Catering

Course Overview

Food and beverage stock control methods discussed explained and researched.

Analyze and identify the various factors relating to stock levels, control, storage, issue of equipment, receipts and the products.

Perform the necessary administration tasks relating to food and beverage controls.

Financial planning, the preparation and analysis of financial statements.

Administer and control food costing.

Preparation and servicing of the dining and bar areas.

Developing the catering menu and beverage lists.

Conduct of staff taking into consideration work etiquette and hygiene.

Supervision of staff and products with respect to food service management.

Adhering to all food service management policies.

Production of food items for catering.

Duration:

  • 6 Months
  • Method of Assessment: Candidates will be assessed by completing a knowledge questionnaire and compiling Portfolios of Evidence
  • Once Learners have been declared competent and their assessment outcome have been verified by the Services Seta, they will earn the credits linked to unit standards making up the skills programme /qualification.
  • These credits will be registered on the National Learners’ Records Database