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Unit of Competency

Learning Outcomes

Methodology

Assessment Approach

3.34 Provide information logbook to note the events of the day. (e.g. service evaluation, handover, complaints, action taken, sales of the day, etc) 4. Develop and update food and beverage knowledge

4.1 Identify information needs to perform job related activities 4.2 Identify suitable information sources (e.g. recipes and menus, food cooking demonstration chefs and cooks and other food service personnel

Lecture/ Demonstration/ self paced learning (modular)/ dualized training/ on the job training

Oral and written examination Observation Performance test

Problem Solving/ Case Study Group Dynamics Video presentation

4.3 Develop and maintain current knowledge on food and beverage (e.g. typical food and wines of the local area, promotional activities, current food and beverage festivals, etc)

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

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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...

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