|VTCT Product Code: AT20509||GLH: 295 - 311||Age Restriction: 16|
|Qualification Number: 601/1394/7||Units: 12 - 15||Registration End Date: 30/09/2016|
|Level: 2||Minimum Credits: 43|
Who is this qualification for?
The VTCT Level 2 Diploma in Food and Beverage Service Studies (QCF) is a substantial vocational qualification for learners seeking a career in the food and beverage service industry. This qualification is based on Hospitality National Occupational Standards (NOS) and is recognised by the Institute of Hospitality as being fit for purpose for preparing learners for employment in the food and beverage industry.
Why is this qualification most suitable?
This qualification is one of two VTCT food and beverage service qualifications at Level 2. Whilst this qualification is smaller than the VTCT Level 2 Diploma in Professional Food and Beverage Service (QCF), both qualifications qualify learners to work in the food and beverage service industry. The VTCT Level 2 Diploma in Food and Beverage Service Studies (QCF) includes an optional unit group, this means learners can select technical units that are most relevant and desirable to meet the needs of local employers and businesses.
In contrast, the VTCT Level 2 Diploma in Professional Food and Beverage Service (QCF) is larger and will develop a greater breadth of skills, however, there is no optional unit group to tailor the qualification to local employer needs.
What does this qualification cover?
This qualification has been specifically designed for the 16-19 age group and will develop the knowledge and skills to prepare learners for employment in the food and beverage service industry. Learners will work in, and have their food and beverage skills and knowledge assessed in a 'real' or realistic working environment.
This qualification includes all the required elements to work effectively in food and beverage service. The mandatory units are: investigate the catering and hospitality industry, legislation in food and beverage service, health and safety in catering and hospitality, food safety in catering, principles of customer service in hospitality leisure travel and tourism, giving customers a positive impression, principles of promoting additional services or products to customers and food and beverage service skills.
Learners will further develop their knowledge and skills by selecting a number of optional specialist units which include: menu knowledge and design, principles of beverage product knowledge, provide a counter and takeaway service and handling payments and maintaining the payment point - the full list of optional units is presented in the learner record of assessment book (RoA) (specification). This qualification's structure provides learners with the flexibility to develop the knowledge, understanding and skills depending upon their interests and local employment opportunites.
What could this qualification lead to?
Career opportunities exist in a variety of contexts, including:
- waiting staff in restaurant, pub, cafe or coffee shop
- bar staff in a pub or restaurant
Whilst this qualification's primary purpose is to prepare learners for employment, learners may choose to further develop their knowledge and skills by undertaking a Technical Level qualification in food and beverage service at Level 3, these include:
- VTCT Level 3 Diploma in Food and Beverage Service Supervision (QCF)
- VTCT Level 2 NVQ Diploma in Hospitality Services (QCF)
Mandatory - from this group you'll need to cover a minimum of 8 components and earn a minimum of 30 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UV21082||D/500/8934||Investigate the catering and hospitality industry||2||4||20|
|UV21086||D/600/0617||Giving customers a positive impression||2||2||18|
|UV21093||F/600/4269||Legislation in food and beverage service||2||2||12|
|UV21096||H/500/8935||Health and safety in catering and hospitality||2||3||12|
|UV21097||H/502/0132||Food safety in catering||2||1||9|
|UV21113||J/600/4273||Food and beverage service skills||2||15||119|
|UV21152||T/600/1059||Principles of customer service in hospitality leisure travel and tourism||2||1||10|
|UV21156||Y/502/8311||Principles of promoting additional services or products to customers||2||2||10|
Optional - from this group you'll need to cover a minimum of 4 components and earn a minimum of 13 credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UV11422||L/601/5016||Provide a counter and takeaway service||1||3||30|
|UV21078||A/600/4271||Principles of beverage product knowledge||2||4||34|
|UV21094||F/600/4272||Service of hot beverages||2||5||34|
|UV21128||L/600/4274||Handling payments and maintaining the payment point||2||3||24|
|UV21131||M/502/8296||Principles of providing a buffet and carvery service||2||1||6|
|UV21146||T/500/8938||Applying workplace skills||2||3||25|
|UV21153||T/600/4270||Menu knowledge and design||2||3||21|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.
|The Manchester College - Northenden Campus||0161 614 8000||Visit website||Greater Manchester - Manchester|
|The Manchester College - Openshaw Campus||01785 774100||Visit website||Greater Manchester - Manchester|