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PAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENTKARACHI

FOOD AND BEVERAGE MANAGEMENT DEPARTMENT

LEVEL 2DIPLOMA IN

PROFESSIONAL FOOD··AND BEVERAGE

SERVICE.'CURRICULUM

MANSOOR IQBAL SIDDIQUISenior instructor

Head of Food and Beverage Department

Level 2 Diploma in Professional Food and BeverageServiceDRAFT - VERSION 5 STRUCTURE AND UNITS

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Indicative

LH1. Investigate the cure cateringand hospitality industry (QCFexisting unit. Used inProfessional Cookery)

2 Food safety in catering (QCFexisting unit. Used inProfessional cookery)

3. Health and safety in catering

and hospitality (QCF existingunit. Used in Professional

cookery)

4 Applying workplace skills(QCF existing unit. Used inProfessional Cookery)

5 Legislation in food andbeverage service

6 Menu knowledge and design

7 Handling payments andmaintaining the payment point

8 Food and beverage serviceskills

1 Demonstrate knowledge of the hospitality andcatering sector

2. Demonstrate knowledge of the national andinternational employment opportunities available inthe hospitality and catering sector.1 Behaves as a responsible individual within foodsafety 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 thecatering and hospitality industry.

2. Identify hazards in the catering and hospitalityworkplace.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 offood and beverages.

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 paymentpoint.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 beverageenvironment.

2 Be able to set up, serve and clear for service of foodat table.

20

9

10

21

12

21

24

119

3 Be able to set up, serve and clear for service ofbeverages at table.4 Be able to set up, serve and clear for bar service

9 Principlesof beverage product 1 Know types of beers, ciders and parries and how they

knowledge

are served

2 Understand the characteristics of wine and how they

relate to food.3 Understand the characteristics of spirits and liqueurs.

34

4 Know the characteristics of non-alcoholic beverages. 5 Understand the characteristics and mixing of

cocktails.10 Serviceof teas and coffees.

1 Be able to prepare and serve coffee.2 Be able to prepare and serve tea.

34

3 Be able to identify, check and clean equipment.TOTAL

304

..

The learner will

1 Understand how legislation controlsthe service of food and beverages

The learner can

1.1 Explain the licenses that permit establishments toserve alcohol

1.2 Explain the purpose and requirements oflegislation in the service of food and beverages forexample

Weights and Measures Act and Weights andmeasures (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 Acts1.3 Identify the law enforcement bodies and theconsequences to the employee/ employer of non­compliance1.4 Describe the legal responsibilities of a personserving food and beverages

OoiestiY~~· _To develop the learner's understanding oflegislation and legal responsibilities when servingfood and beverages

~I

To extend the leamer's knowledge of menus, dietary requirements, dish composition and theirimpact on service

2.1 Explain how product knowledge promotes sales?2.2 Explain the importance of taste and texture in arange of menu items.2.3 Identify ingredients in a range of dishes.2.4 Explain the main cooking terms used in a menuand how differently cooked items are presented2.5 Identify dishes that can be cooked to thecustomer/s taste

2.6 Identify iteJ;11sthat are prepared and/or cooked infront of the customer

3.1 Identify appropriate cutlery. Crockery, glasswareand 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 andsauces for food service

4.1 Identify the dietary needs of different people4.2 Explain the main features of special diets4.3 Describe why service staff must know theingredient of all items on a menu

The learner can

1.1 Describe different styles of 3 different menusfrom different industries within the hospitality sector.1.2 Define the factors that impact on menu planning1.3 Explain the information that must be included ina menu.

4 Understand dietary requirements.

3 Know service items.

2 Understand menus and dish

composition.

The learner will

1 Know the purposes of menus

DRAFT Unit of Assessment

The learner will:1 Understand the securityprocedure at the payment point

2 Be able to open, maintain andclose a payment pint

3 Be able to deal with payments

The learner can:

].1 Explain the role of cash handler in maintaining thesecurity of payment point1.2 Explain procedures for secure handling of payments1.3 Explain the purpose of the control systems used toprocess customer bill

2.1 Prepare the payment point for service2.2 Maintain float and equipment2.3 Perform close down procedures2.4 Describe the checks required to set up and close paymentpoint2.5 Explain the purpose of a float

3.1 Prepare and present customer bills3.2 Carry out payment trans~ctions3.3 Balance payments received3.4 Explain the responsibilities in preparing a customer bill3.5 Identify types of problems that might occur when takingpayments3.6 Explain procedure for dealing with unexpected situationswhen orocessing oayments

