Introduction to Professional Food and Beverage Service Skills

Course Information

Introduction

Start your journey into the world of hospitality with our Level 1 Certificate in Introduction to Professional Food and Beverage Service. This hands-on course provides the essential skills and knowledge needed to begin a career in the vibrant food and beverage industry.

Overview

This practical course introduces learners to the key principles of food and beverage service in a professional setting. You will gain experience in areas such as preparing and serving hot and cold drinks, understanding table settings, and delivering excellent customer service. The course combines classroom-based theory with practical sessions in a realistic working environment to build confidence and core hospitality skills.

Who is this course for?

This course is ideal for 16 or 17 year olds with little or no previous experience who are interested in pursuing a career in the hospitality industry. It is also suitable for anyone looking to build confidence in a customer-facing role or gain a solid foundation before progressing to higher-level qualifications.

Course units/modules

• Food safety in catering
• Health and safety awareness for catering and hospitality
• Understand menus
• Food and beverage service skills
• Hot beverage skills

Benefits and skills

By completing this course, you will develop a range of skills including:

• Basic food and drink preparation and service techniques
• Effective customer service and communication skills
• Knowledge of health, safety, and hygiene practices
• Professional behaviours and teamwork within hospitality settings

Entry requirements

Applicants will need a GCSE in English and Maths at grade 2. You will also need to show a desire to have a future in the hospitality industry.

Available apprenticeships and progression options

Successful completion of this course can lead to further study, such as the Level 2 Diploma in Food and Beverage Service or an apprenticeship in hospitality. It also opens the door to entry-level roles in cafés, restaurants, hotels, or catering establishments.

Assessment types

Assessment is continuous and based on a combination of practical observations, written tasks, and tutor feedback. Learners will demonstrate their ability to carry out food and beverage service tasks safely, professionally, and to industry standards.