Milk selection skim, low fat, full – 6 Milk 40 minutes Texture milk Verbal Workplace Espresso machine UHT, soy or enhanced texturing classroom observation 1050am Other items – Milk jug stainless steel and – 1130am Practical Oral Questions Whiteboard different sizes demonstration Written Steam wand clean, before – Learner resource Learner practice assessment using expend steam and cloths exclusively for cleaning Steam milk always use fresh, – cold milk, right size jug and fill to ½ to 1/3 full, use thermometer, expel steam from wand, keep tip of wand just under milk surface, milk should whirlpool, when tem reaches 65 Turn steam off, pour milk immediately Pour milk as per espresso menu. Crockery and 15 minutes Serve and present Present and serve coffee as Verbal Workplace 7 Coffee – glassware presentation 1130am espresso coffee per ABC Hotels SOP’s classroom observation and service Condiments/Other – Ensure crockery and glassware Practical 3rd party 1145am items is free of chips and cracks, are demonstration report clean, no spills in saucer, don’t Learner resource Learner practice Written overfill and serve immediately. ABC Hotels SOP’s assessment
6 Milk texturing 40 minutes 1050am – 1130am Texture milk Milk selection – skim, low fat, full UHT, soy or enhanced Milk jug – stainless steel and different sizes Steam wand – clean, before using expend steam and cloths exclusively for cleaning Steam milk – always use fresh, cold milk, right size jug and fill to ½ to 1/3 full, use thermometer, expel steam from wand, keep tip of wand just under milk surface, milk should whirlpool, when tem reaches 65 Turn steam off, pour milk immediately Pour milk as per espresso menu. Verbal classroom Practical demonstration Learner practice Workplace observation Oral Questions Written assessment Espresso machine Other items Whiteboard Learner resource 7 Coffee presentation and service 15 minutes 1130am – 1145am Serve and present espresso coffee Present and serve coffee – as per ABC Hotels SOP’s Ensure crockery and glassware is free of chips and cracks, are clean, no spills in saucer, don’t overfill and serve immediately. Verbal classroom Practical demonstration Learner practice Workplace observation 3rd party report Written assessment Crockery and glassware Condiments/Other items Learner resource ABC Hotels SOP’s
TM_Prepare_&_deliver_training_sessions_refined.docx