Introduction to Course and Module:
Food and beverages services 3-years apprentice course 1st-year Module 7740 " How to prepare and clear table for F&B services". It is the first of 33 modules. This course offers the dual qualification the HTA F&B services Diploma and City and Guilds F&B Services Advance Diploma 8066-3.

Course Structure:
This course has 33 modules and they are equally divided over three years. Each module contains Learner manual, Facilitator guide, Formative & Summative assessment, Skills videos, PPTs power point presentation, PoE, Work-place log book, additional resources, glossaries of F&B, test, and assignments.

Vocational Skills Competencies Levels:
The first year will prepare the candidate for a commis waiter " Waitron", 2nd-year studies gear candidate up toward "Chef de rang" supervisory skills and 3rd and final year will be focused on managerial and critical thinking and analytical skills. The end of the course candidate will be able to perform the duties of the floor manager, Maitre d'hotel or assistant food and beverage manager.


EXAMS and TESTS:
Each year there are three trimesters and follow up with final theoretical and practical exams with the minimum passing rate of 60%. This qualification is aligned with internationally recognized City and Guilds qualification. All candidates will have an additional qualification option to take City & Guilds exams at additional cost.

Comparative to City & Guild qualification.

1st-year HTA F&B Professional Waiter Certificate = City & Guilds 8066-1 Guilds Food and beverages services certificate.
2nd-year HTA F&B Supervisory Certificate =City & Guilds 8066-2 Guilds Food and beverages services certificate.
3rd-year HTA F&B Diploma =City & Guilds 8066-3 Food and beverages services Advance Diploma.