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Food and Beverage Management
Food and Beverage Management 100 Hours Certificate Course
Learn About Food and Beverage Management
Food and Beverage Management Certificate course online. This Certificate course provides the first step for establishing a career in the catering business or working in the food service industry or starting a restaurant.
This is one of the fastest growing employment sectors offering job opportunites nationally and internationally. This Certificate course can be your passport to an exciting career in the hospitality and travel industry.
A sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.
Having the right skills and knowledge that are demanded by this industry means employers and clients will view you as a valuable asset. The value-added in studying a course like this is based on what you learn, while the other 10% is in the qualification you achieve. An ADL Certificate, Diploma, Advanced Diploma or Higher Advance Diploma will make you stand out from the rest of potential employees when attending job interviews. Employers can see (and this is based on years following our graduates progress) that you will have exceptional knowledge and developed skills that can contribute to the organisations success or getting a job promotion or succeeding in your business goals.
"I want to thank ADL for the Hotel Management course I have just finished. The course was comprehensive and well edited. For sure it can give a new worker in the hospitality industry the basic theoretical and practical knowledge required."
Fiona M, Hotel Management, Romania
Lesson Structure: Food and Beverage Management BTR102
There are 9 lessons in this course:
1 Human Food and Nutrition
- Quality of ingredients
- Range of ingredients
- Cooking methods used
- Major food groups
- Vitamins and minerals
- Food allergies
- Weight and energy conversions
- Networking - for restaurant managers, food industry employees
- Nutritive value in cooking and processing
- Cooking different types of foods
- Plant foods
- Effect of cooking methods on nutrients
- Poaching and boiling
- Pressure cooking
- Preparing vegetables
- Benefits of cooking
- Preserving nutrient value in food
- Managing different nutrients -heat sensitivities, etc.
- Canning and pasteurisation
- Homogenisation and pasteurisation of milk
3 Kitchen and Food Management
- Effect of cooking on nutrition
- Managing food contamination
- Contaminants during food processing
- Pathological contamination
- Preventing food poisoning
- Food laws and labelling
- Special purpose foods
- Ethics of food additives
- Allergies, sensitivities and poisoning
- Common food allergies
- Kitchen design
- Equipment design
- Criteria for selecting equipment
- Equipment inventory
- Managing a freezer
- Preparation areas
- Vegetable preparation
- Salad preparation
- Meat preparation
- Fish preparation
- Pastry preparation
- Cooking area
- Central range
- Convection ovens
- Microwave oven
- Cleaning area
- Waste disposal
- Food service equipment
- Food service management
- Traditional kitchen staff roles -types of chefs, divisions of larder, pantry, tournants etc
- Menu and production planning
- Types of production - A la Carte, Table d'Hote, Call-Order, etc
- Activities in cook-freeze operation
4 Planning A Menu
- Needs of special groups
- School children
- Expecting mothers
- Nursing mothers
- The elderly
- Menu planning
- Assessing diets
- Assessing your own dietary intake
- A typical diet at a residential school
- Plate waste
- Assessing plate waste
- Diet formulation
- Food additives
- Additives for enhancing appearance and colour
- Flavouring agents
- Sweetening agents
- Emulsifying agents and stabilisers
- Anti caking agents
- The menu
- Types of menus
- Menu composition
- Wine and alcohol lists
- Non alcoholic drinks
5 Alcoholic Beverages
- Common white grape varieties
- Common red grape varieties
- Wine processing
- Fortified wines -sherry, port, marsala, maidera, vermouth.
