This qualification has been reviewed. The last date to meet the requirements is 31 December 2015.

Save this PDF as:
Size: px
Start display at page:

Download "This qualification has been reviewed. The last date to meet the requirements is 31 December 2015."

Transcription

1 NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine Service, and Guéridon and Silver Service Level 4 Credits depending on strand This qualification has been reviewed. The last date to meet the requirements is 31 December Purpose This qualification recognises the competence, knowledge, and skills required by an experienced specialist in a food and beverage service role in a commercial environment. This qualification comprises a compulsory core and elective strands. People will complete one or more standards in advanced food service, advanced beverage service, advanced wine service, and/or guéridon and silver service. The elective section allows employees and employers to select the most appropriate complementary skills from other strands that may be required for a particular individual. The qualification is awarded to specialists who have demonstrated advanced skills and knowledge necessary to work in a food and beverage role. Depending on the strand chosen, the holder will have demonstrated correct use of advanced service techniques, customer interaction skills, promotion and up-selling, product knowledge, safe food handling practices and compliance with health and safety legislation. This certificate leads on from the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref: 0566]. There is some commonality between the compulsory components of both certificates to assist with career pathways. This qualification can lead onto the National Diploma in Hospitality (Business Management) [Ref: 0883]. Replacement Information This qualification has been replaced by the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557].

2 NZQF NQ Ref 0915 Version 6 Page 2 of 11 Credit Range Strands Core Compulsory Advanced Food Service Advanced Beverage Service Level 1 credits Level 2 credits Level 3 credits Level 4 or above credits Minimum totals Minimum total with strand Strands Advanced Wine Guéridon and Core Elective Service Silver Service Level 2 credits Level 3 credits Level 4 or above credits Minimum totals Minimum total with strand Requirements for Award of Qualification Award of NZQF National Qualifications Credit gained for a standard may be used only once to meet the requirements of this qualification. Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard. Summary of Requirements A minimum of 40 credits at Level 4 or above Core Compulsory standards Core Elective A minimum of 29 credits as specified One of the following strands is required Advanced Food Service Strand Advanced Beverage Service Strand Advanced Wine Service Strand Guéridon and Silver Service Strand

3 NZQF NQ Ref 0915 Version 6 Page 3 of 11 Detailed Requirements Core Compulsory The following standards are required Core Generic > Core Generic > Work and Study Skills 1979 Describe the employment relationship, and the application of employment law to that relationship 2 3 Humanities > Communication Skills > Interpersonal Communications 9681 Contribute within a group/team which has an objective(s) Humanities > Communication Skills > Reading 2977 Read texts for practical purposes Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises 4 3 Service Sector > Hospitality > Food Safety 167 Practise food safety methods in a food business Demonstrate a basic knowledge of contamination hazards and control methods used in a food business 2 2 Service Sector > Service Sector Skills > Service Sector - Core Skills 64 Perform calculations for the workplace Work in a diverse workplace 2 2 Core Elective A minimum of 29 credits Education > Adult Education and Training > Delivery of Adult Education and Training 7108 Deliver on-job training to adults 4 8

4 NZQF NQ Ref 0915 Version 6 Page 4 of 11 Education > Generic Education and Training > Assessment of Learning 4098 Use standards to assess candidate performance 4 5 Humanities > Communication Skills > Interpersonal Communications 9704 Manage interpersonal conflict 4 6 Service Sector > Hospitality > Cookery Demonstrate knowledge of basic nutrition in commercial catering Demonstrate knowledge of New Zealand wines and 4 4 wine producers 4638 Demonstrate knowledge of imported wines Maintain a responsible drinking environment as a server in a licenced commercial environment 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises Prepare and serve alcoholic beverages in a licenced commercial environment Prepare and serve liqueurs and hot alcoholic beverages in a licenced commercial environment Prepare and serve alcoholic cocktails in a licenced commercial environment Advise and assist customers with wine and serve wine in a licenced commercial environment Maintain bulk beer storage facilities and kegs in a licenced commercial environment Demonstrate knowledge of food service styles and menu types in the hospitality industry Take, amend, and cancel reservations for food and beverage service in a commercial environment Seat customers and take initial orders in a commercial hospitality environment Provide advanced restaurant food service in a commercial hospitality environment Provide restaurant silver service to customers in a commercial hospitality environment Maintain rooms for functions in a commercial hospitality environment

