Food and Beverage Program

Discover the World of Opportunities with GSQ Food and Beverage Program

Courses

The Global Skills Qualifications (GSQ) in Food and Beverage Service are designed for learners who work or want to work in the hospitality sector. The core purpose is to develop students’ knowledge and skills to prepare them for employment and/or career progression.
These qualifications cater to learners looking for a rounded knowledge of both front of house and the kitchen, enabling them to progress into senior and supervisory positions in the future. Training and assessments are structurally rooted within a practical framework, ensuring everything is evaluated either directly in a workplace or within a realistic work environment (RWE).

GSQ

Food and Beverage Service

Level 2–4 Qualification

Level 1 Award

Certificate in General Food and Beverage service skills

Learners must achieve all 7 mandatory units, providing a combined 33 credits.

Credit Value (CV)
33
Guided Learning (GLH)
186
Total Qual. Time (TQT)
250
GSQ Number
HC100-21
Unit Details All Mandatory
Unit Code Unit Title CV GLH
579 Food safety in catering 19
580 Legislation in food and beverage service 212
581 Menu knowledge and design 321
582 Principles of beverage product knowledge 434
583 Service of hot beverages 534
584 Food and beverage service skills 15119
585 Handling payments and maintaining the payment point 324
Award Total 25186
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Level 2

Certificate in Hospitality and Catering Principles (F & B)

Learners must achieve all 11 mandatory units, providing a combined 44 credits.

Credit Value (CV)
44
Guided Learning (GLH)
300
Total Qual. Time (TQT)
GSQ Number
HC110-23
Unit Details All Mandatory
Unit CodeUnit Title CVGLH
579Food safety in catering 19
580Legislation in food and beverage service 212
581Menu knowledge and design 321
582Principles of beverage product knowledge 434
583Service of hot beverages 534
584Food and beverage service skills 15119
585Handling payments and maintaining the payment point 324
586Investigate the catering and hospitality industry 420
587Health and safety in catering and hospitality312
588Applying workplace skills 325
589Principles of customer service in hospitality, leisure travel and tourism 110
Award Total 44300
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Level 3

Certificate in Food and Beverage Service Supervision

Learners must achieve all 6 mandatory units, providing a combined 23 credits.

Credit Value (CV)
23
Guided Learning (GLH)
348-355
Total Qual. Time (TQT)
420
GSQ Number
HC110-05
Unit Details All Mandatory
Unit CodeUnit Title CVGLH
447 Principles of supervising food and beverage services 5 35
448 The principles of food safety supervision for catering 3 35
449 Principles of promoting food and beverage services and products 6 45
450 Principles of supervising customer service performance in hospitality, leisure, travel and tourism 2 20
451 Supervise food and beverage service 5 44
452 Legislation in food and beverage service 2 18
Award Total 23197
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Level 3

Diploma in Food and Beverage Service Supervision

Learners must achieve all mandatory units, providing a combined 42 credits.

Credit Value (CV)
42
Guided Learning (GLH)
348-355
Total Qual. Time (TQT)
420
GSQ Number
HC110-06
Unit Details All Mandatory
Unit CodeUnit Title CVGLH
453 Barista skills 2 2
454 Carve, fillet, joint and serve food in a food service area 5 44
455 Prepare, cook and serve food in a food service area 5 44
456 Prepare and serve wines 4 35
457 Prepare and serve alcoholic and cold non-alcoholic beverages 4 36
458 Provide advice to customers on food and beverage matching 4 32
459 Supervise hospitality events 5 44
460 Prepare and serve cocktails 5 41
Award Total 34278
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Level 4

Diploma Hospitality Management(F&B)

Learners must achieve all mandatory units, providing a combined 59 credits.
22 credits from mandatory units, 14 credits from group A 8 credits from group B and a remaining 15 credits from A or B

Credit Value (CV)
59
Guided Learning (GLH)
196
Total Qual. Time (TQT)
590
GSQ Number
HC110-18
Unit Details All Mandatory
Unit CodeUnit Title CVGLH
519 Manage the performance of teams and individuals 6 16
520 Work as part of a hospitality management team to achieve strategic goals 6 16
521 Manage compliance with regulatory and legislative requirements in hospitality 6 28
523 Manage own professional development within an organisation 4 20
Award Total 2280
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• Essential legislation, menu knowledge, and design within food and beverage services.

• Principles of beverage product knowledge and the direct service of hot beverages.

• Advanced principles of supervising food and beverage services and supervising customer service performance.

• Managing the performance of diverse teams and individuals to achieve strategic organizational goals.

• Financial and resource controls including managing purchasing costs, payroll costs, staffing rotas, and operational budgets.


Completing these levels prepares students to step directly into various operational, supervisory, and managerial roles across the hospitality infrastructure:

• Food and Beverage Service Crew / Commis Server

• Front of House Host / Payment Point Controller

• Professional Barista / Cocktail Specialist / Wine Server

• Food and Beverage Service Supervisor / Shift Leader

• Hospitality Function & Events Supervisor

• Food and Beverage Service Area Manager

Why Choose GSQ for Food and Beverage Service?



Our Centers Offer :


1. Realistic Work Assessment: Rather than relying purely on classroom theory, qualifications focus heavily on practical application assessed in an industrial or realistic work setup.

2. Comprehensive Multi-Departmental Exposure: It provides a balanced skill set covering kitchen operational insights, customer care, management administration, and front of house service skills.

3. Clear Pathway for Upward Mobility: The structure offers a clear operational bridge, helping entry-level learners systematically transition all the way up to strategic management tiers.

Program Details



• Duration: 250 TQT

• Delivery Mode: On-campus.

• Eligibility: It is recommended that candidates have a minimum of a Level 1 qualification in hospitality. However, relevant industry experience working at a Level 2 standard is fully adequate to ensure entry.