ZIMBABWE

MINISTRY OF HIGHER AND TERTIARY EDUCATION, SCIENCE AND

TECHNOLOGY DEVELOPMENT

HIGHER EDUCATION EXAMINATIONS COUNCIL

(HEXCO)

2015

REGULATIONS AND SYLLABUS FOR THE

NATIONAL FOUNDATION CERTIFICATE

IN

FOOD AND BEVERAGE SERVICE

Course Code: 148/15/CO/0 Implementation Year: 2015

NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
148/15/C0/0

PREAMBLE
The course is designed to develop an assistant waiter/assistant bar attendant with knowledge,
skills and attitudes required to satisfy the needs of the Food and Beverage sector. The course
duration is 300 hours. The minimum entry requirement will be two years of secondary education
or equivalent. The mode of study is full time, part time, block release or open distance learning
(ODL).The student will be assessed through continuous assessment and a final examination. The
course will consider gender mainstreaming, sustainable development, physical challenges, health
dispositions and the intersections between race, class and culture.

CONSULTATIONS YEAR

1. African Sun 2015

2. Industrial Trade Testing and Training Department(ITTTD) 2015

3. Ministry of Youth, Indigenisation and Economic Empowerment 2015

4. Ministry of Primary and Secondary Education 2015

5. National Manpower Advisory Council (NAMACO) 2015

6. Curriculum Development Unit (CDU-ZIMSEC) 2015

7. University of Zimbabwe (UZ) 2015

8. Hospitality Association of Zimbabwe (HAZ) 2015

9. Rainbow Tourism Group (RTG) 2015

10. Innscor Holdings 2015

11. Servcor 2015

NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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PART I: COURSE REGULATIONS

1.0 TITLE AND LEVEL OF AWARD

National Foundation Certificate in Food and Beverage Service
2.0 AIM
The aim of the course is to develop an assistant waiter/assistant bar attendant with
knowledge, skills and attitudes to satisfy the needs of the Food and Beverage sector in the
Hospitality Industry.

3.0 OBJECTIVE
By the end of the course student(s) should be able to demonstrate through practical skills
and right attitudes the service of food and beverages.

4.0 STRUCTURE

SUBJECT TITLE CODE DURATION IN HOURS

Food and Beverage Service 148/15/S01 300

5.0 DURATION
300 contact hours

6.0 ENTRY REQUIREMENTS

A minimum of two years Secondary Education or equivalent

7.0 MODE OF STUDY

Full time
Part time
Block Release
ODL
 NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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8.0 ASSESSMENT SCHEME

SUBJECT AND CODE MODE OF ASSESSMENT

EXAMINATIONS CONTINUOUS WEIGHTING

40% ASSESSMENT 60%

Food and Beverage 2 hours written examination A minimum of 100%

service (20%) • 2 Practical
Assignments (30%)
148/15/S01 1 hour planning session (The
• 2 Theory
paper comes as a pre-issue
Assignments (20%)
that specifies the dishes and
• 2 Tests (10%)
beverages to be served seven
days prior to the practical
examination), plus

3 hours practical examination

(20%)

9.0 GRADING

0% - 49% - Fail
50% - 59% - Pass
60% - 79% - Credit
80% and above - Distinction

10.0 CONDITIONS OF AWARD

10.1 A candidate should attend at least 85% of learning sessions to qualify for
examinations.

10.2 A candidate who successfully completes the course will be awarded a National
Foundation Certificate in Food and Beverage service.

10.3 Candidate should pass on aggregate provided they score at least 40% in each of
continuous assessment and examinations.

10.4 The aggregate pass mark shall be 50 %.

NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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10.5 Non submission of required coursework will result in the candidate being
deferred

11.0 RE-WRITES

11.1 A candidate should pass the continuous assessment to qualify for a re-write.

11.2 Re-writes should conform to current course structure

11.3 A candidate is given no time limit in which to re-write the failed subject

11.4 There is no aggregation for re-writes

11.5 All re-writes should pass on performance in the examination and maximum

grading is a pass

11.6 If a candidate fails continuous assessment he/she repeats the subject

12.0 EXEMPTIONS

12.1 There are no exemptions at NFC Level.

13.0 IRREGULAR PRACTICES

13.1 Cheating in continuous assessment and or examinations will result in

disqualification from the whole course. The candidate will be suspended from
undertaking any HEXCO course for two years.
13.2 The penalty for plagiarism shall be as in 13.1.

