"--. --'-"\."-.,.; ~:..:t-: :i"':'-: : ~~Yt:~~::::~"":~. ~. _.Ll ':--:'J:-!'-~":.~:-:--.~'~-;I. :":r:.:-:-:~:-' :*:;.i;::::::-:::;~::;';": _._ _.J. ~~~-:.=.: -~ :~~..~;.:.i:~:.~:.: lo. & -.r L.:k:_~.:' ;::::t~ ; :..: ""'1. :~;.:t~::~~~~~~?... ~... PAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENT KARACHI FOOD AND BEVERAGE MANAGEMENT DEPARTMENT LEVEL 2 DIPLOMA IN PROFESSIONAL FOOD AND BEVERAGE SERVICE.'CURRICULUM MANSOOR IQBAL SIDDIQUI Senior instructor Head of Food and Beverage Department k.,.":':"..
~Unlt";: \1"\4;\;' Level 2 Diploma in Professional Service DRAFT - VERSION 5 1. Investigate the cure catering and hospitality industry (QCF existing unit. Used in Professional Cookery) 2 Food safety in catering (QCF existing unit. Used in Professional cookery) 3. Health and safety in catering and hospitality (QCF existing unit. Used in Professional cookery) 4 Applying workplace skills (QCF existing unit. Used in Professional Cookery) 5 Legislation in food and beverage service Food and Beverage STRUCTURE AND UNITS 1 Demonstrate knowledge of the hospitality and catering sector 2. Demonstrate knowledge of the national and international employment opportunities available in the hospitality and catering sector. 1 Behaves as a responsible individual within food safety procedure. 2. Keep him/her clean and hygienic. 3. Keep the working area clean and hygienic. 4. Receive and store food safety. 5. Prepare, cook hold and serve food safely. 1 Explain the importance of health and safety in the catering and hospitality industry. 2. Identify hazards in the catering and hospitality workplace. 3 Control hazards in the workplace. 4 Maintain a healthy and safe workplace. 1 Maintain personal presentation. 2 Work effectively with customers and colleagues. 3 Prepare for ajob application. 4 Produce a plan to develop skills..1 Understand how legislation controls the service of food and beverages. Indicative LH 20 9 10 21 12 6 Menu knowledge and design 7 Handling payments and maintaining the payment point 8 Food and beverage service skills 1 Know the purposes of menus. 2 Understand menus and dish composition. 3 Know service items. 4 Understand dietary requirements. 1 Understand the security procedures at the payment point. 2 Be able to open, maintain and close a payment point. 3Be able to deal with payments. 1 Understand the purpose of the food and beverage environment. 2 Be able to set up, serve and clear for service of food at table. 21 24 119
3 Be able to set up, serve and clear for service of beverages at table. 4 Be able to set up, serve and clear for bar service and ent. coffees. beverages. 9 Principles of beverage product 1are Be Know served abletypes to prepare of beers, andciders serve 34 and coffee. parries and how they 2cocktails. relate 3 Be Understand able to food. to prepare the characteristics and serve tea. of spirits and liqueurs. 2 Understand the characteristics of wine and how they 5 Understand the characteristics and mixing of 304
The learner will 1 Understand how legislation controls the service of food and beverages The learner can 1.1 Explain the licenses that permit establishments to serve alcohol 1.2 Explain the purpose and requirements of legislation in the service of food and beverages for example Weights and Measures Act and Weights and measures (intoxicating liquor) Order Price Marking Order Data Protection Act Smoke-free Legislation Licensing Act Sale and Supply of goods Act Anti- Discrimination Act Misuse of Drug Acts 1.3 Identify the law enforcement bodies and the consequences to the employee/ employer of noncompliance 1.4 Describe the legal responsibilities of a person serving food and beverages OoiestiY~~ _ To develop the learner's understanding oflegislation food and beverages and legal responsibilities when serving
~I The learner will 1 Know the purposes of menus The learner can 1.1 Describe different styles of 3 different menus from different industries within the hospitality sector. 1.2 Define the factors that impact on menu planning 1.3 Explain the information that must be included in a menu. 2 Understand menus and dish composition. 3 Know service items. 4 Understand dietary requirements. 2.1 Explain how product knowledge promotes sales? 2.2 Explain the importance of taste and texture in a range of menu items. 2.3 Identify ingredients in a range of dishes. 2.4 Explain the main cooking terms used in a menu and how differently cooked items are presented 2.5 Identify dishes that can be cooked to the customer/s taste 2.6 Identify itej;11sthat are prepared and/or cooked in front of the customer 3.1 Identify appropriate cutlery. Crockery, glassware and equipment for food service Table service (plate, silver, gueridon) Self service Assisted service Single point service Service In situ 3.2 Identify the appropriate accompaniments and sauces for food service 4.1 Identify the dietary needs of different people 4.2 Explain the main features of special diets 4.3 Describe why service staff must know the ingredient of all items on a menu To extend the leamer's knowledge of menus, dietary requirements, dish composition and their impact on service
DRAFT Unit of Assessment The learner will: 1 Understand the security procedure at the payment point The learner can: ].1 Explain the role of cash handler in maintaining the security of payment point 1.2 Explain procedures for secure handling of payments 1.3 Explain the purpose of the control systems used to process customer bill 2 Be able to open, maintain and close a payment pint 3 Be able to deal with payments 2.1 Prepare the payment point for service 2.2 Maintain float and equipment 2.3 Perform close down procedures 2.4 Describe the checks required to set up and close payment point 2.5 Explain the purpose of a float 3.1 Prepare and present customer bills 3.2 Carry out payment trans~ctions 3.3 Balance payments received 3.4 Explain the responsibilities in preparing a customer bill 3.5 Identify types of problems that might occur when taking payments 3.6 Explain procedure for dealing with unexpected situations when orocessing oayments To enable the learner to take, process and balance payments andorespond'appropriately unexpected situations in a food and beverage service environment to
