cbc food and beverage nc iii
TRANSCRIPT
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COMPETENCY-BASED
CURRICULUM
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICE NC IIITECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila
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TABLE OF CONTENTS
Page A._Course Design.........................................................................................!"
#._Modules o$ %nstruction............................................................................&!'" ___
• #AS%C C(MPETE)C%ES......................................................................&
o *eading wor+place counication...................................-!
o *eading sall tea......................................................../!"
o Developing and practicing negotiation s+ills..................&!0
o %denti$ying1deterining $undaental cause o$ pro2le !33
o 4sing atheatical concept and techni5ue.................36!3-
o 4sing relevant technologies......................................... 3'!6/
• C(MM() C(MPETE)C%ES..............................................................6
o Rostering sta$$................................................................63!6"
o Controlling and ordering stoc+.......................................6&!"/o Training sall groups...................................................."!"&
o Esta2lishing and conducting 2usiness relationships....."-!&/
• C(RE C(MPETE)C%ES....................................................................&
o Providing specialist advise on $ood...............................&3!&&
o Preparing and serving espresso co$$ee.........................&-!-6
• E*ECT%7E C(MPETE)C%ES.............................................................-"
o Providing specialist advise on wine 8$ine dining9...........-&!-
o Planning and onitoring espresso co$$ee service 8co$$ee
shop9..............................................................................'/!'"
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COURSE DESIGN
C(4RSE T%T*E : ADVANCED FOOD AND BEVERAGE SERVICES
)(M%)A* D4RAT%() : 124 hours
;4A*%<%CAT%() : Food and Beverae Serv!"es NC III
C(4RSE DESCR%PT%() :
This course is designed to enhance the +nowledge, s+ills, 2ehavior and otivations inaccordance with industry standards. %t covers the 2asic, coon and core copetenciesre5uired $or the )C%%% level on providing specialist advice on $ood or wine and preparing andserving espresso co$$ee to the guests
E)TR= RE;4%REME)TS :
Trainees or students wishing to gain entry into this course should possess the $ollowing
re5uireents:
• can counicate 2oth orally and in written $or>
• at least high school graduate
• physically and entally $it>
• with good oral character>
• can per$or 2asic atheatical coputation>
• ust 2e copetent in the entire <ood and #everage Services )C%%% 5uali$ication
This list does not include speci$ic institutional re5uireents such as educational
attainent, appropriate wor+ e?perience, and others that ay 2e re5uired o$ the trainees 2ythe school or training center delivering the T7ET progra.
C#C <ood and #everage Service )C %%% ! !
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COURSE STRUCTURE#
BASIC COM$ETENCIES%2& hours'
UNIT OFCOM$ETENC(
MODULE TITLE LEARNING OUTCOMESNOMINAL
DURATION
. *ead wor+placecounication
. *eadingwor+placecounication
.. Counicate in$orationa2out wor+placeprocesses
..3 *ead wor+placediscussions
..6 %denti$y and counicateissues arising in thewor+place
" hours
3. *ead salltea
3. *eading salltea
3.. Provide tea leadership.3..3 Assign responsi2ilities
aong e2ers.3..6 Set per$orance
e?pectation $or teae2ers.
3.." Supervise teaper$orance
3 hours
6. Develop andpracticenegotiations+ills
6. Developing andpracticenegotiations+ills
6.. %denti$y relevantin$oration in planningnegotiations
6..3 Participate in negotiations6..6 Docuent areas $or
agreeent
" hours
". Solvewor+placepro2lesrelated to wor+activities
". %denti$ying1deterining$undaentalcause o$pro2le
".. E?plain the analyticaltechni5ues
"..3 %denti$y the pro2le"..6 Deterine the possi2le
cause1s o$ the pro2le
" hours
&. 4seatheaticalconcepts andtechni5ues
&. 4singatheaticalconcepts andtechni5ues
&.. %denti$y atheatical toolsand techni5ues to solvepro2le
&..3 Apply atheaticalprocedures1solution
&..6 Analy@e results
3 hours
-. 4se relevanttechnologies
-. 4sing relevanttechnologies
-.. Study 1select appropriatetechnology
-..3 Apply relevant technology-..6 Maintain1enhance relevant
technology
" hours
! 3 ! C#C <ood and #everage Service )C %%%
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COMMON COM$ETENCIES%24 hours'
UNIT OFCOM$ETENC(
MODULE TITLE LEARNING OUTCOMESNOMINAL
DURATION
. Roster sta$$ . Rostering sta$$ .. Develop and ipleentsta$$ rosters
..3 Maintain sta$$ records
- hours
3. Control andorder stoc+
3. Controlling andordering stoc+
3.. Maintain stoc+ levels andrecords
3..3 Process stoc+ orders3..6 Manage stoc+ losses3.." <ollow!up orders3..& (rgani@e and adinister
stoc+s
- hours
6. Train sallgroups
6. Training sallgroups
6.. Prepare $or training6..3 Deliver training
6..6 Provide opportunities $orpractices
6.." Review training
- hours
". Esta2lish andconduct2usinessrelationships
". Esta2lishingand conducting2usinessrelationships
".. Esta2lish and conduct2usiness relationships
"..3 Conduct negotiations"..6 Ma+e $oral 2usiness
agreeents".." <oster and aintain
2usiness relationships
- hours
CORE COM$ETENCIES%4& hours'
UNIT OFCOM$ETENC(
MODULE TITLE LEARNING OUTCOMESNOMINALDURATION
. Providespecialistadvice on $ood
. Providingspecialistadvise on $ood
.. Advise on enu ites..3 Contri2ute to enu
developent..6 4pdate specialist $ood
+nowledge
- hours
3. Prepare andserveespressoco$$ee
3. Preparing andservingespressoco$$ee
3.. (rgani@e and preparewor+ areas
3..3 Provide custoer serviceand advise custoers onespresso co$$ee
3..6 Select and grind co$$ee3.." E?tract co$$ee3..& Te?ture il+3..- Serve and present
espresso co$$ee
3..' Clean and aintainespresso achine
3" hours
C#C <ood and #everage Service )C %%% ! 6 !
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ELECTIVE COM$ETENCIES%4& hours'
UNIT OFCOM$ETENC(
MODULE TITLE LEARNING OUTCOMESNOMINALDURATION
. Providespecialistadvise on wine8$ine dining9
. ProvidingSpecialist Advise onine
.. Advise custoers onlocal and iported wines
..3 Advise custoers onappropriate wine and$ood choices
..6 Deterine wine 5uality.." Develop and update wine
+nowledge
- hours
3. Plan andonitorespressoco$$ee service
8co$$ee shop9
3. Planning andonitoringespressoco$$ee service
.. Plan co$$ee service..3 Provide specialist advice
on co$$ee and co$$eeservice
..6 Monitor 5uality andservice o$ co$$ee
.." Monitor achines ande5uipent
3" hours
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
• Case studies
RE<ERE)CES:
• Manuals
• #oo+s
• CDs
• #rochures
C(4RSE DE*%7ER=:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
TRA%)ERS ;4A*%<%CAT%()S
• Must have copleted a Trainers Training Methodology Course
8TM %%%9 or its e5uivalent
• Must 2e physically and entally $it
• Must have at least 6!& years o21industry e?perience
• Must 2e a holder o$ Coercial Coo+ing )C *evel %%% Certi$icate
• Must 2e o$ good oral character
• ith pleasing personality
•
Must have attended relevant training and seinars
! " ! C#C <ood and #everage Service )C %%%
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MODULES OF INSTRUCTION
BASIC COM$ETENCIES
FOOD AND BEVERAGE NC III
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#AS%C C(MPETE)C= : COMMUNICATIONS
4)%T (< C(MPETE)C= : LEAD )OR*$LACE COMUNICATION
M(D4*E T%T*E : LEADING )OR*$LACE COMMUNICATION
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired to prepare di$$erent reports re5uired in thewor+place.