14. RESOURCES

14.1 LECTURER QUALIFICATIONS

The minimum qualification for a lecturer is at least a National Certificate in Food

and Beverage Service or equivalent and a teaching qualification.
NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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14.2 FACILITIES, TOOLS AND EQUIPMENT

Equipment required for a minimum of 12 students

1 Large Bain Marie 12 Frying pans – shallow

1 Serving Stainless grade H
Steel table 12 Aluminium small
1 Large warmer saucepans
1 Electric Urn 200cc 12 Aluminium medium
1 Deep Freeze 9 cubic saucepans
ft 12 Measuring jugs
2 Food processors enamel
1 3 plate industrial 4 Kitchen scale – 2 and
cooker 5kg
1 12cc. refrigerator 6 Deep frying pans and
6 4 solid plate electric baskets
cookers 30 Tea towels
12 Cooks knives 1 Mutton cloth 5m roll
12 Vegetable knives 1 Butter muslin 15m
12 Table knives roll
12 Pallette knives 1 Sheeting 10m length
12 x 4 Table spoons 6 Hand towels
12 x 4 Dessert spoons 12 Washbowls
12 x 4 Teaspoons 12 Chopping boards –
12 Wooden spoons hard wood or formica top
12 x 4 Table forks 12 Pastry boards
12 x 4 Dessert forks 12 Patty tins
12 Fish slices 12 Swiss roll tins\
12 Egg beaters 12 Round cake tins
12 Hand whisks 12 Roasting tins – large
12 Scone cutters – set of 6 12 Loaf tins
12 Rolling pins 12 Tea trays
12 Flour sieves 12 Flour sifters
12 Small bowls enamel 12 Galvanised buckets
12 Medium bowls 6 Tables formica top
enamel 12 Baking sheets
12 Large bowls enamel 12 Small casserole dishes
1 Refrigerator 9 cu ft 6 Medium casserole
12 Omelette pans dishes
12 Large saucepans 12 Large casserole dishes
12 Tea strainers 12 Pie dishes
12 Large grater 12 Salad bowls
12 Scuffle dishes 12 Dinner service – 6 plate
12 Cooling rack 1 Tea service
24 Aluminium plates 1 Coffee service
12 Aluminium mugs 12 Water jugs
NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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12 Water glasses 12 Tongs

24 Wine glasses – 1 Industrial cooker 3
assorted set of 6 plate
6 Electric kettles 6 Double boilers
2 Pressure cookers 6 Small canisters set of 6
4 Bread knives 1 Electric Urn
12 Ramekin bowls china 6 Serving spoons
12 Swabs 3 Skewers (3 sets)
12 Pudding bowls china 4 Cheese boards
small 4 Soup larders
2 Glass measuring jugs 12 Potato mashers
12 Measuring cylinders 6 Perforated spoons
plastic 12 Aluminium tea pots
12 Scrubbing brushes 1 Binnettee
12 Plastic salt and pepper 12 Plastic baskets
cellars 12 Enamel sauce pans 1
6 Bread boards litre
4 Meat tenderizers 12 Enamel medium pans
12 Lemon squeezers 2 – 3 litres
3 Wire vegetable racks 1 Cutlery box (wooden)
12 Plastic colanders 12 Toast racks
6 Kitchen can openers 12 Scone cutters (set of 3)
12 Bowl scrapers
2 Bins (plastic) 6 Kitchen canisters
2 Cake slicers large
12 Cookie cutters set of 3 4 Tripod aluminium
12 Plastic tumblers saucepans
2 Dustpans galvanized
NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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14.3 SUGGESTED REFERENCES

Arduser. L & Brown D.R, (2007), The Waiter and Waitress a Wait staff Training Handbook:
A Complete Guide to the Proper Steps in Service for Food
and Beverage Employees; Atlantic Publishing Group

Bernard D., Hockwood, A & Alcot (2008) Food and Beverage Management, Routledge

Cousins J & Lillicrap D (2014) Food Beverage Service for Level 1 and 2, Hachotte;

Cousins J & Lillicrap D (2014) Food and Beverage Service 9th Ed., Hodder Education

Dalton T (2004) Food and Beverage Handbook, Juta Academic

Heiss M. L. and Heiss R.J (2007), Hot Drinks: Cider , Coffee, Tea, Hot Chocolate,
Spiced Punch and Spirits; Ten Speed Press.

