cbc food and beverage nc iii

8/13/2019 CBC Food and Beverage NC III

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COMPETENCY-BASED

CURRICULUM

Sector:

TOURISM

Qualification:

FOOD AND BEVERAGE SERVICE NC IIITECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila



TABLE OF CONTENTS

Page A._Course Design.........................................................................................!"

#._Modules o$ %nstruction............................................................................&!'" ___

• #AS%C C(MPETE)C%ES......................................................................&

o *eading wor+place counication...................................-!

o *eading sall tea......................................................../!"

o Developing and practicing negotiation s+ills..................&!0

o %denti$ying1deterining $undaental cause o$ pro2le !33

o 4sing atheatical concept and techni5ue.................36!3-

o 4sing relevant technologies......................................... 3'!6/

• C(MM() C(MPETE)C%ES..............................................................6

o Rostering sta$$................................................................63!6"

o Controlling and ordering stoc+.......................................6&!"/o Training sall groups...................................................."!"&

o Esta2lishing and conducting 2usiness relationships....."-!&/

• C(RE C(MPETE)C%ES....................................................................&

o Providing specialist advise on $ood...............................&3!&&

o Preparing and serving espresso co$$ee.........................&-!-6

• E*ECT%7E C(MPETE)C%ES.............................................................-"

o Providing specialist advise on wine 8$ine dining9...........-&!-

o Planning and onitoring espresso co$$ee service 8co$$ee

shop9..............................................................................'/!'"



COURSE DESIGN

C(4RSE T%T*E : ADVANCED FOOD AND BEVERAGE SERVICES

)(M%)A* D4RAT%() : 124 hours

;4A*%<%CAT%() : Food and Beverae Serv!"es NC III

C(4RSE DESCR%PT%() :

This course is designed to enhance the +nowledge, s+ills, 2ehavior and otivations inaccordance with industry standards. %t covers the 2asic, coon and core copetenciesre5uired $or the )C%%% level on providing specialist advice on $ood or wine and preparing andserving espresso co$$ee to the guests

E)TR= RE;4%REME)TS :

Trainees or students wishing to gain entry into this course should possess the $ollowing

re5uireents:

• can counicate 2oth orally and in written $or>

• at least high school graduate

• physically and entally $it>

• with good oral character>

• can per$or 2asic atheatical coputation>

• ust 2e copetent in the entire <ood and #everage Services )C%%% 5uali$ication

This list does not include speci$ic institutional re5uireents such as educational

attainent, appropriate wor+ e?perience, and others that ay 2e re5uired o$ the trainees 2ythe school or training center delivering the T7ET progra.

C#C <ood and #everage Service )C %%% ! !



COURSE STRUCTURE#

BASIC COM$ETENCIES%2& hours'

UNIT OFCOM$ETENC(

MODULE TITLE LEARNING OUTCOMESNOMINAL

DURATION

. *ead wor+placecounication

. *eadingwor+placecounication

.. Counicate in$orationa2out wor+placeprocesses

..3 *ead wor+placediscussions

..6 %denti$y and counicateissues arising in thewor+place

" hours

3. *ead salltea

3. *eading salltea

3.. Provide tea leadership.3..3 Assign responsi2ilities

aong e2ers.3..6 Set per$orance

e?pectation $or teae2ers.

3.." Supervise teaper$orance

3 hours

6. Develop andpracticenegotiations+ills

6. Developing andpracticenegotiations+ills

6.. %denti$y relevantin$oration in planningnegotiations

6..3 Participate in negotiations6..6 Docuent areas $or

agreeent

" hours

". Solvewor+placepro2lesrelated to wor+activities

". %denti$ying1deterining$undaentalcause o$pro2le

".. E?plain the analyticaltechni5ues

"..3 %denti$y the pro2le"..6 Deterine the possi2le

cause1s o$ the pro2le

" hours

&. 4seatheaticalconcepts andtechni5ues

&. 4singatheaticalconcepts andtechni5ues

&.. %denti$y atheatical toolsand techni5ues to solvepro2le

&..3 Apply atheaticalprocedures1solution

&..6 Analy@e results

3 hours

-. 4se relevanttechnologies

-. 4sing relevanttechnologies

-.. Study 1select appropriatetechnology

-..3 Apply relevant technology-..6 Maintain1enhance relevant

technology

" hours

! 3 ! C#C <ood and #everage Service )C %%%



COMMON COM$ETENCIES%24 hours'

UNIT OFCOM$ETENC(

MODULE TITLE LEARNING OUTCOMESNOMINAL

DURATION

. Roster sta$$ . Rostering sta$$ .. Develop and ipleentsta$$ rosters

..3 Maintain sta$$ records

- hours

3. Control andorder stoc+

3. Controlling andordering stoc+

3.. Maintain stoc+ levels andrecords

3..3 Process stoc+ orders3..6 Manage stoc+ losses3.." <ollow!up orders3..& (rgani@e and adinister

stoc+s

- hours

6. Train sallgroups

6. Training sallgroups

6.. Prepare $or training6..3 Deliver training

6..6 Provide opportunities $orpractices

6.." Review training

- hours

". Esta2lish andconduct2usinessrelationships

". Esta2lishingand conducting2usinessrelationships

".. Esta2lish and conduct2usiness relationships

"..3 Conduct negotiations"..6 Ma+e $oral 2usiness

agreeents".." <oster and aintain

2usiness relationships

- hours

CORE COM$ETENCIES%4& hours'

UNIT OFCOM$ETENC(

MODULE TITLE LEARNING OUTCOMESNOMINALDURATION

. Providespecialistadvice on $ood

. Providingspecialistadvise on $ood

.. Advise on enu ites..3 Contri2ute to enu

developent..6 4pdate specialist $ood

+nowledge

- hours

3. Prepare andserveespressoco$$ee

3. Preparing andservingespressoco$$ee

3.. (rgani@e and preparewor+ areas

3..3 Provide custoer serviceand advise custoers onespresso co$$ee

3..6 Select and grind co$$ee3.." E?tract co$$ee3..& Te?ture il+3..- Serve and present

espresso co$$ee

3..' Clean and aintainespresso achine

3" hours

C#C <ood and #everage Service )C %%% ! 6 !



ELECTIVE COM$ETENCIES%4& hours'

UNIT OFCOM$ETENC(

MODULE TITLE LEARNING OUTCOMESNOMINALDURATION

. Providespecialistadvise on wine8$ine dining9

. ProvidingSpecialist Advise onine

.. Advise custoers onlocal and iported wines

..3 Advise custoers onappropriate wine and$ood choices

..6 Deterine wine 5uality.." Develop and update wine

+nowledge

- hours

3. Plan andonitorespressoco$$ee service

8co$$ee shop9

3. Planning andonitoringespressoco$$ee service

.. Plan co$$ee service..3 Provide specialist advice

on co$$ee and co$$eeservice

..6 Monitor 5uality andservice o$ co$$ee

.." Monitor achines ande5uipent

3" hours

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation

• (ral 5uestioning

• Case studies

RE<ERE)CES:

• Manuals

• #oo+s

• CDs

• #rochures

C(4RSE DE*%7ER=:

• *ecture1discussion

• Deonstration

• Bands!on

• 7ideo viewing

TRA%)ERS ;4A*%<%CAT%()S

• Must have copleted a Trainers Training Methodology Course

8TM %%%9 or its e5uivalent

• Must 2e physically and entally $it

• Must have at least 6!& years o21industry e?perience

• Must 2e a holder o$ Coercial Coo+ing )C *evel %%% Certi$icate

• Must 2e o$ good oral character

• ith pleasing personality

•

Must have attended relevant training and seinars

! " ! C#C <ood and #everage Service )C %%%



MODULES OF INSTRUCTION

BASIC COM$ETENCIES

FOOD AND BEVERAGE NC III



#AS%C C(MPETE)C= : COMMUNICATIONS

4)%T (< C(MPETE)C= : LEAD )OR*$LACE COMUNICATION

M(D4*E T%T*E : LEADING )OR*$LACE COMMUNICATION

M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired to prepare di$$erent reports re5uired in thewor+place.

