Case studies Log books Projects Role plays projects Group discussions Examinations. Recognition of Prior Learning Recognition of Prior Learning is the process that gives current industry professionals who do not have a formal qualification, the opportunity to benchmark their extensive skills and experience against the standards set out in each unit of competency/subject. Also known as a Skills Recognition Audit (SRA), this process is a learning and assessment pathway which encompasses: Recognition of Current Competencies (RCC) Skills auditing Gap analysis and training Credit transfer. Assessing competency As mentioned, assessment is the process of identifying a participant’s current knowledge, skills and attitudes sets against all elements of competency within a unit of competency. Traditionally in education, grades or were given to participants, dependent on how many questions the participant successfully answered in an assessment tool. Competency based assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard. Therefore, when assessing competency, an assessor has two possible results that can be awarded: Pass Competent (PC) Not Yet Competent (NYC). Pass Competent (PC) If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC). The assessor will award a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit. Not Yet Competent’ (NYC) If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC). This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards.
Competency standard UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT NUMBER: D1.HBS.CL5.06 UNIT DESCRIPTOR: This unit with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Promote cocktails to customers Ensure service equipment is clean, operational and ready for use Ensure cocktail ingredients and accompaniments are prepared and for service Use display materials to promote cocktails Offer customers recommendations or information about the range and style of cocktails available in a courteous fashion Element 2: Prepare cocktails Select and use cocktail glassware and equipment in accordance with enterprise and industry standards Make cocktails correctly and efficiently in accordance with recipes Consider and evaluate new cocktail recipes and develop in accordance with enterprise policy Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that require to prepare and serve cocktails within the labour divisions of the hotel and travel industries and may include: Food and Beverage Service Service equipment may include: Shakers Cocktail glassware Jugs Stirrers and swizzles Blenders Pourers, strainers and measures Ice crushers and scoops Glass chillers Cleaning equipment
Slide No Trainer Notes Trainer explains to trainees that spirits are a distilled alcoholic beverage made from a base of fruit or vegetable, indicating they form the basis of many cocktails and have various qualities commonly linked to price: Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’, or ‘red label’ and ‘black label’ Alcoholic strength – with options including under-proof or over-proof Flavours – gins and vodkas may have a range of fruit-based flavour options available. Class activity 1 – General question and presentation Trainer asks trainees to identify spirits used in cocktail mixing telling them to record the examples mentioned. Trainer should provide an example of each spirit (and variation) for trainees to view, smell and taste. Answers: Sprits include: Gin; Rum – dark and white/clear, as well as gold; Brandy; Scotch; Irish whisky; Bourbon; Tequila; Cognac; Ouzo. Class activity 2 – Internet research Trainer provides computers and Internet access to trainees and asks them to visit sites providing information on spirits, read the information provided, take notes and follow appropriate links: . Trainer debriefs with trainees to ensure they have captured all relevant information. Slide Slide No Trainer Notes Trainer advises trainees that for making cocktails there will be little need for wine but the following can be required: Red table wine – for making sangria, glogg and some punches Still, white wine – for making spritzers, white wine sangria and some punches Sparkling wine – for making buck’s fizz, black velvet and blushing bride. Class activity – Presentation
Pousse-cafés are classic examples of layered cocktails. The most common layered cocktail today is the shooter. Shooters are served in a liqueur glass and are usually downed in one gulp. Their consumption may be contrary to responsible service of alcohol guidelines. Class Activity 1 – Internet video Trainer arranges for to watch the video listed below on the Internet and: Discusses the technique shown Recaps the method Shows the video a second time. Activity 2 – Demonstration Trainer trainees how to make a minimum of two cocktails using the layered method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product. Slide No Trainer Notes Trainer explains to trainees that making a cocktail using the ‘floating’ method involves: Select and the glass – clean, no chips or cracks Build the cocktail in a glass following the recipe – put ice in first, then the other ingredients Add liqueur or cordial to drink – follow recipe but 15mls is a guideline of quantity to use. Add the last ingredient slowly/carefully to ensure it floats ion top of the product in the glass Garnish and in the glass in which the cocktail was made Harvey Wallbanger is perhaps the most well-known cocktail where floating is used. activity – Demonstration Trainer trainees how to make a minimum of two cocktails using the floating method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product. Slide
Trainer emphasises the need for trainees to practice cocktail mixing in order to become competent highlighting there is a need to practice: Preparing ingredients – such as muddling, making gomme syrup, cutting fruit, readying the workstation Mixing/making cocktails – using all the listed methods and a variety of different ingredients Serving cocktails – with correct garnishes and decorations. Class activity 1 –Major internet research Trainer provides Internet access to trainees and asks them to the following sites, view the content, follow appropriate links and take notes: . Class activity 2 – Excursion Trainer arranges for trainees to visit a venue where there is a cocktail bar and: Talk to cocktail bar about their work View the operation of the bar View the cocktail list View the ways cocktails are displayed and promoted Discuss house policies and protocols relating to cocktail making and service. Slide No Trainer Trainer explains to trainees they must learn the skills necessary to produce a variety of cocktails using all cocktail making styles: Shaken and strained Blended in the glass Stirred and strained Layered