)(M%)A* D4RAT%() : " hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Counicate in$oration a2out wor+place processes.
*(3. *ead wor+place discussions.
*(6. %denti$y and counicate issues arising in the wor+place.
! - ! C#C <ood and #everage Service )C %%%
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LO1+ COMMUNICATE INFORMATION ABOUT )OR*$LACE $ROCESSES
ASSESSME)T CR%TER%A:
. Appropriate counication ethod is selected.3. Multiple operations involving several topic areas are counicated.6. ;uestions are used to gain e?tra in$oration.". Correct sources o$ in$oration are identi$ied.&. %n$oration is selected and se5uenced correctly when re5uired.-. 7er2al and written reporting are aintained in 2oth $ailiar and un$ailiar
situations.
C()TE)TS:
• Method o$ counication
• Counication s+ills
• Counication tools
• ;uestioning techni5ues
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Siulated wor+place environent
• Counication tools
• 7ariety o$ in$oration
METB(D(*(%ES:
• Discussion
• Role play
• #rainstoring
ASSESSME)T METB(DS:
• Direct o2servation
• %nterview
C#C <ood and #everage Service )C %%% ! ' !
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LO,+ IDENTIF( AND COMMUNICATE ISSUES ARISING IN T-E )OR*$LACE
ASSESSME)T CR%TER%A:
. %ssues and pro2les are identi$ied as they arise.3. %n$oration regarding pro2les and issues are organi@ed coherently to ensure
clear and e$$ective counication.6. Dialog is initiated with appropriate personnel.". Counication pro2les and issues are addressed as they arise.
C()TE)TS:
• %denti$y pro2les and issues
• (rgani@ing in$oration on pro2le and issues
• Relating pro2les and issues
• Counication 2arriers a$$ecting wor+place discussions.
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Siulated wor+place environent
• Counication tools
• 7ariety o$ in$orations
METB(D(*(%ES:
• Discussion• Role play
• #rainstoring
ASSESSME)T METB(DS:
• Direct o2servation
• %nterview
C#C <ood and #everage Service )C %%% ! !
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#AS%C C(MPETE)C= : TEAM )OR*
4)%T (< C(MPETE)C= : LEAD SMALL TEAM
M(D4*E T%T*E : LEADING SMALL TEAM
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired to lead sall tea including setting and aintainingtea and individual per$orance standard.
)(M%)A* D4RAT%() : 3 hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Provide tea leadership.
*(3. Assign responsi2ilities aong e2ers.
*(6. Set per$orance e?pectation $or tea e2ers.
*(". Supervise tea per$orance.
! / ! C#C <ood and #everage Service )C %%%
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LO1+ $ROVIDE TEAM LEADERS-I$
ASSESSME)T CR%TER%A:
. or+ re5uireents are identi$ied and prescri2ed to e2ers.3. Reasons $or instructions and re5uireents are properly disseinated to tea
e2ers.6. Tea e2ers 5uestions, pro2les, concerns are recogni@ed, discussed and
dealt accordingly.
C()TE)TS:
• Counication s+ills re5uired $or leading sall tea
• S+ills and techni5ues in prooting tea 2uilding
• )egotiating s+ills
• 4p to date disseination o$ instruction and re5uireents to e2ers.
• Art o$ listening and treating individual tea e2ers concern
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• *earning aterials
- tea 2uilding anual- catalogs- 2rochures
• Siulated tea
METB(D(*(%ES:
• Traditional1lecture
• Deonstration
• Case studies
ASSESSME)T METB(DS:
• ritten e?aination
•
Direct o2servation
C#C <ood and #everage Service )C %%% ! !
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LO2+ ASSIGN RES$ONSIBILITIES AMONG MEMBERS
ASSESSME)T CR%TER%A:
. Duties and responsi2ilities are allocated in respect to the s+ills, +nowledge andattitudes o$ every tea e2er.
3. Duties are allocated having regard to individual pre$erence, doestic andpersonal considerations.
6. Duties and responsi2ilities o$ each e2er are properly identi$ied and de$ined. C()TE)TS:
• Duties and responsi2ilities o$ each tea e2er
• S+ills in identi$ying individual s+ills ,+nowledge and attitude as 2asis $or allocating
responsi2ilities
• Fnowledge in identi$ying each tea e2er duties and responsi2ilities
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• *earning aterials
- relevant legal re5uireents- anuals
METB(D(*(%ES:
• Traditional1lecture
• Deonstration
ASSESSME)T METB(DS:
• ritten e?aination
• Direct o2servation
! 3 ! C#C <ood and #everage Service )C %%%
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LO,+ SET $ERFORMANCE E.$ECTATION FOR TEAM MEMBERS
ASSESSME)T CR%TER%A:
. Per$orance e?pectations are esta2lished 2ased on client needs and accordingto assigned re5uireents.
3. Per$orance e?pectations are 2ased on individual tea e2ers duties andresponsi2ilities.
6. Per$orance e?pectations are discussed and disseinated to individual teae2er.
C()TE)TS:
• Fnowledge and s+ills in setting individual per$orance target1e?pectation
• Tea e2ers duties and responsi2ilities
• Eployee policies and procedures
• De$ining per$orance e?pectations criteria
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Per$orance e?pectation wor+sheet
• Relevant legal re5uireents
METB(D(*(%ES:
•
Traditional1lecture• Deonstration
• Case studies
ASSESSME)T METB(DS:
• ritten e?aination
• Direct o2servation
C#C <ood and #everage Service )C %%% ! 6 !
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LO4+ SU$ERVISE TEAM $ERFORMANCE
ASSESSME)T CR%TER%A:
. Monitor tea e2ers per$orance in respect to the de$ined per$orancecriteria.
3. Provide tea e2ers with $eed2ac+, positive support and advice on strategiesto overcoe any di$$iculties.
6. %n$or tea e2ers o$ any changes in the priority allocated to assignent ortas+.
". Provide counication $ollow!up on all issues a$$ecting the tea.
C()TE)TS:
• Fnowledge and s+ills in onitoring tea e2er per$orance
• Monitoring tea operation to ensure client needs and satis$action
• Methods o$ onitoring per$orance
• %n$oral1$oral counseling s+ills
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Per$orance e?pectation wor+sheet
• Relevant legal re5uireents
METB(D(*(%ES:
• Traditional1lecture
• Deonstration
• Modular
ASSESSME)T METB(DS:
• ritten e?aination
• Direct o2servation
! " ! C#C <ood and #everage Service )C %%%
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4)%T (< C(MPETE)C= : DEVELO$ AND $RACTICE NEGOTIATION S*ILLS
M(D4*E T%T*E : DEVELO$ING AND $RACTICING NEGOTIATION S*ILLS M(D4*E DESCR%PT(R : This odule covers the s+ills, +nowledge and attitudes
re5uired to collect in$oration in order to plan and participatein the negotiation.
)(M%)A* D4RAT%() : " hours
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to: *( . %denti$y relevant in$oration in planning negotiations
*( 3. Participate in negotiations
*( 6. Docuent areas $or agreeent
C#C <ood and #everage Service )C %%% ! & !
