About the Course

A licensing qualification is mandatory for those wishing to apply for a personal licence to sell or supply alcohol in England or Wales and this BIIAB Level 2 Award for Personal Licence Holders meets this requirement.

This course is aimed at anyone working in or preparing to work in any industry that involves the retail sale of alcohol and will give you the knowledge and understanding of the main requirements of the Licensing Act 2003 and the legal responsibilities of a personal licence holder. 

Course Content

The BIIAB Award for Personal License Holders covers the syllabus set by government to enable candidates to understand the law in relation to:

• the roles, responsibilities and functions of licensing authorities within the framework of the licensing objectives 
• the application process for a personal licence
• the role and legal responsibilities of the personal licence holder, and the penalties relating to failure to comply with the law 
• the premises licence
• the content and purpose of operating schedules
• the role and duties of the designated premises supervisor
• unauthorised and temporary licensable activities
• rights of entry to licensed premises
• police powers with regard to suspension and closure of licensed premises
• the specific prohibitions for the sale of alcohol
• the strengths of alcoholic drinks, and the effects of alcohol on the human body
• the protection of children from harm
• the responsible retail sale of alcohol

Entry Requirements

There are no formal entry requirements for this qualification, however it is advisable that learners have a minimum of Level 1 in literacy and numeracy or equivalent.  As a personal licence cannot be applied for until the age of 18, this qualification is only suitable for those aged 18+.

Equipment Requirements

There are no equipment requirements for this course.

Assessment

This qualification is assessed through a 40 question multiple choice examination.  The duration of the exam is 1 hour.

Successful candidates must achieve a score of at least 28 out of 40.

Progression

Progression and further learning routes include:

• Level 2/3 award for designated premises supervisors
• Food and drink competency based qualifications (NVQs/Apprenticeships)

Additional Information

All successful BIIAB Award for Personal License Holders candidates* are eligible for FREE provisional membership of BII. Successful candidates will get:

• BII provisional membership certificate and membership card
• regular e-news information and updates, tips and advice
• plus a chance to upgrade to permanent BII membership – and receive all the benefits and status which that brings including support and advice, free legal helpline and business and personal discounts.

Enrolment Instructions

No interview required.

Buy online now.

Please note that the course requires a minimum number of candidates to ensure a valuable learning experience is achieved - a week's notice may be given and dates may be subject to change.

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About the Course

Fundamental food hygiene knowledge for all food handlers, aimed at everyone working in a situation where food is prepared, cooked and/or served. Relevant to all catering operations – such as pubs, hotels, restaurants, contract and outdoor caterers, fast-food outlets, hospitals, care and nursing homes, schools, prisons and armed forces units.

Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensure that the food they serve or sell is perfectly safe to eat. 

This award is also ideally suited to people who need to enter food premises as part of their work, eg. equipment maintenance engineers; off-site business owners/managers and delivery personnel. The aim of this qualification is to provide a basic knowledge of food hygiene.

Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. Holders will know how to maintain good practice in the handling, processing and preparation of safe food.

Course Content

The course will ensure that you have a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. In addition to this you will have an understanding of how to control food safety risks (personal hygiene, food storage, cooking and handling) and will give you the confidence and expertise to safely deliver quality food to customers.

Units studied include:

• The terminology used in food safety
• Laws that apply to food businesses and food handlers, the requirements of the current regulations
• Concepts of food hazards and how the risk of food poisoning can be contained
• How food handlers can pose a risk to food safety
• Importance of appropriate storage conditions for different types of food
• The importance of cleaning in food premises
• High standards for structure and equipment to promote good hygiene in food premises

Entry Requirements

There are no formal entry requirements for this course.

Learning Style

You will learn in a group environment.  The sessions will be interactive with some small group work, some knowledge delivery and the opportunity to ask questions and share experiences.

Equipment Requirements

There is no equipment required for this course.

Assessment

Candidates are assessed by an examination paper consisting of 30 multiple choice questions. Candidates who achieve 20 or more correct answers will pass the examination and receive a certificate.

Progression

Candidates may wish to progress on to the CIEH Level 3 Award in Food Safety in Catering after successfully completing the Level 2 Award.

Additional Information

This qualification should be taken every 3 years to ensure that you are up to date with current legislation.

Enrolment Instructions

Bookings can be made online, or complete a Reservation Form and return it to the Employer Engagement Team.  Please ensure you read a copy of the terms and conditions for bookings and that we are informed of any special requirements.  

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About the Course

Level 3 Diploma in Professional Food & Beverage Service & Supervision is ideal if you have plenty of experience working in the hospitality environment and you want to progress to a role as supervisor in front of house.

