Food and Beverage Service L3

Food & Beverage Service for Cafes & Restaurants

Year 13 Course Outline 2017

This programme has a specific West Coast flavour, aiming to produce work-ready graduates that can deliver excellent standards of food, beverage and customer service to enhance customer experiences on the West Coast.  Students will gain a range of practical, personal, professional and technical skills that meet the high standards expected by hospitality employers.

Students will be enrolled part-time at Tai Poutini Polytechnic under an EFTS-sharing arrangement with schools.

  • Level:
    3
  • Credit Value:
    60
  • Location:
    TPP, Greymouth campus
  • Method of Study:
    Part time
  • Total Duration:
    36 weeks excluding term breaks
  • Start Date:
    Thursday 9 Feb 2017
  • End Date:
    Friday 24 November 2017
  • Number of Places:
    10
  • $94.80
  • Domestic Breakdown
  •   NZQA Fee:
    $94.80

Core Elements

All of the following modules are compulsory:

NB.  The credit value for each course may differ slightly to the unit standard credit values.  This programme is offered subject to NZQA approval.

Health & safety, food safety and security practices (10 credits)

All are compulsory

Unit 167 Practise food safety methods in a food business under supervision L2

Unit 20666 Demonstrate basic knowledge of contamination hazards and control methods used in a food business L2

Unit 27927 Apply health, safety and security practices to service delivery operations L3

Communication for service delivery (5 credits)

Unit 27928 Interact with other staff, managers and customers to provide service delivery outcomes L3

Customer service (6 credits)

All are compulsory

Unit 376 Employ customer service techniques to accommodate customer behavioural styles in a workplace L3

Unit 11818 Demonstrate and apply product and/or service knowledge L3

Café Service Strand

Café Service (12 credits)

Unit 14441 Provide café counter service in a hospitality establishment L3

Unit 14425 Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment L2

Unit 27940 Provide café table service in a hospitality establishment L3

Cook egg dishes (4 credits)

Unit 13314 Prepare and cook egg dishes in a commercial kitchen

Prepare hot and cold desserts (5 credits)

Unit 13310 Prepare and produce basic hot and cold dessert items in a commercial kitchen

Restaurant Service Strand

Server Responsibility (2 credits)

Unit 4645 Demonstrate knowledge of maintaining a responsible drinking environment as a server in licenced premises L3 C2

Sales and Service (5 credits)

Unit 21853 Provide hospitality sales and service opportunities to customers L3 C5

Espresso beverages (5 credits)

Unit 17288 Prepare and present espresso beverages for service L3 C5

Culinary Products and Terms (8 credits)

Unit 18497 Demonstrate knowledge of culinary products and terms L3 C8

 

Programme Structure and Workload:

This is a part-time, full year programme that includes classroom-based theory, some self-directed project work and a strong focus on the development of practical skills.  Students may be required to participate in evening restaurant service for short periods to fulfill practical requirements. 

Entry Criteria

Applicants must have:

  • A minimum of three years at secondary school or completion of NCEA Level 1 or equivalent qualification. 
  • Special Entry may be granted where evidence exists that the applicant can successfully complete the programme.
  • Applicants for whom English is a second language must meet General or Academic IELTS 5 with no band score lower than 5 or NZQA-approved equivalent. Special Entry may be granted where evidence exists that the applicant can successfully complete the programme.

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