)(M%)A* D4RAT%() : " hours

;4A*%<%CAT%() *E7E* : )C %%%

S4MMAR= (< *EAR)%) (4TC(MES:

4pon copletion o$ this odule, the students1trainees ust 2e a2le to:

*(. Counicate in$oration a2out wor+place processes.

*(3. *ead wor+place discussions.

*(6. %denti$y and counicate issues arising in the wor+place.

! - ! C#C <ood and #everage Service )C %%%



LO1+ COMMUNICATE INFORMATION ABOUT )OR*$LACE $ROCESSES

ASSESSME)T CR%TER%A:

. Appropriate counication ethod is selected.3. Multiple operations involving several topic areas are counicated.6. ;uestions are used to gain e?tra in$oration.". Correct sources o$ in$oration are identi$ied.&. %n$oration is selected and se5uenced correctly when re5uired.-. 7er2al and written reporting are aintained in 2oth $ailiar and un$ailiar

situations.

C()TE)TS:

• Method o$ counication

• Counication s+ills

• Counication tools

• ;uestioning techni5ues

C()D%T%()S:

The students1trainees ust 2e provided with the $ollowing:

• Siulated wor+place environent


• 7ariety o$ in$oration

METB(D(*(%ES:

• Discussion

• Role play

• #rainstoring

ASSESSME)T METB(DS:

• Direct o2servation

• %nterview

C#C <ood and #everage Service )C %%% ! ' !



LO,+ IDENTIF( AND COMMUNICATE ISSUES ARISING IN T-E )OR*$LACE


. %ssues and pro2les are identi$ied as they arise.3. %n$oration regarding pro2les and issues are organi@ed coherently to ensure

clear and e$$ective counication.6. Dialog is initiated with appropriate personnel.". Counication pro2les and issues are addressed as they arise.

C()TE)TS:

• %denti$y pro2les and issues

• (rgani@ing in$oration on pro2le and issues

• Relating pro2les and issues

• Counication 2arriers a$$ecting wor+place discussions.

C()D%T%()S:


• Siulated wor+place environent


• 7ariety o$ in$orations

METB(D(*(%ES:

• Discussion• Role play

• #rainstoring

ASSESSME)T METB(DS:


• %nterview




#AS%C C(MPETE)C= : TEAM )OR*

4)%T (< C(MPETE)C= : LEAD SMALL TEAM

M(D4*E T%T*E : LEADING SMALL TEAM

M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired to lead sall tea including setting and aintainingtea and individual per$orance standard.

)(M%)A* D4RAT%() : 3 hours

;4A*%<%CAT%() *E7E* : )C %%%



*(. Provide tea leadership.

*(3. Assign responsi2ilities aong e2ers.

*(6. Set per$orance e?pectation $or tea e2ers.

*(". Supervise tea per$orance.

! / ! C#C <ood and #everage Service )C %%%



LO1+ $ROVIDE TEAM LEADERS-I$


. or+ re5uireents are identi$ied and prescri2ed to e2ers.3. Reasons $or instructions and re5uireents are properly disseinated to tea

e2ers.6. Tea e2ers 5uestions, pro2les, concerns are recogni@ed, discussed and

dealt accordingly.

C()TE)TS:

• Counication s+ills re5uired $or leading sall tea

• S+ills and techni5ues in prooting tea 2uilding

• )egotiating s+ills

• 4p to date disseination o$ instruction and re5uireents to e2ers.

• Art o$ listening and treating individual tea e2ers concern

C()D%T%()S:


• *earning aterials

- tea 2uilding anual- catalogs- 2rochures

• Siulated tea

METB(D(*(%ES:

• Traditional1lecture

• Deonstration

• Case studies

ASSESSME)T METB(DS:

• ritten e?aination

•

Direct o2servation




LO2+ ASSIGN RES$ONSIBILITIES AMONG MEMBERS


. Duties and responsi2ilities are allocated in respect to the s+ills, +nowledge andattitudes o$ every tea e2er.

3. Duties are allocated having regard to individual pre$erence, doestic andpersonal considerations.

6. Duties and responsi2ilities o$ each e2er are properly identi$ied and de$ined. C()TE)TS:

• Duties and responsi2ilities o$ each tea e2er

• S+ills in identi$ying individual s+ills ,+nowledge and attitude as 2asis $or allocating

responsi2ilities

• Fnowledge in identi$ying each tea e2er duties and responsi2ilities

C()D%T%()S:


• *earning aterials

- relevant legal re5uireents- anuals

METB(D(*(%ES:


• Deonstration

ASSESSME)T METB(DS:






LO,+ SET $ERFORMANCE E.$ECTATION FOR TEAM MEMBERS


. Per$orance e?pectations are esta2lished 2ased on client needs and accordingto assigned re5uireents.

3. Per$orance e?pectations are 2ased on individual tea e2ers duties andresponsi2ilities.

6. Per$orance e?pectations are discussed and disseinated to individual teae2er.

C()TE)TS:

• Fnowledge and s+ills in setting individual per$orance target1e?pectation

• Tea e2ers duties and responsi2ilities

• Eployee policies and procedures

• De$ining per$orance e?pectations criteria

C()D%T%()S:


• Per$orance e?pectation wor+sheet

• Relevant legal re5uireents

METB(D(*(%ES:

•

Traditional1lecture• Deonstration

• Case studies

ASSESSME)T METB(DS:






LO4+ SU$ERVISE TEAM $ERFORMANCE


. Monitor tea e2ers per$orance in respect to the de$ined per$orancecriteria.

3. Provide tea e2ers with $eed2ac+, positive support and advice on strategiesto overcoe any di$$iculties.

6. %n$or tea e2ers o$ any changes in the priority allocated to assignent ortas+.

". Provide counication $ollow!up on all issues a$$ecting the tea.

C()TE)TS:

• Fnowledge and s+ills in onitoring tea e2er per$orance

• Monitoring tea operation to ensure client needs and satis$action

• Methods o$ onitoring per$orance

• %n$oral1$oral counseling s+ills

C()D%T%()S:


• Per$orance e?pectation wor+sheet

• Relevant legal re5uireents

METB(D(*(%ES:


• Deonstration

• Modular

ASSESSME)T METB(DS:



! " ! C#C <ood and #everage Service )C %%%



4)%T (< C(MPETE)C= : DEVELO$ AND $RACTICE NEGOTIATION S*ILLS

M(D4*E T%T*E : DEVELO$ING AND $RACTICING NEGOTIATION S*ILLS M(D4*E DESCR%PT(R : This odule covers the s+ills, +nowledge and attitudes

re5uired to collect in$oration in order to plan and participatein the negotiation.



