Competency standard UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT NUMBER: D1.HBS.CL5.06 UNIT DESCRIPTOR: This unit with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Promote cocktails to customers Unit Variables Ensure service equipment is clean, operational The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for and ready for use differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment Ensure cocktail ingredients and accompaniments are prepared and for service This unit applies to all industry sectors that require to prepare and serve cocktails within the labour divisions Use display materials to promote cocktails of the hotel and travel industries and may include: Offer customers recommendations or information Food and Beverage Service about the range and style of cocktails available in Service equipment may include: a courteous fashion Shakers Element 2: Prepare cocktails Cocktail glassware Select and use cocktail glassware and equipment Jugs in accordance with enterprise and industry standards Stirrers and swizzles Make cocktails correctly and efficiently in Blenders accordance with recipes Pourers, strainers and measures Consider and evaluate new cocktail recipes and Ice crushers and scoops develop in accordance with enterprise policy Glass chillers Cleaning equipment
Competency standard UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT NUMBER: D1.HBS.CL5.06 UNIT DESCRIPTOR: This unit with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Promote cocktails to customers Ensure service equipment is clean, operational and ready for use Ensure cocktail ingredients and accompaniments are prepared and for service Use display materials to promote cocktails Offer customers recommendations or information about the range and style of cocktails available in a courteous fashion Element 2: Prepare cocktails Select and use cocktail glassware and equipment in accordance with enterprise and industry standards Make cocktails correctly and efficiently in accordance with recipes Consider and evaluate new cocktail recipes and develop in accordance with enterprise policy Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that require to prepare and serve cocktails within the labour divisions of the hotel and travel industries and may include: Food and Beverage Service Service equipment may include: Shakers Cocktail glassware Jugs Stirrers and swizzles Blenders Pourers, strainers and measures Ice crushers and scoops Glass chillers Cleaning equipment
TG_Prepare_and_serve_cocktails_refined.docx