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LO1+ IDENTIF( RELEVANT INFORMATION IN $LANNING NEGOTIATIONS
ASSESSME)T CR%TER%A:
. %n$oration in preparation $or negotiation is identi$ied and included in the plan3. %n$oration on creating non ver2al environents $or positive negotiations is
identi$ied and included in the plan6. %n$oration on di$$erent 5uestioning techni5ues is identi$ied and included in the
plan
C()TE)TS:
• #ac+ground in$oration on other parties to the negotiation
• (2serving di$$erences 2etween content and process
• %denti$ying 2argaining in$oration
• Applying strategies to anage process
• Applying steps in negotiating process
• Strategies to anage con$lict
• Steps in negotiating process
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Pertinent docuents
• Siulated wor+place
• Prepared recipes
• Paper and pencil
• Calculator
• Bands out
METB(D(*(%ES:
• *ecturette
• Role playing
• practical e?ercises
ASSESSME)T METB(DS:
• ritten test15uestioning
• Deonstration
! - ! C#C <ood and #everage Service )C %%%
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LO2+ $ARTICI$ATE IN NEGOTIATIONS
ASSESSME)T CR%TER%A:
. Criteria $or success$ul outcoe are agreed upon 2y all parties3. Desired outcoe o$ all parties are considered6. Appropriate language is used throughout the negotiation
C()TE)TS:
• Decision a+ing and con$lict resolution strategies procedures
• Pro2le solving strategies on how to deal with une?pected 5uestions and
attitudes during negotiation
• #ac+ground in$oration on other parties to the negotiation
• (2serving di$$erences 2etween content and process
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Pertinent docuents
• Siulated wor+place
• Supplies
• Paper and pencil
• Calculator
• Bands out
METB(D(*(%ES:
• *ecturette
• Role playing
• Practical e?ercises
ASSESSME)T METB(DS:
• ritten test15uestioning
• Deonstration
C#C <ood and #everage Service )C %%% ! ' !
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LO,+ DOCUMENT AREAS FOR NEGOTIATION
ASSESSME)T CR%TER%A:
. The issues and processes are docuented and agreed upon 2y all parties3. Possi2le solutions are discussed and their via2ility assessed6. Areas $or agreeent are con$ired and recorded". <ollow!up action is agreed upon 2y all parties
C()TE)TS:
• Procedure in docuenting negotiations
• Managing in$oration
• <iling docuents
C()D%T%()S:
The students1 trainees ust 2e provided with the $ollowing:
• Pertinent docuents
• Siulated wor+place
• Supplies
• Paper and pencil
• Calculator
• Bands out
METB(D(*(%ES:
• *ecturette
• Role playing
• practical e?ercises
ASSESSME)T METB(DS:
• ritten test15uestioning
• Deonstration
! 0 ! C#C <ood and #everage Service )C %%%
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#AS%C C(MPETE)C= : $ROBLEM SOLVING
4)%T (< C(MPETE)C= : SOLVE )OR*$LACE $ROBLEM RELATEDTO )OR* ACTIVITIES
M(D4*E T%T*E : IDENTIF(ING / DETERMININGFUNDAMENTAL CAUSE OF $ROBLEM
M(D4*E DESCR%PT(R : This odule e?presses the copetency re5uired to apply
pro2le solving techni5ues to identi$y1deterine$undaental cause pro2le.
)(M%)A* D4RAT%() : " hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. E?plain the analytical techni5ues.
*(3. %denti$y the pro2le.
*(6. Deterine the possi2le cause 1s o$ the pro2le.
C#C <ood and #everage Service )C %%% ! !
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LO1+ E.$LAIN T-E ANAL(TICAL TEC-NI0UES
ASSESSME)T CR%TER%A:
. %portance and application o$ analytical techni5ues are e?plained.3. Analytical techni5ues such as 2rainstoring, cause and e$$ects diagras,
PARET( analysis, S(T analysis, A)T chart, PERT CPM G graphs, andscatter gras are de$ined.
C()TE)TS:
• (2servation, investigation G analytical techni5ues
• #rainstoring
• Cause and e$$ect diagras
• PARET( analysis
• S(T analysis
• A)T chart
• PERT CPM G graph
• SCATTERRAMS
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Coursewares
• *earning aterials1guides
• Coputer
• (BP
METB(D(*(%ES:
• Direct o2servation
• Siulation1role playing
• Case studies
ASSESSME)T METB(DS:
• ritten• Practical1per$orance test
! 3/ ! C#C <ood and #everage Service )C %%%
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LO2+ IDENTIF( T-E $ROBLEM
ASSESSME)T CR%TER%A:
. 7ariances are identi$ied $ro noral operating paraeters and product 5uality.3. E?tent, cause, and nature o$ the pro2le are de$ined 2ased on o2servation,
investigation and analytical techni5ues.6. Pro2les are clearly stated and speci$ied.
C()TE)TS:
• )oral operating paraeters G product 5uality
• %denti$ying G clari$ying the nature o$ pro2le
• Application o$ analytical techni5ues
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Coursewares
• *earning aterials1guides
• Coputer
• (BP
METB(D(*(%ES:
• Direct o2servation
• Siulation 1role playing• Case studies
ASSESSME)T METB(D:
• ritten
• Practical1per$orance test
C#C <ood and #everage Service )C %%% ! 3 !
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LO,+ DETERMINE T-E $OSSIBLE CAUSE/S OF T-E $ROBLEM
ASSESSME)T CR%TER%A:
. Possi2le cause1s o$ pro2le are identi$ied 2ased on e?perience G the use o$pro2le solving tools1analytical techni5ues.
3. Possi2le cause stateents are developed.6. <undaental causes are e?plained.
C()TE)TS:
• )on!routine process and 5uality pro2les
• Teawor+ and wor+ allocation pro2le
• Sa$ety and eergency situations and incidents
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Coursewares
• *earning aterials1guides
• Coputer
• (BP
METB(D(*(%ES:
• Direct o2servation
• Siulation 1role playing• Case studies
ASSESSME)T METB(DS:
• ritten
• Practical1per$orance test
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4)%T (< C(MPETE)C= : USE MAT-EMATICAL CONCE$TS AND TEC-NI0UES
M(D4*E T%T*E : USING MAT-EMATICAL CONCE$TS AND TEC-NI0UES
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired in the application o$ atheatical concepts andtechni5ues.
)(M%)A* D4RAT%() : 3 hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. %denti$y atheatical tools and techni5ues to solve pro2les.
*(3. Apply atheatical procedure1solution.
*(6. Analy@e results.
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LO1+ IDENTIF( MAT-EMATICAL TOOLS AND TEC-NI0UES TO SOLVE $ROBLEMS
ASSESSME)T CR%TER%A:
. Pro2le areas 2ased on given condition are identi$ied.3. Matheatical techni5ues 2ased on the given pro2le are selected.
C()TE)TS:
• <our <undaental (perations
• Steps in solving a pro2le
• Standard $orulas
• Conversion
• Measureent
C()D%T%():
The students1learners ust 2e provided with the $ollowing:
• Manuals
• Band!outs
• Pro2le set
• Conversion ta2le
• Ta2le o$ $orulas
• Measuring tools
METB(D(*(%ES:
• *ecturette
• Sel$!paced instruction
• roup discussion
ASSESSME)T METB(DS:
• ritten
• Deonstration
! 3" ! C#C <ood and #everage Service )C %%%
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LO2+ A$$L( MAT-EMATICAL $ROCEDURE/SOLUTION
ASSESSME)T CR%TER%A:
. Matheatical techni5ues 2ased on the pro2le identi$ied are applied.3. Matheatical coputations are per$ored to the level o$ accuracy re5uired $or
the pro2le.6. Results o$ atheatical coputation 2ased on o2 re5uireents is deterined
and veri$ied.
