To achieve the full qualification candidates must attain a minimum of 37 credits in total. This comprises of. All of the mandatory units (11 credits) A minimum of 7 credits from section A The remaining 19 credits from either section A or B MANDATORY UNITS Maintain a safe hygienic and secure working environment (3 credits) Work effectively as part of a hospitality team (3 credits) Give customers a positive impression of self and your organisation (5 credits) Prepare and clear areas for table service (4 credits) Serve food at the table (4 credits) Plus other units Along side this course you will also do a Edexcel BTEC Level 3 Subsidiary Diploma in Hospitality (60 credits) Mandatory units The Hospitality Industry Principles of Supervising Customer Service Performance in Hospitality Leisure Travel and Tourism Providing Customer Service in Hospitality Plus other units. Contemporary World Food Food and Drinks Service Alcoholic Beverage Service The Principles of Food Safety Supervision for Catering Hospitality Business Enterprise Marketing for Hospitality Functional Skills are also an integral part of qualification
Name: Food & Beverage NVQ Diploma Level 2 Qualification title: NVQ Diploma in Food and Beverage Service (QCF) Qualification type: Assessment Interview Required Awarding City & Guilds of London Institute Created 20150914 09:25:55 Updated 20150914 09:25:55
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East Berkshire College
Further Education
info@eastberks.ac.uk
0845 373 250
http://www.eastberks.ac.uk
Station Road
Langley
Town:
Slough
County:Berkshire
Title: NVQ Diploma in Food and Beverage Service (QCF) Qualification: NVQ Diploma in Food and Beverage Service (QCF) Classification: Retail and Commercial Enterprise