8/13/2019 CBC Food and Beverage NC III http://slidepdf.com/reader/full/cbc-food-and-beverage-nc-iii 1/76 COMPETENCY-BASED CURRICULUM Sector: TOURISM Qualification: FOOD AND BEVERAGE SERVICE NC III TECHNICAL EDUCATIONAND SKILLS DEVELOPMENTAUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila
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o Rostering sta$$................................................................63!6"
o Controlling and ordering stoc+.......................................6&!"/o Training sall groups...................................................."!"&
o Esta2lishing and conducting 2usiness relationships....."-!&/
C(4RSE T%T*E : ADVANCED FOOD AND BEVERAGE SERVICES
)(M%)A* D4RAT%() : 124 hours
;4A*%<%CAT%() : Food and Beverae Serv!"es NC III
C(4RSE DESCR%PT%() :
This course is designed to enhance the +nowledge, s+ills, 2ehavior and otivations inaccordance with industry standards. %t covers the 2asic, coon and core copetenciesre5uired $or the )C%%% level on providing specialist advice on $ood or wine and preparing andserving espresso co$$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.
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 $ollowing:
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired to lead sall tea including setting and aintainingtea and individual per$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:
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:
. 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$$erences 2etween content and process
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
. The issues and processes are docuented and agreed upon 2y all parties3. Possi2le solutions are discussed and their via2ility assessed6. Areas $or agreeent are con$ired and recorded". <ollow!up action is agreed upon 2y all parties
C()TE)TS:
• Procedure in docuenting negotiations
• Managing in$oration
• <iling docuents
C()D%T%()S:
The students1 trainees ust 2e provided with the $ollowing:
. 7ariances are identi$ied $ro noral operating paraeters and product 5uality.3. E?tent, cause, and nature o$ the pro2le are de$ined 2ased on o2servation,
investigation and analytical techni5ues.6. Pro2les are clearly stated and speci$ied.
C()TE)TS:
• )oral operating paraeters G product 5uality
• %denti$ying G clari$ying the nature o$ pro2le
• Application o$ analytical techni5ues
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills and attitudesre5uired in selecting, sourcing and applying appropriate anda$$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:
. 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 $ollowing:
. Maintenance o$ 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:
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills, 2ehavior andotivations re5uired to develop sta$$ rosters. This role ay2e carried out 2y operational supervisors and anagers.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
. Rosters are developed in accordance with copany agreeents and wage2udgets.
3. (perational e$$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 $ollowing:
M(D4*E DESCR%PT(R : This odule covers the +nowledge, s+ills, 2ehavior andotivations re5uired to control and order stoc+ in a range o$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:
. 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
. 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 $ollowing:
. The delivery process is onitored to ensure agreed deadlines are et.3. Continuity o$ 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
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:
. 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$$erent training delivery ethods
• Bow to conduct training progras
• Presentation s+ills and proper use o$ e5uipent• Strategies and techni5ues which $acilitate the learning process
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
• Re$erences
• Bandouts
• Access to records, log2oo+s, reports, organi@ational plans and other sources o$
in$oration a2out the operation and1or the personnel• (BP1Coputer1*CD
• Audio visual learning aterials
• Training aterials
METB(D(*(%ES:
• *ecture!discussion
• Role!play1group training activities and e?ercises
4)%T (< C(MPETE)C= : ESTABLIS- AND CONDUCT BUSINESSRELATIONS-I$S
M(D4*E T%T*E : ESTABLIS-ING AND CONDUCTING BUSINESSRELATIONS-I$S
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge re5uired toanage 2usiness relationships with custoers or supplierswithin a touris or hospitality conte?t. %t $ocuses on therelationship 2uilding and negotiation s+ills.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
. )egotiations are conducted in a 2usiness!li+e and pro$essional anner within therelevant cultural conte?t.
3. )egotiations are conducted in the conte?t o$ the current enterprise ar+eting$ocus.
6. #ene$its $or all parties in the negotiation are a?ii@ed through use o$esta2lished techni5ues and in the conte?t o$ esta2lishing long ter relationships.
". <eed2ac+ and input $ro colleagues are incorporated into the negotiation.&. The results o$ negotiations are counicated to appropriate colleagues and
sta+eholders within the appropriate tie$raes.
C()TE)TS:
• Pro$essional 2usiness negotiations procedures
• E$$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.
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$$ered in a $oodservice esta2lishent. %tcovers developing the enu and providing accuratein$oration and advice to guests. This odule 2uilds ons+ills and +nowledge covered in the units TRS&36'HProvide Food and Beverage Service” and TRS&363“Develop and Update Food and Beverage Knowledge” o$<ood and #everage Services )C%%.
)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
. Content o$ enus are planned in consultation with appropriate +itchen sta$$.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:
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$$ee
. Co$$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:
. 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 $ollowing:
. Appropriate cups or 2everage ware are selected and ensured that they are war2e$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$$ee
• Evaluating shots
C()D%T%()S:
The students1trainees ust 2e provided with the $ollowing:
. Bealth and sanitation re5uireents are $ollowed throughout all cleaning andaintenance procedures.
3. Machine parts are thoroughly and sa$ely cleaned according to anu$acturersspeci$ications, using appropriate cleaning ethods and recoended cleaningproducts and aterials, including:
6. The operation and e$$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:
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$$ering assistance in wine selection,advice on wine 5uality and characteristics, assisting in thedevelopent o$ wine list and developing and updating wine+nowledge.
.)(M%)A* D4RAT%() : - hours
;4A*%<%CAT%() *E7E* : )C %%%
S4MMAR= (< *EAR)%) (4TC(MES:
4pon copletion o$ this odule, the students1trainees ust 2e a2le to:
*(. Advise custoers on local and iported wines
*(3. Advise custoers on appropriate wine and $ood choices
M(D4*E T%T*E : $LANNING AND MONITORING ES$RESSO COFFEESERVICE
M(D4*E DESCR%PT(R : This odule deals with the s+ills and +nowledge to plan andonitor espresso co$$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$$ee service
LO2+ $ROVIDE S$ECIALIST ADVISE ON COFFEE AND COFFEE SERVICE
ASSESSME)T CR%TER%A:
. %n$oration on co$$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$$ee 2eans are evaluated to ensure $reshness and appropriate oil content.3. rind is onitored to ensure correct si@e according to 2lend and1or roast style
re5uired.6. Espresso 5uality is evaluated through visual and other sensory evaluation
ethods.". Co$$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:
. 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.