5 NZQF NQ Ref 0915 Version 6 Page 5 of Provide food and beverage service for functions in a 3 5 commercial hospitality environment Provide a carvery service in a commercial hospitality 3 2 environment Provide gueridon service in a commercial hospitality 3 10 environment Provide specialist gueridon food service to customers in 4 12 a commercial hospitality environment Demonstrate knowledge of food and beverage stock 4 3 control in a commercial hospitality environment Demonstrate knowledge of culinary products and terms Demonstrate knowledge of matching beer and wine with food Apply specialist knowledge to match food and beverage 4 8 items on an establishment's menu Evaluate Wine Demonstrate knowledge of viticulture and wine making 3 4 Service Sector > Hospitality > Food Safety 168 Demonstrate knowledge of food contamination hazards, and control methods used in a food business Work in a food business under a food safety programme Service Sector > Hospitality > Hospitality Operations Receive and action payments in the hospitality industry 3 2 Advanced Food Service Strand The following standards are required Service Sector > Hospitality > Cookery Demonstrate knowledge of basic nutrition in commercial catering Demonstrate knowledge of food service styles and menu types in the hospitality industry Take, amend, and cancel reservations for food and beverage service in a commercial environment 2 3

6 NZQF NQ Ref 0915 Version 6 Page 6 of Seat customers and take initial orders in a commercial hospitality environment Provide restaurant silver service to customers in a 4 10 commercial hospitality environment Demonstrate knowledge of culinary products and terms Demonstrate knowledge of matching beer and wine with food Advanced Beverage Service Strand The following standards are required 4645 Maintain a responsible drinking environment as a 3 2 server in a licenced commercial environment Prepare and serve alcoholic beverages in a licenced 3 4 commercial environment Prepare and serve liqueurs and hot alcoholic beverages in a licenced commercial environment Prepare and serve alcoholic cocktails in a licenced 3 8 commercial environment Demonstrate an appreciation of beer heritage, styles 4 4 and flavours Demonstrate knowledge of beverage products Apply specialist knowledge to match food and beverage 4 8 items on an establishment's menu Evaluate Wine Demonstrate knowledge of viticulture and wine making 3 4 Advanced Wine Service Strand The following standards are required 4637 Demonstrate knowledge of New Zealand wines and 4 4 wine producers 4638 Demonstrate knowledge of imported wines Maintain a responsible drinking environment as a server in a licenced commercial environment 4646 Demonstrate knowledge of the Sale of Liquor Act 1989 and its implications for licensed premises Advise and assist customers with wine and serve wine in a licenced commercial environment

7 NZQF NQ Ref 0915 Version 6 Page 7 of Demonstrate knowledge of matching beer and wine with food Evaluate Wine Demonstrate knowledge of viticulture and wine making 3 4 Guéridon and Silver Service Strand The following standards are required Provide restaurant silver service to customers in a commercial hospitality environment Provide a carvery service in a commercial hospitality environment Provide gueridon service in a commercial hospitality environment Provide specialist gueridon food service to customers in a commercial hospitality environment Transition Arrangements Version 6 Version 6 was issued to extend the Last Date for Assessment to December 2015, for versions 4 and 5. For detailed information see Review Summaries on the NZQA website. This qualification contains standards that replace earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards see table below. Credit for Exempt from , This qualification contains a standard (2977) that has been designated expiring and replaced by a later standard. Candidates who wish to be assessed against replaced standard 2977 should do so before it expires in December Reverse transition has been included in this qualification to allow candidates to complete the qualification using either the expiring standard or the replacement standard.

