UNIT 2BS310 (F983 04) PREPARE AND SERVE COCKTAILS THIS

This Unit is about preparing cocktail making equipment and cocktail ingredients. It also covers mixing and serving cocktails and giving customers accurate information about them.

When you have completed this Unit, you will have proved you can:

• 2BS3/10.1 Prepare service area and equipment for serving cocktails

• 2BS3/10.2 Mix and serve cocktails

Assessor feedback on completion of Unit

What you have to do

What you must cover

The assessor must assess statements P1–P4 by direct observation.

Element 1 — Prepare service area and equipment for serving cocktails

P1 Make sure that work areas are clean, tidy and ready to use.

P2 Make sure that cocktail-making equipment is clean and undamaged.

P3 Prepare and store cocktail ingredients ready to use.

P4 Store cocktail accompaniments ready to use.

The assessor must assess statements P5, P6 and P8–P10 by direct observation.

Element 2 — Mix and serve cocktails

P5 Identify customer requirements.

P6 Provide customers with accurate information about cocktails as required.

P7 Promote cocktails to customers at appropriate times.

P8 Assemble cocktails using the recommended, measures, techniques, equipment and accompaniments.

P9 Finish cocktails and serve them using the recommended equipment and accompaniments.

P10 Serve alcoholic cocktails to permitted people only.

Element 1 — Prepare service area and equipment for serving cocktails

There must be performance evidence, gathered through observing the candidate’s work for:

C1 Equipment (at least five from)

(a) pourers

(b) blenders

(c) shakers/mixers

(d) stirring equipment

(e) squeezers and strainers

(f) knives and chopping board

(g) glasses/jugs

(h) ice scoops

(i) cocktail list/menu

C2 Ingredients (at least three from)

(a) fruit

(b) fruit juices/soft drinks

(c) cream/milk

(d) alcohol

C3 Accompaniments (at least three from)

(a) ice

(b) food garnish

(c) salt/sugar

(d) decorative items

What you must cover (cont)

What you must cover (cont)

Element 2 — Prepare and serve cocktails

C4 Information (at least two from)

(a) price

(b) ingredients

(c) relative strength

(d) measures

C5 Type of cocktail (at least four from)

(a) spirit based

(b) non-alcoholic

(c) cream based cocktail

(d) champagne based cocktail

(e) gin/vodka based cocktail

(f) tequila based cocktail

(g) fruit juice based cocktail

(h) sour cocktail

C6 Methods (at least three from)

(a) shaken

(b) mixed

(c) stirred

(d) blended

(e) built/poured

C7 Accompaniments (at least two from)

1. Ice

2. Food garnish

3. Salt/sugar

4. Decorative items

C8 Equipment (at least five from)

(a) pourers

(b) blenders

(c) shakers/mixers

(d) stirring equipment

(e) squeezers and strainers

(f) knives and chopping boards

(g) glasses/jugs

(h) ice scoops

Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Evidence number

Evidence description

Date

What you have to do

P1

P2

P3

P4

P5

P6

P7

P8

P9

P10

Evidence number

Evidence description

Date

What you must cover

At least five observations from

At least three observations from

At least three observations from

At least two observation from

At least four observations from

C1 a

C1 b

C1 c

C1 d

C1 e

C1 f

C1 g

C1 h

C1 i

C2 a

C2 b

C2 c

C2 d

C3 a

C3 b

C3 c

C3 d

C4 a

C4 b

C4 c

C4 d

C5 a

C5 b

C5 c

C5 d

C5 e

C5 f

C5 g

C5 h

Evidence number

Evidence description

Date

What you must cover (cont)

At least three observations from

At least two observation from

At least five observations from

C6 a

C6 b

C6 c

C6 d

C6 e

C7 a

C7 b

C7 c

C7 d

C8 a

C8 b

C8 c

C8 d

C8 e

C8 f

C8 g

C8 h

What you have to know

Knowledge Statements marked by  cannot be inferred

Completed date or appendix

For Element 2BS3/10.1

K1* Safe and hygienic working practices when preparing areas and equipment for making cocktails.

K2* Why it is important to keep preparation areas and equipment hygienic when preparing cocktails.

K3* What safe working practices should be followed when preparing cocktails.

K4* Why it is important to have all ingredients ready before preparing cocktails.

K5* The types of unexpected situations that may happen when preparing areas and equipment to make cocktails.

For Element 2BS3/10.2

K6* Current relevant legislation relating to licensing and weights and measures legislation.

K7* Safe and hygienic working practices when serving cocktails.

K8* Why and to whom any customer incidents should be reported.

K9* How to respond to signs that someone might be under the influence of drugs or buying/selling drugs.

K10* How to deal with violent/disorderly customers.

What you have to know (cont)

Knowledge Statements marked by  cannot be inferred

Completed date or appendix

For Element 2BS3/10.2 (cont)

K11* What procedures to follow in response to people smoking in a no smoking area.

K12* Where and from whom health and safety and food hygiene legislation can be obtained.

K13* Why it is important to offer customers accurate information, e.g. about the strength of drinks and their basic characteristics.

K14* Why it is important to offer customers accurate information about special offers and promotions.

K15* Why correct information must be provided to customers at all times.

K16* Why it is important to recognise the names of different cocktails.

K17* What the different techniques for mixing cocktails are.

K18* Different measures for the types of cocktails you are making.

K19* Why it is important to use the correct measures when preparing cocktails.

K20* When it is permissible to free-pour when making cocktails.

K21* What legal measures must be used to serve alcohol and why they must be used.

What you have to know (cont)

Knowledge Statements marked by  cannot be inferred

Completed date or appendix

For Element 2BS3/10.2

K22* What the law is in relation to serving underage drinkers and how this affects bar staff.

K23* What the law is in relation to the times of day/night that alcohol may be serve.

K24* What symptoms indicate that a customer has drunk excessive amounts and what your legal responsibilities are in relation to this.

K25* Under what circumstances customers must not be served with alcohol.

K26* The types of unexpected situations that may happen when preparing and serving cocktails and how to deal with these.

Evidence/Question

Answer

Date

1

2

3