Course Content

Units include:

• The principles of food safety supervision for catering (mandatory)
• Principles of supervising customer service performance in hospitality, leisure, travel and tourism (mandatory)
• Carve, fillet, joint and serve food in a food service area (optional)
• Prepare and serve wines (optional)
• Supervise hospitality events (optional)

Entry Requirements

Level 2 in Food & Beverage Service

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About the Course

This course is aimed at those working in supervisory positions where food is prepared, cooked and served. Relevant to all catering operations – such as pubs, hotels, restaurants, contract and outdoor caterers, fast-food outlets, hospitals, care and nursing homes, schools, prisons and armed forces units.

This course is also ideal for food business operators, those responsible for the development and maintenance of HACCP – based food safety management procedures and/or supervising the work of others.

Course Content

The qualification provides an introduction to supervising food safety in catering and focuses on six key areas:

• Law
• Supervisory Management
• Contamination
• Microbiology
• Temperature Control
• Cleaning

Topics include: 

• Terminology used in respect to supervising food safety procedures
• Supervisor’s role in ensuring compliance with UK and European food safety legislation
• Concept of contamination and the risks it imposes on food safety
• Role temperature plays in the control of food safety
• Importance of good workplace and equipment design to ensure food safety
• Importance of supervising high standards of cleanliness in food premises
• Importance of good pest control practice
• Need for high standards of personal hygiene, and staff training
• Principles of HACCP system and how a supervisor can contribute to the implementation of food safety management systems
• Purpose of tools, such as Safer Food, Better Business

Success Story

Catering, Hospitality, Food and Drink

Michael Instrell

Michael spent three years at City College studying to reach level 3 and complete the Hospitality Supervision course. During his time at college, he was employed by the college to supervise the running of the hub café. This involved the planning and ordering of resources and ensuring that the area was staffed during opening hours. Michael left us to take up an assistant manager position with a nationwide chain of restaurants. He thoroughly enjoys meeting people and challenging situations, so he is ideally suited to this type of job. For the immediate future Michael wants to gain experience so that he is able to be promoted to managing his own restaurant.

Entry Requirements

It is highly recommended that candidates for this qualification have some knowledge and understanding of basic food hygiene e.g. have completed a foundation certificate in food hygiene in the last three years.

Learning Style

Learning is in a group environment using a range of methods including taught knowledge, group work and the opportunity to share experiences and ask questions.

Equipment Requirements

There is no equipment required for this course.

Assessment

Candidates are assessed by an examination paper consisting of 60 multiple choice questions. Candidates who achieve 40+ correct answers will pass the examination and receive a certificate.

Progression

Students can progress on to the CIEH Level 4 Award in Food Safety in Catering, also offered by City College.

Enrolment Instructions

Bookings can be made online, or complete a Reservation Form and return it to the Employer Engagement Team.  Please ensure you read a copy of the terms and conditions for bookings and that we are informed of any special requirements.  

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About the Course

This course is ideal for owners, managers and supervisors of catering outlets, especially those with responsibility for training, and monitoring and auditing of food safety systems.  It is also aimed at candidates who monitor and audit food safety systems, and understand the relationship between food safety and the potential for socio-economic cost of food borne illness.  

From food business owners to trainers, from production managers to hygiene auditors, this qualification meets the food industry’s need for a high level practical qualification with external accreditation.

Course Content

Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide and advise on the management of food hygiene in a food business.

This course in Managing Food Safety has been designed as a five day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff. 

During the course you will learn to identify areas for legal compliance and design an improvement plan.

Topics include:

• Guide and advise on management of food safety
• Contribute to management of food safety
• Identify further technical knowledge necessary in food safety management procedures and training requirements
• Identify areas for legal compliance and determine good practice
• Design an improvement plan
• Outline a HACCP type plan
• Promote and encourage good standards of food safety
• Liaise with enforcement officers
• Deliver level 1 and 2 food safety training (with appropriate training skills)

Entry Requirements

In order to undertake this qualification you should already hold a Level 2 Award in Food Safety.

Learning Style

Learning takes place in a group environment. Sessions are interactive with a mix of knowledge and skills delivery, group exercises and the chance to ask questions and share experiences.

Equipment Requirements

There is no equipment required for this course.

Assessment

The new assessment methodology is now comprised of a controlled assignment and an examination paper which are both completed under examination conditions.  These will take place on site at the college.

Progression

Progression from this qualification could include a vocational qualification in the hospitality industry including HNC/HND, higher level apprenticeship or an NVQ.

Additional Information

As well as the five full days of training, there is also a half day revision session appoximately one month later. The exams follow on after this revision session.

Enrolment Instructions

Bookings can be made online through the Business Training Calendar, alternatively, complete a Reservation Form (see Terms and Conditions on the Business Training website). 

For more information, call 023 8057 7426 or e-mail solutions@southampton-city.ac.uk

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