C()TE)TS:
• Pro2le!2ased 5uestions
• Estiation
• 4se o$ atheatical tools and standard $orulas
• Matheatical techni5ues
C()D%T%():
The students1learners ust 2e provided with the $ollowing:
• Manuals
• Band!outs
• Calculator
• Measuring tools1devices
• Case pro2les
METB(D(*(%ES:
• *ecturette
• Sel$!paced instruction
• roup discussion
• Practical wor+ approach
ASSESSME)T METB(DS:
• ritten
• (ral %nterview
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LO,+ ANAL(E RESULTS
ASSESSME)T CR%TER%A:
. Results o$ application 2ased on e?pected and re5uired speci$ications andoutcoe is reviewed.
3. Appropriate action in case o$ error is applied.
C()TE)TS:
• <our <undaental (perations
• Steps in solving a pro2le
• Standard $orulas
• Conversion
• Measureent
C()D%T%():
The students1learners ust 2e provided with the $ollowing:
• Manuals
• Band!outs
• Pro2le set
• Conversion ta2le
• Ta2le o$ $orulas
• Measuring tools
METB(D(*(%ES:
• *ecturette
• Sel$!paced instruction
• roup discussion
• Research study
ASSESSME)T METB(DS:
• ritten
• (ral
! 3- ! C#C <ood and #everage Service )C %%%
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4)%T (< C(MPETE)C= : USE RELEVANT TEC-NOLOGIES
M(D4*E T%T*E : USING RELEVANT TEC-NOLOGIES
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired in selecting, sourcing and applying appropriate anda$$orda2le technologies in the wor+place.
)(M%)A* D4RAT%() : " hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Study1select appropriate technology
*(3. Apply relevant technology.
*(6. Maintain1enhance relevant technology
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LO1+ STUD( / SELECT A$$RO$RIATE TEC-NOLOG(
ASSESSME)T CR%TER%A:
. Appropriate technologies are studied 2ased on wor+ re5uireents.3. Appropriate technologies are identi$ied and selected 2ased on wor+
re5uireents.
C()TE)TS:
• Machineries1e5uipent and their application
• So$tware1 progras
C()D%T%():
The students1learners ust 2e provided with the $ollowing:
• Manuals• Band!outs
• Multiedia
• 7ideo tape
• #rochures
• CDs
• %nternet access
• Coputer
METB(D(*(%ES:
• *ecturette
• Sel$!paced instruction
• roup discussion
• <il showing
ASSESSME)T METB(DS:
• ritten
• %nterview
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LO2+ A$$L( RELEVANT TEC-NOLOG(
ASSESSME)T CR%TER%A:
. Relevant technology is used in carrying out $unction 2ased on wor+ re5uireents.3. Applica2le so$tware and hardware is used as per o2 re5uireent.6. Manageent concept are o2served as per esta2lished industry practices.
C()TE)TS:
• ($$ice technology
• %ndustrial technology
• Syste technology
• %n$oration technology
• Training technology
• Di$$erent so$tware1hardware
• &S 8Proper Bouse Feeping9
C()D%T%():
The students1learners ust 2e provided with the $ollowing:
• Manuals
• Band!outs
• Multiedia
• 7ideo tape
• #rochures
• CDs
• %nternet access
• Coputer
METB(D(*(%ES:
• *ecturette
• Sel$!paced instruction
• roup discussion
•
<il showing
ASSESSME)T METB(DS:
• ritten
• %nterview
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LO,+ MAINTAIN / EN-ANCE RELEVANT TEC-NOLOG(
ASSESSME)T CR%TER%A:
. Maintenance o$ technology is applied in accordance with the industry standardoperating procedure, anu$acturers operating guidelines and occupationalhealth and sa$ety procedure
3. 4pdating o$ technology is aintained through continuing education or training inaccordance with o2 re5uireent.
6. Appropriate action $or technology $ailure1 de$ect is iediately reported to theconcerned1 responsi2le person or section.
C()TE)TS:
• Corrective and preventive aintenance
• 4pgrading o$ technology
• Counication S+ills
• (rgani@ational set!up1wor+ $low
C()D%T%():
The students1learners ust 2e provided with the $ollowing:
• Manuals
• Band!outs
• Multiedia
• 7ideo tape
• #rochures• CDs
• %nternet access
• Coputer
METB(D(*(%ES:
• *ecturette
• Sel$!paced instruction
• roup discussion
• <il showing
ASSESSME)T METB(DS:
• ritten
• %nterview
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MODULES OF INSTRUCTION
COMMON COM$ETENCIES
FOOD AND BEVERAGE SERVICE NCIII
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4)%T (< C(MPETE)C= : ROSTER STAFF
M(D4*E T%T*E : ROSTERING STAFF
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills, 2ehavior andotivations re5uired to develop sta$$ rosters. This role ay2e carried out 2y operational supervisors and anagers.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Develop and ipleent sta$$ rosters
*(3. Maintain sta$$ records
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LO1+ DEVELO$ AND IM$LEMENT STAFF ROSTERS
ASSESSME)T CR%TER%A:
. Rosters are developed in accordance with copany agreeents and wage2udgets.
3. (perational e$$iciency and custoer service levels are a?ii@ed while wagecosts are inii@ed in roster developent.
6. Duties are co2ined where appropriate to ensure e$$ective use o$ sta$$.". The availa2le s+ills 2ase is utili@ed appropriately to roster the ost e$$ective i?
o$ sta$$ and to eet di$$erent operational re5uireents.&. Rosters are presented in re5uired $orats to ensure clarity o$ in$oration in
accordance with copany standards.-. Rosters are counicated to appropriate colleagues within designated tielines.
C()TE)TS:
•
The role o$ rosters and their iportance in controlling sta$$ costs• <actors to 2e considered when developing rosters
• <orats $or the presentation o$ sta$$ rosters and details to 2e included
• Fnowledge on area o$ operation $or which roster is 2eing developed.
• (rgani@ing in$oration
• Preparing sta$$ rosters
• Counicating with colleagues a2out the developed rosters
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• or+place1assessent location
• Coputer
• Printed aterials1Bandouts
• Re$erences
METB(D(*(%ES:
• *ecture
•roup discussion
• Case study
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• ritten test
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LO2+ MAINTAIN STAFF RECORDS
ASSESSME)T CR%TER%A:
. Tie sheets and other docuentation are copleted accurately and withindesignated tielines.
3. Sta$$ records are updated accurately and aintained or stored in accordance withesta2lishent procedures.
C()TE)TS:
• <orats $or the presentation o$ sta$$ rosters and details to 2e included
• Fnowledge on area o$ operation $or which roster is 2eing developed.
• (rgani@ing in$oration
• Preparing sta$$ rosters
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• or+place1assessent location
• Coputer
• Printed aterials1handouts
METB(D(*(%ES:
• *ecture
• Siulation
• roup discussion
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• Evaluation o$ reports su2itted
! 6" ! C#C <ood and #everage Service )C %%%
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4)%T (< C(MPETE)C= : CONTROL AND ORDER STOC*
M(D4*E T%T*E : CONTROLLING AND ORDERING STOC*
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills, 2ehavior andotivations re5uired to control and order stoc+ in a range o$hospitality esta2lishents. This role is generally carried out2y supervisors and tea leaders.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Maintain stoc+ levels and records
*(3. Process stoc+ orders
*(6. Manage stoc+ losses
*(". <ollow!up orders
*(&. (rgani@e and adinister stoc+s
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LO1+ MAINTAIN STOC* LEVELS AND RECORDS
ASSESSME)T CR%TER%A:
. Stoc+ levels are onitored and aintained according to copany re5uireents.3. Stoc+ security is onitored and systes are adusted as re5uired.6. Stoc+ reorder cycles are onitored and adusted as re5uired.". Colleagues are in$ored o$ their individual responsi2ilities in regard to the
reordering o$ stoc+.&. Records o$ stoc+ storage and oveent are aintained in accordance with
copany procedures.-. Stoc+ per$orance is onitored and $ast1slow!selling ites are identi$ied
and reported in accordance with copany procedures.
