Page 39

EVIDENCE GUIDE 1. Critical aspects of Competency

Assessment requires evidences that the candidate: 1.1 Maintained food cleanliness 1.2 Followed establishment’s procedures in handling and carrying food 1.3 Followed legislative rules & regulation

2. Underpinning Knowledge and Attitude

2.1 Workflow structures within a food and beverage service location 2.2 Communication and interpersonal skills 2.3 Roles and responsibilities of the food service team 2.4 Hygienic and appropriate personal presentation 2.5 Legislation on OH&S and food hygiene

3. Underpinning Skills

3.1 Communication skills 3.2 Plate carrying and clearing techniques 3.3 Establishment’s recycling requirements 3.4 Ordering and service procedures for the establishment

4. Resource Implications

The following resources MUST be provided: 4.1 Access to workplace location 4.2 Access to a fully-equipped kitchen/dining area 4.2 Access to industry-realistic conditions

5. Methods of Assessment

Competency may be assessed through : 5.1 Direct observation of the candidate while delivering food items and cleaning food service areas. 5.2 Written and oral questions to test candidate’s knowledge on hygiene, relevant legislation, OH&S issues and menu items. 5.3 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.

6. Context for Assessment

Competency may be assessed: 6.1 Workplace or simulated environment 6.2 TESDA accredited assessment center/venue

__________________________________________________________________________________________________ _ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

39

TR F and B SERVICES NC II  
TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

Advertisement