Katsigris. C & Thomas C (2000), The Bar& Beverage Book 4th Ed., John Wiley & Sons

Kotschevar L.H & Luciani V. (2000) Presenting Service: The Ultimate Guide for the Food
Service Professional, John Wiley & Sons

Singeravalan R (2012) Food and Beverage Services, OUP

NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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PART II : SYLLABUS

TITLE : FOOD AND BEVERAGE SERVICE

CODE : 148/15/SO1

DURATION : 300 Hours

1.0 AIM
The aim of the subject is to develop an assistant waiter or assistant bar attendant with the
correct knowledge, skills and attitudes in the service of Food and Beverages.

2.0 OBJECTIVES
By the end of course, the student(s) should be able to:
2.1 define terms used in Food and Beverage Service;
2.2 explain the duties of Food and Beverage service personnel;
2.3 identify equipment used in Food and Beverage service;
2.4 practice safety and hygienic precautions;
2.5 describe the different types of menu;
2.6 carry out various food service methods;
2.7 display social skills in food and beverage service;
2.8 demonstrate the technical waiting skills;
2.9 identify and serve non-alcoholic beverages;
2.10 identify and serve alcoholic beverages;
2.11 state the legal requirements of operating a bar.
NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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3.0 TOPICS

• INTRODUCTION TO FOOD AND BEVERAGE SERVICES

• FOOD AND BEVERAGE SERVICE PERSONNEL
• FOOD AND BEVERAGE SERVICE EQUIPMENT
• SAFETY, HYGIENE AND ENVIRONMENT
• MENUS
• FOOD SERVICE METHODS
• SOCIAL SKILLS IN FOOD AND BEVERAGE SERVICES
• TECHNICAL SKILLS IN FOOD AND BEVERAGE SERVICES
• NON-ALCOHOLIC BEVERAGES
• ALCOHOLIC BEVERAGES
• BAR OPERATIONS.

4.0 CONTENT

4.1. INTRODUCTION TO FOOD AND BEVERAGE SERVICE

• Define food and beverage terms

• State at least 5 food and beverage sectors, e.g. :
- Fast food outlets
- Take-aways
- Top class restaurants
- Welfare catering
- Industrial catering
- Transport catering
• Classify food and beverage sectors (commercial and non-commercial )

4.2. FOOD AND BEVERAGE SERVICE PERSONNEL

• Define the terms related to Food and Beverage personnel
• Draw and label organisational chart for small and large hotels
• Explain the duties of each of the food and beverage personnel
• List at least 10 attributes of a good waiter
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4. 3. FOOD AND BEVERAGE SERVICE EQUIPMENT

• Define the terms: crockery, cutlery, glassware
• List large and small equipment
• State at least 5 points to consider when purchasing equipment (restaurant and
bar)

4.4. SAFETY AND HYGIENE

• Define: safety, hygiene, personal hygiene, food hygiene, first aid and accident
• List common accidents in a restaurant e.g. falls, cuts, burns, scalds, fires, electric
shock
• Name any 10 items found in a first aid box
• State any five points on personal hygiene
• Demonstrate hygienic and safety practices, and the use first aid principles

4. 5. MENUS

• Define menu, a la carte, table d’hôte

• Identify origin of the menu
• Differentiate table d’hôte menu from, a la carte menu
• List the classical menu sequence
• Interpret the following menu terms: plat du jour and cart du jour
• Explain the importance of understanding the menu
• List dishes and their correct accompaniments

4.6. FOOD SERVICE METHODS

• Define the following food service methods

- Waiter service
- Self service
- Assisted service
- Special service
- Gueridon service