C()TE)TS:
• Stoc+ recording systes
• Securing stoc+s• Par stoc+s
• Monitoring slow oving ites
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing#
• Re$erences1Bandouts
• 4se o$ real stoc+ ites
•
Stoc+ cards and records• (pportunity to deal or lin+ with internal1e?ternal suppliers
• Coputer with appropriate so$tware, i$ any
METB(D(*(%ES:
• *ecture1discussion
• Role!play
• Siulation
ASSESSME)T METB(DS:
• Evaluation o$ reports su2itted
• ritten or oral 5uestions
! 6- ! C#C <ood and #everage Service )C %%%
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LO2+ $ROCESS STOC* ORDERS
ASSESSME)T CR%TER%A:
. (rders $or stoc+ are processed accurately and in accordance with copanyprocedures
3. Stoc+ levels are aintained and recorded ensuring in$oration is coplete,correct and current.
6. %ncoing stoc+ is chec+ed against purchase and supply agreeents and allnecessary details are recorded.
C()TE)TS:
• (rdering1re!ordering stoc+s
• Bandling incoing stoc+s
• Maintaining stoc+ records
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing#
• Re$erences1handouts
• 4se o$ real stoc+ ites
• Stoc+ cards and records
• (pportunity to deal or lin+ with internal1e?ternal suppliers
• Coputer with appropriate so$tware, i$ any
METB(D(*(%ES:
• *ecture!discussion
• Role!play
• Siulation
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• ritten Test
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LO,+ MANAGE STOC* LOSSES
ASSESSME)T CR%TER%A:
. Stoc+ losses are identi$ied and recorded according to copany procedures.3. *osses are reported in accordance with copany procedures.6. Avoida2le losses are identi$ied and reasons 2ehind these losses are esta2lished.". Solutions to loss situations are recoended and related procedures are
ipleented to prevent $uture avoida2le losses.
C()TE)TS:
• Recording stoc+ losses
• Reporting stoc+ losses
• Preventing stoc+ losses1stoc+ control procedures
C()D%T%()S:
Students1trainees ust 2e provided with the $ollowing:
• Re$erences1handouts
• 4se o$ real stoc+ ites
• Coputer
METB(D(*(%ES:
• *ecture!discussion
• Role!play• Siulation
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• ritten test
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LO4+ FOLLO) U$ ORDERS
ASSESSME)T CR%TER%A:
. The delivery process is onitored to ensure agreed deadlines are et.3. Continuity o$ supply is ensured 2y liaising with colleagues and suppliers.6. Routine supply pro2les are $ollowed up or re$erred to the appropriate person in
accordance with copany policy.". Stoc+ is distri2uted to agreed locations.
C()TE)TS:
• Monitoring deliveries
• Controlling shortages or out o$ stoc+ supplies
• Allocating deliveries and supplies
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing#
• Re$erences1Bandouts
• Proect or wor+ activities
• 4se o$ real stoc+ ites
METB(D(*(%ES:
• *ecture!discussion
• Role!play• Siulation
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• Evaluation o$ reports su2itted
• ritten test
• Review o$ wor+place reports and records related to stoc+ control prepared 2y the
candidate
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LO+ ORGANIE AND ADMINISTER STOC*S
ASSESSME)T CR%TER%A:
. Stoc+s are organi@ed at appropriate intervals according to copany policy andprocedures.
3. Stoc+ta+ing responsi2ilities are allocated to sta$$.6. Accurate stoc+ reports are produced within designated tielines.
C()TE)TS:
• (rgani@ing stoc+s
• Stoc+ ta+ing1%nventory systes
• %nventory reports
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Re$erences
• Bandouts
• Proect or wor+ activities
• Access to stoc+ roos and real stoc+ ites
METB(D(*(%ES:
• *ecture!discussion
• Role!play• Siulation
ASSESSME)T METB(DS:
• %nterviews15uestioning
• Evaluation o$ reports su2itted
• Review o$ activities underta+en 2y the candidate
! "/ ! C#C <ood and #everage Service )C %%%
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4)%T (< C(MPETE)C= : TRAIN SMALL GROU$S
M(D4*E T%T*E : TRAINING SMALL GROU$S
M(D4*E DESCR%PT(R : This odule covers the re5uireents $or planning, deliveringand reviewing training provided $or the purposes o$developing copetency on a one!to!one or sall group2asis.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Prepare $or training
*(3. Deliver training
*(6. Provide opportunities $or practices
*(". Review training
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LO1+ $RE$ARE FOR TRAININGS
ASSESSME)T CR%TER%A:
. Speci$ic training needs are identi$ied and con$ired through consultation withappropriate personnel.
3. Training o2ectives are atched to identi$y copetency developent needs.6. Training approaches are planned and docuented.
C()TE)TS:
• Training needs analysis
• Designing training and developent plans
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Re$erences
• Bandouts
• Proect or wor+ activities
• Access to records, log2oo+s, reports and other sources o$ in$oration a2out the
operation and1or the personnel
METB(D(*(%ES:
• *ecture!discussion
• Role!play• Siulation
ASSESSME)T METB(DS:
• ritten1oral e?aination
• (2servation
• ritten tests
! "3 ! C#C <ood and #everage Service )C %%%
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LO2+ DELIVER TRAINING
ASSESSME)T CR%TER%A:
. Training is conducted in a sa$e and accessi2le environent.3. Training delivery ethods appropriate to the participant8s9 needs, trainer
availa2ility, location and resources are selected.6. Strategies and techni5ues which $acilitate the learning process are eployed.". Training o2ectives, se5uence o$ activities and assessent processes are
discussed with training participant8s9.&. Systeatic approach to training is underta+en to eet speci$ic needs o$ training
participant8s9.
C()TE)TS:
• Di$$erent training delivery ethods
• Bow to conduct training progras
• Presentation s+ills and proper use o$ e5uipent• Strategies and techni5ues which $acilitate the learning process
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Re$erences
• Bandouts
• Access to records, log2oo+s, reports, organi@ational plans and other sources o$
in$oration a2out the operation and1or the personnel• (BP1Coputer1*CD
• Audio visual learning aterials
• Training aterials
METB(D(*(%ES:
• *ecture!discussion
• Role!play1group training activities and e?ercises
• Siulation
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• ritten tests
C#C <ood and #everage Service )C %%% ! "6 !
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LO,+ $ROVIDE O$$ORTUNITIES FOR $RACTICES
ASSESSME)T CR%TER%A:
. Practice opportunities are provided to ensure that the participants achieve thecoponents o$ copetency.
3. 7ariety o$ ethods $or encouraging learning is ipleented to eet theindividual needs o$ participants.
C()TE)T:
• %portance o$ practice in order to turn learning into developed s+ills.
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Re$erences• Bandouts
• Proect or wor+ activities
METB(D(*(%ES:
• *ecture!discussion
• Role!play1siulation
• Case studies
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• Evaluation o$ reports su2itted
• ritten tests
! "" ! C#C <ood and #everage Service )C %%%
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LO4+ REVIE) TRAINING
ASSESSME)T CR%TER%A:
. Participants are encouraged to sel$ evaluate per$orance and areas $oriproveent are identi$ied.