4pon copletion o$ this odule, the students1trainees ust 2e a2le to: *( . %denti$y relevant in$oration in planning negotiations

*( 3. Participate in negotiations

*( 6. Docuent areas $or agreeent

C#C <ood and #everage Service )C %%% ! & !



LO1+ IDENTIF( RELEVANT INFORMATION IN $LANNING NEGOTIATIONS


. %n$oration in preparation $or negotiation is identi$ied and included in the plan3. %n$oration on creating non ver2al environents $or positive negotiations is

identi$ied and included in the plan6. %n$oration on di$$erent 5uestioning techni5ues is identi$ied and included in the

plan

C()TE)TS:

• #ac+ground in$oration on other parties to the negotiation

• (2serving di$$erences 2etween content and process

• %denti$ying 2argaining in$oration

• Applying strategies to anage process

• Applying steps in negotiating process

• Strategies to anage con$lict

• Steps in negotiating process

C()D%T%()S:


• Pertinent docuents

• Siulated wor+place

• Prepared recipes

• Paper and pencil

• Calculator

• Bands out

METB(D(*(%ES:

• *ecturette

• Role playing

• practical e?ercises

ASSESSME)T METB(DS:

• ritten test15uestioning

• Deonstration

! - ! C#C <ood and #everage Service )C %%%



LO2+ $ARTICI$ATE IN NEGOTIATIONS


. Criteria $or success$ul outcoe are agreed upon 2y all parties3. Desired outcoe o$ all parties are considered6. Appropriate language is used throughout the negotiation

C()TE)TS:

• Decision a+ing and con$lict resolution strategies procedures

• Pro2le solving strategies on how to deal with une?pected 5uestions and

attitudes during negotiation

• #ac+ground in$oration on other parties to the negotiation

• (2serving di$$erences 2etween content and process

C()D%T%()S:




• Supplies


• Calculator

• Bands out

METB(D(*(%ES:

• *ecturette

• Role playing

• Practical e?ercises

ASSESSME)T METB(DS:


• Deonstration




LO,+ DOCUMENT AREAS FOR NEGOTIATION


. The issues and processes are docuented and agreed upon 2y all parties3. Possi2le solutions are discussed and their via2ility assessed6. Areas $or agreeent are con$ired and recorded". <ollow!up action is agreed upon 2y all parties

C()TE)TS:

• Procedure in docuenting negotiations

• Managing in$oration

• <iling docuents

C()D%T%()S:

The students1 trainees ust 2e provided with the $ollowing:



• Supplies


• Calculator

• Bands out

METB(D(*(%ES:

• *ecturette

• Role playing

• practical e?ercises

ASSESSME)T METB(DS:


• Deonstration




#AS%C C(MPETE)C= : $ROBLEM SOLVING

4)%T (< C(MPETE)C= : SOLVE )OR*$LACE $ROBLEM RELATEDTO )OR* ACTIVITIES

M(D4*E T%T*E : IDENTIF(ING / DETERMININGFUNDAMENTAL CAUSE OF $ROBLEM

M(D4*E DESCR%PT(R : This odule e?presses the copetency re5uired to apply

pro2le solving techni5ues to identi$y1deterine$undaental cause pro2le.


;4A*%<%CAT%() *E7E* : )C %%%



*(. E?plain the analytical techni5ues.

*(3. %denti$y the pro2le.

*(6. Deterine the possi2le cause 1s o$ the pro2le.




LO1+ E.$LAIN T-E ANAL(TICAL TEC-NI0UES


. %portance and application o$ analytical techni5ues are e?plained.3. Analytical techni5ues such as 2rainstoring, cause and e$$ects diagras,

PARET( analysis, S(T analysis, A)T chart, PERT CPM G graphs, andscatter gras are de$ined.

C()TE)TS:

• (2servation, investigation G analytical techni5ues

• #rainstoring

• Cause and e$$ect diagras

• PARET( analysis

• S(T analysis

• A)T chart

• PERT CPM G graph

• SCATTERRAMS

C()D%T%()S:


• Coursewares

• *earning aterials1guides

• Coputer

• (BP

METB(D(*(%ES:


• Siulation1role playing

• Case studies

ASSESSME)T METB(DS:

• ritten• Practical1per$orance test

! 3/ ! C#C <ood and #everage Service )C %%%



LO2+ IDENTIF( T-E $ROBLEM


. 7ariances are identi$ied $ro noral operating paraeters and product 5uality.3. E?tent, cause, and nature o$ the pro2le are de$ined 2ased on o2servation,

investigation and analytical techni5ues.6. Pro2les are clearly stated and speci$ied.

C()TE)TS:

• )oral operating paraeters G product 5uality

• %denti$ying G clari$ying the nature o$ pro2le

• Application o$ analytical techni5ues

C()D%T%()S:


• Coursewares


• Coputer

• (BP

METB(D(*(%ES:


• Siulation 1role playing• Case studies

ASSESSME)T METB(D:

• ritten

• Practical1per$orance test




LO,+ DETERMINE T-E $OSSIBLE CAUSE/S OF T-E $ROBLEM


. Possi2le cause1s o$ pro2le are identi$ied 2ased on e?perience G the use o$pro2le solving tools1analytical techni5ues.

3. Possi2le cause stateents are developed.6. <undaental causes are e?plained.

C()TE)TS:

• )on!routine process and 5uality pro2les

• Teawor+ and wor+ allocation pro2le

• Sa$ety and eergency situations and incidents

C()D%T%()S:


• Coursewares


• Coputer

• (BP

METB(D(*(%ES:


• Siulation 1role playing• Case studies

ASSESSME)T METB(DS:

• ritten

• Practical1per$orance test




4)%T (< C(MPETE)C= : USE MAT-EMATICAL CONCE$TS AND TEC-NI0UES

M(D4*E T%T*E : USING MAT-EMATICAL CONCE$TS AND TEC-NI0UES

M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired in the application o$ atheatical concepts andtechni5ues.

)(M%)A* D4RAT%() : 3 hours

;4A*%<%CAT%() *E7E* : )C %%%



*(. %denti$y atheatical tools and techni5ues to solve pro2les.

*(3. Apply atheatical procedure1solution.

*(6. Analy@e results.




LO1+ IDENTIF( MAT-EMATICAL TOOLS AND TEC-NI0UES TO SOLVE $ROBLEMS


. Pro2le areas 2ased on given condition are identi$ied.3. Matheatical techni5ues 2ased on the given pro2le are selected.

C()TE)TS:

• <our <undaental (perations

• Steps in solving a pro2le

• Standard $orulas

• Conversion

• Measureent

C()D%T%():

The students1learners ust 2e provided with the $ollowing:

• Manuals

• Band!outs

• Pro2le set

• Conversion ta2le

• Ta2le o$ $orulas

• Measuring tools

METB(D(*(%ES:

• *ecturette

• Sel$!paced instruction

• roup discussion

ASSESSME)T METB(DS:

• ritten

• Deonstration

! 3" ! C#C <ood and #everage Service )C %%%



LO2+ A$$L( MAT-EMATICAL $ROCEDURE/SOLUTION


. Matheatical techni5ues 2ased on the pro2le identi$ied are applied.3. Matheatical coputations are per$ored to the level o$ accuracy re5uired $or

the pro2le.6. Results o$ atheatical coputation 2ased on o2 re5uireents is deterined

and veri$ied.

