Description
Certification Name: Certificate in Food And Beverage Services Technician
Course Id: CFBST/Q0001.
Eligibility: 10+2 (higher Secondary) or Equivalent.
Objective: The objective of the Certified Food and Beverage Services Technician course is to develop skilled service professionals capable of delivering high-quality dining experiences. This course provides comprehensive training in F&B service methods, table settings, customer service, food safety, and operational procedures followed in the hospitality industry.
Duration: Three Month.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.
| Marking System: | ||||||
| S.No. | No. of Questions | Marks Each Question | Total Marks | |||
| 1 | 10 | 5 | 50 | |||
| 2 | 5 | 4 | 20 | |||
| 3 | 5 | 3 | 15 | |||
| 4 | 5 | 2 | 10 | |||
| 5 | 5 | 1 | 5 | |||
| 30 | 100 | |||||
| How Students will be Graded: | ||||||
| S.No. | Marks | Grade | ||||
| 1 | 91-100 | O (Outstanding) | ||||
| 2 | 81-90 | A+ (Excellent) | ||||
| 3 | 71-80 | A (Very Good) | ||||
| 4 | 61-70 | B (Good) | ||||
| 5 | 51-60 | C (Average) | ||||
| 6 | 40-50 | P (Pass) | ||||
| 7 | 0-40 | F (Fail) | ||||
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Assessment Modules:
Module 1: Introduction to Food and Beverage Services: Overview of the hospitality industry, Types of food and beverage establishments, Roles and responsibilities of F&B staff, Departmental hierarchy and coordination, Basic service etiquettes and grooming standards, Guest service and satisfaction principles.
Module 2: Types of Services and Service Techniques: Table service, buffet service, self-service, and specialized service styles, Mise en place and mise en scène, Taking orders and service sequence, Carrying trays and clearing tables, Silver service and gueridon service techniques, Use of service tools and equipment.
Module 3: Menu Knowledge and Food Accompaniments: Understanding menu types and structures, Course-wise food and appropriate cutlery, Common food terminology and dish identification, Matching food with condiments and accompaniments, Reading and explaining menus to guests, Upselling techniques for food items.
Module 4: Beverage Knowledge and Service: Types of beverages (alcoholic and non-alcoholic), Beverage service procedures and glassware, Coffee, tea, and soft drink service, Introduction to wines, spirits, and cocktails, Beverage storage and temperature control, Legal aspects and responsible service of alcohol.
Module 5: Hygiene, Safety and Sanitation: Food safety and hygiene standards, Personal cleanliness and uniform standards, Cleaning and sanitizing service areas and equipment, Safe handling of glassware, crockery, and cutlery, Fire safety and first aid basics in F&B areas, Waste management and pest control.
Module 6: Billing, Communication and Guest Handling: Billing procedures and use of POS systems, Handling guest complaints professionally, Effective communication and listening skills, Coordination with kitchen and bar staff, Handling special requests and dietary restrictions, Maintaining logs and service reports.