3. Participants readiness $or assessent is onitored and assistance isprovided with the collection o$ evidence $or satis$actory per$orance.
6. Training is evaluated against o2ectives in the conte?t o$ sel$!assessent, participant $eed2ac+, supervisor coents and easureents.
". Training details are recorded according to enterprise and legislativere5uireents.
&. Results o$ evaluation are utili@ed to guide $urther training.
C()TE)TS:
• %portance o$ evaluating progras
• Methods o$ evaluating progras• Per$orance review and analysis
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Training aterials
• Re$erences
• Bandouts
•
Proect or wor+ activities• Records, log2oo+s, reports and other sources o$ in$oration a2out the training
METB(D(*(%ES:
• *ecture!discussion
• Role!play1siulation
• Case studies
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• Evaluation o$ reports su2itted
• ritten tests
C#C <ood and #everage Service )C %%% ! "& !
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4)%T (< C(MPETE)C= : ESTABLIS- AND CONDUCT BUSINESSRELATIONS-I$S
M(D4*E T%T*E : ESTABLIS-ING AND CONDUCTING BUSINESSRELATIONS-I$S
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge re5uired toanage 2usiness relationships with custoers or supplierswithin a touris or hospitality conte?t. %t $ocuses on therelationship 2uilding and negotiation s+ills.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Esta2lish and conduct 2usiness relationships
*(3. Conduct negotiations
*(6. Ma+e $oral 2usiness agreeents
*(". <oster and aintain 2usiness relationships
! "- ! C#C <ood and #everage Service )C %%%
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LO1+ ESTABLIS- AND CONDUCT BUSINESS RELATIONS-I$S
ASSESSME)T CR%TER%A:
. Relationships are esta2lished in a anner that prootes goodwill and trust2etween the enterprise, its custoers and suppliers.
3. Trust and respect are 2uilt in 2usiness relationships through use o$ e$$ectivecounication s+ills and techni5ues
6. (pportunities to aintain regular contact with custoers and suppliers areidenti$ied and ta+en up.
C()TE)TS:
• Types o$ $oral agreeents
• Esta2lishing and 2uilding 2usiness contacts
• Conducting success$ul 2usiness negotiations
• Counication s+ills and techni5ues
• %nterpersonal s+ills
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences1Bandouts
• Relationship!2uilding and negotiation activities with a range o$ individuals with
who the candidate has an actual or potential 2usiness relationship.
METB(D(*(%ES:
• *ecture!discussion
• Role!play
• Siulation
ASSESSME)T METB(DS:
• (2servation
•%nterviews15uestioning
• Evaluation o$ reports su2itted
• ritten tests
C#C <ood and #everage Service )C %%% ! "' !
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LO2+ CONDUCT NEGOTIATIONS
ASSESSME)T CR%TER%A:
. )egotiations are conducted in a 2usiness!li+e and pro$essional anner within therelevant cultural conte?t.
3. )egotiations are conducted in the conte?t o$ the current enterprise ar+eting$ocus.
6. #ene$its $or all parties in the negotiation are a?ii@ed through use o$esta2lished techni5ues and in the conte?t o$ esta2lishing long ter relationships.
". <eed2ac+ and input $ro colleagues are incorporated into the negotiation.&. The results o$ negotiations are counicated to appropriate colleagues and
sta+eholders within the appropriate tie$raes.
C()TE)TS:
• Pro$essional 2usiness negotiations procedures
• E$$ective negotiating s+ills and techni5ues• Presenting a proposal1#usiness proposal presentation s+ills
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Bandouts12rochures
• Sales +it1port$olios
•
(BP1coputer1*CD• Relationship!2uilding and negotiation activities with a range o$ individuals with
who the candidate has an actual or potential 2usiness relationship.
METB(D(*(%ES:
• *ecture!discussion
• Role!play
• Siulation
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• Evaluation o$ reports su2itted
! "0 ! C#C <ood and #everage Service )C %%%
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LO,+ MA*E FORMAL BUSINESS AGREEMENTS
ASSESSME)T CR%TER%A:
. Agreeents are con$ired in writing using $oral contracts and in accordance toenterprise re5uireents.
3. Appropriate approvals $or all aspects o$ $oral agreeents are chec+ed ando2tained in accordance with enterprise procedures.
6. The need $or specialist advice in the developent o$ contracts is identi$ied andsought where appropriate.
C()TE)TS:
• %portance o$ contracts1M(A
• Preparing contracts1M(A
• *egal issues in preparing contracts
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences1handouts
• Saple agreeents and contracts
• Coputer
METB(D(*(%ES:
• *ecture!discussion
• Role!play
• Siulation
• Case study1written e?ercises
ASSESSME)T METB(DS:
• (2servation
• %nterviews15uestioning
• Evaluation o$ reports su2itted• ritten tests
C#C <ood and #everage Service )C %%% ! " !
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LO4+ FOSTER AND MAINTAIN BUSINESS RELATIONS-I$S
ASSESSME)T CR%TER%A:
. %n$oration needed to aintain sound 2usiness relationships are pro!activelysought, reviewed and acted upon.
3. Agreeents are honored within the scope o$ individual responsi2ility.6. Adustents to agreeents are ade in consultation with the custoer1supplier
and in$oration is shared with appropriate colleagues.". Relationships are nurtured through regular contact.
C()TE)TS:
• *egal issues in the per$orance o$ o2ligations in the contract
• #uilding and aintaining relationships
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• Saple agreeents and contracts
METB(D(*(%ES:
•
*ecture!discussion• Role!play
• Siulation
• Case study
ASSESSME)T METB(DS:
• (2servation
• %nterview15uestioning
• Evaluation o$ reports su2itted
• ritten tests
! &/ ! C#C <ood and #everage Service )C %%%
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MODULES OF INSTRUCTION
CORE COM$ETENCIES
FOOD AND BEVERAGE SERVICE NC III
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4)%T (< C(MPETE)C= : $ROVIDE S$ECIALIST ADVICE ON FOOD
M(D4*E T%T*E : $ROVIDING S$ECIALIST ADVICE ON FOOD
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge re5uired todevelop and aintain in!depth in$oration a2out the $oodand enu ites o$$ered in a $oodservice esta2lishent. %tcovers developing the enu and providing accuratein$oration and advice to guests. This odule 2uilds ons+ills and +nowledge covered in the units TRS&36'HProvide Food and Beverage Service” and TRS&363“Develop and Update Food and Beverage Knowledge” o$<ood and #everage Services )C%%.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Advice on enu ites
*(3. Contri2ute to enu developent
*(6. 4pdate specialist $ood +nowledge
! &3 ! C#C <ood and #everage Service )C %%%
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LO1+ ADVICE ON MENU ITEMS
ASSESSME)T CR%TER%A:
. Assistance is o$$ered to custoers in a+ing $ood selections in a courteousanner and at appropriate tiing.
3. (ptions and possi2le variations are o$$ered to custoers6. Methods o$ coo+ing and di$$erent culinary styles are discussed with custoers in
clear and siple language.". Accurate in$oration and advise are provided to custoers with special dietary or
cultural needs
C()TE)TS:
• Suggestive Selling1ine suggestions on the $ood enu
• #asic Coo+ing Methods o$ Preparation
• Special dietary needs
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• Menus
METB(D(*(%ES:
• *ecture1discussion
• Deonstration1role play
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
•Practical test
• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! &6 !
