VTCT Skills
Level 3
QN: 600/4806/2
Curriculum Active
VTCT Skills Level 3 Diploma in Food and Beverage Service Supervision
Official qualification regulated by Ofqual, awarded by VTCT Skills. Classified as a Occupational Qualification. Total guided learning hours: 491 hours.
Qualification Level
Level 3
Awarding Body
VTCT Skills
Syllabus Units
15 Units
Guided Hours
491 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
Carve, Fillet, Joint and Serve Food in a Food Service Area
Verified
Key Learning Objectives:
- Understand how to carve, fillet, joint and serve food in a food service area
- Be able to carve, fillet joint and serve food in a food service area
3
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
4
Legislation in food and beverage service
Verified
Key Learning Objectives:
- Understand the legislation relating to the food and beverage service
- Understand how legislation impacts on the food and beverage service
- Understand how to sell alcohol responsibly
5
Prepare and Serve alcoholic and cold non-alcoholic beverages
Verified
Key Learning Objectives:
- Understand different types of beers ciders and perrys
- Understand how beers, ciders and perrys should be prepared and served
- Understand different types of spirits and liqueurs
- Understand how spirits and liqueurs should be prepared and served
- Understand how cold non-alcoholic beverages should be prepared and served
- Understand how to maintain customer service when serving beverages
- Be able to serve a range of beverages
6
Prepare and Serve Cocktails
Verified
Key Learning Objectives:
- Understand how to prepare cocktails
- Understand how to free pour cocktails
- Understand how to serve cocktails
- Be able to prepare and serve a range of cocktails
7
Prepare and Serve Wines
Verified
Key Learning Objectives:
- Understand different types and styles of wine
- Understand the storage and service requirements of wine
- Be able to prepare and serve a range of wines
8
Prepare, cook and serve food in a food service area
Verified
Key Learning Objectives:
- Understand how to serve food in a food service area
- Be able to prepare for service
- Be able to serve food in a food service area
9
Principles of promoting food and beverage services and products
Verified
Key Learning Objectives:
- Understand the importance of product knowledge in food and beverage service
- Understand the factors that influence the food and beverage service
- Understand how to supervise different styles of service
- Understand the concepts of a meal experience
- Describe different menu styles and types
- Understand the use of sales and marketing in food and beverage service
10
Principles of Supervising Customer Service Performance in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand how to develop a customer service culture within their business
- Understand how to build teams and motivate colleagues through techniques such as on-site coaching
- Understand how to effectively monitor and communicate levels of customer service performance
11
Principles of supervising food and beverage services
Verified
Key Learning Objectives:
- Understand the role of the food and beverage service supervisor
- Understand how to manage the environmental impact of food and beverage operations
- Understand how to contribute to the management of finance in the food and beverage operation
12
Provide advice to customers on food and beverage matching
Verified
Key Learning Objectives:
- Understand how to provide advice to customers on food and beverage matching
- Be able to provide advice to customers on food and beverage matching
13
Supervise food and beverage service
Verified
Key Learning Objectives:
- Understand how to supervise the food and beverage service
- Be able to supervise food service
- Be able to supervise beverage service
- Be able to supervise reception area
14
Supervise Hospitality Events
Verified
Key Learning Objectives:
- Understand the importance of planning hospitality events
- Understand how to supervise events
- Be able to supervise events
15
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 600/4806/2
- Regulated Status
- Available to learners
- Awarding Body
- VTCT Skills
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2012