Purpose

This is a certificate for people who are either: 

• currently engaged in Food and Beverage Services; or 
• entering a career in Food and Beverage Services.   

The aim of this qualification is to: 

• provide competent employees for the food and beverage sector who can work as service personnel in cafes and unlicensed restaurants, bars or clubs, restaurants which provide table and/or buffet services, establishments which cater to in-house functions, or people who are employed as baristas in hospitality establishment.  
• provide competent employees for the quick service restaurant sector who can work as a crew member in a quick service restaurant 
• provide for those individuals who are employed as service personnel, a credential that will support their employment opportunities across a range of establishments in the hospitality sector. 
• establish standards of professional practice for basic service that can provide customers with confidence in a range of hospitality environments.  

Course Highlights:

• Nationally Recognised: Fiji National Qualification framework
• Accreditation: Higher Education Commission Fiji
• Programme Moderation by: The National Qualification offered by VIT is moderated by Higher Education Commission Fiji
• Certification by: Higher Education Commission Fiji

Delivery mode:

Blended Delivery (Suva | Lautoka | Nadi)

This qualification will be provided by face-to-face training sessions and online live webinar training via a web-hosted online training service (e.g., Microsoft Teams, Google MEET and GoToMeeting); however, in any special circumstances, the mode of delivery can be adjusted reasonably and fair to the learner cohorts.

Assessment:

Assessments will take the form of written tasks including workbook, quiz, reflective journal, report writing, and case studies and practical tasks including role play, presentation, group discussions, observation, projects and hands on practical lab activities in a simulated work environment. Supplementary evidence will be gathered if required from the course workbook.

Intake dates:

VIT – Quarterly intakes

Study Period (1 Year)

In a year, there are two Semesters:

• The 1st study period: from February to June 
• The 2nd study period: from August to December

Certificates Awarded by

Higher Education Commission Fiji

Credit points:

Total number of units = 12

90 Credit points

12 Core unit

Course Format

Core Subjects

CG00673

Apply health, safety and security practices to service delivery operations

CG00693

Interact with other staff, managers and customers to provide service delivery outcomes

CG00683

Apply standard operating procedures and the code of conduct to a work role in a service delivery organisation

CG00463

Process a financial sale transaction

Beverage Services Strand

FS00013 

Provide alcoholic beverage service in a hospitality establishment

FS00023

Prepare and present beverages for service

Restaurant Services Strand

FS00033

Provide restaurant service in a hospitality establishment

FS00043

Provide buffet service in a hospitality establishment

FS00053 

Provide functions service in a hospitality establishment

FS00063

Provide cafe counter service in a hospitality establishment

FS00073 

Provide cafe table service in a hospitality establishment

FS00083

Provide food service in a quick service restaurant

Entry Requirements

A pre-requisite for entry into this qualification will be those who are able to: 

• demonstrate technical skills and competencies with basic literacy and numeracy in food and beverage services; or 
• have relevant equivalent experience in the food and beverage service sector 

RPL candidates

Prior to commencing the RPL process, RPL candidates are required to have relevant work experiences and/or any other evidence to match with the training package requirements.

The mode of delivery of RPL candidates depends on the process and outcome of the RPL. The candidates can refer to the process of RPL from the Recognition of prior learning (RPL) Information Kit – RPL Kit and RPL policy.