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SECTION 3

TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for FOOD AND BEVERAGE SERVICES NC II. The guidelines include information on curriculum design, training delivery, trainee entry requirements, tools and equipment, training facilities, and trainer’s qualification among others. 3.1 CURRICULUM DESIGN Course Title: FOOD AND BEVERAGE SERVICES

NC Level: NC II

Nominal Training Duration: 18 Hrs. (Basic) 18 Hrs. (Common) 300 Hrs. (Core) Course Description: This course is designed to enhance the knowledge, skills and attitude in FOOD AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers core competencies on cleaning bar areas, operating a bar, preparing and mixing of cocktails, providing link between kitchen and service areas, providing room service, providing food and beverage service, developing and updating of food and beverage knowledge and providing wine services. It covers the basic, common and core competencies.

BASIC COMPETENCIES Unit of Competency 1. Participate in workplace communication

Learning Outcomes 1.1 Obtain and convey workplace information 1.2 Complete relevant work related documents 1.3 Participate in workplace meeting and discussion

Methodology Group Discussion Interaction

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Assessment Approach Demonstratio n Observation Interviews/ Questioning

___________________________________________________________________________________________________ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

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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...

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