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Bar Service Foundation Modern Apprenticeship / National Traineeship

The Bar Service Foundation Modern Apprenticeship / National Traineeship is designed for those people who:

are involved in Bar Service, as their primary work activity
are seeking a career in Bar Service and wish to take the first steps towards a professional qualification.

National Vocational Qualifications are competence based and differ considerably from the more traditional type of examination. The major differences are as follows:

there are no formal entry requirements
there are minimal examinations
they can be gained in a variety of ways and circumstances
they take account of previous experience
they allow the individual to work and achieve at their own pace
assessment (in place of traditional examination) is undertaken, wherever possible, in the work environment
credit is given for actual competence on the job, not what you do or do not know
each unit can be achieved individually (as units of credit); full national qualification awarded when all units have been achieved
they are national standards so are transferable should you change jobs

To achieve a full certificate in Bar Service, you are required to complete the 4 mandatory units plus 3 from Group A and 3 from Group B. A total of 10 units.

Mandatory Units

UNIT 1 (1GEN1)	Maintain a safe and secure working environment
UNIT 2 (2GEN2)	Customer care skills
UNIT 3 (1GEN2)	Maintain and deal with payments
UNIT 4 (2GEN1)	Create and maintain effective working relationships (ALB2/4)

Group A - Optional Units (choose three)

UNIT 5 (2FDS8)	Prepare the bar area and serve draught drinks
UNIT 6 (2FDS9)	Prepare the bar area and serve drinks by free pouring or optics
UNIT 7 (2FDS10)	Prepare the bar area and serve bottled drinks
UNIT 8 (2FDS17)	Prepare the service area and serve soft drinks

Group B - Optional Units (choose three)

UNIT 9 (2FDS3)	Prepare and serve bottled wines
UNIT 10 (2FDS6)	Receive and store stock
UNIT 11 (2FDS7)	Maintain cellars and kegs
UNIT 12 (2FDS12)	Prepare and serve cocktails
UNIT 13 (2FDS13)	Store, prepare and maintain cask conditioned beers
UNIT 14 (2FDS4)	Provide a carvery/buffet service
UNIT 15 (2FDS11)	Provide a table drink service
UNIT 16 (1FDS2)	Provide a table/tray service
UNIT 17 (2FDS15)	Prepare and serve hot drinks
UNIT 18 (2FDS18)	Maintain drink dispense lines

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