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LO 2+ CONTRIBUTE TO MENU DEVELO$MENT
ASSESSME)T CR%TER%A:
. Content o$ enus are planned in consultation with appropriate +itchen sta$$.3. Menu suggestions are 2alanced in ters o$ cost and variety.6. Menus are planned ta+ing into account various dietary and cultural re5uireents
o$ custoers.". Custoer $eed2ac+ and pre$erences are ta+en into consideration in the enu
developent process.&. here appropriate, consultation is underta+en with people who develop the wine
list.-. Menus are developed to ensure re5uired pro$it argin is o2tained $or the
enterprise.'. Menus are developed to ensure that $orat and design are clear, accurate and
appropriate to enterprise needs.0. Particular target groups are ta+en into consideration when developing enus.
C()TE)TS:
• Menu Planning
• Menu styles and $orats
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• Menus
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
! &" ! C#C <ood and #everage Service )C %%%
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LO,+ U$DATE S$ECIALIST FOOD *NO)LEDGE
ASSESSME)T CR%TER%A:
. <oral and in$oral research is conducted to access current accurate andrelevant in$oration a2out $ood.
3. Trends in custoer needs are identi$ied 2ased on direct contact and wor+placee?perience.
6. eneral trends in the $ood ar+et are identi$ied and applied to the wor+place.
C()TE)TS:
• 4pdating $ood +nowledge
• %denti$ying custoer needs
• Mar+et research
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• Menus
METB(D(*(%ES:
• *ecture1discussion• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! && !
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4)%T (< C(MPETE)C= : $RE$ARE AND SERVE ES$RESSO COFFEE
M(D4*E T%T*E : $RE$ARING AND SERVING ES$RESSO COFFEE
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to e?tractand serve espresso co$$ee using a coercial espressoachine. %t applies to 2aristas and other service personnelwho prepare co$$ee in a variety o$ $ood and 2everageoperations. This odule does not cover general preparationo$ co$$ee using ethods o$ co$$ee e?traction other thanespresso achines.
)(M%)A* D4RAT%() : 3" hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. (rgani@e and prepare wor+ areas
*(3. Provide custoer service and advice custoers on espresso co$$ee
*(6. Select and grind co$$ee
*(". E?tract co$$ee
*(&. Te?ture il+
*(-. Serve and present espresso co$$ee
*('. Clean and aintain espresso achine
! &- ! C#C <ood and #everage Service )C %%%
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LO1. ORGANIE AND $RE$ARE )OR* AREAS
ASSESSME)T CR%TER%A:
. Co$$ee wor+station is organi@ed in accordance with sa$ety and hygiene practicesto ena2le e$$icient wor+$low and easy access to e5uipent and supplies.
3. Preparation and wor+ routines are developed in accordance with enterprisere5uireents.
6. Mise!en!place and preparation $or co$$ee service are copleted according toenterprise procedures.
". Co$$ee and coodities are stored in appropriate air tight containers to aintain5uality and $reshness.
C()TE)TS:
• Co$$ee 2ar wor+ $lows
• Mise!en!place $or co$$ee service
• Di$$erent types o$ co$$ee achines and e5uipent• Co$$ee 2ar tools and supplies
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture
• Deonstration
• Bands!on
ASSESSME)T METB(DS:
• ritten test
•
Practical test• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! &' !
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LO2+ $ROVIDE CUSTOMER SERVICE AND ADVICE CUSTOMERS ON ES$RESSOCOFFEE
ASSESSME)T CR%TER%A:
. Co$$ee orders are ta+en accurately and veri$ied with guests.3. Co$$ee pre$erences and re5uireents o$ custoers are deterined and
co$$ee styles and accopanients are o$$ered.
C()TE)TS:
• Procedures in ta+ing co$$ee orders
• Di$$erent styles o$ co$$ee drin+s
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
! &0 ! C#C <ood and #everage Service )C %%%
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LO,+ SELECT AND GRIND COFFEE
ASSESSME)T CR%TER%A:
. Correct co$$ee 2eans are selected according to 2lend and1or roast style.3. Environental changes and e5uipent variations a$$ecting dosage are ta+en into
consideration and co$$ee grind and dose are adusted accordingly.
C()TE)TS:
• Types o$ co$$ee 2eans and roast styles
• Types o$ co$$ee grinds
• (perating co$$ee grinder
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• Evaluation o$ the $inished product
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! & !
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LO4+ E.TRACT COFFEE
ASSESSME)T CR%TER%A:
. Appropriate cups or 2everage ware are selected and ensured that they are war2e$ore preparation.
3. Re5uired aount o$ co$$ee is easured and placed into $ilter 2as+et, tapingco$$ee evenly using correct pressure.
6. Teperature and pressure o$ the achine are adusted 2etween cycles, ensuringcorrect operational teperature.
". Pouring rate is analy@ed and adusted where appropriate.&. ;uality o$ e?traction is visually assessed.-. Spent grounds 8puc+1ca+e9 are chec+ed to identi$y any re5uired adustents to
dosage.'. roup head is $lushed $or ne?t use.
C()TE)TS:
• Types o$ cups and other 2everage ware
• Procedures $or dosing and taping
• E?tracting co$$ee
• Evaluating shots
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• Evaluation o$ the $inished product
• (ral 5uestioning
! -/ ! C#C <ood and #everage Service )C %%%
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LO+ TE.TURE MIL*
ASSESSME)T CR%TER%A:
. Correct il+ and appropriate ug are selected according to type and 5uantityre5uired
3. E?cess water $ro stea wand are e?pelled, $lushed and wiped clean 2e$ore anda$ter use.
6. Mil+ is steaed in accordance with il+ type and speci$ic order.". Mil+ is poured proptly using appropriate techni5ues, according to co$$ee style
and custoer pre$erences.
C()TE)TS:
• Mil+ types
• Procedures $or steaing il+
• Pouring il+ techni5ues
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
•(2servation
• Evaluation o$ the $inished product
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! - !
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LO3+ SERVE AND $RESENT ES$RESSO COFFEE
ASSESSME)T CR%TER%A:
. Co$$ee is presented attractively using clean ceraic or glass cups and avoidingdrips and spills.
3. Co$$ee is served at the re5uired teperature, according to custoerre5uireents and style, with appropriate crea, il+ $roth and accopanients.
C()TE)TS:
• Selecting the right cups
• Procedures in serving co$$ee
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• Evaluation o$ the $inished product
• (ral 5uestioning
! -3 ! C#C <ood and #everage Service )C %%%
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LO+ CLEAN AND MAINTAIN ES$RESSO MAC-INE
ASSESSME)T CR%TER%A:
. Bealth and sanitation re5uireents are $ollowed throughout all cleaning andaintenance procedures.
3. Machine parts are thoroughly and sa$ely cleaned according to anu$acturersspeci$ications, using appropriate cleaning ethods and recoended cleaningproducts and aterials, including:
6. The operation and e$$iciency o$ the espresso achine is onitored and assessedduring usage and ta+e appropriate action where re5uired.
". Machine parts are chec+ed on a regular 2asis.
C()TE)TS:
• Parts o$ the achines
• Cleaning ethods
• (perating procedures• Maintenance tas+s o$ the achine
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
•
ritten test• Practical test
• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! -6 !
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MODULES OF INSTRUCTION
ELECTIVE COM$ETENCIES
FOOD AND BEVERAGE SERVICE NC III
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4)%T (< C(MPETE)C= : $ROVIDE S$ECIALIST ADVICE ON )INE%FINE DINING'
M(D4*E T%T*E : $ROVIDING S$ECIALIST ADVICE ON )INE
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to providespecialist advice on wine and where re5uired, service to theguest. %t $ocuses on o$$ering assistance in wine selection,advice on wine 5uality and characteristics, assisting in thedevelopent o$ wine list and developing and updating wine+nowledge.
