View Unit : Principles of Preparing and Serving Hot Drinks Using Specialist Equipment

Unit

Unit Reference Number

D/502/8309

Qualification Framework

QCF

Title

Principles of Preparing and Serving Hot Drinks Using Specialist Equipment

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.4 Hospitality and Catering

Unit Grading Structure

Pass

Assessment Guidance

N/A

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know how to prepare work area and equipment for service	1.1	Describe safe and hygienic working practices when preparing work area and equipment for service
		1.2	State the importance of having drink, ingredients and accompaniments available and ready for immediate use
		1.3	State the importance of checking all work areas and service equipment for damage before taking orders
		1.4	Describe the types of unexpected situation that might occur when preparing work areas and equipment for the preparation of hot drinks
2	Know how to prepare and serve hot drinks using specialist equipment	2.1	Describe safe and hygienic working practices when preparing and serving hot drinks and maintaining hot drink making equipment
		2.2	Describe the techniques for mixing and preparing different types of beverages
		2.3	State the importance of keeping customer and service areas clean, tidy and free from rubbish and used equipment
		2.4	Describe the types of unexpected situation that might occur when preparing and serving hot drinks and maintaining hot drinks equipment

Equivalent Units

There are no equivalences to display.