C()TE)TS:

• Pro2le!2ased 5uestions

• Estiation

• 4se o$ atheatical tools and standard $orulas

• Matheatical techni5ues

C()D%T%():


• Manuals

• Band!outs

• Calculator

• Measuring tools1devices

• Case pro2les

METB(D(*(%ES:

• *ecturette


• roup discussion

• Practical wor+ approach

ASSESSME)T METB(DS:

• ritten

• (ral %nterview

C#C <ood and #everage Service )C %%% ! 3& !



LO,+ ANAL(E RESULTS


. Results o$ application 2ased on e?pected and re5uired speci$ications andoutcoe is reviewed.

3. Appropriate action in case o$ error is applied.

C()TE)TS:

• <our <undaental (perations

• Steps in solving a pro2le

• Standard $orulas

• Conversion

• Measureent

C()D%T%():


• Manuals

• Band!outs

• Pro2le set

• Conversion ta2le

• Ta2le o$ $orulas

• Measuring tools

METB(D(*(%ES:

• *ecturette


• roup discussion

• Research study

ASSESSME)T METB(DS:

• ritten

• (ral

! 3- ! C#C <ood and #everage Service )C %%%



4)%T (< C(MPETE)C= : USE RELEVANT TEC-NOLOGIES

M(D4*E T%T*E : USING RELEVANT TEC-NOLOGIES

M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired in selecting, sourcing and applying appropriate anda$$orda2le technologies in the wor+place.


;4A*%<%CAT%() *E7E* : )C %%%



*(. Study1select appropriate technology

*(3. Apply relevant technology.

*(6. Maintain1enhance relevant technology

C#C <ood and #everage Service )C %%% ! 3' !



LO1+ STUD( / SELECT A$$RO$RIATE TEC-NOLOG(


. Appropriate technologies are studied 2ased on wor+ re5uireents.3. Appropriate technologies are identi$ied and selected 2ased on wor+

re5uireents.

C()TE)TS:

• Machineries1e5uipent and their application

• So$tware1 progras

C()D%T%():


• Manuals• Band!outs

• Multiedia

• 7ideo tape

• #rochures

• CDs

• %nternet access

• Coputer

METB(D(*(%ES:

• *ecturette


• roup discussion

• <il showing

ASSESSME)T METB(DS:

• ritten

• %nterview




LO2+ A$$L( RELEVANT TEC-NOLOG(


. Relevant technology is used in carrying out $unction 2ased on wor+ re5uireents.3. Applica2le so$tware and hardware is used as per o2 re5uireent.6. Manageent concept are o2served as per esta2lished industry practices.

C()TE)TS:

• ($$ice technology

• %ndustrial technology

• Syste technology

• %n$oration technology

• Training technology

• Di$$erent so$tware1hardware

• &S 8Proper Bouse Feeping9

C()D%T%():


• Manuals

• Band!outs

• Multiedia

• 7ideo tape

• #rochures

• CDs

• %nternet access

• Coputer

METB(D(*(%ES:

• *ecturette


• roup discussion

•

<il showing

ASSESSME)T METB(DS:

• ritten

• %nterview




LO,+ MAINTAIN / EN-ANCE RELEVANT TEC-NOLOG(


. Maintenance o$ technology is applied in accordance with the industry standardoperating procedure, anu$acturers operating guidelines and occupationalhealth and sa$ety procedure

3. 4pdating o$ technology is aintained through continuing education or training inaccordance with o2 re5uireent.

6. Appropriate action $or technology $ailure1 de$ect is iediately reported to theconcerned1 responsi2le person or section.

C()TE)TS:

• Corrective and preventive aintenance

• 4pgrading o$ technology

• Counication S+ills

• (rgani@ational set!up1wor+ $low

C()D%T%():


• Manuals

• Band!outs

• Multiedia

• 7ideo tape

• #rochures• CDs

• %nternet access

• Coputer

METB(D(*(%ES:

• *ecturette


• roup discussion

• <il showing

ASSESSME)T METB(DS:

• ritten

• %nterview

! 6/ ! C#C <ood and #everage Service )C %%%




COMMON COM$ETENCIES

FOOD AND BEVERAGE SERVICE NCIII



4)%T (< C(MPETE)C= : ROSTER STAFF

M(D4*E T%T*E : ROSTERING STAFF

M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills, 2ehavior andotivations re5uired to develop sta$$ rosters. This role ay2e carried out 2y operational supervisors and anagers.

)(M%)A* D4RAT%() : - hours

;4A*%<%CAT%() *E7E* : )C %%%



*(. Develop and ipleent sta$$ rosters

*(3. Maintain sta$$ records




LO1+ DEVELO$ AND IM$LEMENT STAFF ROSTERS


. Rosters are developed in accordance with copany agreeents and wage2udgets.

3. (perational e$$iciency and custoer service levels are a?ii@ed while wagecosts are inii@ed in roster developent.

6. Duties are co2ined where appropriate to ensure e$$ective use o$ sta$$.". The availa2le s+ills 2ase is utili@ed appropriately to roster the ost e$$ective i?

o$ sta$$ and to eet di$$erent operational re5uireents.&. Rosters are presented in re5uired $orats to ensure clarity o$ in$oration in

accordance with copany standards.-. Rosters are counicated to appropriate colleagues within designated tielines.

C()TE)TS:

•

The role o$ rosters and their iportance in controlling sta$$ costs• <actors to 2e considered when developing rosters

• <orats $or the presentation o$ sta$$ rosters and details to 2e included

• Fnowledge on area o$ operation $or which roster is 2eing developed.

• (rgani@ing in$oration

• Preparing sta$$ rosters

• Counicating with colleagues a2out the developed rosters

C()D%T%()S:


• or+place1assessent location

• Coputer

• Printed aterials1Bandouts

• Re$erences

METB(D(*(%ES:

• *ecture

•roup discussion

• Case study

ASSESSME)T METB(DS:

• (2servation

• %nterviews15uestioning

• ritten test




LO2+ MAINTAIN STAFF RECORDS


. Tie sheets and other docuentation are copleted accurately and withindesignated tielines.

3. Sta$$ records are updated accurately and aintained or stored in accordance withesta2lishent procedures.

C()TE)TS:

• <orats $or the presentation o$ sta$$ rosters and details to 2e included

• Fnowledge on area o$ operation $or which roster is 2eing developed.

• (rgani@ing in$oration

• Preparing sta$$ rosters

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• or+place1assessent location

• Coputer

• Printed aterials1handouts

METB(D(*(%ES:

• *ecture

• Siulation

• roup discussion

ASSESSME)T METB(DS:

• (2servation


• Evaluation o$ reports su2itted

! 6" ! C#C <ood and #everage Service )C %%%



4)%T (< C(MPETE)C= : CONTROL AND ORDER STOC*

M(D4*E T%T*E : CONTROLLING AND ORDERING STOC*

M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills, 2ehavior andotivations re5uired to control and order stoc+ in a range o$hospitality esta2lishents. This role is generally carried out2y supervisors and tea leaders.


;4A*%<%CAT%() *E7E* : )C %%%

S4MMAR= (< *EAR)%) (4TC(MES


*(. Maintain stoc+ levels and records

*(3. Process stoc+ orders

*(6. Manage stoc+ losses

*(". <ollow!up orders

*(&. (rgani@e and adinister stoc+s

C#C <ood and #everage Service )C %%% ! 6& !



