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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Further Education and Training Certificate: Food and Beverage Service 
SAQA QUAL ID QUALIFICATION TITLE
73293  Further Education and Training Certificate: Food and Beverage Service 
ORIGINATOR
City Guilds International 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CATHSSETA - Culture, Arts, Tourism, Hospitality and Sports Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Further Ed and Training Cert  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  148  Level 4  NQF Level 04  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 06120/18  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The purpose of the Qualification is to provide learners with underpinning knowledge and practical skills to work in the hospitality industry.

Learners who achieve this Qualification are able to:
  • Ensure appropriate security procedures are adopted.
  • Ensure appropriate procedures are adopted to ensure hygiene at work.
  • Present self in a positive and confident manner at all times.
  • Communicate effectively and professionally with customers and colleagues.
  • Use telecommunication equipment effectively.
  • Anticipate, confirm and satisfy customer needs effectively.
  • Ensure excellent customer service is provided at all times.
  • Display product knowledge in relation to menu types, cultural and religious needs, characteristics of dishes, menu.
  • Terminology and legal aspects related to the service of food and beverage.
  • Carry out a range of billing and checking procedures.
  • Carry out all general pre-service procedures.
  • Provide all full table service.
  • Provide a silver service.
  • Provide a counter service.
  • Provide a carvery or buffet service.
  • Provide other styles of table service.
  • Provide a table drinks service.

    Rationale:

    This Qualification has been designed to provide a broad range of skills appropriate to a person operating as a front line worker in food and beverage services within the hospitality industry with some supervisory responsibilities. It brings together the theoretical and practical elements of food and drink service. This Qualification will help to professionalise the hospitality industry. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners have achieved the equivalent of NQF Level 3 in a formal education environment.

    Recognition of Prior Learning:

    The structure of this Qualification makes the Recognition of Prior Learning possible. This Qualification may therefore be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. The learner should be thoroughly briefed on the mechanism to be used and support and guidance should be provided. Care should be taken that the mechanism used provides the learner with an opportunity to demonstrate competence and is not so onerous as to prevent learners from taking up the Recognition of Prior Learning option towards gaining a qualification.

    If the learner is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this qualification the appropriate credits should be assigned to the learner. Recognition of Prior Learning will be done by means of Integrated Assessment as mentioned above.

    This Recognition of Prior Learning may allow:
  • Accelerated access to further learning at this or higher levels on the NQF.
  • Gaining of credits towards a Unit Standard.
  • Obtaining of this qualification in part or in whole.

    Access to the Qualification:
  • There is open access to the qualification. However, it is preferable that learners should acquired language competencies and mathematical literacy competencies at NQF Level 3. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification is made up of a combination of learning outcomes from Fundamental, Core and Elective components, totalling 148 credits.

    Fundamental 56 credits:
  • Communication: First Language, 20 credits.
  • Communication: Second Language, 20 credits.
  • Mathematical Literacy, 16 credits.

    Core 80 credits.

    Elective Minimum 12 credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Communicate effectively in two languages within the workplace.

    2. Use mathematics in real life situations.

    3. Maintain safety in the work environment.

    4. Maintain hygiene in the work environment.

    5. Maintain security procedures in the work environment.

    6. Maintain a suitable personal presentation.

    7. Describe the key characteristics of menus.

    8. Describe billing procedures.

    9. Implement pre-service procedures.

    10. Provide a table service.

    11. Provide a beverage service.

    12. Deliver customer care within required standards.

    13. Display evidence of product knowledge.

    14. Provide a silver service.

    15. Provide a counter service.

    16. Provide a carvery or buffet service.

    17. Provide other style table services.

    18. Provide a table drinks services.

    Critical Cross-Field Outcomes:

    This Qualification addresses all the Critical Cross-Field Outcomes. A learner who obtains this qualification can:
  • Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
  • Work effectively with others as a member of a team, group, organisation and community.
  • Organise and manage oneself and one's activities responsibly and effectively.
  • Communicate effectively, using visual, mathematical and/or language skills in the modes of oral and/or written presentation. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit level Outcome 1:
  • Use the writing process to compose various reports and texts required within the workplace.
  • Read and interpret various texts with understanding.
  • Maintain and adapt oral communication as required.
  • Use appropriate communication skills within the workplace.

    Associated Assessment Criteria for Exit level Outcome 2:
  • Use mathematical functions correctly to solve routine problems and tasks within the workplace.