8 NZQF NQ Ref 0915 Version 6 Page 8 of 11 For the purpose of this qualification, people who have gained credit for the replacement standard are exempt from the requirement to gain credit for the expiring standard see table below. Credit for Exempt from Previous versions of the qualification Version 5 was issued to indicate that this qualification is expiring. This qualification has been replaced by the National Certificate in Hospitality (Restaurant Service) (Level 4) [Ref: 1557]. An exemption for standard 1978 was included in version 4 of this qualification, however as standard 1978 has never been in this qualification the exemption was removed in this expiring version. Version 4 was issued following review. Changes to structure and content Descriptor changed in qualification title from Advanced to Specialist Food and Beverage Service Credit totals changed from depending on strand to depending on strand. Gaming and Function Supervision Strands removed Descriptor added to Food, Beverage and Wine Service strands Purpose statement reworded for clarity Standards 168 and 4098 moved from core compulsory to core elective Standard 7114 removed, and standards and added to the core compulsory section Standard added to the Advanced Food Service Strand Standards and removed, and standards 4645,17282, 22268, and added to the Advanced Beverage Service Strand Standards 22267, and added to the Advanced Wine Service Strand Standard removed from Guéridon and Silver Service Strand Standards 16645, and removed, and standards 7108, 9704, 14428, 15274, 22267, 22268, and added to the core elective. People currently working towards version 3 of this qualification may either complete the requirements of that version or transfer to version 4. Candidates working towards the Gaming Strand or the Function Supervision Strand may wish to transfer to the National Certificate in Hospitality (Operations Supervision) (Level 4) with strands in Food and Beverage Service, Gaming, Accommodation, and Front Office [Ref: 0882]. Version 3 was issued in order to correct an omission. Version 2 was issued to correct the credits for the Wine Service Strand.

9 NZQF NQ Ref 0915 Version 6 Page 9 of 11 NZQF National Qualification Registration Information Process Version Date Last Date for Assessment Registration 1 November 2001 December 2006 Revision 2 January 2002 December 2006 Revision 3 May 2002 December 2009 Review 4 September 2006 December 2015 Review 5 May 2010 December 2015 Revision 6 March 2011 December 2015 Standard Setting Body PO Box Wellington 6146 Telephone Fax Website Other standard setting bodies whose standards are included in the qualification NZQA Certification This certificate will display the logos of NZQA, and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited). Classification This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below. DAS Classification NZSCED Code Description Code Description 310 Service Sector > Hospitality Food, Hospitality and Personal Services > Food and Hospitality > Food and Beverage Service Quality Management Systems Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the

10 NZQF NQ Ref 0915 Version 6 Page 10 of 11 associated Accreditation and Moderation Action Plan (AMAP) for each standard.

11 NZQF NQ Ref 0915 Version 6 Page 11 of 11 Prerequisite Diagram 167 Level Minimum age requirement as per current Sale of Liquor Legislation Level Key Included in the National Certificate in Hospitality (Food and Beverage Service) (Level 3) with strands in Food Service, Barista, Beverage Service, Bar Service, Wine Service, and Functions Service [Ref:0556] Recommended

Gateway Unit Standards and Resources

Gateway Unit Standards and Resources Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure

More information

NZQA registered unit standard version 1 Page 1 of 5

NZQA registered unit standard version 1 Page 1 of 5 Page 1 of 5 Title Demonstrate knowledge of science and technology for the production of pastry products using manual methods Level 4 Credits 14 Purpose This unit standard is for people working or intending

More information

NC PROFESSIONAL COOKERY

NC PROFESSIONAL COOKERY NC PROFESSIONAL COOKERY (SAQA ID 14111 - LEVEL 4) Overview This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and

More information

Change of classification and review of Food Production Baking unit standards. Competenz has completed the review of the unit standards listed above.

Change of classification and review of Food Production Baking unit standards. Competenz has completed the review of the unit standards listed above. Page 1 of 8 FIELD MANUFACTURING Change of classification and review of Food Production unit standards Subfield Domain Id Food and Related Products Processing Food Production 7731, 7841, 7842, 7864, 10603,

More information

Guideline to Food Safety Supervisor Requirements

Guideline to Food Safety Supervisor Requirements Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail

More information

NZQA registered unit standard version 1 Page 1 of 5

NZQA registered unit standard version 1 Page 1 of 5 Page 1 of 5 Title Demonstrate knowledge of equipment, gasses, and chemicals used in a commercial wine cellar operation Level 3 Credits 8 Purpose This unit standard covers introductory level knowledge for

More information

Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10

Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Purpose This unit standard specifies the competency required

More information

Unit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills.