LO1+ MAINTAIN STOC* LEVELS AND RECORDS


. Stoc+ levels are onitored and aintained according to copany re5uireents.3. Stoc+ security is onitored and systes are adusted as re5uired.6. Stoc+ reorder cycles are onitored and adusted as re5uired.". Colleagues are in$ored o$ their individual responsi2ilities in regard to the

reordering o$ stoc+.&. Records o$ stoc+ storage and oveent are aintained in accordance with

copany procedures.-. Stoc+ per$orance is onitored and $ast1slow!selling ites are identi$ied

and reported in accordance with copany procedures.

C()TE)TS:

• Stoc+ recording systes

• Securing stoc+s• Par stoc+s

• Monitoring slow oving ites

C()D%T%()S:

The students1trainees ust 2e provided with the $ollowing#

• Re$erences1Bandouts

• 4se o$ real stoc+ ites

•

Stoc+ cards and records• (pportunity to deal or lin+ with internal1e?ternal suppliers

• Coputer with appropriate so$tware, i$ any

METB(D(*(%ES:


• Role!play

• Siulation

ASSESSME)T METB(DS:


• ritten or oral 5uestions

! 6- ! C#C <ood and #everage Service )C %%%



LO2+ $ROCESS STOC* ORDERS


. (rders $or stoc+ are processed accurately and in accordance with copanyprocedures

3. Stoc+ levels are aintained and recorded ensuring in$oration is coplete,correct and current.

6. %ncoing stoc+ is chec+ed against purchase and supply agreeents and allnecessary details are recorded.

C()TE)TS:

• (rdering1re!ordering stoc+s

• Bandling incoing stoc+s

• Maintaining stoc+ records

C()D%T%()S:


• Re$erences1handouts


• Stoc+ cards and records

• (pportunity to deal or lin+ with internal1e?ternal suppliers

• Coputer with appropriate so$tware, i$ any

METB(D(*(%ES:

• *ecture!discussion

• Role!play

• Siulation

ASSESSME)T METB(DS:

• (2servation


• ritten Test

C#C <ood and #everage Service )C %%% ! 6' !



LO,+ MANAGE STOC* LOSSES


. Stoc+ losses are identi$ied and recorded according to copany procedures.3. *osses are reported in accordance with copany procedures.6. Avoida2le losses are identi$ied and reasons 2ehind these losses are esta2lished.". Solutions to loss situations are recoended and related procedures are

ipleented to prevent $uture avoida2le losses.

C()TE)TS:

• Recording stoc+ losses

• Reporting stoc+ losses

• Preventing stoc+ losses1stoc+ control procedures

C()D%T%()S:

Students1trainees ust 2e provided with the $ollowing:



• Coputer

METB(D(*(%ES:


• Role!play• Siulation

ASSESSME)T METB(DS:

• (2servation


• ritten test




LO4+ FOLLO) U$ ORDERS


. The delivery process is onitored to ensure agreed deadlines are et.3. Continuity o$ supply is ensured 2y liaising with colleagues and suppliers.6. Routine supply pro2les are $ollowed up or re$erred to the appropriate person in

accordance with copany policy.". Stoc+ is distri2uted to agreed locations.

C()TE)TS:

• Monitoring deliveries

• Controlling shortages or out o$ stoc+ supplies

• Allocating deliveries and supplies

C()D%T%()S:



• Proect or wor+ activities


METB(D(*(%ES:



ASSESSME)T METB(DS:

• (2servation



• ritten test

• Review o$ wor+place reports and records related to stoc+ control prepared 2y the

candidate




LO+ ORGANIE AND ADMINISTER STOC*S


. Stoc+s are organi@ed at appropriate intervals according to copany policy andprocedures.

3. Stoc+ta+ing responsi2ilities are allocated to sta$$.6. Accurate stoc+ reports are produced within designated tielines.

C()TE)TS:

• (rgani@ing stoc+s

• Stoc+ ta+ing1%nventory systes

• %nventory reports

C()D%T%()S:


• Re$erences

• Bandouts


• Access to stoc+ roos and real stoc+ ites

METB(D(*(%ES:



ASSESSME)T METB(DS:



• Review o$ activities underta+en 2y the candidate

! "/ ! C#C <ood and #everage Service )C %%%



4)%T (< C(MPETE)C= : TRAIN SMALL GROU$S

M(D4*E T%T*E : TRAINING SMALL GROU$S

M(D4*E DESCR%PT(R : This odule covers the re5uireents $or planning, deliveringand reviewing training provided $or the purposes o$developing copetency on a one!to!one or sall group2asis.


;4A*%<%CAT%() *E7E* : )C %%%



*(. Prepare $or training

*(3. Deliver training

*(6. Provide opportunities $or practices

*(". Review training

C#C <ood and #everage Service )C %%% ! " !



LO1+ $RE$ARE FOR TRAININGS


. Speci$ic training needs are identi$ied and con$ired through consultation withappropriate personnel.

3. Training o2ectives are atched to identi$y copetency developent needs.6. Training approaches are planned and docuented.

C()TE)TS:

• Training needs analysis

• Designing training and developent plans

C()D%T%()S:


• Re$erences

• Bandouts


• Access to records, log2oo+s, reports and other sources o$ in$oration a2out the

operation and1or the personnel

METB(D(*(%ES:



ASSESSME)T METB(DS:

• ritten1oral e?aination

• (2servation

• ritten tests

! "3 ! C#C <ood and #everage Service )C %%%



LO2+ DELIVER TRAINING


. Training is conducted in a sa$e and accessi2le environent.3. Training delivery ethods appropriate to the participant8s9 needs, trainer

availa2ility, location and resources are selected.6. Strategies and techni5ues which $acilitate the learning process are eployed.". Training o2ectives, se5uence o$ activities and assessent processes are

discussed with training participant8s9.&. Systeatic approach to training is underta+en to eet speci$ic needs o$ training

participant8s9.

C()TE)TS:

• Di$$erent training delivery ethods

• Bow to conduct training progras

• Presentation s+ills and proper use o$ e5uipent• Strategies and techni5ues which $acilitate the learning process

C()D%T%()S:


• Re$erences

• Bandouts

• Access to records, log2oo+s, reports, organi@ational plans and other sources o$

in$oration a2out the operation and1or the personnel• (BP1Coputer1*CD

• Audio visual learning aterials

• Training aterials

METB(D(*(%ES:


• Role!play1group training activities and e?ercises

• Siulation

ASSESSME)T METB(DS:

• (2servation


• ritten tests

C#C <ood and #everage Service )C %%% ! "6 !



LO,+ $ROVIDE O$$ORTUNITIES FOR $RACTICES


. Practice opportunities are provided to ensure that the participants achieve thecoponents o$ copetency.

3. 7ariety o$ ethods $or encouraging learning is ipleented to eet theindividual needs o$ participants.

C()TE)T:

• %portance o$ practice in order to turn learning into developed s+ills.

C()D%T%()S:


• Re$erences• Bandouts


METB(D(*(%ES:


• Role!play1siulation

• Case studies

ASSESSME)T METB(DS:

• (2servation



• ritten tests

! "" ! C#C <ood and #everage Service )C %%%



LO4+ REVIE) TRAINING


. Participants are encouraged to sel$ evaluate per$orance and areas $oriproveent are identi$ied.

3. Participants readiness $or assessent is onitored and assistance isprovided with the collection o$ evidence $or satis$actory per$orance.

6. Training is evaluated against o2ectives in the conte?t o$ sel$!assessent, participant $eed2ac+, supervisor coents and easureents.

". Training details are recorded according to enterprise and legislativere5uireents.

