Professional Food and Beverage Service Level 2

Program Overview

The Professional Food and Beverage Service Level 2 program at University College Birmingham is a one-year full-time course that prepares students for entry-level positions in the hospitality industry. The program focuses on practical skills and knowledge for food and beverage service, including restaurant service, bartending, customer care, and cocktail making. Students receive hands-on training in the college's training restaurant and bar, and are assessed through practical assessments, observation, and assignments. Graduates are prepared for careers as restaurant waiters/waitresses, bartenders, bar supervisors, and other food and beverage service roles.

Program Outline

Degree Overview:

• Course Name: Professional Food and Beverage Service Level 2
• Duration: 1 year full-time
• Placement: 2 weeks
• Entry: September
• Overview: This course prepares students for entry-level positions in the hospitality industry, focusing on practical skills and knowledge for food and beverage service.
Students receive training in restaurant service, bartending, customer care, and entry-level cocktail making.
• Objectives: Equip students with practical skills and knowledge for careers in food and beverage service, covering restaurant service, bartending, customer care, and cocktail making.
• Target Audience: Individuals interested in pursuing careers in food and beverage service within the hospitality industry.

Outline:

• Topics Covered: Restaurant skills, table service techniques, menu knowledge, beverage product knowledge, introduction to mixology, wine knowledge, customer care and sales, wine and food pairing, product promotion.
• Modules:
• Restaurant Skills
• Table Theatre
• Menu Knowledge
• Beverage Product Knowledge
• Bar and Introduction to Mixology
• Wine Knowledge and Service Skills
• Customer Care and Sales
• Wine and Food Pairing
• Promotion of Product
• Course Schedule: To be confirmed upon enrollment.
• Individual Module Description:
• Restaurant Skills:
Covers various service styles, table setting, customer interaction, and order taking.
• Table Theatre: Focuses on presentation, communication, and service techniques for enhancing the dining experience.
• Menu Knowledge: Provides in-depth understanding of various food and beverage items, including ingredients, preparation methods, and dietary considerations.
• Beverage Product Knowledge: Introduces a wide range of alcoholic and non-alcoholic beverages, their production methods, flavor profiles, and service techniques.
• Bar and Introduction to Mixology: Teaches basic bartending skills, cocktail making techniques, and responsible alcohol service practices.
• Wine Knowledge and Service Skills: Covers different types of wines, their origins, characteristics, and proper serving methods.
• Customer Care and Sales: Develops effective communication and customer service skills for exceeding guest expectations and driving sales.
• Wine and Food Pairing: Explores the art of pairing wines with different food types to enhance the flavor experience.
• Promotion of Product: Teaches strategies for effectively promoting food and beverage products to customers.
• Assessment Methods: Practical assessments, observation, assignments.

Assessment:

• Emphasis on practical assessments such as serving customers, preparing drinks, and completing service tasks.
• Additional assessments may include written assignments, presentations, and exams.
• Assessment criteria based on industry standards, demonstrating competency in knowledge and practical skills.

Teaching:

• Experienced industry professionals serve as lecturers, bringing real-world expertise to the classroom.
• Focus on practical application through hands-on training in the college's training restaurant and bar.
• Teaching methods may include lectures, demonstrations, practical exercises, group work, and individual feedback.

Careers:

• Potential Career Paths: Restaurant waiter/waitress, bartender, bar supervisor, food and beverage service manager, event coordinator, hospitality supervisor.
• Opportunities: Work in restaurants, hotels, bars, pubs, cafes, catering companies, and event venues.
• Entry Requirements: 4 GCSEs at grade 3 (grade D) or above, or equivalent.
English and Maths GCSEs at grade 4/C or above are not mandatory but recommended.
• Progression: Successful completion of the course allows progression onto the Food and Beverage Service Supervision Level 3 course at University College Birmingham.

Conclusion:

The Professional Food and Beverage Service Level 2 at University College Birmingham provides a comprehensive and practical training program for individuals seeking careers in the exciting and vibrant hospitality industry. The course equips students with essential knowledge and skills through hands-on training and industry-standard assessments, preparing them for successful careers in various food and beverage service roles.