- Types of beer
- Beer tasting and characteristics
- Spirits - Brandy, Whisky, Gin, Rum, Vodka
- Liqueur coffees
6 Tea, Coffee and Non-Alcoholic Beverages
- Providing water
- Soft drinks
- Fruit juices
- Non alcoholic cocktails
- The coffee blend
- Grinding coffee
- Making coffee
- Problems with coffee
- Non alcoholic coffee substitutes
- Specialty teas
- Green tea
- Common herb teas
7 Scope & Nature Of Catering Services
- Vending machines
- Popular catering
- Hospital catering
- Airline catering
- Function catering
8 Personnel Management
- Reservations and bookings
- Reservation systems
- Direct or indirect reservations
- Cancellation procedure
- Refund policy
- Basic waiting tequniques
- Holding a Service Spoon and Fork
- Carrying Plates
- Using a Service Salver
- Using a Service Plate
- Carrying Glasses
- Carrying Trays
- Using a Waiter’s Friend
- Interpersonal skills
- Addressing customers
- Dealing with complaints
- Staff recruitment
- Advertising a position
- Training staff
- Different ways of learning the job
- Self esteem and motivation
- Assessing training needs
9 Management Of Catering Services
- Restaurant marketing
- Feasibility research
- Competitive analysis
- Market analysis
- Financial analysis
- Advertising and PR
- Food purchasing
- Purchasing methods
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Learning Goals: Food and Beverage Management BTR102
- Explain the role of different food types in human health.
- Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
- Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
- Plan menus or list of food products for sale, appropriate to different situations.
- Manage the provision of alcoholic beverages appropriately, in different situations
- Manage the provision of non-alcoholic beverages appropriately, in different situations.
- Describe differences in appropriate management for catering in a range of varying situations.
- Discuss how to manage staff in the food and restaurant industries.
- Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.
Practical (Set Tasks)
Excerpt from the Course
CONTAMINATION OF FOOD
The main concern in handling, storing and preparing foods is possible contamination, which can adversely affect the healthfulness, taste and appearance of food, or worse yet, cause harm to the consumer. Kitchen processes and procedures are a key factor in avoiding food contamination, and must be carefully managed and monitored to ensure that all staff in a restaurant or other food facility follow correct procedure at all times.
Food can be contaminated in many different ways, some of which are discussed below.
Contamination from Cooking
Materials in some cooking utensils can find their way into foods:
Aluminium - If acidic foods are used with aluminium cookware (eg. saucepans), increased quantities of aluminium will contaminate food. If such foods are cooked in aluminium over long periods, or left sit in the container after cooking, the problem is increased. There is no conclusive evidence linking aluminium with health risks, but suspicions exist.
Copper – Similar problems to aluminium: cooking acidic foods will increase copper contamination, and copper can cause destruction of vitamin C in foods. Excessive copper in the body is a toxin.
The safest types of cookware include earthenware, glass, enamel and stainless steel.
Materials from fuels (eg. ash from a wood fire) may also find their way into foods. There have been reported cases of poisoning when people have used treated pine off cuts to cook a barbeque. The treatment used on pine to prevent it from rotting, when burnt, releases toxic chemicals. These may be inhaled, or may find their way into food. If using wood for a barbeque, make sure it is untreated.
Contaminants from Food Processing
Various materials used in processing foods can contaminate the foods, though the likelihood of a problem is low. These contaminants may include:
Chemical residues (eg. glues, solvents etc)
Other substances (eg. hair, insects, rodent excreta) that enter the food through unsanitary or careless practices probably pose the most obvious threat.
Most foods will become contaminated with pathogens (ie. microorganisms) after a period of time. This time period may be very short (eg. hours) for some foods, under normal room conditions. For other foods, spoilage may take weeks, months, or even years to occur.
Microorganisms including bacteria, moulds and yeasts may cause putrefaction, decay, fermentation or moulding of food. Small quantities of such microorganisms are common in the environment, and will almost inevitably be found on the surfaces of most foods. Under favourable environmental conditions, these organisms can grow and multiply at an alarming rate, feeding off the foodstuffs. If the surface of a food is damaged or broken, microorganisms are more readily able to penetrate the inside of the food, and can develop even faster.
