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Find out more info or apply now for this course by visiting our website at www.serc.ac.uk or contact our Customer Service team on 0345 600 7555
Search or Quote Course Code: 72269

Level 2 Diploma in Professional Food and Beverage Service

This course is ideal for learners wanting to gain the skills needed to deliver a great dining experience.

Available Sessions

We have 3 sessions available for this course running in Bangor, Downpatrick, Lisburn

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Level 2 Diploma in Professional Food and Beverage Service
More Info
Full-Time 03/09/2018
16 Apply Now
Level 2 Diploma in Professional Food and Beverage Service
More Info
Full-Time 03/09/2018
16 Apply Now
Level 2 Diploma in Professional Food and Beverage Service
More Info
Full-Time 03/09/2018
16 Apply Now

During your study, you may need financial support and SERC is here to help. Find out more information on student fees and financial support in the Student Finance section.

Course Overview

This 1 year course is the equivalent 4 GCSEs. Students are required to commit to 18 hours of attendance per week for this course.

This course will be completed over approximately 15 hours per week.

Modules studied may include:
  • Investigate the catering and hospitality industry
  • Food safety in catering
  • Health and safety in catering and hospitality
  • Legislation in food and beverage service
  • Menu knowledge and design
  • Applying workplace skills
  • Principles of beverage product knowledge
  • Service of hot beverages
  • Food and beverage service skills
  • Handling payments and maintaining the payment point
  • Principles of Customer Service in Hospitality, Leisure, Travel and Tourism

You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 

You will be required to complete Essential Skills in Literacy, Numeracy or ICT if you do not have a GCSE grade C in English or Maths or Computing.

This qualification is ideal for learners wanting to gain the skills needed to deliver a great dining experience.  The course includes essential skills in areas such as food safety, handling payments and bookings, and serving food and beverages.
Entry Requirements
2 GCSEs at Grade D or above and a keen interest in working in the International Hospitality industry as a front of house operative.
Where will it take me?
Successful completion of this course will lead directly onto further study on a Level 3 Programme such as a 90-credit Diploma or a Subsidiary Diploma.
Alternatively the course can also lead directly into a career as Bar staff, Table or counter service, Housekeeping or Administration.
Alternatively, further study at a higher level will lead to a variety of jobs or supervisory positions in the catering industry.
How will it make me more employable?

You will ‘Get the Edge’ by:

  • Gaining a vocational qualification demonstrating your technical competence
  • Gaining a Personal Development qualification demonstrating your employability skills (communication, teamwork, critical thinking)
  • Gaining hands on experience through Placements and Industry Projects
  • Getting involved in activities such as the SERC Volunteer Programme and SERC Student Companies.


This course will help you succeed in a highly competitive job market by developing the skills and knowledge which employers need you to have.

The qualification has been designed in consultation with industry and associations.  It has a good mix of practical and theory subjects and covers the skills required for work in the Hospitality Industry.

How will I be assessed and given feedback?
You will be assessed throughout the course with a combination of practical content with supporting knowledge and theory assignments.
City & Guilds
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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All information correct at time of print.
Please note all courses are subject to funding and demand.
While we promote a wide number of courses not all are guaranteed to run.
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