Course info

This competency-based course prepares students in the core skills for entry-level positions (Food and Beverage Server, Team Leader and Introductory Supervision) in the Hospitality Industry, specifically Food and Beverage Services, with specific emphasis on the F&B Restaurant Service Qualification Plan. This course involves the transition from Level 1 to Level 2 in this field. Integrated throughout the course are career preparation standards, which include communication, interpersonal skills, problem solving, teamwork, staff training and monitoring, workplace and food safety and employment literacy. Trainees are prepared to work not only at a local market level but to World-Class standards. World Skills activities will also be infused into this training plan to ensure currency and to create a competitive edge.

 

In order to be certified in this area, trainees should successfully complete a minimum of twenty-one (21) Units.  These comprise 17 core units which must be achieved by the trainee plus a minimum of one (1) Level 1, two (2) Level 2, and one (1) Level 3 electives. These Electives have already been pre-selected and are indicated on the course descriptor. Trainees are also required to do related Mathematics and Communications, along with Entrepreneurial studies and Information Technology, which are Institutional Cores.

 

Upon successful completion of the course, learners will receive an NVQ-J Certificate of Competency in Food and Beverage Restaurant Service (Captain) Level 2.