Unit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills. Unit ID: 533 Domain COMMERCIAL COOKERY AND CATERING Title: Apply advanced food preparation techniques to cook specialised meat, poultry and game dishes Level: 4 Credits: 8 Purpose This unit standard specifies

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

Safe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.

Safe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements. Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies

More information

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier

More information

FDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4

FDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4 FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-150 FDQ Level 2 Certificate in Professional

More information

PAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENT KARACHI FOOD AND BEVERAGE MANAGEMENT DEPARTMENT LEVEL 2 DIPLOMA IN PROFESSIONAL FOOD

PAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENT KARACHI FOOD AND BEVERAGE MANAGEMENT DEPARTMENT LEVEL 2 DIPLOMA IN PROFESSIONAL FOOD "--. --'-"\."-.,.; ~:..:t-: :i"':'-: : ~~Yt:~~::::~"":~. ~. _.Ll ':--:'J:-!'-~":.~:-:--.~'~-;I. :":r:.:-:-:~:-' :*:;.i;::::::-:::;~::;';": _._ _.J. ~~~-:.=.: -~ :~~..~;.:.i:~:.~:.: lo. & -.r L.:k:_~.:'

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

Module 1 Facilitation/practical demonstration dealing with customers and colleagues

Module 1 Facilitation/practical demonstration dealing with customers and colleagues Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain

More information

Unit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8

Unit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Unit ID: 319 Domain FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies the competency required

More information

(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2

(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2 (NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level This qualification is designed for learners employed in hospitality roles such as chefs, housekeepers or receptionist, who need to develop

More information

APPLICANT GUIDE HOSPITALITY OCCUPATIONS

APPLICANT GUIDE HOSPITALITY OCCUPATIONS HOSPITALITY OCCUPATIONS OCCUPATION: Cook (ANZSCO 351411) QUALIFICATION: SIT31116 - Certificate III in Asian Cookery SKILLS ASSESSMENT - Occupational Requirements A person who works in Australia as ANZSCO

More information

Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation

Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Amendment 0: January 2000 Page: 1 V I S C New Zealand Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Reference Nos: VISC 1 Date issued: 27 January 2000

More information

SENIOR NUTRITION SERVICES WORKER

SENIOR NUTRITION SERVICES WORKER PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school

More information

UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25

UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service

More information

AWARD: Pulse Hospitality Operations Agreement 2016

AWARD: Pulse Hospitality Operations Agreement 2016 REPORTS TO: SUBORDINATE POSITIONS: Unit Manager Nil AWARD: Pulse Hospitality Operations Agreement 2016 JOB SUMMARY This job contributes to UOW Pulse s success by ensuring our service and retail standards

More information

Barista/Café Assistant

Barista/Café Assistant Position Description Barista/Café Assistant Lincoln Hospitality Limited June 2018 1 Position Description Barista/Café Assistant Context Lincoln University is New Zealand s specialist land-based university,

More information

FDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number.

FDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number. FDQ - Qualification Purpose and Structure FDQ Qualification title Qualification EQF Review number approval Level date number (QN) Qualification Wales Number 322-152 FDQ Level 3 Diploma in Professional

More information

COURT OF MASTER SOMMELIERS OCEANIA

COURT OF MASTER SOMMELIERS OCEANIA COURT OF MASTER SOMMELIERS OCEANIA 2019 ENROLMENT INFORMATION W W W. C O U R T O F M A S T E R S O M M E L I E R S. O R G INTRODUCTORY SOMMELIER CERTIFICATE There are four levels of professional certification

More information

number (QN) 600/6865/6 C00/0512/7

number (QN) 600/6865/6 C00/0512/7 FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-151 FDQ Level 2 Diploma in Professional

More information

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION EDUCATION SPECIALTY COFFEE ASSOCIATION EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE The Specialty Coffee Association (SCA) is a non-profit organization that represents thousands of coffee professionals,

More information

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B

More information

KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009)

KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) Kawerau District Council General Bylaw Part 4: Food Safety (2009) Explanatory Statement The General Bylaw Part 4: Food Safety (2009) is

More information

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of

More information

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC

More information

HOSPITALITY & CATERING

HOSPITALITY & CATERING HOSPITALITY & CATERING All information correct at time of print 1 HOSPITALITY & CATERING Hospitality and catering is a truly international industry providing countless job opportunities at home and abroad.

