareness
- Understand key areas of legislation with regard to retailing responsibly and trading within the law
- Understand key areas of legislation with regard to crime prevention
- Understand relevant employment law
- Understand good practice for recruitment, induction and management of staff
- Understand the key components of marketing and merchandising
- Understand the basic principles of effective customer service
- Understand the importance of product knowledge and preparation for service
- Understand good practice with regard to offering catering
- Understand the legal requirements with regard to gaming and the importance of maximising income
11
Principles of Conflict Management in Licensed Hospitality
Verified
Key Learning Objectives:
- Understand the meaning and implications of workplace violence and the relevant responsibilities of employers and employees under the Health and Safety Act 1974
- Be able to define risk and understand the main violence related hazards and risks faced by staff in the workplace and the main causes of workplace violence
- Understand the principles of risk assessment and risk management in relation to workplace violence and the relevant considerations and measures for dealing with conflict situations
- Understand the impact of aggression on human behaviour and identify the triggers of and inhibitors to aggressive behaviour.
- Understand the relevant considerations and measures for dealing with conflict situations
- Understand the structure of basic communication, factors that can that can promote and block effective communication and the concept of space
- Understand the strategies that might be adopted to manage, violent situations, the importance of support when managing conflict and understand the law in relation to self-defence and the eviction of customers
- Understand the effects of workplace violence on victims, the importance of victim support and the reasons for reporting violent incidents
12
Principles of Providing a Buffet and Carvery Service
Verified
Key Learning Objectives:
- Know how to prepare and maintain a buffet and carvery display
- Know how to serve and assist customers at a buffet and carvery display
13
Sales Promotions and Merchandising
Verified
Key Learning Objectives:
- Understand the role of communication in promoting a business
- Understand the characteristics of sales promotions
- Understand the characteristics of merchandising
- Understand the production of advertising materials for a sales promotion
- Understand the evaluation of a sales promotion
14
The Essentials of Catering
Verified
Key Learning Objectives:
- Understand personal hygiene and work clothing requirements
- Understand basic knife skills
- Understand storage methods and temperature recording of foods
- Understand food preparation processes
- Understand sandwich making and storage procedures
- Understand food presentation
- Understand wastage disposal and recycling methods
- Understand how to use and clean machinery and equipment
- Understand how to safely and effectively clean work stations, walls and floors
15
Understanding a Business Market
Verified
Key Learning Objectives:
- Understand the relationship between the marketing mix and business vision
- Understand how to establish marketing objectives
- Understand methods of identifying and analysing target customer groups
- Understand how to apply marketing objectives and promotional techniques
- Understand how to evaluate the success of a marketing plan
16
Understanding and selling wine
Verified
Key Learning Objectives:
- Understand the main types and styles of wine
- Understand how wine is produced
- Understand the factors that can affect the characteristics of wine
- Understand how to taste wine in a methodical way
- Understand how to store and serve wine
- Understand what equipment is required to serve wine correctly
- Understand how to handle and care for glassware correctly
- Understand the basic principles and importance of selling wine successfully
- Understand the basic principles of food and wine matching and how these can be used when selling wine
- Understand the legal and social responsibilities associated with selling wine
17
Understanding the retail selling process
Verified
Key Learning Objectives:
- Understand the five steps of the selling model
- Understand how questions are used to identify customers’ needs
- Understand the benefits and uses of product knowledge
- Understand how sales are closed
Regulatory & Verification Details
- Qualification Number (QN)
- 601/4851/2
- Regulated Status
- Available to learners
- Awarding Body
- BIIAB
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Nov 2014