Code: 3528-52 & 3529-52

Skills Proficiency Awards in Basic Food & Beverage Service

Ingredients of the Course

There are two related levels:

Skills Foundation Certificate 3528-52
Knowledge and practical competence required in own area of work regarding:

  • Correct application of health, hygiene and safety practices.
  • Being able to identify hazards in the workplace.
  • Preparation of service areas and correct procedures of service.
  • Selection, use and storage of appropriate commodities and equipment for the service of specific beverages and meals.
  • Identifying the correct procedures for different menus.

Skills Proficiency Certificate 3529-52
Knowledge components:

  • Maintaining health, hygiene and safety practices for self and others.
  • Organising and carrying out food and beverage services.
  • Interacting with customers when providing services.

 

Preparation

Skills Foundation Certificate 3528-52
A one day assessment to recognise your prior learning of the competencies required for the above Foundation Certificate could enable you to progress to the following Skills Proficiency Certificate.

Method

Skills Proficiency Certificate 3529-52

  • Performing safe working practices and basic first aid procedures.
  • Communicating effectively and professionally with customers and colleagues.
  • Following the correct procedures when greeting and seating customers.
  • Knowledge of, and ability to explain, simple cookery and menuterms.
  • Selecting appropriate equipment for food service.
  • Contributing to successful team work.
  • Demonstrating appropriate skills when dealing with different types of customers.
  • Meeting pre-service preparation deadlines.
  • Fulfilling customer expectations through excellent service.
  • Knowledge of special diets and cultural needs.
  • Applying the correct service procedures for hot and cold beverages.

Serving of Qualification

This programme, including the training and assessment of both levels, requires 9 x 5 hour days.  Training sessions can be presented over a period of time i.e. 1 session per week, from 08:00 to 13:00, to accommodate the availability of public transport.

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