    Associated Assessment Criteria for Exit level Outcome 3:
  • Carry our simple first aid tasks as required.
  • Locate and identify fire prevention equipment on premises.
  • Use fire fighting equipment safely and appropriately.
  • Comply with any legal requirements in relation to health and safety at all times.
  • Use large and small equipment in a safe manner with regard to self and others.
  • Use equipment safely involving the use of gas and/or electricity, and detect, remedy or report any faults.
  • Handle and store dangerous substances safely, such as cleaning chemicals.
  • Produce a simple workshop safety inspection report.
  • Take appropriate initial action to care for persons in the event of injury.
  • Notify first aid assistance in the event of an accident and reassure the injured person.
  • Locate and complete appropriate documentation for accidents.
  • Check fire fighting equipment for location and operation.
  • Complete a fire hazard inspection for the service areas and interpret the results for action.
  • Maintain and wear appropriate protective clothing for all food service and related operations.
  • Manage equipment neatly and tidily in working methods.
  • Keep all utensils and equipment in an appropriate state of repair.
  • Follow manufacturers' instructions in relation to the safe use of all machinery.
  • Recognise, handle appropriately and store dangerous substances.
  • Ensure display, and compliance with, all appropriate safety signs.

    Associated Assessment Criteria for Exit level Outcome 4:
  • Maintain personal cleanliness to meet the required standard of the establishment.
  • Wear the appropriate uniform correctly, neatly and to establishment standards.
  • Maintain clean work areas and equipment.
  • Ensure all foods are protected from contamination.
  • Comply with all procedures, in relation to general appearance.
  • Complete all cleaning procedures correctly.
  • Complete a basic hygiene hazard checklist.
  • Complete routine inspections of hygiene standards in dining areas.
  • Complete routine inspections of the hygiene standards of utensils, linen, crockery and cutlery.
  • Supervise food displays in dining areas to maintain adequate hygiene standards.
  • Apply any current legislation and/or regulations governing hygiene matters where appropriate.

    Associated Assessment Criteria for Exit level Outcome 5:
  • Organise and handle key systems within the establishment safely.
  • Follow and organise appropriate security procedures when handling guests' belongings.
  • Carry out dealings with customers in a confidential manner as appropriate.
  • Use appropriate security procedures when handling equipment and utensils.
  • Report all security hazards and suspicious items to the appropriate authority.
  • Report all incidents using correct procedures.
  • React to emergencies following appropriate procedures.
  • Complete a survey of security hazards.
  • Maintain appropriate security documentation.

    Associated Assessment Criteria for Exit level Outcome 6:
  • Present self in a positive and confident manner at all times.
  • Communicate effectively and professionally with customers and colleagues.
  • Handle customer requirements promptly and politely.
  • Use a professional attitude at all times.
  • Communicate effectively with customers and colleagues in the working environment.
  • Use equipment for communication, such as the telephone, effectively.
  • Anticipate customer needs, confirm and satisfy appropriately.
  • Ensure positive image presentation and use selling aspects of the role.
  • Ensure all activities in dealing with colleagues and customers are free from unfair discrimination.

    Associated Assessment Criteria for Exit level Outcome 7:
  • Describe a basic understanding of the different types of menus in use.
  • Describe a basic understanding of the appropriate sequence of courses, from menus for different meals.
  • Discuss the different preparation times required for different dishes.
  • Explain the availability of fresh foods, taking into account relevant seasonal factors.
  • Explain simple cookery terms.
  • Describe special diets and cultural needs.

    Associated Assessment Criteria for Exit level Outcome 8:
  • Take food orders using a range of established methods.
  • Take drink orders using two different methods.
  • Take food and drink orders together.
  • Check and process items to bills.
  • Operate a payment point efficiently.
  • Handle and record payments accurately and according to establishment procedures.
  • Process cash payments accurately and according to establishment procedures.
  • Process payments by cheque accurately and according to establishment procedures.
  • Process payments by credit/debit cards accurately and according to establishment procedures.
  • Process payments by vouchers and transfers accurately and according to establishment procedures.
  • Deal with refunds according to establishment procedures.
  • Deal with unexpected situations that may arise in billing and checking, according to establishment procedures.

    Associated Assessment Criteria for Exit level Outcome 9:
  • Complete all tasks involved in preparing a room and ancillary areas for service.
  • Organise and carry out all routine and special requirements related to the menu.
  • Select the appropriate equipment for the service.
  • Carry out procedures relating to portion control efficiently.
  • Clear and store equipment after service according to establishment procedures.
  • Carry out all service preparation with appropriate speed and quality.
  • Prepare and serve non-alcoholic beverages.
  • Complete after-service clearing and storage procedures for equipment.
  • Complete all service preparation with appropriate speed and quality.
  • Deal with any items of equipment or utensils not immediately in a fit state for use in food service.
  • Complete a final brief inspection of the food service areas and confirm standards.

