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Select ingredients. 1.2.Identify and obtain correct ingredients for non-alcoholic drinks.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Check and identify specific customer preferences for beverages on order.

1.2.Identify and obtain correct ingredients for non-alcoholic drinks.

2. Select, prepare and use equipment.

2.1.Select equipment of correct type and size.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare non-alcoholic beverages.

3.1.Prepare beverages using appropriate methods and standard recipes to meet customer requests.

3.2.Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared.

3.3.Minimise waste to maximise profitability of beverages produced.

4. Serve non-alcoholic beverages.

4.1.Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures.

4.2.Evaluate presentation of beverages and make adjustments before serving.


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