CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector FOOD & BEVERAGE

Job Area FOOD & BEVERAGE SERVICE OPERATION
Competency Unit Title ALCHOLIC BEVERAGE PREPARATION

The person who is competent in this CU shall be able to provide profesional alcoholic beverage preparation to ensure
guest service satisfaction and prompt action taken in accordance with company policy and rules regulation.

Upon completion of this competency unit, trainee will be able to:-

Learning Outcome  Identify different types of alcoholic beverage
 Carry out alcoholic beverage order
 Carry out alcoholic coffee specialty order
 Carry out cocktail order
 Carry out alcoholic beverage service-

Training Credit
Competency Unit ID E01 Level 2 90 Hours 9
Duration Values
Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

1. Identify different i. Alcoholic beverage and 7 hours Lecture i. Alcoholic

types of its elements & beverage and
alcoholic ii. Alcoholic beverage E-learning its elements
beverage mise-en place determined
checklist. ii. Alcoholic
 Classed of alcoholic beverage
beverages. mise-en place
 Beverage list executed.
 Source of checklist iii. Operating
iii. Operating tools, tools,
equipment and equipment and
materials. materials
obtained
iv. Operating
tools,

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
i. Obtain alcoholic 11 hours Demonstration, equipment and
beverage and its observation & materials
elements practice performed.
ii. Determine alcoholic
beverage mise-en
place.
iii. Select operating tools,
equipment and
materials selected.
iv. Prepare operating
tools, equipment and
materials.
Attitude
i. Polite, accurate and
with good product
knowledge and
service skills.

Safety:
i. Adhere to hygiene
and safety
procedures.

2. Carry out i. Type of alcoholic 7 hours Lecture i. Type of

alcoholic beverage order. & alcoholic
beverage  Wine & spirit. E-learning beverage
order  Liquor & Liqueur. determined.
 Cocktail. ii. Types of order
 Specialty coffee. taking skills
 Beer & lager. applied.
ii. Types of order taking iii. Service tools,
skills equipment
 Product knowledge and materials
 Recommend dishes executed
iv. Alcoholic
 Selling skills
beverage
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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
iii. Service tools, order
equipment and prepared.
materials.
 Type of raw materials
 Type of equipment
 Type of tools
iv. Guide to alcoholic
beverage preparation
 Method of preparing.
 Standard recipe.
 Mixture and
condiment.
 Guest preference.
 Standard operating
procedure. (SOP)

i. Identify type of alcoholic 11hours Demonstration,

beverage. Observation &
ii. Determine types of Practice
order taking skills
iii. Select service tools,
equipment and
materials.
iv. Execute alcoholic
beverage order.
Attitude
i. Polite, accurate and
with good product
knowledge and
service skills.

Safety:
i. Adhere to hygiene
and safety
procedures.

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

3. Carry out i. Specialty coffee and its 7 hours Lecture i. Alcoholic

alcoholic elements. & specialty
coffee ii. Types of alcoholic E-learning coffee and its
specialty order specialty coffee. elements
 Variants of specialty determined.
coffee. ii. Alcoholic
 Beverage list. specialty
iii. Service tools, coffee applied.
equipment and iii. Service tools,
materials. equipment
 Type of raw materials and materials
 Type of equipment executed
 Type of tools iv. Alcoholic
iv. Guide to alcoholic specialty
specialty coffee coffee
preparation. prepared.
 Method of preparing.
 Standard recipe.
 Mixture and
condiment.
 Guest preference.
 Standard operating
procedure. (SOP)

i. Identify alcoholic 11 hours Demonstration,

specialty coffee and its Observation &
elements. Practice
ii. Determine alcoholic
specialty coffee
iii. Select service tools,
equipment and materials
iv. Execute alcoholic
specialty coffee.

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
Attitude
i. Polite, accurate and
with good product
knowledge and
service skills.

Safety:
i. Adhere to hygiene
and safety
procedures

4. Carry out i. Cocktail and its 7 hours Lecture i. Cocktail and

cocktail order elements. & its elements
ii. Types of cocktail E-learning determine.
 Variants of cocktail ii. Cocktail order
 Cocktail list. applied
iii. Service tools, iii. Service tools,
equipment and equipment
materials. and materials
 Type of raw executed.
materials iv. Cocktail order
 Type of equipment prepared.
 Type of tools
iv. Guide to cocktail order
prepared
 Method of
preparing.
 Standard recipe.
 Mixture and
condiment.
 Guest preference
 Standard operating
procedure. (SOP)

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

i. Identify cocktail and its 11 hours Demonstration,

elements. Observation &
ii. Determine cocktail order Practice
iii. Select service tools,
equipment and
materials.
iv. Execute cocktail order. Attitude
i. Polite, accurate and
with good product
knowledge and
service skills.