Decomposition of food can also be hastened through the action of enzymes. Various enzymes occur in fresh foods that are part of the nature, controlling natural mechanisms such as the ripening of fruit. These enzymes will continue to affect the biochemistry of the food beyond peak condition, and in so doing they can contribute to deterioration. For example, fruit and vegetables that are not quite ripe may be acidic.
Enzymes in the plant material will progressively assist changes of acid to sugar, hence bringing about a ripening. Eventually it will pass a stage where it is in optimum condition, and tissues will begin to deteriorate.
Physical or mechanical damage to food can cause deterioration. Damaged parts of food will then be more susceptible to attack by microorganisms (or other problems). Damage may come from bruising, cutting, tearing, puncturing, insects, birds or other pests, etc.
Ripening of Fruit
As a fruit ripens, it undergoes a variety of different changes, and susceptibility to attack by microorganisms will increase as it progresses through these changes. These changes may include:
Changes in carbohydrate (ie. increase in sugar content)
Organic acid changes (decrease)
Change in colour
Change in respiration rate
Change in ethylene production
Change in tissue permeability
Change in protein content
Production of volatile oils
Development of wax on skin.
Consideration needs to be given to these different changes when considering storage and preservation of fruits.
Low Temperature Damage
Storing fresh foods (eg. fruit and vegetables) at low temperatures will slow deterioration by reducing the rate of respiration and metabolism, to a greater or lesser extent. Low temperature doesn't slow all metabolic processes though. Some metabolic processes (ie. cold labile enzyme systems) will stop completely if the temperature becomes too cold. Given that some reactions may still occur and others stop, an imbalance can develop where certain chemicals accumulate through some reactions producing them, but they are not disposed of because the elimination metabolism is stopped. The net result can be an accumulation of certain chemicals to toxic levels resulting in cells collapsing, and areas of tissue where this occurs becomes brown.
C an occur in tissues exposed to temperatures below 15oC in some tropical plants. The critical temperature will be lower for other types of tissue. (Note: This is different to freezing injury where ice crystals are formed inside tissues at temperatures below zero). When plant tissue is damaged by chilling, various metabolic chemicals can be released from inside cells (eg. amino acids, sugars, salts etc). Floating freely in tissues, unprotected by the cell walls, these chemicals become a food for microorganisms, particularly fungi. For this reason, fruit may often be more susceptible to rot after cold storage than before (particularly the more susceptible tropical fruits).
Preventing Food Poisoning
Some microorganisms that contaminate food CAN cause illness. Some illnesses are more serious than others. To avoid such illness, food must be handled properly, and every effort made to minimise food contamination. Precautions to take include:
Cooking at high temperatures to destroy microorganisms
Storage at low temperatures to minimise microorganism growth.
Using fresh food, to reduce the time for microorganisms to develop
Practicing good hygiene to minimise the range and number of microorganisms which might come in contact with food.
Most microorganisms will grow and multiply between 15 and 63 degrees Celsius. The greatest growth for most is around 37 degrees Celsius. Any susceptible foods should not be kept at these temperatures for any period. Preferably, avoid these temperatures altogether during storage and preparation. At lower temperatures, the growth of microorganisms is slowed or even stopped, but the microorganisms may not be destroyed. At higher temperatures, harmful microorganisms are destroyed.
Caution: Frozen foods (eg. meat), may not reach a sufficiently high enough temperature in the centre when they are cooked, even if the outside is cooked at a temperature over 63. To ensure any microorganisms inside meat are killed during cooking, meat should be completely thawed before cooking. This thawing is best done slowly at a low temperature (eg. over 1-2 days in the bottom of a refrigerator).
Hygiene to Practice
Always wash hands before preparing food
Never smoke when preparing food
Never comb hair near food
Cover wounds, cuts, pimples (eg. with a fresh band aid)
Don't touch pets when preparing food
Control insects and other pests in food preparation areas
Wash all benches and utensils with hot water.
Don't eat or lick food in preparation, and then bring unwashed fingers or utensils back in contact with food.
