VTCT Skills
Level 2
QN: 600/4851/7
Curriculum Active
VTCT Skills Level 2 Diploma in Professional Food and Beverage Service
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Occupational Qualification. Total guided learning hours: 320 hours.
Qualification Level
Level 2
Awarding Body
VTCT Skills
Syllabus Units
11 Units
Guided Hours
320 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Applying workplace skills
Verified
Key Learning Objectives:
- Be able to maintain personal presentation
- Be able to work effectively with customers and colleagues
- Be able to prepare for a job application
- Be able to produce a plan to develop skills
2
Food and beverage service skills
Verified
Key Learning Objectives:
- Be able to set up
- maintain and clear for bar service
- Be able to set up, serve
- maintain and clear for service of beverages at table
- maintain and clear for service of food at table
- Understand the purpose of different food and beverage establishments
3
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
4
Handling payments and maintaining the payment point
Verified
Key Learning Objectives:
- Be able to deal with payments
- Be able to open
- maintain and close a payment point
- Understand the security procedures at the payment point
5
Health and safety in catering and hospitality
Verified
Key Learning Objectives:
- Understand the importance of health and safety in the catering and hospitality industry
- Be able to identify hazards in the catering and hospitality workplace
- Understand how to control hazards in the workplace
- Understand how to maintain a healthy and safe workplace
6
Investigate the catering and hospitality industry
Verified
Key Learning Objectives:
- Understand the hospitality and catering industry
- Understand the national and international employment opportunities available in the hospitality industry
7
Legislation in food and beverage service
Verified
Key Learning Objectives:
- Understand how legislation impacts on the service of food and beverages
8
Menu knowledge and design
Verified
Key Learning Objectives:
- Know menu styles
- Know service items
- Understand dietary requirements
- Understand menus and dish composition
9
Principles of beverage product knowledge
Verified
Key Learning Objectives:
- Know the characteristics of non-alcoholic beverages
- Know types of beers, ciders and perrys and how they are served
- Understand the characteristics and mixing of cocktails
- Understand the characteristics of spirits and liqueurs
- Understand the characteristics of wine and how they relate to food
10
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
11
Service of hot beverages
Verified
Key Learning Objectives:
- Be able to identify, check and clean equipment
- Be able to prepare and serve coffees
- Be able to prepare and serve hot chocolate
- Be able to prepare and serve teas
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4851/7
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2012