City and Guilds Level 2 Diploma in Food and Beverage Service (Day Release)

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City and Guilds Level 2 Diploma in Food and Beverage Service (Day Release)

Who is this course for?

Intended for people working in the Hospitality and Catering industry. At Level 2 you will learn the skills to perhaps advance to a more senior position within front of house with a high level of service in a variety of environments.


What are the entry requirements for the course?

Employment in the industry and Level 1 Food and Beverage Service would be an advantage but not necessary.

Enrolments by interview only for all Culinary Arts Day Release and Part Time Courses will be held on Wednesday 4th September 2019 between 4pm & 6pm.

Please note a minimum level of English (Level 1) will be required otherwise an additional course must be taken at your own cost. There will be an assessment for applicants who have English as a second language on the enrolment evening.


How long is this course?

A part-time course delivered over one year.

Day and Time: will be discussed at the opening evening.

Commences: Week beginning 12th September 2019.


What will I study on this course?

Food Safety; Health & Safety Awareness; Legislation in Food & Beverage; Understanding Menus; Workplace Skills; Dealing with Payments and Bookings; Food & Beverage Skills; Hot Beverage Skills.


What Qualification will I gain?

Diploma in Professional Food & Beverage Service (7103).


How is the course assessed?

Practical skills will be assessed on a weekly basis which will include a range of skills tests on all units. Theory will be assessed by both assignments and short answer papers. Successful completion of this course requires a minimum of 95% attendance due to continuous assessment.


What does this course lead on to?

Level 3 Certificate in Food & Beverage Service Supervision (currently only available in the UK).


How much will it cost?


Fees are non-refundable. Resits of exams £30.

Uniform and book approx £55.


How can I find out more?

For further information please email


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