.)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Advise custoers on local and iported wines
*(3. Advise custoers on appropriate wine and $ood choices
*(6. Deterine wine 5uality
*(". Develop and update wine +nowledge
C#C <ood and #everage Service )C %%% ! -& !
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LO1+ ADVISE CUSTOMERS ON LOCAL AND IM$ORTED )INES
ASSESSME)T CR%TER%A:
. Assistance is o$$ered to custoers a+ing wine selections and accuratein$oration a2out di$$erent wine options is provided.
3. ine types, styles, regions, viticulture and production ethods are discussedwith custoers.
6. Custoers are assisted in selecting wine according to taste and pricepre$erences
C()TE)TS
• ine types and characteristics
• Countries and regions producing wines
• ine production
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• #ar or siulated area
• ine list
• Di$$erent types o$ wine
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo 7iewing
ASSESSME)T METB(DS:
• ritten test• Practical test
• (2servation
• (ral 5uestioning
! -- ! C#C <ood and #everage Service )C %%%
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LO2+ ADVISE CUSTOMERS ON A$$RO$RIATE )INE AND FOOD C-OICES
ASSESSME)T CR%TER%A:
. Advice is o$$ered on wines that copleent or enhance the enu or $oodchoices.
3. ines $or special occasions and particular seasons are o$$ered.
C()TE)TS:
• ine suggestions on the $ood enu
• Prooting house wines and other wine specials
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials• Re$erences
• Bandouts
• #ar or siulated area
• ine list
• Di$$erent types o$ wine
METB(D(*(%ES:
• *ecture1discussion
• Deonstration1role play• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! -' !
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LO,+ DETERMINE )INE 0UALIT(
ASSESSME)T CR%TER%A:
. ines are evaluated using accepted sensory evaluation techni5ues.3. %n$oration $ro the evaluation o$ wine is used to assist custoers with wine
selections.6. (ptiu storage and cellar conditions are ensured and wines are stored
correctly according to type and style.". here re5uired, wine is served appropriately and at the correct teperature
according to type o$ wine and custoer pre$erence.&. ines are decanted according to variety, style and vintage.
C()TE)TS:
• Evaluating wines
• ine service
• ine storage• Decanting wines
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• ine list• Di$$erent types o$ wine
• #ar or siulated area
• #ar tools and e5uipent
METB(D(*(%ES:
• *ecture
• Discussion
• Deonstration
• Bands!on• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
! -0 ! C#C <ood and #everage Service )C %%%
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LO4+ DEVELO$ AND U$DATE )INE *NO)LEDGE
ASSESSME)T CR%TER%A:
. Research is conducted in$orally and $orally to access current, accurate andrelevant in$oration a2out wines.
3. Trends in custoer tastes are identi$ied 2ased on direct contact and wor+placee?perience.
6. Assistance in the design, content and pricing o$ the wine list is provided asre5uired.
C()TE)TS:
• 4pdating wine +nowledge
• Mar+et research
• Pricing wines
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• riting aterials
• Re$erences
• Bandouts
• ine list
• Di$$erent types o$ wine
• #ar or siulated area
• #ar tools and e5uipent
METB(D(*(%ES:
• *ecture1discussion
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! - !
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4)%T (< C(MPETE)C= : $LAN AND MONITOR ES$RESSO COFFEE SERVICE%COFFEE S-O$'
M(D4*E T%T*E : $LANNING AND MONITORING ES$RESSO COFFEESERVICE
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to plan andonitor espresso co$$ee service, including ordering o$ co$$ee,e5uipent and supplies and appropriate storage. %t includesspecialist +nowledge o$ co$$ee, its history and presentation ina variety o$ hospitality settings. This odule 2uilds on theodule HPrepare and Serve Espresso Coffee”
)(M%)A* D4RAT%() : 3" hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Plan co$$ee service
*(3. Provide specialist advice on co$$ee and co$$ee service
*(6. Monitor 5uality and service o$ co$$ee
*(". Monitor achines and e5uipent
! '/ ! C#C <ood and #everage Service )C %%%
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LO1+ $LAN COFFEE SERVICE
ASSESSME)T CR%TER%A:
. Co$$ee enus are developed and selected ta+ing into consideration pro$itre5uireents and target ar+ets.
3. Suppliers and1or roasters are selected and purchases are ade according toenterprise re5uireents, 2udget and 5uality.
6. Suppliers1roasters are liaised with to ensure co$$ee eets re5uireents.
C()TE)TS:
• Selecting co$$ee types and roasts
• Costing co$$ee ites
• Selecting suppliers
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture
• Deonstration• Bands!on
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! ' !
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LO2+ $ROVIDE S$ECIALIST ADVISE ON COFFEE AND COFFEE SERVICE
ASSESSME)T CR%TER%A:
. %n$oration on co$$ee is developed and updated.3. Custoer 5uestions related to co$$ee and espresso co$$ee service are responded
to accurately.6. Accurate in$oration is provided to colleagues and sta$$ on co$$ee and co$$ee
service.". Co$$ee and co$$ee appreciation is prooted at appropriate opportunities.&. Accurate in$oration on co$$ee and co$$ee styles is displayed $or custoers
where suita2le
C()TE)TS:
• Co$$ee 2eans and characteristics
• Types, 2lends and styles o$ co$$ee
• Co$$ee service and presentation• Prooting products and services to guests
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture
• Deonstration
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
•
ritten test• Practical test
• (2servation
• (ral 5uestioning
! '3 ! C#C <ood and #everage Service )C %%%
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LO,+ MONITOR 0UALIT( AND SERVICE OF COFFEE
ASSESSME)T CR%TER%A:
. Co$$ee 2eans are evaluated to ensure $reshness and appropriate oil content.3. rind is onitored to ensure correct si@e according to 2lend and1or roast style
re5uired.6. Espresso 5uality is evaluated through visual and other sensory evaluation
ethods.". Co$$ee e?traction and service are onitored according to enterprise practice,
ensuring 5uality and consistency.&. <aults and pro2les in 5uality are diagnosed.-. <eed2ac+ on co$$ee 5uality is sought $ro custoers and sta$$.'. Ensure that co$$ee is stored appropriately in suita2le containers and conditions.0. Ensure that co$$ee is presented correctly with suita2le accopanients.. ;uality and teperature o$ il+ served is assessed and te?tured correctly.
C()TE)TS:
• Characteristics o$ 5uality co$$ee
• Evaluating co$$ee
• Monitoring e?traction tie
• Siple trou2leshooting during achine 2rea+down
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture
• Product e?perients
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation1Evaluation o$ $inished product
• (ral 5uestioning
C#C <ood and #everage Service )C %%% ! '6 !
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LO,+ MONITOR MAC-INES AND E0UI$MENT
ASSESSME)T CR%TER%A:
. Espresso achine and other e5uipent are onitored $or e$$iciency andrelia2ility o$ operation.
3. Teperature and pressure are onitored.6. Cleaning and aintenance practices are ensured to 2e in place.". )eeds $or new e5uipent and1or parts are identi$ied and options evaluated.&. Ensure that sa$e practices and procedures are $ollowed in using achines and
e5uipent.-. Service calls and replaceent o$ worn parts are scheduled at appropriate ties.
C()TE)T:
• Preventive aintenance syste 8Periodic aintenance tas+s9
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Co$$ee 2ar or siulated area
• Di$$erent co$$ee achines and e5uipent
• Co$$ee 2ar tools and supplies
METB(D(*(%ES:
• *ecture
• Product e?perients
• Bands!on
• 7ideo viewing
ASSESSME)T METB(DS:
• ritten test
• Practical test
• (2servation
•
(ral 5uestioning