Don't use the same knives, benches etc for preparing different foods without first properly washing them (eg. Avoid cutting vegetables with a knife used on meat a few seconds before).
Separate storage places for raw and cooked foods.
Handle cooked food to the minimum (ie. use spoons or tongs, not hands, after cooking).
Don't keep food warm; keep it either hot or cold!
Discard any food that is suspicious - If in doubt, throw it out.
EBook to compliment this Course
Discover a better understanding of food and nutrition, what to eat and what to avoid. Human Nutrition is an ideal introductory text for students and anyone else interested in learning how diet and harm or help human health.
Human Nutrition eBook course online. It's surprising how little most people know about the human body and how it works. If we all spent just a small amount of time educating ourselves, we would save years in terms of health problems and hundreds of pounds otherwise spent on health care.
Throughout history there has been a vast array of nutritional claims and dietary advice. For example, there is evidence of dietary regimes involving fasting as far back as in Ancient Greece and many examples since of diet being used either to restrict intake to lose weight or to act as a cure for a medical complaint. This book will give you the background necessary to understand these theories and make better choices for yourself.
Chapter 1 The Digestive System -Everyone is different
Nutrition and nutrients
General health recommendations
Examples of serving size
Chapter 2. Modyfying Diet for a Particular Lifestyle or Genetic Disposition
Chapter 3. Foods and Nutrition
Why do we need to know the nutritional content in foods?
Nutrients provided by the five food groups
Chapter 4. Nutrition and Health Disorders
How diet may affect skin
Diet and our bones, joints and muscles
Nutrition and the heart
Diet and the respiratory system
Diet and the urinary system
Diet and the digestive system
Diet and the brain/mental health
Chapter 5. How to Find Reliable information on Nutrition
Sources of nutritional information
Conditions requiring dietary advice
Weight loss diets
JOB TIPS For a Career in the Food Service Industry
- A qualification can help you get started on a career and a foot in the door, but there is always more that you'll need.
- Volunteering is a great way to get experience. Don’t worry if it is unpaid as the experience gained far out-ways the loss of any income.
- Try preparing different cuisine at home with family and friends. The greater knowledge you have of food and beverages will certainly make you stand-out to employers; and clients.
- There is nothing like Networking in any profession. ADL's course will show you how and get you started in this course. Who you know if just as important as what you know that helps you get that job that you have dreamed of.
- Good Communication skills are essential. Food and Beverage is part of a service industry and therefore you need to be able to serve and communicate well with people.
- Successful professionals are willing to do anything to get started. Don't be too choosy. Waiting on tables or washing dishes is how many professional got.
- If you have developed your communication skills well, know your cuisine and are well networked you will definitely have an excellent chance in expanding your career and reaching those goals that you have set, as opposed to someone who just has the qualification, but, lacking communication skills,and the necessary food and beverage knowledge and skills demanded by the industry.
- Make your studies work for you!
You might like to view these other related ADL courses: Proficiency Certificate in Tourism & Hospitality VTR001 Advanced Diploma In Hospitality & Tourism VHT005
Why Not Consider Designing Your Own Qualification A great way to reap the benefits of choosing modules that will benefit you.
Assessment is based on a combination of completing all assignments and sitting for a final short one and a half hour exam, in your own location.
If you don’t cope well with exams then you may elect to undertake a project instead. This is a popular option.
In addition, most modules have a Set Task at the end of each lesson placed before the assignment. This is an opportunity to undertake practical work to help you acquire knowledge and skills and practical experience. This ADL feature is an added bonus not found at most online schools. Set Tasks are not required for assessment.
Some courses also have optional Self-Tests which are available on our online learning platform. These are not available by correspondence or by USB, and do not form part of your overall grade.
How our courses work
- Choose Your Learning Method
You choose how you would like to receive your course material, i.e., Online, USB or Correspondence. The choice is yours. You may also work on online or offline.
