Arrochar Associates

Unit: The Essentials in Catering (AEC1).

• Provides information and practical advice about the fundamental activities, processes and procedures needed by anyone new to working in a commercial kitchen environment

Unit: Principles of Responsible Alcohol Retailing (ARAR1).

• Provides essential knowledge and understanding of the responsibilities of alcohol retailers authorised by a personal licence holder to sell alcohol
• Enables those who complete the qualification to act within the law and to support the designated premises supervisor to retail alcohol responsibly on their licensed premises

Unit: Introduction to the Hospitality Industry.

• Introduction to Hospitality industry
• Food safety in catering
• Principles of CS in hospitality, leisure, travel & tourism
• Introduction to personal workspace skills
• H&S in the workplace

Unit: Legal and Social Responsibilities of a Personal Licence Holder.

BIIAB Level 2 Award for Personal Licence Holders is a nationally recognised qualification for anyone wishing to apply for a personal licence.

• Covers all aspects of the law and social responsibilities in relation to the sale of alcohol to the public
• One day course with multiple choice exam at the end of the day
• Results are available within 24-48 hours
• Certificate, on successful completion, arrives within 10 days. Fast track service available

Unit: Designated Premises Supervisors (ADPS1).

• Provides designated premises supervisors with an understanding of their role and the responsibilities within the Licensing Act 2003
• Addresses the practical day-to-day issues involved in running a licensed premises
• Other regulatory issues in addition to those covered in the Act

Unit: Alcohol Licensing for Practitioners (ALPA1).

• The duties of a licensing authority
• Applications and determination of a licence being granted
• Hearing and appeal processes and procedures
• The duties of applicants
• The powers and rights of the relevant authorities to inspect licensed premises

Unit: Principles of Assessment (AALPU1)

• Developed in conjunction with Best Bar None with the aim of providing a universal hallmark of predetermined quality of the assessment approach to recognised award schemes across the country
• Designed for prospective, recognised award scheme assessors from, for example, police forces, local authorities, Trading Standards and the Fire Service
• Delivered over two days, covers three key subject areas:
  • Principles of Assessment
  • Legislative Requirements of Licensed Premises
  • Assessing Recognised Award Schemes
• Multiple choice exam split into 2 units. Candidates must pass both units to achieve the qualification

Unit: Beer and Cellar Quality – Cask and Keg (ABCQCK1).

• Award designed to help candidates ensure that their beer is consistently served in an optimum condition
• Aims to increase sales and decrease wastage

Unit: Principles of Conflict Management in Licensed Hospitality (ACMLPS1).

• The responsibilities of both employers and employees in relation to workplace violence under the Health & Safety at Work Act 1974
• What is meant by the terms 'risk' and 'hazard', and the causes of workplace violence
• How to identify and reduce hazards through risk assessment to reduce the likelihood of conflict arising
• Why and how conflict situations can arise, and how to avoid them
• How to deal with conflict when it has arisen
• The law in relation to self-defence & victim support
• The importance of reporting and recording incidents of workplace violence

Unit: Cooking Theory (ACTP1).
Unit: Cooking Practice (ACTPPE).

• For those with some kitchen experience and/or BIIAB Level 1 Award in Essentials of Catering
• Basic knowledge and skills necessary to plan, prepare and cook meals in a commercial kitchen or catering environment
• Cooking methods, making soups, stocks and sauces, presentation, menu planning
• Practical workbook supports learners

Unit: Drugs Awareness in Licensed Premises.

• Designed to give premises licence holders and managers, of licensed premises in England and Wales, a basic knowledge and understanding of the law pertaining to the misuse and supply of controlled drugs on licensed premises
• Gives operational guidelines to help deal effectively with and prevent any drug related problems in their premises

Unit: Food Safety in Catering (FSC1).

Coming soon.

• Provides knowledge of the parameters of basic food safety practices, in the context of licensed hospitality
• Demonstrates compliance with food safety law within licensed premises

Unit: Licensed Retail Operations (AILRO1).

• Developed to provide those new to running, or looking to run, licensed retail premises
• Overview of the areas of management responsibility that are essential to run a business successfully
• Multiple-choice exam questions
• The course content is covered over three or more days of training

• Designed to cover all the subject areas that personal licence holders, designated premises supervisors, premises licence holders and management need to be aware of when running licensed premises
• Unit 1 covers the BIIAB Level 2 NCPLH
• Unit 2 consists of the BIIAB Award in Introductory Licensed Retail Operations
• Five or more days of training
• Multiple-choice exam questions

The Licensing (Scotland) Act 2005 states that anyone who authorises the sale of alcohol to the public must hold a personal licence. If you wish to obtain a personal licence you need to apply to your local licensing board. You will be asked for a number of things to support your application. These include proof that you hold a licensing qualification such as the BIIAB SCPLH.

• Covers all aspects of the law and social responsibilities in relation to the sale of alcohol to the public

Unit: Kitchen Management (AKM).

• Understand how to manage and utilise staff in the most effective way and apply the theories learnt
• Understand the different areas of kitchen administration and their importance to the business
• Understand the importance of HACCP, how to undertake risk assessments, the relationship between kitchen design and health and safety and the environmental considerations of running a catering operation
• Understand what is meant by competition and how to apply marketing principles and promotional tools to generate business success

• Professional development programme for experienced licensed retailers and key staff who want to improve their skills
• Delivers real business benefits, key to running a successful business
• Each of the thirteen units are stand-alone, one day qualifications and individually certificated
• Award in Licensed Hospitality on successful completion of three specified units:
  • Unit: Profit and Loss and Budget Control (PBPU1)
  • Unit: Understanding Your Market (PBPU2)
  • Unit: Motivating Your Team (PBPU3)
• Certificate in Licensed Hospitality. Add a further four units from the remaining 11

Unit: The Principles of Night Time Economy Management (AMNTE).

The qualification is relevant to anyone working in these areas:

• Regulation and enforcement: police, licensing officers, environmental health officers, crime and disorder partnership managers
• Design and development: shopping centre managers, developers, design professionals
• Economic growth and diversity: economic development officers, tourism development officers
• Place management: town centre managers, night-time economy managers, BID team managers
• Policy-making: councilors and other officials

• For front line staff in licensed hospitality venues
• Knowledge and skills needed to deliver quality service, on time every time
• Introduces the concept of the customer "service journey"
• Moments of truth
• Building rapport with customers
• Delivering service excellence is an ongoing process throughout the customer's visit