More information

FOOD SERVICES LEAD - LEVEL 2

FOOD SERVICES LEAD - LEVEL 2 FOOD SERVICES LEAD - LEVEL 2 High school graduation or equivalent or demonstrated skills in reading, writing, and communications with two years of training in food services. School district experience

More information

Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved

More information

Chef de Partie Apprenticeship Standard

Chef de Partie Apprenticeship Standard Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)

More information

WORLDCHEFS GLOBAL CULINARY CERTIFICATION

WORLDCHEFS GLOBAL CULINARY CERTIFICATION WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together

More information

Senior Chef Production Cooking Apprenticeship Standard

Senior Chef Production Cooking Apprenticeship Standard Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery

More information

Updating Training Package Products Cookery Qualifications. Consultation Briefing Paper

Updating Training Package Products Cookery Qualifications. Consultation Briefing Paper Updating Training Package Products Cookery Qualifications Consultation Briefing Paper January 2019 Contents 1.0 Background... 3 2.0 Training Package Products in scope... 4 3.0 Proposed changes streamline,

More information

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary:

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary: POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: August 2016 Position Summary:

More information

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide

More information

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks) Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic

More information

UNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT

UNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering

More information

CALIFORNIA COMMUNITY COLLEGE - CULINARY

CALIFORNIA COMMUNITY COLLEGE - CULINARY CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF

More information

Preparation, cooking and finishing of hot sauces

Preparation, cooking and finishing of hot sauces Preparation, cooking and finishing of hot sauces UV31172 F/600/1811 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality

More information

CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL LICENSE APPLICATION

CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL LICENSE APPLICATION CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL LICENSE APPLICATION Revised 11-29-2018 Page 1 of 8 CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL 517 NORTH MAIN STREET, NICHOLASVILLE, KY 40356 (859)

More information

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a

More information

PERFORMANCE CRITERIA To be competent you must achieve the following:

PERFORMANCE CRITERIA To be competent you must achieve the following: U10001: Unit Descriptor: This unit describes the competence required to effectively prepare and bake food The unit describes the essential abilities of: Effectively maintaining safety and hygiene requirements

More information

POSITION DESCRIPTION. DATE OF VERSION: January Position Summary:

POSITION DESCRIPTION. DATE OF VERSION: January Position Summary: POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Graduate / Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: January 2018

More information

Release 1. SIT40516 Certificate IV in Commercial Cookery

Release 1. SIT40516 Certificate IV in Commercial Cookery Release 1 SIT40516 Certificate IV in Commercial Cookery SIT40516 Certificate IV in Commercial Cookery Modification History Not applicable. Qualification Description This qualification reflects the role

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

Principles of preparing and cooking meat and poultry

Principles of preparing and cooking meat and poultry Principles of preparing and cooking meat and poultry UV11054 K/502/8264 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,

More information

3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in

3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in Date: October 20, 2016 To: Re: All LCLB Staff All licensees All industry associations All local government, First Nations and police agencies Liquor primary licence policy changes Please note: These policy

More information

Principles of producing basic vegetable dishes

Principles of producing basic vegetable dishes Principles of producing basic vegetable dishes UV21100 H/502/8294 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality

More information

UNIT TITLE: NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:

UNIT TITLE: NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: UNIT TITLE: SERVE A RANGE OF WINE PRODUCTS NOMINAL HOURS: 90 UNIT NUMBER: D1.HBS.CL5.15 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to develop and maintain wine knowledge, undertake

More information

Fairtrade Policy 2018

Fairtrade Policy 2018 Fairtrade Policy 2018 What is Fairtrade? Fairtrade is about better prices, decent working conditions and fair terms of trade for farmers and workers. It s about supporting the development of thriving farming