- Tutor Allocation
Every student is assigned their own dedicated tutor who is an expert in their subject area. They provide as much or as little individual contact as you require. You can contact your tutor whenever you need – your hours are not limited.
- Feedback and Assignments
Tutor Feedback is an essential component in helping you understand the subject matter. Tutor feedback is given in the form of notes written on the assignment. We encourage you to contact your Tutor where help with clarification and understanding of course material may be required.
Your assignments are located at the end of each lesson. You submit them for marking whenever you are ready. There is no time limit.
- Set Tasks and Self-Tests
Most modules have a Set Task at the end of each lesson before for the assignment. This is where you get the opportunity to undertake practical work to help you acquire knowledge, skills and practical experience. Many modules also have short Self-Tests.
Once all assignments have been completed you may then elect to sit for a one and half hour exam in your own location. If you prefer not to take the exam you do have the option to undertake a project instead.
Once the exam or project part of the course is completed, your Certificate is then processed. Please allow approximately 4 weeks for this.
- Design Your Own Qualification
ADL offers students the flexibility to self-design their own qualification – bundling together a combination of 100-hour modules into a qualification higher than a certificate.
FREQUENTLY ASKED QUESTIONS
Due to our years of experience and wide range of online courses, here are a list of our FAQs and Answers asked by Students.
Q. Do I need to buy text books?
A. No, you are not required to purchase expensive text books for any of our courses, since each module has been written by highly qualified tutors and writers, and our courses are updated on a regular basis, adding new information, methods and knowledge. You are supplied with all “essential” references. Extra books are always useful though, especially for special projects. Tutors will advise you what to buy if you decide you would like to have extra reading material, but it is not essential. Check out our eBookstore if you’re looking for a starting point.
Q. What sets the Academy apart from other institutions?
A. A unique feature of our courses is that we combine knowledge of the subject matter with practical tasks (set tasks, found at the end of each lesson). So you get to do practical components in each lesson. The benefits of this approach are immense: – your skills and knowledge are developed to a much higher level not normally found at other distance learning institutions.
Q. How do the practical exercises (set tasks) work?
A. The practical component of each lesson can be in the form of : Field Research, Networking and Analysis, Conducting Surveys, Growing, Collecting, Photographing and Processes.
Q. Can I pay by instalments?
A. Yes, you can view all available payment options here.
Q. Are there any hidden costs?
A. There are no hidden extras – the tuition fee covers all course material, unlimited tutor support, assignment marking/feedback and any text books where specified and exams. The only extras are for the public examinations fees for the ICB Bookkeeping course and the RHS (Royal Horticulture Society) exams.
Q. Are your courses up-to date?
A. Our courses are continually updated. The course content is rapidly updated and improved without the red tape and bureaucracy experienced at other educational institutions.
Q. Do you have a Cancellation policy?
A. We have a cancellation policy that is fair and equitable. For further details please click here.
Q. What Recognition do you have?
A. The Academy for Distance Learning has various forms of recognition:
These include TQUK (Training Qualifications UK) – an Ofqual Awarding Organisation – ADL is an approved TQUK Centre.
IARC – International Approval Registration Centre, approved member. Accredited Training Provider for ICB (Institute of Certified Bookkeepers) and Approved Distance Learning Provider for the RHS (Royal Horticultural Society) and many more. Our graduates come from many parts of the world and have used our qualifications for successful employment and progression onto higher education. To view our full list of recognition and memberships please click here,
Q. Will I have any opportunity to engage with other students?
A. We have a Student Community group based on facebook! If you don’t have a facebook account already, you could make one just for talking with fellow students on the group.
Q. Why should I enrol with the Academy for Distance Learning?
A. Here at the Academy our students are our priority – we treat every student as a unique individual. This philosophy allows us to nurture those who are “slow and steady” learners rather than letting them fall through the cracks, while catering for those who are in a hurry to complete.