    Associated Assessment Criteria for Exit level Outcome 10:
  • Greet and seat customers promptly, politely and according to establishment procedures.
  • Identify the host and respond appropriately where necessary.
  • Present menus in accordance with establishment practice.
  • Provide clear explanations of dishes as requested by the customers.
  • Take customer orders, without delay, in the appropriate manner.
  • Serve customer orders according to the appropriate style.
  • Comply with all relevant health and safety standards.
  • Portion and serve food and drinks in the appropriate manner.
  • Use all equipment and utensils appropriately at all stages of the service.
  • Clear down and complete storing procedures according to establishment procedures.
  • Clean and store equipment and utensils according to establishment procedures.
  • Complete exit procedures according to establishment requirements.

    Associated Assessment Criteria for Exit level Outcome 11:
  • Complete all tasks involved in preparing for beverage service appropriately.
  • Select appropriate equipment for beverage service.
  • Prepare and serve a range of beverages according to their type.
  • Carry out all after service clearing and storage procedures, for equipment and utensils appropriately.
  • Comply with appropriate legislation.

    Associated Assessment Criteria for Exit level Outcome 12:
  • Greet customers promptly and politely.
  • Establish customer needs and provide the appropriate service.
  • Deal with incidents involving customers appropriately and according to company policy.
  • Deal with customer complaints appropriately and according to company policy.

    Associated Assessment Criteria for Exit level Outcome 13:
  • Assist and serve customers selecting from different types of menu.
  • Respond to the special needs of customers such as cultural and religious needs.
  • Explain to customers on request the characteristics of dishes, in relation to cooking methods and ingredients.
  • Pronounce appropriately menu terminology, such as the names of dishes.
  • Comply with any legal aspects related to the service of food and beverages.

    Associated Assessment Criteria for Exit level Outcome 14:
  • Select and prepare all equipment and utensils for silver service.
  • Greet and seat customers promptly and politely.
  • Take customer orders without delay, in the appropriate manner.
  • Explain the menu products as requested by the customer.
  • Serve customer orders using the appropriate equipment and following establishment procedures.
  • Complete the service of the various courses in an appropriate time.
  • Ensure the layout of the food on the customer's plate is neat and the portions appropriate.
  • Complete tasks in the appropriate sequence.
  • Observe appropriate health and safety standards.
  • Complete clearing down and storing procedures.
  • Deal with unexpected situations according to establishment policy.

    Associated Assessment Criteria for Exit level Outcome 15:
  • Check the counter organisation and make any adjustments required.
  • Comply with all appropriate health, hygiene and safety procedures.
  • Greet customers promptly and politely.
  • Serve customers without delay and without undue haste.
  • Provide sufficient accurate information for customers to make their food and drink selections.
  • Interpret customers' requests accurately and meet their requirements.
  • Portion food and drinks and serve neatly and hygienically.
  • Deal with unexpected situations according to establishment procedures.
  • Ensure appearance and manner supports the standards of the establishment.

    Associated Assessment Criteria for Exit level Outcome 16:
  • Check the carvery or buffet organisation and complete any adjustments required.
  • Comply with all appropriate health, hygiene and safety procedures.
  • Display food items in the appropriate manner and monitor temperatures.
  • Greet customers promptly and politely.
  • Serve or assist customers as appropriate.
  • Provide sufficient accurate information for customers, as required, to make their food and drink selections.
  • Replenish food and remove dishes as appropriate.
  • Deal with unexpected situations according to establishment procedures.
  • Ensure personal appearance and manner support appropriately the standards of the establishment.

    Associated Assessment Criteria for Exit level Outcome 17:
  • Provide a range of plate services at the table.
  • Provide a family service at the table.
  • Provide a French service.
  • Greet and seat customers appropriately.
  • Identify the host and respond appropriately.
  • Present menus as necessary.
  • Explain dishes as required.
  • Take customer orders as necessary.
  • Serve customers using the correct procedures and style.
  • Comply with all hygiene and safety regulations and procedures.
  • Portion and serve food appropriately.
  • Use equipment and utensils appropriately.
  • Clear down and use storage procedures correctly.
  • Complete exit procedures following establishment requirements.

    Associated Assessment Criteria for Exit level Outcome 18:
  • Take customer orders, without delay, in the appropriate manner.
  • Provide suitable advice to customers as requested regarding selection of products.
  • Comply with all legal aspects relating to the provision of drinks service.
  • Serve customer orders according to the appropriate style and establishment requirements.
  • Comply with all relevant hygiene, health and safety standards.
  • Serve drinks in the appropriate manner.
  • Use equipment and utensils appropriately at all stages of the service.
  • Complete clearing down and storing procedures.

    Integrated Assessment:

    Integrated assessment appropriately incorporated to ensure that the purpose of the qualification is achieved.

    Assessment practices must be open, transparent, fair, valid, and reliable and ensure that no learner is disadvantaged in any way whatsoever.