More information

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits   ISSUE FIVE JULY 2005 confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5

More information

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL

More information

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,

More information

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production 1 of 7 level: 3 credit: 6 planned review date: August 2008 sub-field: purpose: entry information: accreditation option: moderation option: Food and Related Products Processing People credited with this

More information

Course Assessment Plan

Course Assessment Plan Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively

More information

Food safety in non-profit organisations Food Act 2006

Food safety in non-profit organisations Food Act 2006 Food Safety in Queensland Food safety in non-profit organisations Food Act 2006 1st Edition July 2006 in partnership with Australian Institute of Environmental Health Table of Contents Introduction.................................

More information

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

HOUSE COMMITTEE ON APPROPRIATIONS FISCAL NOTE. HOUSE BILL NO. 466 PRINTERS NO. 521 PRIME SPONSOR: Turzai

HOUSE COMMITTEE ON APPROPRIATIONS FISCAL NOTE. HOUSE BILL NO. 466 PRINTERS NO. 521 PRIME SPONSOR: Turzai HOUSE COMMITTEE ON APPROPRIATIONS FISCAL NOTE HOUSE BILL NO. 466 PRINTERS NO. 521 PRIME SPONSOR: Turzai COST / (SAVINGS) FUND FY 2014/15 FY 2015/16 State Stores Fund $0 See fiscal impact State Stores Fund

More information

Entry Level Assessment Blueprint Commercial Foods

Entry Level Assessment Blueprint Commercial Foods Entry Level Assessment Blueprint Commercial Foods Test Code: 4020 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety Demonstrate understanding of accident prevention and fire

More information

Certificate III in Hospitality. Patisserie THH31602

Certificate III in Hospitality. Patisserie THH31602 Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites

More information

A Practical Guide to Biocidal Products and Articles

A Practical Guide to Biocidal Products and Articles A Practical Guide to Biocidal Products and Articles Version 2.0 February 2017 Prepared by FIRA International Contents Introduction... 3 A quick step by step guide to help you meet EU Biocides Regulations

More information

Principles of preparing, cooking and finishing basic pastry products

Principles of preparing, cooking and finishing basic pastry products Principles of preparing, cooking and finishing basic pastry products UV21144 R/502/8310 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary

More information

Hospital or trust. 1. Please tell us which hospital you represent. 2. Please tell us which trust your represent.

Hospital or trust. 1. Please tell us which hospital you represent. 2. Please tell us which trust your represent. Hospital or trust Thank you for taking the time to complete this survey on the food available for patients, staff and visitors on behalf of your hospital or trust. Please take this opportunity to provide

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE

More information

1. Title Commencement and application Repeals Purpose Interpretation... 1

1. Title Commencement and application Repeals Purpose Interpretation... 1 Contents 1. Title... 1 2. Commencement and application... 1 3. Repeals... 1 4. Purpose... 1 5. Interpretation... 1 6. Compulsory training for food handlers... 2 7. Requisitions... 3 8. Offences... 3 9.

More information

TOWN OF BURLINGTON RULES AND REGULATIONS FOR THE LICENSING AND SALE OF ALCOHOLIC BEVERAGES amendments (see listing on last page)

TOWN OF BURLINGTON RULES AND REGULATIONS FOR THE LICENSING AND SALE OF ALCOHOLIC BEVERAGES amendments (see listing on last page) TOWN OF BURLINGTON RULES AND REGULATIONS FOR THE LICENSING AND SALE OF ALCOHOLIC BEVERAGES amendments (see listing on last page) I. DEFINITIONS. 1. Full Menu Dining Establishment. A restaurant which has

More information

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0. Modification History Release Release 1 Comments This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0. FBP30918 Qualification Description Certificate III in Wine

More information

Classification of Liquor Licenses. License Classes

Classification of Liquor Licenses. License Classes Village of Lake Zurich 70 E Main Street Lake Zurich, IL 60047 847-438-5141 LakeZurich.org Classification of Liquor Licenses General Provisions 1. The classes of liquor licenses in the village are those