Q. Can I study from anywhere in the world?
A. Our courses are available to anyone, anywhere in the world from the comfort of your own home. The course content is relevant to any country, culture or economy.
Q. Completing the course- how long will it take?
A. Completion of modules varies from student to student. Many factors come into play such as work commitments and family life- there are always distractions. Some students work quicker than others. For a 100 hour module many students will take up to 3- 6 months, others take less time and some are even longer. It’s all up to you. There is no pressure to complete or deadline to finish. Naturally, longer courses will take more time.
Q. What learning formats are there?
A. Your enrollment comes with the Online Classroom study option by default. For a small additional cost you also have the options of USB or Correspondence.
USB: Your course is sent to you on a USB stick, so that you can carry it in your pocket. Ideal for those with unreliable internet connections. This option is an additional £5/module
Correspondence: You download the course content and then print your own copy to your requirements. You can then bind the lessons to suit your needs.
Q. Assessment – how does it work?
A. For each 100 hour module you are assessed by assignments (at the end of each lesson) and a final one and a half hour exam (or you may elect to complete a project instead of sitting the exam) – the choice is yours – you sit for the exam in your own location, or you can visit us in Canterbury, England to sit the exam if want to. Exam fees are included in the tuition fee you paid. You can read more about the examination process here. At the end of each lesson, there is an assignment. You submit it to the academy who then submits it to the tutor for marking, comments and feedback. Our policy is to have a grade for you within 5 to 7 days.
Q. How many assignments do I need to complete for each module?
A. At the end of each lesson, there is an assignment – so if a course has say, 10 lessons there would be 10 assignments. The number of lessons per module varies from module to module. See the course content from our website for further details.
Q. When do I have to hand in my first assignment?
A. There is no deadline for handing in the first assignment. Submit when you are ready. There are some students who hand in assignments within the first couple of weeks of enrolment – while there are others who submit their work 6 months later. It’s all at your own convenience to suit you. Everyone has different work and home commitments and we cater to these needs.
Q. I am having difficulty attending workshops/industry meetings, what can be done?
A. If your course requires attendance at workshops, conferences, or industry meetings; alternative arrangements can be made in your country; however, there may be an additional expense. We can appoint an appropriately qualified person anywhere to work through curriculum documentation supplied by us, to satisfy the requirements set down in a course.
Q. What qualification will I receive?
A. For individual modules, you would receive a Certificate (providing you complete all assignments and the exam). If you just want to complete the assignments only, then a Letter of Achievement would be awarded. For more details on qualifications awarded please click here.
Q. Is there a next level to progress to?
A. Yes – you can progress from one module to a combination of many modules and to higher qualifications i.e. Advanced Certificates, Diplomas and Higher Advanced Diplomas. Read more about course levels here.
Q. Can I customize my diploma/higher qualification?
A. Not all educational institution’s certificates /diplomas meet everyone’s needs. The opportunity to design your own diploma at the Academy (subject to our approval) is an added bonus, not found at other colleges. It’s a very popular option and widely used by many students. You quite simply choose the appropriate number of related modules needed to complete the qualification and submit them to us for approval as a custom diploma.
Q. What do I get when I complete the course? Will I receive a transcript?
A. At the completion of a 100-hour Certificate course and providing all assignments and exam have been completed, you will receive a Certificate and Transcript. The Transcript will list your GPA. Each 100-hour module is worth 3 credit hours.
Q. Do I have to sit for an exam?
A. Exams are optional but need to be undertaken in order to receive the Certificate or higher qualification. Exams are one and a half hours long. You appoint an adjudicator (subject to our approval) to supervise the exam. You sit for the exam in your own location. Its that simple.
Q. I don’t cope well with exams – what can I do?
A. If you feel you don’t cope well with exams you may elect to undertake a Project (set by the tutor) instead of sitting the exam. Many students prefer this option as they find researching the material for the project sharpens their research skills.
