Food and beverage service
Challenge reference: 10418
Active
Notional learning hours
10
Level
Level 1
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will learn about different aspects of the food and beverage industry, focusing on personal presentation and use of tables and spaces.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Recognise good examples of personal presentation in the hospitality industry. -
2
. Understand how to lay tables appropriately for different occasions or services.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Investigate different types of uniforms work within the industry
- Understand the advantages of wearing a uniform in the hospitality industry
- Understand food safety requirements in terms of uniform
- Use images to show good and bad examples of personal presentation including personal hygiene and appearance
- Use labels to explain each of these
- Demonstrate how to lay a table for at least four people, including the crockery, cutlery, glassware, condiments for different occasions or for different types of hospitality sector
- Talk about the different ways to lay tables, and how they are appropriate for different establishments
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Assessment methodology
Assessment methodology
Linked to learning outcome
Labelled product, video or photographic evidence
1
Record of oral questioning
2
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