Course details
Level 2 Diploma in Food and Beverage Service is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of restaurant or bar work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.
On completion of this qualification candidates may progress into employment in the food and beverage area, or enrol on the Level 3 Advanced Diploma and towards a Degree in Hotel or Hospitality Management.
MODULE OUT
Unit 202 Safety at Work
This unit covers the knowledge on common hazards and risks and the ways to control and minimise them. The concept of a hazard and its associated risk is introduced and learners then progress to identifying common hazards and associated risks and the steps involved in the risk assessment process.
Unit 203 Food Safety in Catering
The aim of this unit is to provide learners with knowledge of the parameters of basic food safety practices relevant to the catering industry. This unit provides learners with a range of food safety skills in relevance to the catering and hospitality industry.
Unit 204 Customer Service in the Hospitality and Catering Industry
The aim of the unit is to enable learners to deal effectively with customers using a range of service techniques in a variety of situations in the hospitality industry.
Unit 207 Menu Knowledge and Design
The aim of this unit is to enable learners to develop the knowledge and understanding in providing accurate menu information to customers. The unit covers the importance of menu design, different menu styles, content of menus and the requirements for service.
Unit 208 Hot Beverage Product Knowledge
The aim of this unit is to enable learners to develop the knowledge on the production processes and characteristics of a range of hot beverages.
They will also know the types of equipment required and the proper maintenance of the equipment.
Unit 209 Beverage Product Knowledge
The aim of this unit is to enable learners to develop the knowledge of the characteristics of a range of alcoholic and non-alcoholic drinks including the mixing of cocktails.
Unit 210 Food and Beverage Service
The aim of this unit is to enable learners to develop the skills, knowledge and understanding to deliver a range of service techniques, including counter, carvery, buffet and the service of food and beverages to the table.
Unit 211 Handling Payments
The aim of this unit is to enable learners to develop the knowledge and skills to handle and process bills and payments for food and beverage service. This includes handling payments from a range of different payment methods.
ENTRY & GRADUATION REQUIREMENT FOR THE PROGRAMS
The pre-requisites for Level 2 Diploma in Food & Beverage Service
- 16 years old and above; and
- GCE "0" level with a pass in English or equivalent; or
- For International Students, they must complete Secondary or High School education or equivalent with a pass in English
Other qualifications will be considered on a case-by-case basis.
Graduation Requirement
In order to be conferred the certificate, the student must achieve a pass for Examination and Practical Assessment from City & Guilds, (UK), and at least 75% of class attendance. Student’s Pass Holders are required to maintain a class attendance of 90% and above.
Mode & Methods of Delivery
Face to face delivery via
- Powerpoint Presentation
- Discussion
- Question & Answer
- Assignment
Teacher Student Ratio
1:30
Examination
Examination is conducted at the end of the course upon completion of all modules. C&G, (UK) Examinations will be conducted in June and November.
Awarding & Recognition Body and Sample Certificates
- City & Guilds (UK), Level 1 Certificate in Food & Beverage Service
- City & Guilds (UK), Level 2 Diploma in Food & Beverage Service
- City & Guilds (UK), Level 3 Advanced Diploma in Food & Beverage Service Supervision
Course Location
About STEI Institute
We, at STEi Institute are fully committed to the provision of high quality, cost-effective and relevant education and training courses for our students and the industries. At STEi, quality is everyone’s responsibility. We take pride in our work and emphasise on problem prevention rather than correction. We are committed to comply with the requirements of our clients, and to continually improve our service quality based on feedback and established benchmarks. STEi adopts a comprehensive Quality Management System (QMS). All STEi staff must comply with the QMS and strive to continuously improve our quality processes in the most competitive and effective manner. STEi will offer high quality, cost-effective and relevant courses to meet the needs of our clients.
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