Qualification Information

VTCT Product Code: AT20509 GLH: 295 - 311 Age Restriction: 16
Qualification Number: 601/1394/7 Units: 12 - 15 Registration End Date: 30th Sep 2016
Level: 2 Minimum Credits: 43

Additional Information

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)



Qualification Structure

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.

Documents


*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.

Centres approved to run this qualification

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.

Centre Name Telephone Website Location
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

Webinars