&. Results o$ evaluation are utili@ed to guide $urther training.

C()TE)TS:

• %portance o$ evaluating progras

• Methods o$ evaluating progras• Per$orance review and analysis

C()D%T%()S:


• Training aterials

• Re$erences

• Bandouts

•

Proect or wor+ activities• Records, log2oo+s, reports and other sources o$ in$oration a2out the training

METB(D(*(%ES:


• Role!play1siulation

• Case studies

ASSESSME)T METB(DS:

• (2servation



• ritten tests

C#C <ood and #everage Service )C %%% ! "& !



4)%T (< C(MPETE)C= : ESTABLIS- AND CONDUCT BUSINESSRELATIONS-I$S

M(D4*E T%T*E : ESTABLIS-ING AND CONDUCTING BUSINESSRELATIONS-I$S

M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge re5uired toanage 2usiness relationships with custoers or supplierswithin a touris or hospitality conte?t. %t $ocuses on therelationship 2uilding and negotiation s+ills.


;4A*%<%CAT%() *E7E* : )C %%%



*(. Esta2lish and conduct 2usiness relationships

*(3. Conduct negotiations

*(6. Ma+e $oral 2usiness agreeents

*(". <oster and aintain 2usiness relationships

! "- ! C#C <ood and #everage Service )C %%%



LO1+ ESTABLIS- AND CONDUCT BUSINESS RELATIONS-I$S


. Relationships are esta2lished in a anner that prootes goodwill and trust2etween the enterprise, its custoers and suppliers.

3. Trust and respect are 2uilt in 2usiness relationships through use o$ e$$ectivecounication s+ills and techni5ues

6. (pportunities to aintain regular contact with custoers and suppliers areidenti$ied and ta+en up.

C()TE)TS:

• Types o$ $oral agreeents

• Esta2lishing and 2uilding 2usiness contacts

• Conducting success$ul 2usiness negotiations

• Counication s+ills and techni5ues

• %nterpersonal s+ills

C()D%T%()S:


• riting aterials


• Relationship!2uilding and negotiation activities with a range o$ individuals with

who the candidate has an actual or potential 2usiness relationship.

METB(D(*(%ES:


• Role!play

• Siulation

ASSESSME)T METB(DS:

• (2servation

•%nterviews15uestioning


• ritten tests

C#C <ood and #everage Service )C %%% ! "' !



LO2+ CONDUCT NEGOTIATIONS


. )egotiations are conducted in a 2usiness!li+e and pro$essional anner within therelevant cultural conte?t.

3. )egotiations are conducted in the conte?t o$ the current enterprise ar+eting$ocus.

6. #ene$its $or all parties in the negotiation are a?ii@ed through use o$esta2lished techni5ues and in the conte?t o$ esta2lishing long ter relationships.

". <eed2ac+ and input $ro colleagues are incorporated into the negotiation.&. The results o$ negotiations are counicated to appropriate colleagues and

sta+eholders within the appropriate tie$raes.

C()TE)TS:

• Pro$essional 2usiness negotiations procedures

• E$$ective negotiating s+ills and techni5ues• Presenting a proposal1#usiness proposal presentation s+ills

C()D%T%()S:


• riting aterials

• Bandouts12rochures

• Sales +it1port$olios

•

(BP1coputer1*CD• Relationship!2uilding and negotiation activities with a range o$ individuals with

who the candidate has an actual or potential 2usiness relationship.

METB(D(*(%ES:


• Role!play

• Siulation

ASSESSME)T METB(DS:

• (2servation



! "0 ! C#C <ood and #everage Service )C %%%



LO,+ MA*E FORMAL BUSINESS AGREEMENTS


. Agreeents are con$ired in writing using $oral contracts and in accordance toenterprise re5uireents.

3. Appropriate approvals $or all aspects o$ $oral agreeents are chec+ed ando2tained in accordance with enterprise procedures.

6. The need $or specialist advice in the developent o$ contracts is identi$ied andsought where appropriate.

C()TE)TS:

• %portance o$ contracts1M(A

• Preparing contracts1M(A

• *egal issues in preparing contracts

C()D%T%()S:


• riting aterials


• Saple agreeents and contracts

• Coputer

METB(D(*(%ES:


• Role!play

• Siulation

• Case study1written e?ercises

ASSESSME)T METB(DS:

• (2servation


• Evaluation o$ reports su2itted• ritten tests

C#C <ood and #everage Service )C %%% ! " !



LO4+ FOSTER AND MAINTAIN BUSINESS RELATIONS-I$S


. %n$oration needed to aintain sound 2usiness relationships are pro!activelysought, reviewed and acted upon.

3. Agreeents are honored within the scope o$ individual responsi2ility.6. Adustents to agreeents are ade in consultation with the custoer1supplier

and in$oration is shared with appropriate colleagues.". Relationships are nurtured through regular contact.

C()TE)TS:

• *egal issues in the per$orance o$ o2ligations in the contract

• #uilding and aintaining relationships

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• Saple agreeents and contracts

METB(D(*(%ES:

•

*ecture!discussion• Role!play

• Siulation

• Case study

ASSESSME)T METB(DS:

• (2servation

• %nterview15uestioning


• ritten tests

! &/ ! C#C <ood and #everage Service )C %%%




CORE COM$ETENCIES

FOOD AND BEVERAGE SERVICE NC III



4)%T (< C(MPETE)C= : $ROVIDE S$ECIALIST ADVICE ON FOOD

M(D4*E T%T*E : $ROVIDING S$ECIALIST ADVICE ON FOOD

M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge re5uired todevelop and aintain in!depth in$oration a2out the $oodand enu ites o$$ered in a $oodservice esta2lishent. %tcovers developing the enu and providing accuratein$oration and advice to guests. This odule 2uilds ons+ills and +nowledge covered in the units TRS&36'HProvide Food and Beverage Service” and TRS&363“Develop and Update Food and Beverage Knowledge” o$<ood and #everage Services )C%%.


;4A*%<%CAT%() *E7E* : )C %%%



*(. Advice on enu ites

*(3. Contri2ute to enu developent

*(6. 4pdate specialist $ood +nowledge

! &3 ! C#C <ood and #everage Service )C %%%



LO1+ ADVICE ON MENU ITEMS


. Assistance is o$$ered to custoers in a+ing $ood selections in a courteousanner and at appropriate tiing.

3. (ptions and possi2le variations are o$$ered to custoers6. Methods o$ coo+ing and di$$erent culinary styles are discussed with custoers in

clear and siple language.". Accurate in$oration and advise are provided to custoers with special dietary or

cultural needs

C()TE)TS:

• Suggestive Selling1ine suggestions on the $ood enu

• #asic Coo+ing Methods o$ Preparation

• Special dietary needs

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• Menus

METB(D(*(%ES:


• Deonstration1role play

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

•Practical test

• (2servation


C#C <ood and #everage Service )C %%% ! &6 !



LO 2+ CONTRIBUTE TO MENU DEVELO$MENT


. Content o$ enus are planned in consultation with appropriate +itchen sta$$.3. Menu suggestions are 2alanced in ters o$ cost and variety.6. Menus are planned ta+ing into account various dietary and cultural re5uireents

o$ custoers.". Custoer $eed2ac+ and pre$erences are ta+en into consideration in the enu

developent process.&. here appropriate, consultation is underta+en with people who develop the wine

list.-. Menus are developed to ensure re5uired pro$it argin is o2tained $or the

enterprise.'. Menus are developed to ensure that $orat and design are clear, accurate and

appropriate to enterprise needs.0. Particular target groups are ta+en into consideration when developing enus.