• Describe the characteristics of each food service method

• Demonstrate the correct sides of serving and clearing food and beverages in
waiter service method

4.7. SOCIAL SKILLS IN FOOD AND BEVERAGE SERVICE

• Outline necessary information required when taking a booking/reservation
• Welcome/greet and seat the guest
• Take orders courteously and accurately
• Anticipate customer requirements
• Deal with customer complaints
• Thank guests at departure
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4.8. TECHNICAL SKILLS IN FOOD AND BEVERAGE SERVICE

• Define mise-en-place, cover, pax
• State the five procedures involved during mise-en-place
• Explain the importance of mise-en-place
• Demonstrate the five basic technical waiting skills
• Demonstrate how to lay a table for a’ la carte and table d’hôte covers
• Name at least five types of serviette folds
• Demonstrate at least two serviette folds

4.9. NON-ALCOHOLIC BEVERAGES

• Define beverage, non-alcoholic, still room

• List the five different types of non-alcoholic beverages
• Name two types of teas and give examples
• Explain the following modern coffee service styles
i) Cappuccino
ii) Espresso
iii) Turkey
iv) Irish
• Explain the purpose of the stillroom

4.10. ALCOHOLIC BEVERAGES

• Define alcoholic beverages, wine, beer, spirits, liqueurs

• Identify the wine producing countries
• List at least ten factors affecting wine production
• State the different types of wines
• Match suitable wines with appropriate dishes
• List three types of beer
• State the ingredients used in making beer
• Identify the types of spirits
• State at least five examples of liqueurs
• Demonstrate the service of alcoholic beverages

4.11. BAR OPERATIONS

• Explain at least four legal requirements for operating a bar e.g. age restrictions,
e.t.c.
• State the five routine tasks carried out when beginning a bar shift
• Identify four methods of payment that can be used in bars
• State the five attributes of a good bar tender
• State common bar frauds
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5.0 ASSESSMENT SCHEME

SUBJECT AND CODE MODE OF ASSESSMENT

EXAMINATIONS CONTINUOUS WEIGHTING

40% ASSESSMENT 60%

Food and Beverage 2 hours written examination 2 Practical Assignments 100%

Service (30%)
(20%)
2 Theory Assignments
148/15/S01
1 hour planning session (The (20%)
paper comes as a pre-issue that
2 Tests (10%)
specifies the dishes and
beverages to be served seven
days prior to the practical
examination), plus

3 hours practical examination

(20%)

6.0 ASSESSMENT SPECIFICATION GRID

Topic Weighting %
Introduction to Food and Beverage services 5

Food and Beverage service personnel 5

Food and Beverage service equipment 9

Safety, Hygiene and Environment 12

Menus 15

Food Service methods 12

Social skills in Food and Beverage services 12

Technical Skills in Food and Beverage Services 15

Non-alcoholic beverages 5

Alcoholic beverages 5
NATIONAL FOUNDATION CERTIFICATE IN FOOD AND BEVERAGE SERVICE
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Bar operations. 5

TOTAL 100

7.0 SUGGESTED REFERENCES

Arduser. L & Brown D.R, (2007), The Waiter and Waitress a Wait staff Training Handbook:
A Complete Guide to the Proper Steps in Service for Food
and Beverage Employees; Atlantic Publishing Group

Bernard D., Hockwood, A & Alcot (2008) Food and Beverage Management, Routledge

Cousins J & Lillicrap D (2014) Food Beverage Service for Level 1 and 2, Hachotte

Cousins J & Lillicrap D (2014) Food and Beverage Service 9th Ed., Hodder Education

Dalton T (2004) Food and Beverage Handbook, Juta Academic

Heiss M. L. and Heiss R.J (2007), Hot Drinks: Cider, Coffee, Tea, Hot Chocolate,
Spiced Punch and Spirits; Ten Speed Press

Katsigris. C & Thomas C (2000), The Bar& Beverage Book 4th Ed., John Wiley & Sons

Kotschevar L.H & Luciani V. (2000) Presenting Service: The Ultimate Guide for the Food
Service Professional, John Wiley & Sons

Singeravalan R (2012) Food and Beverage Services, OUP