Safety:
i. Adhere to hygiene
and safety
procedures

5. Carry out i. Guideline in alcoholic 7 hours Lecture & i. Alcoholic

alcoholic beverage service and E-learning beverage
beverage its elements service
service ii. Types of alcoholic guideline
beverage service. obtained
 Wine & beer ii. Types of
 Full cocktail bar alcoholic
 Speciality drinks beverage
 Variation and theme service
 Blended drinks peformed
 Juice and mocktails iii. General
 Italian soda alcoholic
beverage
 Smoothies
service
 Soda & water
executed
iii. General alcoholic
beverage service
operating procedure.
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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

i. Identify alcoholic 11 hours Demonstration,

beverage service Observation &
guideline. Practice
ii. Determine types of
alcoholic beverage
service
iii. Perform general
alcoholic beverage
services

Attitude
i. Polite, accurate and
with good product
knowledge and
service skills.

Safety:
i. Adhere to hygiene
and safety
procedures

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Employability Skills

Core Abilities Social Skills

01.01 Identify and gather information 1. Communication skills

01.02 Document information, procedures or processes 2. Conceptual skills
01.03 Utilize basic IT application 3. Interpersonal skills
01.04 Analyse information 4. Multitasking and prioritizing
01.05 Utilize the internet to locate and gather information 5. Self-discipline
01.06 Utilize word processor to process the information 6. Teamwork
02.01 Interpret and follow manuals, instructions and SOP’s 7. Learning skills
02.02 Communicate clearly 8. Leadership skills
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
03.01 Apply cultural requirements to the workplace
03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group
06.01 Understand systems
06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situation/systems

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Tools, Equipment and Materials (TEM)

ITEMS RATIO (TEM : Trainees)

1. Menu/beverage list 1:1

2. Recipes 1:1
3. Coffee machine 1:25
4. Glassware 4:1
5. Chinaware 4:1
6. Strainer 1:6
7. Beverages equipment and utensil 1:25
8. Flatware 4:1
9. Juice dispenser 1:25
10. Tray 1:4
11. Napkins/linens 4:1
12. Standard operation procedure (S.O.P) 1:1
13. Soft drinks 1:6
14. Juice extractor 1:25
15. Blender 1:25
16. Shaker 1:6
17. Cleaning agents 1:6
18. Cleaning materials 1:6

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References

REFERENCES

1. Alan Deegan, Graham Brown and Karon Hepmer, Introduction to Food and Beverage, Service Pearson Education Limited. ISBN 0582357756
2. Bill Hansen, B., and Thomas, C. (2005), Off-Premise Catering Management (2nd edition) Wiley, ISBN 13: 978-0471464242
3. Dennis Lillicrap and John Cousins (2006) Food And Beverage Service SEVEN EDITION. ISBN 10:0 340 90 524 7/ ISBN 13:978 0 340 90524 1
4. Edith Weiss, E., and Weiss, H. (1990), Catering Handbook, Wiley, ISBN 13: 978-0471284277
5. Erdosh, G. (2001), Start and Run a Catering Business, Self-Counsel Press, ISBN 13: 978-1551803456
6. Foskett, D., and Ceserani, V. (2007), Ceserani and Kinton’s the Theory of Catering (11th edition), Oxford University Press, USA, ISBN 13:
978-0340939260
7. Hodder Arnold/Hodder Stoughton, Lillicrap Dennis R Cousins, Food And Beverage Service. ISBN 0340611529
8. Joan K. Loken, John Wiley & Sons, HACCP (Hazard Analysis Critical Control Point). ISBN 0-471-05685-5
9. Klinger, J. (1997), Meal Preparation and Training: The Health Care Professional’s Guide, Slack Incorporated, ISBN 13: 978-15564237
10. Levine, K., and Gelb, A. (2004), A Survival Guide for Culinary Professionals (1st edition), CENGAGE Delmar Learning, ISBN 13: 978-
1401840921
11. Loken, J. (1995), The HACCP Food Safety Manual (1st edition), Wiley, ISBN 13: 978-0471056850
12. Paster, T. (2006), The HACCP Food Safety Employee Manual, Wiley, ISBN 13: 978-0471781820
13. Shock, P., and Stefanelli, J (2000), On-Premise Catering: Hotel, Convention & Conference Centers and Clubs (1st edition), Wiley, ISBN 13:
978-0471389088
14. Splaver, B., Reynolds, W., and Roman, M. (1991), Successful Catering (3rd edition), Wiley, ISBN 13: 978-0471289258
15. The Culinary Institute of America, 2001. Remarkable Service.John Wiley & Sons, Inc. ISBN 0-471-38022-9

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