More information

Dining Room Theory

Dining Room Theory Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable

More information

Entry Level Assessment Blueprint Retail Commercial Baking

Entry Level Assessment Blueprint Retail Commercial Baking Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention

More information

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,

More information

Notification/ Registration Certificate Number: (Attach copy of the verification of notification/ registration certificate)

Notification/ Registration Certificate Number: (Attach copy of the verification of notification/ registration certificate) Application for Notification/Registration of Food Business For Mobile Food Businesses or Temporary Food Businesses Is this application for a mobile or temporary food business? Mobile Food Vehicle or Unit

More information

POSITION DESCRIPTION

POSITION DESCRIPTION POSITION DESCRIPTION Position Title: Cellar Hand Incumbent: Date: Location: Marlborough Reports to: Senior Cellar Supervisor SECTION 1 POSITION SUMMARY To assist the winemaking and cellar teams in the

More information

Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia

Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia Outreach/Pre-Announcement Notice Temp Cook WG-7404-06 ( Call When Needed Intermittent positions) January 27, 2014 Introductory

More information

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers

More information

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4

More information

CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL LICENSE APPLICATION

CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL LICENSE APPLICATION CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL LICENSE APPLICATION Revised 12-12-2016 Page 1 of 6 CITY OF NICHOLASVILLE ALCOHOLIC BEVERAGE CONTROL 517 NORTH MAIN STREET, NICHOLASVILLE, KY 40356 (859)

More information

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications

More information

Revised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019

Revised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019 Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate

More information

Overview. PPL2PC12 - SQA Unit Code HK9D 04. Cook and finish basic game dishes

Overview. PPL2PC12 - SQA Unit Code HK9D 04. Cook and finish basic game dishes PPL2PC12 - SQA Unit Code HK9D 04 Overview This standard is about cooking and finishing basic game dishes, for example: rabbit stew venison haunch roast pheasant The standard includes furred and feathered

More information

Diploma in Hospitality Management (610) Food and Beverage Management

Diploma in Hospitality Management (610) Food and Beverage Management Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.

More information

Restaurant Management

Restaurant Management The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment

More information

Leaving Certificate Applied

Leaving Certificate Applied Leaving Certificate Applied Hotel Catering and Tourism Aims To help students develop competencies of a broad personal and vocational nature. To promote and develop social inclusion, teamwork, quality consciousness,

More information

NEW ZEALAND WINE FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER Introduction

NEW ZEALAND WINE FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER Introduction NEW ZEALAND WINE PURE DISCOVERY FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER 2010 Introduction 1. New Zealand Winegrowers (NZW) is the national industry organisation representing the

More information

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and

More information

HOSPITALITY & CATERING

HOSPITALITY & CATERING HOSPITALITY & CATERING 2018-2019 PROSPECTUS Call: 0345 658 8990 Visit: www.tresham.ac.uk 1 HOSPITALITY & CATERING Hospitality & Catering is based at The Manor House Restaurant, next to our Corby campus.

More information

Food and Beverage Service (Hospitality and Catering) Level 2

Food and Beverage Service (Hospitality and Catering) Level 2 (Hospitality and Catering) 1 Legislation 1Gen1 i-act: Health and Safety Legislation i-ask: Roles and Responsibilities in the Workplace i-ask: Health and Safety Legislation i-ask: COSHH Symbols i-ask: Hazards,

More information

World of Wine: From Grape to Glass

World of Wine: From Grape to Glass World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to

More information

Overview. PPL2PC19 - SQA Unit Code HK Prepare, cook and finish basic pasta dishes

Overview. PPL2PC19 - SQA Unit Code HK Prepare, cook and finish basic pasta dishes Overview This standard is about preparing, cooking and finishing basic pasta dishes, for example: lasagne (alforno, open) macaroni cheese cannelloni spaghetti bolognaise ravioli The standard covers a range

More information

Model Curriculum. Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL:

Model Curriculum. Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL: Model Curriculum Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL: FOOD PROCESSING BREAD AND BAKERY PROCESSING FIC/Q5002, VERSION 1.0 4 TABLE OF CONTENTS 1. Curriculum 2. Trainer Prerequisites

More information

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism QSRM-15 CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Communication Skills QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT

More information