BIIAB
Level 2
QN: 601/4850/0
Curriculum Active
BIIAB Level 2 Certificate In Licensed Hospitality Skills
Official qualification regulated by Ofqual, awarded by BIIAB. Classified as a Occupational Qualification. Total guided learning hours: 649 hours.
Qualification Level
Level 2
Awarding Body
BIIAB
Syllabus Units
23 Units
Guided Hours
649 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Barista Skills
Verified
Key Learning Objectives:
- Be able to display drink building techniques, Will be able to clean and check equipment, Will be able to demonstrate product knowledge, Will be able to serve customers
2
Clean drink dispense lines
Verified
Key Learning Objectives:
- Be able to clean drink dispense lines
- Understand how to clean drink dispense lines
3
Convert a Room for Dining
Verified
Key Learning Objectives:
- Be able to set up food dining areas
- Know how to set up food dining areas
- Be able to return food dining area to its original state
- Understand how to return food dining area to its original state
4
Cooking Practice
Verified
Key Learning Objectives:
- Be able to demonstrate the principal cooking methods and outline the effects of each on a variety of foods
- Be able to identify
- prepare and cook a variety of cuts of meat and types of game and poultry
- Be able to identify, buy
- prepare and cook the main types of sea water and freshwater fish and shellfish used in catering
- Demonstrate a knowledge of sauce and soup making
- prepare and cook a variety of vegetables, beans and pulses.
- Be able to present a variety of hot foods
- Be able to plan a menu
- Be able to create and maintain an effective working environment
5
Delivering Food Service
Verified
Key Learning Objectives:
- Be able to greet customers upon arrival
- Be able to take customer orders
- Be able to serve food to customers
- Be able to maintain the dining and food service areas of a premises
6
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
7
First Aid Essentials
Verified
Key Learning Objectives:
- Understand the role and responsibilities of a first aider
- Be able to assess an incident
- Be able to manage an unresponsive casualty who is breathing normally
- Be able to manage an unresponsive casualty who is not breathing normally
- Be able to recognise and assist a casualty who is chocking
- Be able to manage a casualty with external bleeding
- Be able to manage a casualty who is in shock
- Be able to manage a casualty with a minor injury
8
Giving Customers a Positive Impression
Verified
Key Learning Objectives:
- Know how to establish positive relationships with customers
- Understand why organisations have standards and procedures
- Know how to communicate information to customers
9
Maintain and deal with payments
Verified
Key Learning Objectives:
- Be able to maintain and deal with payments
- Know how maintain and deal with payments
10
Maintain cellars and kegs
Verified
Key Learning Objectives:
- Be able to maintain cellars
- Understand how to maintain cellars
- Be able to prepare kegs and gas for use
- Understand how to prepare kegs and gas for use
11
Maintenance of a safe, hygienic and secure working environment
Verified
Key Learning Objectives:
- Be able to maintain personal health and hygiene
- Know how to maintain personal health and hygiene, 0 Be able to help maintain a hygienic, safe and secure workplace, 0 Know how to maintain a hygienic, safe and secure workplace
12
Order stock
Verified
Key Learning Objectives:
- Be able to order stock
- Know how to order stock
13
Prepare and clear the bar area
Verified
Key Learning Objectives:
- Be able to prepare customer and service area
- Understand how to prepare customer and service area
- Be able to clear customer and service area
- Understand how to clear customer and service area
- Be able to clean and store glassware
- Understand how to clean and store glassware
14
Prepare and serve cocktails
Verified
Key Learning Objectives:
- Be able to prepare areas and equipment for serving cocktails
- Know how to prepare areas and equipment for serving cocktails
- Be able to serve cocktails
- Understand how to serve cocktails
15
Prepare and serve dispensed and instant hot drinks
Verified
Key Learning Objectives:
- Be able to prepare equipment and work area for service
- Understand how to prepare equipment and work area for service
- Be able to prepare and serve hot drinks
- Understand how to prepare and serve hot drinks
16
Prepare and serve wines
Verified
Key Learning Objectives:
- Be able to prepare service areas, equipment and stock for wine service
- Understand how to prepare service areas, equipment and stock for wine service
- Be able to determine customer requirements for wine
- Understand how to determine customer requirements for wine
- Be able to present and serve wine
- Understand how to present and serve wine
17
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand the importance to the organisation in providing excellent customer service in the hospitality, leisure, travel and tourism industries
- Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries
- Understand the importance of customers’ needs and expectations in the hospitality, leisure, travel and tourism industries
18
Promote additional services or products to customers
Verified
Key Learning Objectives:
- identify additional services or products that are available, inform customers about additional services or products, gain customer commitment to using additional services or products
- understand how to promote additional services or products to customers
19
Provide a buffet and carvery service
Verified
Key Learning Objectives:
- Be able to prepare and maintain a buffet & carvery display
- Understand how to prepare and maintain a buffet & carvery display
- Be able to serve and assist customers at the carvery & buffet
- Understand how to serve and assist customers at the carvery & buffet
20
Running an Event
Verified
Key Learning Objectives:
- Be able to develop a plan to run a specified event.
- Be able to present a plan.
- Be able to work with others to implement the proposed plan.
- Be able to evaluate the event.
21
Serve alcoholic and soft drinks
Verified
Key Learning Objectives:
- Be able to take customers orders
- Understand how to take customers orders
- Be able to serve alcoholic and non-alcoholic drinks
- Understand how to serve alcoholic and non-alcoholic drinks
22
Supervise Cellar and Drink Storage Operations
Verified
Key Learning Objectives:
- Be able to supervise cellar and drinks storage operations
- Understand the requirements that need to be met when supervising cellar and drink storage operations
- Understand how to supervise cellar and drink storage operations
23
Working effectively as part of a hospitality team
Verified
Key Learning Objectives:
- Be able to plan and organise own work
- Be able to work effectively with team members
- Be able to develop own skills
- Know how to plan and organise own work
- Know how to work effectively with team members
- Know how to develop own skills
Regulatory & Verification Details
- Qualification Number (QN)
- 601/4850/0
- Regulated Status
- Available to learners
- Awarding Body
- BIIAB
- Qualification Type
- Occupational Qualification
- Operational Start
- Nov 2014