To provide learners with the knowledge, skills and competencies to enable them to operate in a professional manner within a restaurant and kitchen environment. Once safe working practices and procedures have been introduced, students are given the opportunity to develop and practice their skills within a controlled environment.
Overview of the Food and Beverage Service Industry
Types of food and beverage enterprises.The meal experience (tangibles and intangibles).Food and beverage service areas and equipment.
The Role and Contribution of the Food & Beverage / Service Professional
Methods of address and response.Posture, body language.Attributes of food and beverage personnel.Cultural diversity in the workplace.The promotion of Irish hospitality.
Customer Identification and Needs
Setting standards.Bar / Restaurant service quality.Customer behaviour and expectations. Restaurant standard operating procedures(SOP'S)Identifying and dealing with special needs customers
Product Knowledge
Structure and composition of a restaurant and bar menu.Culinary terms, menu interpretation.Accompaniments and garnishes.Identification of commonly served alcoholic and non-alcoholic beverages.Introduction to wines.
Restaurant Service Skills Development
The order of Service. Mise en place. Service Techniques
Demonstrate the correct use of knives and kitchen equipment
Safety procedures for the use of both knives and kitchen equipment. Prepare a range of basic products using different knife skills e.g. vegetable cuts. Introduction to culinary terminology, weights and measures related to kitchen operations.
Demonstrate both personal and professional hygiene practices in accordance with FSAI training standards at introduction skills level
An introduction to personal hygiene and the legal requirements of a food handler. An introduction to Hazard Analysis and Critical Control Point (HACCP). Origins and principles. Effective cleaning procedures.
Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary practice.
Product evaluation and quality control in relation to the production of a range of dishes suitable for lunch service. An introduction to allergens on the menu. An introduction to healthy eating and menu balance.
Understand and be able to apply fire safety and prevention techniques
The fire triangle. Causes of fire spread. Types of fire extinguishers and their correct use. Fire and emergency evacuation procedures. Basic first aid awareness.
Lecture-based, individual and group-based, inquiry-based and applied learning in a controlled kitchen and restaurant environment.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |