Prepare and serve alcoholic and cold nonalcoholic. beverages UV31166 D/503/1730 VRQ. Learner name: Learner number:

Transcription

1 Prepare and serve alcoholic and cold nonalcoholic beverages D/503/1730 Learner name: VRQ Learner number:

2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 Prepare and serve alcoholic and cold non-alcoholic beverages The aim of this unit is to develop the knowledge, understanding and practical skills required to prepare and serve a range of alcoholic and non-alcoholic drinks. You will learn about different types, styles and characteristics of a range of beverages and different service styles for each. _v5

4 Level 3 Credit value 4 GLH 36 Observation(s) 2 External paper(s) 0

5 Prepare and serve alcoholic and cold non-alcoholic beverages Learning outcomes On completion of this unit you will: 1. Be able to serve a range of beverages 2. Understand different types of beers, ciders and perrys 3. Understand how beers, ciders and perrys should be prepared and served 4. Understand different types of spirits and liqueurs 5. Understand how spirits and liqueurs should be prepared and served 6. Understand how cold non-alcoholic beverages should be prepared and served 7. Understand how to maintain customer service when serving beverages Evidence requirements 1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE). 2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available. 3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis. 4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered. 5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved. 7. External paper There is no external paper requirement for this unit. 3

6 Achieving observations and range Achieving observation outcomes Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit. Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means. Achieving range The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered. Your assessor will document the portfolio reference once a range has been competently achieved. Your assessor will sign off a learning outcome when all criteria have been competently achieved. 4

7 Observations Learning outcome 1 Be able to serve a range of beverages You can: a. Provide customers with accurate information on beverages b. Assist customers to make a choice that meets their needs c. Serve alcoholic and cold non-alcoholic beverages at the correct temperature d. Serve alcoholic and cold non-alcoholic beverages using the appropriate glassware and service equipment e. Store beverages that have been opened, according to standard procedures *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Portfolio reference Learner signature Assessor initials 5

8 Range You must practically demonstrate that you have: Served a minimum of 6 types of alcoholic and non-alcoholic beverages Portfolio reference Beers Ciders Perrys Vodka Gin Rum Brandy Tequila Whisky Liqueurs Sodas Fruit juices Cordials Mixers Water It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 6

9 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 7

10 Knowledge Learning outcome 2 Understand different types of beers, ciders and perrys You can: Portfolio reference a. Describe the specific qualities of different types of beers, ciders and perrys b. Explain the taste characteristics of beers, ciders and perrys c. Explain how different types of beers, ciders and perrys are produced d. Explain faults that can occur in beers, ciders and perrys e. Explain how to maintain the condition of beers, ciders and perrys prior to service 8

11 Learning outcome 3 Understand how beers, ciders and perrys should be prepared and served You can: Portfolio reference a. Explain issues that can occur in the service of beers, ciders and perrys b. Explain the importance of using appropriate glassware and service equipment for beers, ciders and perrys c. Describe the presentation standards for serving beers, ciders and perrys d. Identify techniques and equipment that can be used in the presentation of beers, ciders and perrys e. Explain the importance of cleaning drinks dispense lines 9

12 Learning outcome 4 Understand different types of spirits and liqueurs You can: Portfolio reference a. Describe the specific qualities of different types of spirits and liqueurs b. Explain the taste characteristics of spirits and liqueurs c. Explain how different types of spirits and liqueurs are produced d. Explain how to maintain the condition of spirits and liqueurs prior to service 10

13 Learning outcome 5 Understand how spirits and liqueurs should be prepared and served You can: Portfolio reference a. Compare the different service styles for spirits and liqueurs b. Explain different terminology used by customers when ordering spirits and liqueurs c. Explain issues that can occur in the service of spirits and liqueurs d. Explain the importance of using appropriate glassware and service equipment for spirits and liqueurs e. Describe presentation standards for serving spirits and liqueurs f. Identify techniques and equipment that can be used in the presentation of spirits and liqueurs 11

14 Learning outcome 6 Understand how cold non-alcoholic beverages should be prepared and served You can: Portfolio reference a. Describe a range of cold non-alcoholic beverages b. Compare the different service styles for cold non-alcoholic beverages c. Explain the importance of using appropriate glassware and service equipment for cold non-alcoholic beverages d. Explain the importance of stock rotation of cold non-alcoholic beverages 12

15 Learning outcome 7 Understand how to maintain customer service when serving beverages You can: Portfolio reference a. Describe the techniques that can be used to guide customers in their choice of beverage b. Explain how customer care can be maintained through the service of beverages 13

16 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Be able to serve a range of beverages Providing customers with accurate information on beverages: Alcohol content, price, origin, age, country and region of origin, taste characteristics. Assist customer to make a choice that meets their needs: Questioning techniques, listening techniques, product knowledge. Correct temperature: Type of beverage, customer requests. Serve using appropriate glassware and service equipment: Organisational standards, correct type of glassware, correct temperature, correct accompaniments (ice, lemon, lime, cherry), trays, tray cloths/service cloths, coolers, strainers, shakers, measures, optics, blenders/mixers. Storage of beverages that have been opened: Organisational standards, vacuum pump, recork, put lid back on tightly, decant, correct storage temperature. 14

17 Outcome 2: Understand different types of beers, ciders and perrys Types: Beers (ales, lagers, stouts), ciders (still, carbonated), perrys (still, carbonated). Specific qualities of different types of beers, ciders and perrys: Qualities of brown ales (lightly hopped and fairly mild flavour), pale lagers (very pale to goldencoloured with a well-attenuated body and noble hop bitterness), dry or Irish stouts (very dark or rich in colour often with a toastlike or coffee-like taste), still ciders (range from cloudy with sediment to completely clear due to the filtration process and apples used), still perrys (light and delicate with pear-like characteristics, balancing sweetness with a fair amount of contrasting tartness and slight tannic quality). Taste characteristics of beers ciders and perrys: Ales (sweet, full-bodied and fruity taste), lagers (full or thin body, can be dry with a hop taste, fruity with presence of sugar or rich with a malt and fruit taste), stouts (rich and full with hints of coffee/ chocolate/liquorice/molasses with no apparent hops), still ciders (strong body with strong taste of apple), still perrys (light and fruity character with a soft floral taste). Production of different types: Ales (brewed from malted barley using a warm fermentation with brewers yeast), lagers (made from malted barley that is brewed and stored at low temperatures), stouts (made using roasted malt or barley, hops, water and yeast), still ciders (made from cider apples which are ground down into a pomace, the juice is then fermented and may be blended), still perrys (made with perry pears crushed to make pomace and pressed to extract the juice which is then fermented using the wild yeasts found on the fruits skin). Faults: Too cold/warm, no head, totally flat and out of condition, hazy and has yeast particles or protein floating in the liquid, short measure. Maintaining the condition: Keeping kegs cold, constant temperature, beers not to be stored close to heat sources. Outcome 3: Understand how beers, ciders and perrys should be prepared and served Issues when serving: Under/overpouring, wastage, incorrect temperature, cleanliness (such as keg beer lines), technical malfunctions (such as diffuser, remote cooler), cloudy beer/cider, slow dispense (such as nil gas and/or fobbing). Importance of using appropriate glassware and service equipment: Flavour and aroma of drink, legal measure, presentation standard, customer satisfaction, business standards. Presentation standards: Brand recognition, establishment standard, customer satisfaction. Techniques and equipment: Preparation of bar area, beer mats, pouring methods (pump, bottles). Importance of cleaning drinks dispense lines: Taste, look, current health and safety, minimise wastage, customer satisfaction, organisational reputation. 15