    This qualification is comprised of the following:
  • Practical competences - What a candidate must be able to do.
  • Knowledge requirements - What a candidate must know.

    There are several ways in which these can be assessed:

    Practical:

    Assessors may be required to use different assessment methods:
  • Competence checklist - Observation of performance.
  • Competence checklist - Appraisal of a product.
  • Practical assignment.

    Knowledge requirements:
  • Learners will be required to take tests to show that they meet the knowledge requirements.

    These assessments can take the following forms:
  • Written tests - Multiple choice.
  • Written tests - Short, structured questions.

    Learning, teaching and assessment are inextricably interwoven. Whenever possible, the assessment of knowledge, skills, attitudes and values shown in the modules will be integrated.

    Assessment of communication, language, literacy and numeracy should be integrated as far as possible with other aspects and should use practical contexts wherever possible.

    Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies, role-plays and other similar techniques such as realistic working environment including real work timescales and pressures should be used to provide a context appropriate to the assessment.

    During integrated assessments the assessor should make use of Formative and Summative assessment methods and assess combinations of practical, applied, foundational and reflexive competencies.

    All learners are required to complete an externally set and marked international examination in order to achieve the Qualification.

    Assessment should ensure that all outcomes and Critical Cross-Field Outcomes are evaluated. 
    		•

    INTERNATIONAL COMPARABILITY 
    The International Vocational Qualification (IVQ) Certificate in Food and Beverage Service and the IVQ Diploma in Food and Beverage Service have been benchmarked against international standards and qualifications, including those of the United Kingdom, Australia, New Zealand, Spain and Hungary, in order to establish comparability to levels of the National Qualifications Framework (NQF) of England, Wales and Northern Ireland and UK National Occupational Standards (NOS):

    City & Guilds IVQ; NQF (1) Level; NOS (2):
  • Certificate; Level 1; Food and Drink Service.
  • Diploma; Level 2; Food and Drink Service.

    (1) - National Qualifications Framework of England, Wales and Northern Ireland (NQF).
    (2) - UK National Occupational Standards (NOS).

    According to the 'Rough Guide to Comparing Qualifications in the UK and Ireland' published by the National Qualifications Authority of Ireland (NQAI) and the four UK regulators (Qualifications Curriculum Authority (QCA), the Scottish Qualifications Authority (SQA), the Qualifications, Curriculum and Assessment Authority for Wales (ACCAC) and the Council for the Curriculum, Examinations and Assessment in Northern Ireland (CCEA)), the IVQ Certificate in Food and Beverage Service and the IVQ Diploma in Food and Beverage Service are comparable to the following levels:

    City & Guilds IVQ; NQF Level; NFQ (3); SCQF (4):
  • Certificate; Level 1; Level 3; Level 4.
  • Diploma; Level 2; Level 4; Level 5.

    (3) - The National Framework of Qualifications for Ireland (NFQ).
    (4) - Scottish Credit and Qualifications Framework (SCQF). 
    		•

    ARTICULATION OPTIONS 
    This Qualification allows for both Horizontal and Vertical articulation.
  • Vertical articulation can occur by embarking on the study of related NQF Level 5 qualifications in the hospitality and catering field.
  • Horizontal articulation can occur with qualifications on NQF Level 4. 
    		•

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered and appointed by the provider according to existing moderation guidelines of the FETQC/HEQC or relevant ETQA/SETA.
  • Any institution offering learning of this Qualification must be accredited as a provider with the relevant ETQA/SETA.
  • Assessment and moderation of assessment will be overseen by City and Guilds and relevant ETQA.
  • Moderation should also validate the achievement of competencies and assessment processes as described in exit level outcomes and Integrated Assessment options as described in the qualification. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Interpersonal skills, subject matter expertise and assessment experience.
  • To be competent in the planning and conducting of assessment of learning outcomes.
  • The subject matter experience must be well developed within the relevant field and subfield practices.

    The assessor must have completed:
  • A similar qualification or from the same family of Qualifications, at or above the level of the Qualification.
  • Minimum of two years relevant experience.

    The subject matter experience of the assessor can be established by Recognition of Prior Learning.

    Assessors need to be registered with the relevant Education and Training Quality Assurance Body. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009; 2012; 2015. 

    NOTES 
  • The IVQ Certificate in Food and Beverage Service and the IVQ Diploma in Food and Beverage Service must both be completed in order to achieve the Certificate in Food and Beverage Service, NQF Level 4.
  • The Certificate in Food and Beverage Service is aligned to the Further Education and Training Certificate: Food and Beverage Service (SAQA ID: 58393).
  • Only approved centres are allowed to offer City and Guilds qualifications.
  • Only successful learners from approved centres will be certified by City and Guilds.
  • Approved centres will be quality assured by City and Guilds. 
    		•

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Capsicum Culinary Studio 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.