City & Guilds
Level 2
QN: 500/9544/4
Curriculum Active
City & Guilds Level 2 NVQ Diploma in Food and Beverage Service
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Occupational Qualification. Total guided learning hours: 813 hours.
Qualification Level
Level 2
Awarding Body
City & Guilds
Syllabus Units
25 Units
Guided Hours
813 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Clean drink dispense lines
Verified
Key Learning Objectives:
- Be able to clean drink dispense lines
- Understand how to clean drink dispense lines
2
Deal with customers across a language divide
Verified
Key Learning Objectives:
- prepare to deal with customers with a different first language, deal with customers who speak a different first language from their own
- know how to deal with customers across a language divide
3
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
4
Give customers a positive impression of yourself and your organisation.
Verified
Key Learning Objectives:
- establish rapport with customers
- respond appropriately to customers
- communicate information to customers
- understand how to give customers a positive impression of themselves and the organisation
5
Maintain and deal with payments
Verified
Key Learning Objectives:
- Be able to maintain and deal with payments
- Know how maintain and deal with payments
6
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
7
Maintain customer service through effective handover
Verified
Key Learning Objectives:
- agree joint responsibilities in a customer service team, check that customer service actions are seen through by working together with colleagues
- understand how to maintain customer service through effective handover
8
Maintain food safety when storing, holding and serving food
Verified
Key Learning Objectives:
- Be able to maintain food safety
- Be able to keep self clean and hygienic
- Know how to keep self clean and hygienic
- Be able to keep working area clean and hygienic
- Know how to keep working area clean and hygienic
- Be able to store food safely
- Know how to store food safely
- Be able to hold and serve food safely
- Know how to hold and serve food safely
9
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
10
Prepare and clear areas for counter and takeaway service
Verified
Key Learning Objectives:
- Be able to prepare areas for counter and takeaway service
- Know how to prepare areas for counter and takeaway service
- Be able to clear areas for counter and takeaway service
- Know how to clear areas for counter and takeaway service
11
Prepare and clear areas for table service
Verified
Key Learning Objectives:
- Be able to prepare service areas and equipment for table service
- Understand how to prepare service areas and equipment for table service
- Be able to clear dining and service areas after table service
- Understand how to clear dining and service areas after table service
- Be able to prepare customer and dining areas for table service
- Understand how to prepare customer and dining areas for table service
12
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
13
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
14
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
15
Prepare and serve hot drinks using specialist equipment
Verified
Key Learning Objectives:
- Be able to prepare work area and equipment for service
- Know how to prepare work area and equipment for service
- Be able to prepare and serve hot drinks
- Know 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
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
18
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
19
Provide a counter and takeaway service
Verified
Key Learning Objectives:
- Be able to serve customers at the counter
- Know how to serve customers at the counter
- Be able to maintain counter and service areas
- Know how to maintain counter and service areas
20
Provide a silver service
Verified
Key Learning Objectives:
- Be able to silver serve food
- Understand how to silver serve food
- Be able to clear finished courses
- Know how to clear finished courses
21
Receive, store and issue drinks stock
Verified
Key Learning Objectives:
- Be able to receive drink deliveries
- Understand how to receive drink deliveries
- Be able to store and issue drinks stock
- Understand how to store and issue drinks stock
22
Resolve customer service problems
Verified
Key Learning Objectives:
- spot customer service problems, pick the best solution to re
- solve customer service problems, take action to re
- solve customer service problems
- know how to re
23
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
24
Serve food at the table
Verified
Key Learning Objectives:
- Be able to greet customers and take orders
- Understand how to greet customers and take orders
- Be able to serve customers’ orders and maintain the dining area
- Understand how to serve customers’ orders and maintain the dining area
25
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)
- 500/9544/4
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Occupational Qualification
- Operational Start
- Aug 2010