18 Outcome 4: Understand different types of spirits and liqueurs Spirits and liqueurs: Vodka, gin, rum, brandy, tequila, whisky, liqueurs (coffee, cherry, chocolate, fruit). Qualities of different types of spirits and liqueurs: Brandy (generally 35%- 60% alcohol by volume (abv), clear or very pale or brown if naturally coloured), gin (generally 37.5% abv, clear in colour), rum (generally 40%-50% abv, can be light, gold, spiced, dark, flavoured, overproof), tequila (generally 38%-55% abv, clear to gold coloured), vodka (generally 37.5%, mostly made of water and ethanol, clear or flavoured), whisky (generally 40% abv, golden-yellow/honey colour to darker or more amber in colour), chocolate liqueur (dark, caramel coloured), coffee liqueur (dark brown coloured), fruit liqueur (can be pale in colour such as lemon or quite dark such as cherry). Taste characteristics: Brandy (floral, honey/fruit), gin (main flavour comes from juniper berries), rum (light rums tend to be lighter and drier, and darker rum richer and heavier in flavour with hints of wood/ nuts/honey/spice/vanilla/cocoa/orange), tequila (can have a sweet aroma and taste or herbaceous fragrance and flavour), vodka (clear with a clean taste, can also be flavoured with red pepper/ginger/ fruit flavours), whisky (can be fresh/fruit/ citrus/floral/herbal/grassy/nutty/barley/ biscuity/dried fruit), chocolate liqueur (main flavour of chocolate, can have added mint or cherry), coffee liqueur (dense, coffee flavour but can have hints of vanilla), fruit liqueur (can have a strong flavour and be very sweet, can also be slightly sour or bitter). Production of spirits and liqueurs: Brandy (produced by distilling wine or from fermented fruits other than grapes, some are aged in wooden casks, others coloured with caramel colouring, others use a combination of both), gin (can be distilled by redistilling neutral spirits with juniper berries and other botanicals, or compound when made by flavouring neutral spirit with essences without redistillation), rum (distilled from sugarcane by-products or sugarcane juice by a process of fermentation and distillation, usually aged in oak barrels), tequila (the agave plant fruits are shredded, their juices pressed out and fermented, it is then distilled up to three times, then bottled or put into barrels for ageing), vodka (made by distillation of fermented substances such as grains/ potatoes/fruits and is then filtered), whisky (distilled from fermented grain mash and aged in wood), chocolate liqueur (made from a combination of alcohol, sweetener and chocolate flavouring), coffee liqueur (made from a combination of sugar, coffee, vanilla and rum or vodka), fruit liqueur (made by infusing fruit in alcohol and adding sugar with other ingredients). Maintaining the condition: Temperature should be kept constant, not to be stored close to heat sources. 16

19 Outcome 5: Understand how spirits and liqueurs should be prepared and served Different service styles: Bar service, table service, neat without ice at room temperature in snifter or small-stemmed glasses, in shot glasses and accompanied with lime and salt or another drink served alongside, served ice cold and mixed with something to enhance or use its sweetness in tall or cocktail glasses. Different terminology used by customers when ordering: On the rocks, straight up, a dash, neat, aperitif, digestif, dry, large, small. Issues when serving: Over/underpouring, brand recognition, shortages/breakdown of equipment, shortages/out of date stock, spillages, breakages, damage to equipment, incorrect lay-up, incorrect menu information, limit of authority of staff members, customer special requirements. Appropriate glassware and service equipment: Wine glasses (red wine, white wine, Paris goblet), tumblers, flutes, cocktail glasses, brandy balloon, sherry glasses, highballs. Importance of using appropriate glassware and service equipment: Flavour and aroma of drink, legal measure, presentation standard, specific glasses for specific drinks, customer satisfaction, maintaining business standards, reducing complaints. Presentation standards: Temperature, accompaniments, mixers, garnishes, appropriate glassware, business standards. Techniques and equipment when presenting spirits and liqueurs: Equipment (glassware, service cloths or linen, chillers and coolers, trays and trolleys, knives, measures and optics), flaming, garnishing, measuring. 17

20 Outcome 6: Understand how cold non-alcoholic beverages should be prepared and served Cold non-alcoholic beverages: Sodas, fruit juices, cordials, water. Service styles: Bar service, table service, lounge service. Importance of using appropriate glassware and service equipment: Customer satisfaction, maintaining business standards, reducing customer complaints, improving work efficiency. Importance of stock rotation: Compliance, current food safety legislation, reduces spoilage, reduces wastage, reduces cost to business, ensures customer satisfaction, maintains business reputation. Outcome 7: Understand how to maintain customer service when serving beverages Techniques to guide customers in their choice of beverage: Providing accurate information about different beverage options, good beverage knowledge, understand customer requirements, discussing beverage options (types, styles, regions and production methods), taking account of customer s level of beverage knowledge, taste and price preference, understanding the compatibility of different beverages with menu or food items if appropriate, appropriate beverages for special occasions and particular seasons. Maintaining customer care: Ensuring safe and hygienic working practices, communicating effectively with person giving the drink order (waiter, customer), ensuring customers are of legal drinking age, asking for identification if necessary, making drinks quickly and accurately without wastage, maintaining stock and glasses behind the bar as well as garnishes and a supply of ice, collecting correct payment from customers, ensuring customer satisfaction, maintaining business standards. 18