Food & Beverage
Before embarking on the specialised food and beverage operations core modules, learners must complete four common modules. These foundational modules are essential for building the skills needed to excel in the hospitality industry.
Common modules
- CONVERSE IN ENGLISH AT A BASIC OPERATIONAL LEVEL
- COMMUNICATE EFFECTIVELY ON THE TELEPHONE
- WORK EFFECTIVELY WITH CUSTOMERS AND COLLEAGUES
- DEVELOP AND UPDATE LOCAL KNOWLEDGE
Core modules
- COMPLY WITH WORKPLACE HYGIENE PROCEDURES
- PROVIDE FOOD AND BEVERAGE SERVICES
- PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES
- CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS
| S/N | LEARNING UNIT | LEARNING OUTCOME |
|---|---|---|
| 1 | Converse in English at a basic operational level | CE 1: Participate in simple conversations on familiar topics with work colleagues CE 2: Respond to simple verbal instructions or requests CE 3: Make simple requests CE 4: Describe routine procedures CE 5: Express likes, dislikes and preferences CE 6: Identify different forms of expression in English |
| 2 | Communicate effectively on the telephone | CE 1: Respond to incoming telephone calls CE 2: Make telephone calls |
| 3 | Work effectively with customers and colleagues | CE 1: Communicate effectively CE 2: Establish and maintain effective relationships with colleagues and customers CE 3: Work in a team |
| 4 | Develop and update local knowledge | CE 1: Develop local knowledge CE 2: Update local knowledge CE 3: Maintain contact with local communities |
| 5 | Comply with workplace hygiene procedures | CE 1: Follow hygiene procedures CE 2: Identify and prevent hygiene risks CE 3: Maintain safe personal food handling CE 4: and personal presentation standards |
| 6 | Provide food and beverage services | CE 1: Prepare food and beverage environment for service CE 2: Set tables CE 3: Meet and greet guests CE 4: Take food and beverage orders CE 5: Serve food CE 6: Serve drinks CE 7: Present account to guest CE 8: Provide departure services CE 9: Conduct shut down activities |
| 7 | Prepare and serve non-alcoholic beverages | CE 1: Prepare and serve a range of teas CE 2: and coffees CE 3: Prepare and serve cold drinks CE 4: Use, clean and maintain equipment and machinery for non-alcoholic beverages |
| 8 | Clean and tidy beverage and food service areas | CE 1: Clean and tidy food and beverage (F&B) service areas CE 2: Provide support to staff CE 3: Clean & tidy public areas |
