Competency Standard NOMINAL HOURS: 25 UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic beverages in a range of settings within the hotel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and a range of teas Unit Variables and coffees The Unit Variables provide advice to interpret the scope and context of this unit of competence, Select ingredients, tea/coffee making allowing for differences between enterprises and workplaces. It relates to the unit as a whole and equipment and crockery/glassware to facilitates holistic assessment prepare tea/coffee This unit applies to all industry sectors that require to prepare and serve non-alcoholic beverages Prepare drinks using appropriate method within the labour divisions of the hotel and travel industries and may include: in accordance with customer requests and Food and Beverage Service required timeframe Evaluate drink before presenting to Ingredients might include: customer Traditional teas Element 2: Prepare and cold drinks Specialty teas Select ingredients, equipment and Herbal teas glassware Specialty coffee Prepare drink in accordance with standard recipes or to customer requests Special blends. Serve garnishes and accompaniments with drinks
Competency Standard UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic beverages in a range of settings within the hotel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and a range of teas and coffees Select ingredients, tea/coffee making equipment and crockery/glassware to prepare tea/coffee Prepare drinks using appropriate method in accordance with customer requests and required timeframe Evaluate drink before presenting to customer Element 2: Prepare and cold drinks Select ingredients, equipment and glassware Prepare drink in accordance with standard recipes or to customer requests Serve garnishes and accompaniments with drinks 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 non-alcoholic beverages within the labour divisions of the hotel and travel industries and may include: Food and Beverage Service Ingredients might include: Traditional teas Specialty teas Herbal teas Specialty coffee Special blends.
AM_Prepare_serve_non_alcoholic_bev_refined.docx