C()TE)TS:

• Menu Planning

• Menu styles and $orats

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• Menus

METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation


! &" ! C#C <ood and #everage Service )C %%%



LO,+ U$DATE S$ECIALIST FOOD *NO)LEDGE


. <oral and in$oral research is conducted to access current accurate andrelevant in$oration a2out $ood.

3. Trends in custoer needs are identi$ied 2ased on direct contact and wor+placee?perience.

6. eneral trends in the $ood ar+et are identi$ied and applied to the wor+place.

C()TE)TS:

• 4pdating $ood +nowledge

• %denti$ying custoer needs

• Mar+et research

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• Menus

METB(D(*(%ES:

• *ecture1discussion• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation


C#C <ood and #everage Service )C %%% ! && !



4)%T (< C(MPETE)C= : $RE$ARE AND SERVE ES$RESSO COFFEE

M(D4*E T%T*E : $RE$ARING AND SERVING ES$RESSO COFFEE

M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to e?tractand serve espresso co$$ee using a coercial espressoachine. %t applies to 2aristas and other service personnelwho prepare co$$ee in a variety o$ $ood and 2everageoperations. This odule does not cover general preparationo$ co$$ee using ethods o$ co$$ee e?traction other thanespresso achines.

)(M%)A* D4RAT%() : 3" hours

;4A*%<%CAT%() *E7E* : )C %%%



*(. (rgani@e and prepare wor+ areas

*(3. Provide custoer service and advice custoers on espresso co$$ee

*(6. Select and grind co$$ee

*(". E?tract co$$ee

*(&. Te?ture il+

*(-. Serve and present espresso co$$ee

*('. Clean and aintain espresso achine

! &- ! C#C <ood and #everage Service )C %%%



LO1. ORGANIE AND $RE$ARE )OR* AREAS


. Co$$ee wor+station is organi@ed in accordance with sa$ety and hygiene practicesto ena2le e$$icient wor+$low and easy access to e5uipent and supplies.

3. Preparation and wor+ routines are developed in accordance with enterprisere5uireents.

6. Mise!en!place and preparation $or co$$ee service are copleted according toenterprise procedures.

". Co$$ee and coodities are stored in appropriate air tight containers to aintain5uality and $reshness.

C()TE)TS:

• Co$$ee 2ar wor+ $lows

• Mise!en!place $or co$$ee service

• Di$$erent types o$ co$$ee achines and e5uipent• Co$$ee 2ar tools and supplies

C()D%T%()S:


• Co$$ee 2ar or siulated area

• Di$$erent co$$ee achines and e5uipent

• Co$$ee 2ar tools and supplies

METB(D(*(%ES:

• *ecture

• Deonstration

• Bands!on

ASSESSME)T METB(DS:

• ritten test

•

Practical test• (2servation


C#C <ood and #everage Service )C %%% ! &' !



LO2+ $ROVIDE CUSTOMER SERVICE AND ADVICE CUSTOMERS ON ES$RESSOCOFFEE


. Co$$ee orders are ta+en accurately and veri$ied with guests.3. Co$$ee pre$erences and re5uireents o$ custoers are deterined and

co$$ee styles and accopanients are o$$ered.

C()TE)TS:

• Procedures in ta+ing co$$ee orders

• Di$$erent styles o$ co$$ee drin+s

C()D%T%()S:





METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation


! &0 ! C#C <ood and #everage Service )C %%%



LO,+ SELECT AND GRIND COFFEE


. Correct co$$ee 2eans are selected according to 2lend and1or roast style.3. Environental changes and e5uipent variations a$$ecting dosage are ta+en into

consideration and co$$ee grind and dose are adusted accordingly.

C()TE)TS:

• Types o$ co$$ee 2eans and roast styles

• Types o$ co$$ee grinds

• (perating co$$ee grinder

C()D%T%()S:





METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation

• Evaluation o$ the $inished product


C#C <ood and #everage Service )C %%% ! & !



LO4+ E.TRACT COFFEE


. Appropriate cups or 2everage ware are selected and ensured that they are war2e$ore preparation.

3. Re5uired aount o$ co$$ee is easured and placed into $ilter 2as+et, tapingco$$ee evenly using correct pressure.

6. Teperature and pressure o$ the achine are adusted 2etween cycles, ensuringcorrect operational teperature.

". Pouring rate is analy@ed and adusted where appropriate.&. ;uality o$ e?traction is visually assessed.-. Spent grounds 8puc+1ca+e9 are chec+ed to identi$y any re5uired adustents to

dosage.'. roup head is $lushed $or ne?t use.

C()TE)TS:

• Types o$ cups and other 2everage ware

• Procedures $or dosing and taping

• E?tracting co$$ee

• Evaluating shots

C()D%T%()S:





METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation



! -/ ! C#C <ood and #everage Service )C %%%



LO+ TE.TURE MIL*


. Correct il+ and appropriate ug are selected according to type and 5uantityre5uired

3. E?cess water $ro stea wand are e?pelled, $lushed and wiped clean 2e$ore anda$ter use.

6. Mil+ is steaed in accordance with il+ type and speci$ic order.". Mil+ is poured proptly using appropriate techni5ues, according to co$$ee style

and custoer pre$erences.

C()TE)TS:

• Mil+ types

• Procedures $or steaing il+

• Pouring il+ techni5ues

C()D%T%()S:





METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

•(2servation



C#C <ood and #everage Service )C %%% ! - !



LO3+ SERVE AND $RESENT ES$RESSO COFFEE


. Co$$ee is presented attractively using clean ceraic or glass cups and avoidingdrips and spills.

3. Co$$ee is served at the re5uired teperature, according to custoerre5uireents and style, with appropriate crea, il+ $roth and accopanients.

C()TE)TS:

• Selecting the right cups

• Procedures in serving co$$ee

C()D%T%()S:





METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation



! -3 ! C#C <ood and #everage Service )C %%%



LO+ CLEAN AND MAINTAIN ES$RESSO MAC-INE


. Bealth and sanitation re5uireents are $ollowed throughout all cleaning andaintenance procedures.

3. Machine parts are thoroughly and sa$ely cleaned according to anu$acturersspeci$ications, using appropriate cleaning ethods and recoended cleaningproducts and aterials, including:

6. The operation and e$$iciency o$ the espresso achine is onitored and assessedduring usage and ta+e appropriate action where re5uired.

". Machine parts are chec+ed on a regular 2asis.

C()TE)TS:

• Parts o$ the achines

• Cleaning ethods

• (perating procedures• Maintenance tas+s o$ the achine

C()D%T%()S:





METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

•

ritten test• Practical test

• (2servation


C#C <ood and #everage Service )C %%% ! -6 !




ELECTIVE COM$ETENCIES

FOOD AND BEVERAGE SERVICE NC III



4)%T (< C(MPETE)C= : $ROVIDE S$ECIALIST ADVICE ON )INE%FINE DINING'

M(D4*E T%T*E : $ROVIDING S$ECIALIST ADVICE ON )INE

M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to providespecialist advice on wine and where re5uired, service to theguest. %t $ocuses on o$$ering assistance in wine selection,advice on wine 5uality and characteristics, assisting in thedevelopent o$ wine list and developing and updating wine+nowledge.

