ARE YOU READY TO EMBARK ON A FULFILLING
JOURNEY IN THE WORLD OF CULINARY ARTS?
Our qualification is designed to equip learners with the expertise to allow progression opportunities
BARISTA
Hospitality Faculty
* Short Course
NQF LEVEL
LEVEL 2 HIGHFIELD
DURATION
43 DAYS
CREDITS
37
DELIVERY MODE
ON SITE
HIGHFIELD
UNIT NUMBER
A/617/6896
ENTRY
REQUIREMENTS
Basic level of English and numeracy.
Learners aged 16+.
Career Path for Food and Beverage Services
Upon successful completion of this qualification, learners may wish to continue their development by undertaking the Highfield Level 3 Diploma in Hospitality Supervision.
What will be included in our cost?
- Learning Material
- Certificate
EQUIP
EMPOWER
EXCEL
This
qualification
consists of:
CORE
1. Customer:
- Principles of hospitality
- Customer types, needs and expectations
- Customer service & business/brand standards
- Meeting and exceeding customer expectations and the impact
- Dealing with customer incidents, issues and complaints
2. Business:
- Principles of upselling
- Cost saving measures
- Personal conduct, behaviours, and personal performance
- Technology
3. People:
- Principles of communication
- Team dynamics
- Principles of diversity
- Welcome and support colleagues and customers to ensure required information, goods and services are given
4. First line supervision/Team leading:
- Contribute to objectives of team
- First line supervision
- Positive and encouraging behaviours
5. Hospitality Team Member in Practice:
- How business fits into hospitality industry
- Problem, challenge or opportunity
- Keeping up to date with changing industry
- Costs & How ideas could be implemented
ELECTIVE
- Different specialist coffee beverages available, their ingredients and characteristics
- Optimum storage conditions for coffee beans, ground coffee and other beverage ingredients
- Current legislation regarding weights and measures, trades description and sale of goods
- Service standards for specialist hot beverages including equipment, measures, crockery/glassware, temperatures, accompaniments
- Characteristics of foamed milk and how foamed milk relates to each hot drink
- Techniques for pouring and serving a range of hot drink products
- Types of specialist equipment used to prepare hot and cold drinks
- Main categories of hot and cold beverages and the origins of their key ingredients
- Prepare service areas, equipment and stock for service
- Greet customers, provide accurate information to determine customer requirements for drinks and take orders
- Prepare and serve a range of hot and cold specialist drinks
- Maintain the service area and stock during service
- Responsible approach to the preparation, sale and service of food and beverages
- Actively seek opportunities to delight and ‘wow’ customers
- Ensure ingredients are stored correctly
