National Certificate: Food and Beverage Services – 14113

Level: 4
SAQA ID: 14113
CATHSETA: 613/R/000292/2016
Learnership Duration: 12 Months
Credits: 133
Contact Days: Customise to client-specific needs and learner experience/level
Target Market: Anyone in the hospitality industry

Recommended entry requirements
  • Communication at Level 3
  • Mathematics at Level 3
Purpose

This qualification has been developed for people in the food and beverage service industry (hospitality). It brings together elements of food and drinks preparation and service as well as supervision.

Qualification rules

The qualification consists of a Fundamental, a Core and an Elective Component. To be awarded the qualification, learners are required to obtain a minimum of 133 credits as detailed below:

 

Fundamental component:

The Fundamental Component consists of Unit Standards to the value of 31 credits, all of which are compulsory.

 

Core component:

The Core Component consists of Unit Standards to the value of 93 credits, all of which are compulsory.

 

Elective component:

The Elective Component consists of individual unit standards from which the learner must choose unit standards totalling a minimum of 9 credits

Exit level outcomes

On completion of this qualification, the learner will be able to:

  1. Deal with customers
  2. Process incoming and outgoing telephone calls
  3. Display cultural awareness in dealing with customers and colleagues
  4. Communicate verbally
  5. Maintain effective working relationships with other members of staff
  6. Maintain health, hygiene and professional appearance
  7. Perform basic calculations
  8. Prepare written communications
  9. Handle and store cleaning equipment and materials
  10. Handle and dispose of waste
  11. Clean and store glassware
  12. Clean and restock drinks machines/equipment
  13. Prepare and clear areas for table service
  14. Provide a table service
  15. Provide a table drink service
  16. Provide a carvery/buffet service
  17. Serve bottled wines
  18. Prepare and serve wine
  19. Prepare and serve spirits and liqueurs
  20. Maintain the table service
  21. Maintain the drink service
  22. Supervise the running of a function
  23. Describe layout, services and facilities of the organisation
  24. Maintain a secure working environment
  25. Maintain a safe working environment
  26. Describe the sectors of the hospitality, travel and tourism Industries
  27. Conduct on-the-job coaching
  28. Operate a payment point and process payments
  29. Develop self within the job role
  30. Source information about self-employment opportunities
  31. Handle and record refunds
  32. Maintain customer satisfaction
  33. Maintain the receiving, storage and issue of goods
  34. Planning and deliver staff training and development in own area of responsibility
  35. Contribute to the identification of short-term supply needs
  36. Maintain the cleaning programme for own area of responsibility
  37. Induct new staff to the workplace
  38. Plan, organise and monitor work in own area of responsibility
  39. Monitor and maintain health, safety and security
  40. Maintain a preventative maintenance programme