.)(M%)A* D4RAT%() : - hours

;4A*%<%CAT%() *E7E* : )C %%%



*(. Advise custoers on local and iported wines

*(3. Advise custoers on appropriate wine and $ood choices

*(6. Deterine wine 5uality

*(". Develop and update wine +nowledge

C#C <ood and #everage Service )C %%% ! -& !



LO1+ ADVISE CUSTOMERS ON LOCAL AND IM$ORTED )INES


. Assistance is o$$ered to custoers a+ing wine selections and accuratein$oration a2out di$$erent wine options is provided.

3. ine types, styles, regions, viticulture and production ethods are discussedwith custoers.

6. Custoers are assisted in selecting wine according to taste and pricepre$erences

C()TE)TS

• ine types and characteristics

• Countries and regions producing wines

• ine production

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• #ar or siulated area

• ine list

• Di$$erent types o$ wine

METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo 7iewing

ASSESSME)T METB(DS:

• ritten test• Practical test

• (2servation


! -- ! C#C <ood and #everage Service )C %%%



LO2+ ADVISE CUSTOMERS ON A$$RO$RIATE )INE AND FOOD C-OICES


. Advice is o$$ered on wines that copleent or enhance the enu or $oodchoices.

3. ines $or special occasions and particular seasons are o$$ered.

C()TE)TS:

• ine suggestions on the $ood enu

• Prooting house wines and other wine specials

C()D%T%()S:


• riting aterials• Re$erences

• Bandouts


• ine list


METB(D(*(%ES:


• Deonstration1role play• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation


C#C <ood and #everage Service )C %%% ! -' !



LO,+ DETERMINE )INE 0UALIT(


. ines are evaluated using accepted sensory evaluation techni5ues.3. %n$oration $ro the evaluation o$ wine is used to assist custoers with wine

selections.6. (ptiu storage and cellar conditions are ensured and wines are stored

correctly according to type and style.". here re5uired, wine is served appropriately and at the correct teperature

according to type o$ wine and custoer pre$erence.&. ines are decanted according to variety, style and vintage.

C()TE)TS:

• Evaluating wines

• ine service

• ine storage• Decanting wines

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• ine list• Di$$erent types o$ wine


• #ar tools and e5uipent

METB(D(*(%ES:

• *ecture

• Discussion

• Deonstration

• Bands!on• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation


! -0 ! C#C <ood and #everage Service )C %%%



LO4+ DEVELO$ AND U$DATE )INE *NO)LEDGE


. Research is conducted in$orally and $orally to access current, accurate andrelevant in$oration a2out wines.

3. Trends in custoer tastes are identi$ied 2ased on direct contact and wor+placee?perience.

6. Assistance in the design, content and pricing o$ the wine list is provided asre5uired.

C()TE)TS:

• 4pdating wine +nowledge

• Mar+et research

• Pricing wines

C()D%T%()S:


• riting aterials

• Re$erences

• Bandouts

• ine list



• #ar tools and e5uipent

METB(D(*(%ES:


• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation


C#C <ood and #everage Service )C %%% ! - !



4)%T (< C(MPETE)C= : $LAN AND MONITOR ES$RESSO COFFEE SERVICE%COFFEE S-O$'

M(D4*E T%T*E : $LANNING AND MONITORING ES$RESSO COFFEESERVICE

M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to plan andonitor espresso co$$ee service, including ordering o$ co$$ee,e5uipent and supplies and appropriate storage. %t includesspecialist +nowledge o$ co$$ee, its history and presentation ina variety o$ hospitality settings. This odule 2uilds on theodule HPrepare and Serve Espresso Coffee”

)(M%)A* D4RAT%() : 3" hours

;4A*%<%CAT%() *E7E* : )C %%%



*(. Plan co$$ee service

*(3. Provide specialist advice on co$$ee and co$$ee service

*(6. Monitor 5uality and service o$ co$$ee

*(". Monitor achines and e5uipent

! '/ ! C#C <ood and #everage Service )C %%%



LO1+ $LAN COFFEE SERVICE


. Co$$ee enus are developed and selected ta+ing into consideration pro$itre5uireents and target ar+ets.

3. Suppliers and1or roasters are selected and purchases are ade according toenterprise re5uireents, 2udget and 5uality.

6. Suppliers1roasters are liaised with to ensure co$$ee eets re5uireents.

C()TE)TS:

• Selecting co$$ee types and roasts

• Costing co$$ee ites

• Selecting suppliers

C()D%T%()S:





METB(D(*(%ES:

• *ecture

• Deonstration• Bands!on

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation





LO2+ $ROVIDE S$ECIALIST ADVISE ON COFFEE AND COFFEE SERVICE


. %n$oration on co$$ee is developed and updated.3. Custoer 5uestions related to co$$ee and espresso co$$ee service are responded

to accurately.6. Accurate in$oration is provided to colleagues and sta$$ on co$$ee and co$$ee

service.". Co$$ee and co$$ee appreciation is prooted at appropriate opportunities.&. Accurate in$oration on co$$ee and co$$ee styles is displayed $or custoers

where suita2le

C()TE)TS:

• Co$$ee 2eans and characteristics

• Types, 2lends and styles o$ co$$ee

• Co$$ee service and presentation• Prooting products and services to guests

C()D%T%()S:





METB(D(*(%ES:

• *ecture

• Deonstration

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

•

ritten test• Practical test

• (2servation


! '3 ! C#C <ood and #everage Service )C %%%



LO,+ MONITOR 0UALIT( AND SERVICE OF COFFEE


. Co$$ee 2eans are evaluated to ensure $reshness and appropriate oil content.3. rind is onitored to ensure correct si@e according to 2lend and1or roast style

re5uired.6. Espresso 5uality is evaluated through visual and other sensory evaluation

ethods.". Co$$ee e?traction and service are onitored according to enterprise practice,

ensuring 5uality and consistency.&. <aults and pro2les in 5uality are diagnosed.-. <eed2ac+ on co$$ee 5uality is sought $ro custoers and sta$$.'. Ensure that co$$ee is stored appropriately in suita2le containers and conditions.0. Ensure that co$$ee is presented correctly with suita2le accopanients.. ;uality and teperature o$ il+ served is assessed and te?tured correctly.

C()TE)TS:

• Characteristics o$ 5uality co$$ee

• Evaluating co$$ee

• Monitoring e?traction tie

• Siple trou2leshooting during achine 2rea+down

C()D%T%()S:





METB(D(*(%ES:

• *ecture

• Product e?perients

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation1Evaluation o$ $inished product


C#C <ood and #everage Service )C %%% ! '6 !



LO,+ MONITOR MAC-INES AND E0UI$MENT


. Espresso achine and other e5uipent are onitored $or e$$iciency andrelia2ility o$ operation.

3. Teperature and pressure are onitored.6. Cleaning and aintenance practices are ensured to 2e in place.". )eeds $or new e5uipent and1or parts are identi$ied and options evaluated.&. Ensure that sa$e practices and procedures are $ollowed in using achines and

e5uipent.-. Service calls and replaceent o$ worn parts are scheduled at appropriate ties.

C()TE)T:

• Preventive aintenance syste 8Periodic aintenance tas+s9

C()D%T%()S:





METB(D(*(%ES:

• *ecture

• Product e?perients

• Bands!on

• 7ideo viewing

ASSESSME)T METB(DS:

• ritten test

• Practical test

• (2servation

•

(ral 5uestioning

cbc food and beverage nc iii

Documents