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The Register of Regulated Qualifications

View Unit : Prepare and serve hot drinks using specialist equipment

Unit
Unit Reference Number
F/601/4932
Qualification Framework
QCF
Title
Prepare and serve hot drinks using specialist equipment
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
36
Unit Credit Value
4
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

This unit should be assessed against People 1st's assessment strategy and evidence requirements which can be found on People 1st's website: www.people1st.co.uk

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Be able to prepare work area and equipment for service

1.1

Make sure that preparation, service and other equipment is clean, free from damage and ready for service

1.2

Clean work areas, leaving them tidy and ready for use

1.3

Arrange promotional and display materials correctly

1.4

Store sufficient drink ingredients and accompaniments ready for use

2

Know how to prepare work area and equipment for service

2.1

Describe safe and hygienic working practices when preparing preparation and service areas

2.2

State why drink, ingredients and accompaniments must be available and ready for immediate use

2.3

State why it is important to check for damage in all work areas and service equipment before taking orders

2.4

Outline the types of unexpected situation that may occur when preparing preparation and service areas and how to deal with them

3

Be able to prepare and serve hot drinks

3.1

Identify customer requirements

3.2

Provide customers with accurate information on drinks as required

3.3

Maximise sales through up-selling

3.4

Make drinks using recommended equipment and ingredients

3.5

Serve the drink in company style, offering the correct accompaniments

3.6

Clean and maintain preparation and service equipment

3.7

Maintain stocks of drink ingredients and accompaniments

4

Know how to prepare and serve hot drinks

4.1

Describe safe and hygienic working practices when preparing and serving hot drinks

4.2

State why information about products given to customers should be accurate

4.3

Describe what the different techniques are for mixing and preparing different types of beverages to customer requirements are

4.4

State why and to whom all customer incidents should be reported

4.5

Describe how to deal safely with breakages and spillages

4.6

State why and to whom all breakages/spillages must be reported

4.7

Explain why customer and service areas should be kept clean, tidy and free from rubbish and used equipment

4.8

Outline the types of unexpected situation that may occur when preparing and serving hot drinks and how to deal with them

4.9

Describe safe and hygienic working practices when maintaining hot drink making equipment

4.10

State why a constant level of stock must be maintained

4.11

State to whom any stock deficiencies should be reported

4.12

Describe how to use cleaning materials correctly

4.13

State the dangers of misusing cleaning equipment

4.14

State what tests should be carried out after cleaning preparation equipment

4.15

Outline the types of unexpected situations that may occur when maintaining hot drinks equipment and how to deal with them

Equivalent Units
There are no equivalences to display.
2.4.6.0L