Prepare and serve hot drinks using specialist equipment

PPL 2BS8/10
Prepare and serve hot drinks using specialist
equipment
Overview
This unit is about preparing specialist equipment such as espresso machines,
bean grinders and cafétieres. The unit also covers the preparation and service
of hot drinks such as coffee, tea, and hot chocolate, and giving customers
accurate information about them. Finally the unit covers the maintenance of
drink making equipment and checking the level of stocks.
When you have completed this unit, you will have proved you can:
 prepare work area and equipment for service
 prepare and serve hot drinks
PPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
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PPL 2BS8/10
Prepare and serve hot drinks using specialist equipment
Performance
criteria
You must be able to:
You must be able to:
Prepare work area and equipment for service
P1 make sure that preparation, service and other equipment is clean, free
from damage and ready for service
P2 clean the work areas, leaving them tidy and ready for use
P3 arrange promotional and display materials correctly
P4 store sufficient drink ingredients and accompaniments ready for use
Prepare and serve hot drinks
P5 identify customer requirements
P6 provide customers with accurate information on drinks as required
P7 take opportunities to maximise sales through up-selling
P8 make the drinks using the recommended equipment and ingredients
P9 serve the drink in your company style, offering appropriate
accompaniments
P10 clean and maintain preparation and service equipment
P11 maintain stocks of drink ingredients and accompaniments
PPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
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PPL 2BS8/10
Prepare and serve hot drinks using specialist equipment
Knowledge and
understanding
You need to know and
understand:
Prepare work area and equipment for service
K1 safe and hygienic working practices when preparing preparation and
service areas
K2 why drink ingredients and accompaniments must be available and ready
for immediate use
K3 why it is important to check for damage in all work areas and service
equipment before taking orders
K4 the types of unexpected situations that may occur when preparing
preparation and service areas and how to deal with these
You need to know and
understand:
Prepare and serve hot drinks
K5 safe and hygienic working practices when preparing and serving hot
drinks
K6 why information about products given to customers should be accurate
K7 what the different techniques for mixing and preparing different types of
beverages to customer requirements are
K8 why and to whom all customer incidents should be reported
K9 how to deal safely with breakages and spillages
K10 why and to whom all breakages/spillages must be reported
K11 why customer and service areas should be kept clean, tidy and free from
rubbish and used equipment
K12 the types of unexpected situations that may occur when preparing and
serving hot drinks and how to deal with these
K13 safe and hygienic working practices when maintaining hot drink making
equipment
K14 why a constant level of stock must be maintained
K15 to whom any stock deficiencies should be reported
K16 how to use cleaning materials correctly
K17 the dangers of misusing cleaning equipment
K18 what tests should be carried out after cleaning preparation equipment
K19 the types of unexpected situations that may occur when maintaining hot
drinks equipment and how to deal with these
PPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
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PPL 2BS8/10
Prepare and serve hot drinks using specialist equipment
Scope/range
1
Preparation equipment
1.1 espresso machine
1.2 cream whipper
1.3 knock out box
1.4 bean grinders
1.5 filter system
1.6 cafétiere
1.7 blender
1.8 steamer
1.9 urn
2
Service equipment
2.1 cutlery
2.2 glassware
2.3 crockery
2.4 trays
3
Other equipment
3.1 dish washers
3.2 fridges/freezers
3.3 thermometers
3.4 temperature records
4
Promotional and display material
4.1 menus
4.2 leaflets
4.3 posters
5
Drinks
5.1 coffee
5.2 hot chocolate
5.3 tea
5.4 steamed milk drinks
5.5 iced drinks (e.g. frappé / iced tea)
6
Drink ingredients
6.1 freshly ground coffee beans
6.2 pre-ground coffee beans
6.3 syrups
6.4 chocolate powder
6.5 milk
6.6 ice cream
6.7 spray cream
6.8 tea
PPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
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PPL 2BS8/10
Prepare and serve hot drinks using specialist equipment
6.9 ice
7
Drink accompaniments
7.1 sugar
7.2 dusting/topping powder
7.3 cream
8
Information
8.1 price
8.2 relative strength
8.3 ingredients
8.4 origin of drink
PPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
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PPL 2BS8/10
Prepare and serve hot drinks using specialist equipment
Developed by
People 1st
Version number
1
Date approved
March 2010
Indicative review
date
March 2014
Validity
Current
Status
Original
Originating
organisation
People 1st
Original URN
PPL 2BS8/10
Relevant
occupations
Team Member; Waiter/Waitress; Bar Staff
Suite
Hospitality - Food and Beverage Service
Key words
prepare, serve, hot drinks, specialist equipment
PPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
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