Skills Proficiency Awards in Basic Food & Beverage Service

In South Africa there is a lack of service skills in the food service industry. The Skills Proficiency awards are designed to provide a broad introduction to essential practical skills for those undergoing training or employed in the Food and Beverage Service sector. The skills will improve the level of service and customer care, that Food Service staff provides to your customers, resulting in the retention of customers and business growth.

There are two related levels:

  • Skills Foundation Certificate 3528
  • Skills Proficiency Certificate 3529

Training is provided by highly skilled professional lecturers, who have excellent knowledge and many years of experience in the industry.

We award certificates for gaining and showing skills. The candidates should achieve the Skills Foundation Certificate before attempting the Skills Proficiency Certificate.

The course includes the training and assessment for both levels. It requires 40 hours of training and 4 hours for assessment.

Skills Foundation Certificate

The aim of this module is to introduce the candidate to:

Knowledge Components:

  • Safe working within their own area of work.
  • The prevention of hazards.
  • Preparation of service areas.
  • Basic use of equipment and utensils.

Practical competence; the candidate must be able to do the following:

  • Maintain own health and safety; personal cleanliness, personal presentation.
  • Observe all workplace safety procedures.
  • Identify potential hazards in the workplace.
  • Carry out correct handling and storage of substances, e.g. cleaning chemicals.
  • Follow correct procedures for Food & Beverage service: identifying menus, handling equipment and utensils.
  • Identify appropriate equipment; according to menu and meal.
  • Complete all tasks involved in preparing for beverage service.
  • Clear and store equipment after service according to establishment procedures.

Skills Proficiency Certificate

The aim of this module is to enable the candidate to:

Knowledge Components:

  • Maintain safe working conditions.
  • Adopt safe procedures for themselves and others.
  • Organise and carry out food and beverage service.
  • Interact with customers when providing services.

Practical competence; the candidate must be able to do the following:

  • Maintain health and safety; carry out safe working practices.
  • Carry out basic first aid procedures.
  • Communicate effectively and professionally with customers and colleagues.
  • Greet and seat customers according to establishment procedures.
  • Carry out dealings with customers in a confidential manner as appropriate.
  • Know and explain simple cookery and menu terms.
  • Select appropriate equipment for food service.
  • Contribute to successful team work.
  • Develop skills required for dealing with different types of customer.
  • Meet pre-service preparation deadlines.
  • Complete and practice correct procedures for greeting and seating guests.
  • Complete and practice correct procedures for serving customers and answer in customer expectations. Have knowledge of special diets and cultural needs.
  • Serve customer orders according to the appropriate style.
  • Correct service of hot and cold beverages.


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