New Zealand Certificate in Food and Beverage Service (Level 3)

Program Overview

The New Zealand Certificate in Food and Beverage Service (Level 3) equips learners with the essential skills for entry-level positions in hospitality, including cafes, restaurants, bars, and hotels. Through a blended learning approach, students develop knowledge in food preparation, beverage service, customer service, and health and safety, preparing them for roles such as bartender, café staff member, and food and beverage server. The program is offered at UCOL campuses in Palmerston North and Whanganui.

Program Outline

Outline:

Content:

The program focuses on the essential skills needed to work in hospitality, specifically cafes, restaurants, bars, functions, and hotels. Learners develop fundamental knowledge and techniques in food preparation, beverage service, customer service, food safety, health and safety, and more. The curriculum incorporates theoretical and practical learning opportunities, including lectures, tutorials, industry-based projects, cookery practicals, and real-world experience in UCOL's training restaurants.

Structure:

The program is offered full-time and runs for 19 weeks, with two weeks dedicated to holidays. Learners can expect approximately 14 hours of class time, 4 hours of industry experience, and 17 hours of independent study per week. The program includes the following modules:

• Barista Service (20 Credits): Learners develop basic skills required for professional bar service, focusing on standard operating procedures, equipment preparation, beverage preparation and presentation, customer interaction, and troubleshooting potential issues.
• Restaurant Service (20 Credits): Learners learn the essential skills for delivering food and beverage service in a restaurant setting.
This includes following standard operating procedures, serving food and beverages correctly, maintaining the service area, understanding product knowledge, handling orders, setting up and breaking down equipment, and presenting a professional demeanor.

Modules:

Food and Beverage Core Skills (20 Credits):

This module provides learners with the knowledge and practical skills necessary to excel in a hospitality role. The curriculum focuses on:

• Standard Operating Procedures (SOPs): Mastering common protocols to handle various situations within a food and beverage establishment, enabling efficient problem-solving.
• Customer service: Developing effective communication tactics, including whanaungatanga (establishing relationships) and manaakitanga (showing respect) to provide professional service.

Barista Service (20 Credits):

This module equips learners with the necessary skills and knowledge to become proficient baristas. It covers the following aspects:

• Espresso beverage service: Mastering the techniques for creating a range of espresso-based and café-style beverage options, including extraction techniques, milk texture, quality control, and presentation.
• Effective customer interaction: Demonstrating strong communication and sales techniques to interact effectively with customers and provide a positive service experience.
• Equipment troubleshooting: Identifying and addressing issues related to equipment malfunctions to maintain smooth workflow.

Restaurant Service (20 Credits):

This module trains learners to become skilled restaurant service personnel. They will gain expertise in:

• SOPs: Implementing standard operating procedures for equipment and ingredient preparation in a restaurant environment, ensuring efficiency and hygiene standards.
• Food and beverage service: Mastering the techniques for serving food and beverages in a restaurant setting, including order taking, product knowledge, and maintaining the service area.

Teaching:

Faculty:

The program is delivered by experienced industry professionals and qualified hospitality educators. They bring real-world knowledge and expertise into the classroom to provide learners with relevant and practical instruction.

Teaching Method:

The program employs a blended learning approach that combines theoretical instruction with real-world application through practical training and hands-on experience in UCOL's training restaurants.

Careers:

The New Zealand Certificate in Food and Beverage Service (Level 3) prepares graduates for various entry-level positions within the hospitality industry, including cafes, restaurants, bars, and hotel food and beverage services. Potential job roles include:

• Bartender
• Café staff member
• Food and beverage server
• Waiter/waitress
The program serves as a steppingstone to further specializations and career advancement opportunities within the hospitality sector. Graduates can pursue further studies in the New Zealand Certificate in Food and Beverage Service (Level 4) and beyond.

Other:

• The program is offered at UCOL campuses in Palmerston North and Whanganui.
• Learners are encouraged to attend classes regularly to maximize learning opportunities and enhance success in the program.
• The curriculum may involve after-hours work for students studying in the Palmerston North or Whanganui campuses.
• This qualification can be a starting point for individuals seeking a career path within the restaurant and bar industries.