Q. If I don’t sit for the Exam do I still get a qualification?
A. If you don’t sit for the exam but complete the project alternative, you will still receive your endorsed qualification. If you don’t sit for an exam or complete a final project, providing you have completed all the assignments you will be awarded a Certificate of Achievement.
Q. Do I have to sit for the exam at the Academy?
A. No – whilst you are more than welcome to come to our location in Canterbury, U.K. and sit the exam in our classroom; the more popular option is to sit for the exam in your own location. You appoint an adjudicator to supervise the exam. Click here for more information on that process.
Q. Our tutors – who are they?
A. We only employ tutors who have are currently active in their industry with at least 5 years of real-world experience. Not only are they highly qualified but also experienced, knowledgeable, and professional- experts in their chosen fields from all parts of the world.
Q. Can I contact my tutor at any time?
A. Yes- you have unlimited access to tutors. We strongly encourage students to develop a dialogue with their Tutor. This is why we encourage students to submit their first assignment fairly quickly at the beginning of the course.
Every Academy student is assigned a tutor who supports you throughout your course and beyond. Your tutor is there to guide and facilitate your learning and provides as much or as little individual contact as you would like. When you submit your coursework the tutor will give you feedback that helps you develop your ideas and provides motivation. For those who do like to have interaction with other students, the ADL discussion forum connects you to students from all over the world.
Q. How do I contact my tutor?
A. You have direct contact with your tutor by email through the Online Classroom. Alternatively, you can write, fax, email, or phone the academy. Leave a message if your tutor isn’t available and they will phone, write or fax back; whatever suits you.
Q. If I don’t understand a question or a lesson may I contact the tutor?
A. You may contact a tutor as often as you like. There is no additional charge or restriction on this service. Contact can be made via the Student Zone, email, or by phone.
Q. Practical work – How is this done?
A. To find out more about this part of the course please visit the section on How Our Courses Work here.
What your tuition fees include
There are no hidden extras
FAQ - RHS Theory Qualifications
If you require further details about any of the RHS industry recognised qualifications please, call one of our friendly RHS Course Advisors on +44 (0)1227 789 649 or email: [email protected]
Q: When can I Enrol/Start My RHS Course With ADL?
A: Anytime, Anywhere. There are no enrolment deadlines.
Q: I live Overseas. Can I Study From Overseas?
A: You can study any of the RHS theory qualifications overseas. All courses are offered in English. You will need to email RHS Qualifications direct to arrange sitting for your examination overseas.
Q: Is There a Time Limit for Completing an RHS Qualification?
A: At present there are no time limits. However, RHS is contemplating in the future, the introduction of course time-lines.
Q: Are There Any Entry Requirements (Pre-Requisites)?
A: The RHS Theory courses do not require prerequisites, previous experience or any knowledge of horticulture. You just need passion for all things horticulture.
Q: What Course Should I Start With First? I Am New To RHS Qualifications.
A: We highly recommend that you start with Level 2 – Principles of Garden Planning, Establishment and Maintenance.
Q: What Does ADL Course Material Include?
A: Includes Power Point Presentations, Videos and written course lessons.
Q: When Do Exams Take Place?
A: Exams are held on fixed dates in February and June of each year. You should register as a candidate at least 3 months before these dates, so please do not leave exam registration to the last minute
Q: Where Do I Take My Exams?
A: UK: You take the exams at the RHS Wisley Centre, located between Cobham and Ripley in Surrey or at other authorised RHS centres around the UK.
Overseas: please email RHS qualifications direct for centre information.
Q: Exam Pass Marks?
A: Module – pass 50%. Commendation 70%.
Qualification: 50% pass for all modules.
Commendation awarded for all modules.
Each question carries a value of 10 marks.
Q: I’m Not Happy With My Exam Results?
A: You have the opportunity to re-sit your exam at the next opportunity.
There are no restrictions on the number of re-sits you can take. The highest mark you achieve will remain.,