assessed. This Sheet indicates how the Assessor will gather evidence during their assessment of each candidate This Competency Recording is located at the end of the Assessment Plan It is the overriding document to record competency The Assessor may vary the Competency Recording to accommodate practical and individual candidate and/or workplace needs Assessor must place a tick () in the ‘Assessment Method’ columns to identify the methods of assessment to be used for each candidate Multiple Competency Elements/Performance Criteria may be assessed at the one time, where appropriate The assessor and participant should sign and date the Competency Recording when all forms of evidence and assessment have been completed The assessor may provide and feedback or clarify questions which the participant may have in regards to the assessment grade or findings All documents used to capture evidence must be retained, and attached to the Competency Recording Sheet for each candidate for each Competency Unit. Instructions for different assessment methods Specifications for work project assessment guidelines concern the use of work projects. The work projects identified in the Training Manuals involve a range of tasks, to be performed at the discretion of the Assessor. Work project tasks can be completed through any form of assessment as identified in the Trainer and Trainee Manuals and stated at the start of this section. Assessors should follow these guidelines: Review the Work Projects at the end of each ‘Element of Competency’ in the Trainee Manual to ensure you understand the content and what is expected Prepare sufficient resources for the completion of work activities including: Time – whether in scheduled delivery hours or suggested time participants to spend outside of class hours Resources – this may involve technical equipment, computer, internet access, stationery and supplementary materials and documents Prepare assessment location (if done in class) making it conducive to assessment Explain Work Projects assessment to candidate, at the of each Element of Competency. This ensures that participants are aware of what is expected and can collate information as delivery takes place Assessors can use the following phrase as a (where an ‘X’ is identified, please input appropriate information): “At the end of each Element of Competency there are Work Projects which must be completed. These projects require different tasks that must be completed. These work projects are part of the formal assessment for the unit of competency titled X: You are required to complete these activities:
Clear, clean or dismantle bar areas in accordance with enterprise procedures Store garnishes and accompaniments, correctly Set up bar for next service Handover bar, where appropriate, to incoming bar staff Garnishes and accompaniments may include: Coasters Edible and non-edible garnishes. Recommendations or information may include: Price Special promotions Ingredients Relative strength Suitable alternatives Flavours for money. Standard glassware may include: Beer glass Highball Red wine glass wine glass Tumblers Champagne flute. Feedback may relate to: Compliments Complaints Opinions.
Preparing garnishes Checking bar displays and all promotional material – refilling as required Re-stocking accessories for cocktails – straws, decorations, glassware Stacking and ensuring cleanliness of service trays Filling up ice buckets/tubs Collecting cash drawer and placing/counting in cash register – checking/replacing register journal/audit roll. What four checks need to be made of beverages behind a bar prior to service? Sufficient quantities of all items to meet expected trade Juices, milk and cream have not exceeded their ‘best before’ or ‘use by’ dates Stock is readily accessible Back-up supplies are available. Identify five enterprise requirements relating to re-stocking bar products. Only the supervisor may be allowed/authorised to order stock A requisition must be used to order all stock Stock can only be ordered to re-stock the bar to a nominated par level An transfer form must be completed if stock is taken/borrowed from another bar/department All delivered to a bar must be immediately secured and/or ‘put away/placed behind the bar or under refrigeration (as appropriate) New stock delivered to the bar must be rotated using the FIFO method – meaning new stock is placed behind old stock. What three checks should be made on refrigeration units prior to service? Clean Stocked Operating at correct temperature. What checks should be made on post-mix units prior to service? Clean Correct brixing Correct temperature. In relation to stock rotation what does ‘FIFO’ stand for? In, First Out.
At what temperature range should packaged beer be stored behind a bar? 1°C – 3°C. Give three reasons a bar will elect to provide garnishes and decorations for drinks. To meet customer expectations To meet competition To differentiate the establishment from the opposition. List five examples of ‘miscellaneous’ which may be kept behind a bar to enhance the presentation of drinks. Coasters Decorations – animal figures, umbrellas and the traditional mermaid Edible garnishes – usually lemon and orange slices Non-edible garnishes – includes hollowed-out pineapples for eye-catching cocktails Drinking straws. What is the standard industry practice to ensure you have heard a drink order placed by a customer correctly? Repeat it back to the customer. A customer orders a Scotch and Coke; following standard industry practice how much Scotch would you serve, what size glass would you serve the drink in, and would you add ice or leave it out? 30 mls Scotch Long glass/approx 200 mls With ice. Differentiate between ‘call’ and ‘pour’ brands. A ‘pour’ brand (sometimes referred to as a ‘house’ brand) is the brand of spirit (or other drink such as liqueurs or wine) used/poured if a customer does not specify a brand name A ‘call’ brand is the brand specified by/called out by the customer. Identify three situations where a bar attendant may need to provide advice to customers to help them decide what to drink. Customers are unsure about what they would like – sometimes regular customers come in and they are just bored with their normal drink, and want something a bit different Customers who have been in the bar before are uncertain about what you have available