Level 2 Certificate in Professional Restaurant Front of House Service
Enhanced skills for the ultimate guest experience
Programme Overview
The aim of this new and unique Restaurant Front of House qualification is to equip learners in creating the ultimate customer experience. It will also enable graduates to really stand out in their role within the restaurant environment. Around the world, reports suggest that food establishments are struggling to recruit good quality staff and to continually meet the high standards of well-travelled customers. By developing this qualification, CTH aim to enhance the practical skills and theoretical knowledge of new and existing restaurant staff, addressing these rising concerns.
As they move through the programme, learners will learn fundamental practical skills and theoretical knowledge of the food and beverage operations in a restaurant. They will learn the best customer service styles and drink pairings; they will learn to manage customer complaints and promote additional products; they will learn how to use equipment safely and how to serve a diverse range of people - all to enhance the customer experience (and the reputation of the restaurant).
Entry Requirements
Applicants must be:
- a minimum age of 16,
- must have obtained an IELTS 4.5 score (or equivalent),
- and have completed full-time secondary education up to age 16.
This programme is ideal for learners who wish to develop their practical skills in the hospitality sector, specifically for a restaurant front of house role. Learners may be starting out in the industry, returning to work, or changing careers. This qualification is evidence that you understand the key functions within a restaurant and have obtained the practical skills and knowledge needed to work in the hospitality sector. Upon completion of this programme, you may decide to pursue a role in the hospitality sector, or continue studying by applying for our Level 3 Hospitality qualifications.
Qualification Structure
Level 2 Certificate in Professional Restaurant Front of House Service | |||||
|---|---|---|---|---|---|
| Students must achieve all 7 units, providing 18 credits at level 2 and 5 credits at level 3 | |||||
| Credit Value (CV): 22 | Qualification Number: 610/2218/4 | ||||
| Guided Learning Hours (GLH) for Qualification: 155 | Total Qualification Time (TQT) for Qualification: 220 | ||||
| UK Funding Eligibility: Currently unavailable | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| CSS | Customer Service Skills | 2 | 3 | 25 |
|
| RBS1 | Restaurant & Bar Service 1 | 2 | 3 | 25 | |
| RBS2 | Restaurant & Bar Service 2 | 2 | 2 | 15 | |
| 2WKS | Wine Knowledge & Service Skills | 2 | 3 | 20 | |
| 2KSNAD | Knowledge & Service of Non-Alcoholic Drinks | 2 | 4 | 25 | |
| 2KSCC | Knowledge & Service of Cocktails & Craft Beers | 2 | 2 | 15 | |
| 2EFBS | Enhanced Food & Beverage Service | 3 | 5 | 30 | |
| Certificate Total (7 units) | 22 | 155 | |||
Customer Service Skills
This unit aims to introduce learners to the importance of hospitality behaviours
such as personal conduct, being adaptable and communicating with a diverse
range of people, to understand different customer types, needs and expectations,
the benefits, and consequences to the organisation of good and bad customer
service, how to deal with customer requests effectively and how to deal with
complaints from customers.
Assessment Method: Observed practical examination(s) and one synoptic exam.
Restaurant and Bar Service 1
The aim of this unit is to introduce learners to a range of food and beverage service styles
and standards within different types of hospitality operations, how to prepare a
restaurant for service, how to serve customers in line with service style, how to
clear dining and service areas after service.
Assessment Method: One observed practical examination and one synoptic exam.
Restaurant and Bar Service 2
This unit aims to introduce learners to a range of beverage service styles and
standards within different types of hospitality operations, to introduce learners to
the variety of hot and cold and alcoholic and non-alcoholic beverages and their
basic characteristics, how to prepare a bar for service, how to serve customers in
line with service style and how to clear bar and service areas after service. As well
as the legal requirements of food hygiene, health and safety with a hospitality
environment.
Assessment Method: One observed practical examination and one synoptic exam.
Wine Knowledge and Service
This unit aims to introduce learners to the history of wine, new and old-world
regions, parts of the vine and wine production, wine labels, how to serve
customers and provide accurate information, and demonstrate opening wine,
tasting techniques, and the etiquette of wine service.
Assessment Method: One observed practical examination and one synoptic exam.
Knowledge and Service of Non-Alcoholic Drinks
This unit aims to introduce learners to popular coffees and teas, their countries of
origin, how they are made, and the food they may complement. Learners will
demonstrate the correct methods to produce, present and serve drinks using
equipment safely and understand the benefits and disadvantages of healthier
drinks, their ingredients and quality check points.
Assessment Method: One observed practical examination and one synoptic exam
Knowledge and Service of Cocktails and Craft Beers
This unit aims to introduce the learners to a range of ingredients to make classic
cocktails and their variations, to use equipment, accompaniments, garnishes, and
drink build techniques to make a range of cocktails. To understand how beers are
made, the styles, characteristics, flavours of different beers and how to serve them
correctly.
Assessment Method:Observed practical examination(s) and one synoptic exam.
Enhanced Food and Beverage Service Knowledge and Skills
The aim of this unit is to introduce learners to the factors that contribute to
enhancing the dining experience, including demonstrating the importance of menu
knowledge as well as understanding and demonstrating enhanced service skills.
Assessment Method: One observed practical examination and one synoptic exam