DRAFT Unit of Assessment The learner will: 1 Understand the purpose of the food and beverage environment 2 Be able to set up, serve and clear for service of food at table 3 Be able to set up, serve and clear for service of beverages at table The learner can: 1.1 Explain why customers use food and beverage establishments 1.2 Explain the experiences customers have in the following food and beverage environments Table service Self service Assisted service Single point service Service In situ 1.3 Explain the importance of meeting the needs of customers 1.4 Explain teclmiques used to anticipate the needs of customers 1.5 Explain how customer feedback is used in establishments to improve the customer experience 2.1 Set up and clear tables and service stations Plated Silver Table theatre (Gueridon) 2.2 Demonstrate table service skills Silver service Table theatre 2.3 select the equipment and accompaniments for food items to be served 2.4 Describe the preparation activities for service 2.5 Explain how different customers' needs impact a seating plan for table service 2.6 Explain the importance of using correct communication with customers 2.7 Describe active listening skills 3.1 Set up and clear tables 3.2 Demonstrate beverage service skills to include wine types, within the legal requirements 3.3 Select the glassware for beverages 3.4 Describe the preparation activities
4 Be able to set up, serve and clear for bar service 4.1 Set up bar area 4.2 Demonstrate service skills for a range of beverages within the legal requirements 4.3 Select the glassware, garnishes, equipment and accompaniments for beverages 4.4 Restock, clear and clean the bar area after service 4.5 Describe the preparation activities for service 4.6 Explain the importance of communicating stock levels in the bar area prior and during: service To extend the learners' food and beverage service skills.
DRAFT Unit of Assessment The learner will: 1 Know types of beers, ciders and perrys and how they are served 2 Understand the characteristic of wine and how they relate to food 3 Understand the characteristics of spirits and liquors 4 Know the characteristic of nonalcoholic beverages The learner can: 1.1 Explain hoe beer, cider and perry is made 1.2 Describe the characteristics of different beers, ciders and perrys 1.3 IdentifY the different unit sizes of beers, ciders and perrys 1.4 IdentifY different considerations when serving different types of beers, ciders and perry 2.1 Describe the types and styles of wine 2.1 Describe the infonnation presented on a wine label 2.3 Describe how different types and styles of wine are made 2.4 Define the tenns ~ Vintage ~ Non-vintage ~ New world wines ~ Old world wines ~ Unit of alcohol 2.5 Explain the principles of wine tasting 2.6 Explain why food and wine are matched 3.1 2.7Explain Outline hoe the process spirits and to follow liquors when are made serving wine at the table "I 3.2 meal Explain experience the purpose of an aperitif and digestif as pmi of the I 3.3 IdentifY spirit based and wine based beverages i I 4.2 4.1 IdentifY the a range characteristics of aerated waters of a range of mineral waters~ I 4.3 squash/cordial/syrup Describe the difference between a fruit juice and fruit I 4.4 Identify a range of non-alcoholic beers and wines 5 Understand the characteristics and IniJ<.ingof cocktails 5.1 Define the terms cocktail and mlxology 5.2 IdentifY equipment used in mixing of cocktails 5.3 Describe the different methods for the mixing of cocktails 5.4 Describe how to make a range of cocktails (alcoholic and non-alcoholic) 5.5 Explain the importance of glassware, accompaniments, ami shes and decorative items in the oresentation of cocktails To develop the learners' understanding of the range of the beverages served in establishments.
DRAFT Unit of Assessment The learner will: 1 Be able to prepare and serve coffee 2 Bea able to prepare and serve Tea 3 Be able to identify, check and clear equipment The learner can: 1.1 Prepare and serve a range of coffees with required accompaniments 1.2 Describe the processing of the coffee bean 1.3 Outline the storage requirements for coffee 1.4 Describe the importance of r08st, blend and grind on taste 1.5 Describe the characteristics of arrange of coffee drinks 1.6 Describe the range of coffee products available 2.1 Prepare and serve a range of teas with required accompaniments 2.2 Describe the processing of the tea leaf 2.3 Outline the storage requirements for tea 2.4 Describe the importance of blend and leaf size on the making of tea 2.5 Describe the characteristics of arrange of teas 2.6 Describe the range of coffee products available 3.1 Check and clean equipment before and after use 3.2 Identify the range of equipment available 3.3 Explain the brewing/production process relevant to equipment 3.4 Describe the checks and frequency required for each piece of equipment 3.5 Explain the cleaning process for equipment 3.6 explain how common faults in equipment are identified 3.7 Describe the actions to take to rectify common faults 3.8 Explain the importance of leaving areas clean, tidy and safe 3.9 Outline methods of dealing: with waste and mbbish
To extend learners' skills in preparing and serving a range of special teas and coffees using specialist equipment. ==