View Unit : Prepare and serve dispensed and instant hot drinks

Unit

Unit Reference Number

T/601/4927

Qualification Framework

QCF

Title

Prepare and serve dispensed and instant hot drinks

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

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

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Be able to prepare equipment and work area for service	1.1	Prepare the preparation, service and other equipment ready for use
		1.2	Clean the work areas, leaving them tidy and ready for use
		1.3	Make sure that preparation, service and other equipment is clean and free from damage
		1.4	Store sufficient drink ingredients and accompaniments ready for use
2	Understand how to prepare equipment and work area for service	2.1	Describe safe and hygienic working practices when preparing and serving hot drinks
		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 areas and equipment for the preparation of hot drinks 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	Promote company drinks to customers at all appropriate times
		3.4	Make the drinks using the correct equipment and ingredients
		3.5	Serve the drink in company style, offering the correct accompaniments
		3.6	Clean preparation and serving equipment after use and tidy the preparation and serving area
4	Understand 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
		4.4	State why and to whom all customer incidents should be reported
		4.5	Explain why and to whom all breakages and spillages should be reported
		4.6	State why customers and service areas should be kept clean, tidy and free from rubbish and used equipment

Equivalent Units

There are no equivalences to display.