To enable the learner to take, process and balance payments andorespond'appropriately tounexpected situations in a food and beverage service environment

DRAFT Unit of Assessment

The learner will:

1 Understand the purpose of thefood and beverage environment

2 Be able to set up, serve andclear for service of food at table

3 Be able to set up, serve andclear for service of beverages attable

The learner can:

1.1 Explain why customers use food and beverageestablishments

1.2 Explain the experiences customers have in the followingfood and beverage environments

• Table service• Self service• Assisted service

• Single point service• Service In situ

1.3 Explain the importance of meeting the needs ofcustomers

1.4 Explain teclmiques used to anticipate the needs ofcustomers

1.5 Explain how customer feedback is used in establishmentsto improve the customer experience2.1 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 itemsto be served

2.4 Describe the preparation activities for service2.5 Explain how different customers' needs impact a seatingplan for table service2.6 Explain the importance of using correct communicationwith customers

2.7 Describe active listening skills3.1 Set up and clear tables3.2 Demonstrate beverage service skills to include winetypes, within the legal requirements3.3 Select the glassware for beverages3.4 Describe the preparation activities

4 Be able to set up, serve andclear for bar service

4.1 Set up bar area4.2 Demonstrate service skills for a range of beverageswithin the legal requirements4.3 Select the glassware, garnishes, equipment andaccompaniments for beverages4.4 Restock, clear and clean the bar area after service4.5 Describe the preparation activities for service4.6 Explain the importance of communicating stock levels inthe 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 andperrys and how they are served

2 Understand the characteristic ofwine and how they relate to food

3 Understand the characteristics of

spirits and liquors

4 Know the characteristic of non­alcoholic beverages

5 Understand the characteristics and

IniJ<.ingof cocktails

The learner can:

1.1 Explain hoe beer, cider and perry is made1.2 Describe the characteristics of different beers, ciders andperrys1.3 IdentifY the different unit sizes of beers, ciders and perrys1.4 IdentifY different considerations when serving different typesof beers, ciders and perry

2.1 Describe the types and styles of wine2.1 Describe the infonnation presented on a wine label2.3 Describe how different types and styles of wine are made2.4 Define the tenns

~ Vintage~ Non-vintage~ New world wines~ Old world wines~ Unit of alcohol

2.5 Explain the principles of wine tasting2.6 Explain why food and wine are matched

2.7 Outline the process to follow when serving wine at the table "I3.1 Explain hoe spirits and liquors are made

3.2 Explain the purpose of an aperitif and digestif as pmi of the Imeal experience3.3 IdentifY spirit based and wine based beverages i

I

4.1 IdentifY the characteristics of a range of mineral waters~4.2 IdentifY a range of aerated waters I

4.3 Describe the difference between a fruit juice and fruit Isquash/cordial/syrup4.4 Identify a range of non-alcoholic beers and wines

5.1 Define the terms cocktail and mlxology5.2 IdentifY equipment used in mixing of cocktails5.3 Describe the different methods for the mixing of cocktails5.4 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 servecoffee

2 Bea able to prepare and serveTea

3 Be able to identify, check andclear equipment

The learner can:

1.1 Prepare and serve a range of coffees with requiredaccompaniments1.2 Describe the processing of the coffee bean1.3 Outline the storage requirements for coffee1.4 Describe the importance of r08st, blend and grind ontaste

1.5 Describe the characteristics of arrange of coffee drinks1.6 Describe the range of coffee products available2.1 Prepare and serve a range of teas with requiredaccompaniments2.2 Describe the processing of the tea leaf2.3 Outline the storage requirements for tea2.4 Describe the importance of blend and leaf size on themaking of tea2.5 Describe the characteristics of arrange of teas2.6 Describe the range of coffee products available3.1 Check and clean equipment before and after use3.2 Identify the range of equipment available3.3 Explain the brewing/production process relevant toequipment3.4 Describe the checks and frequency required for eachpiece of equipment3.5 Explain the cleaning process for equipment3.6 explain how common faults in equipment are identified3.7 Describe the actions to take to rectify common faults3.8 Explain the importance of leaving areas clean, tidy andsafe3.9 Outline methods of dealing: with waste and mbbish

To extend learners' skills in preparing and serving a range of special teas and coffees usingspecialist equipment.

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