Professional Documents
Culture Documents
CURRICULUM
Sector:
TOURISM
Qualification:
TABLE OF CONTENTS
Page
A. Course Design ............................................................................................. 1-4
B. Modules of Instruction ................................................................................ 5-74
COURSE DESIGN
COURSE TITLE
NOMINAL DURATION
124 hours
QUALIFICATION
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills, behavior and motivations in
accordance with industry standards. It covers the basic, common and core competencies
required for the NCIII level on providing specialist advice on food or wine and preparing and
serving espresso coffee to the guests
ENTRY REQUIREMENTS :
Trainees or students wishing to gain entry into this course should possess the following
requirements:
This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the trainees by
the school or training center delivering the TVET program.
-1-
COURSE STRUCTURE:
BASIC COMPETENCIES
(20 hours)
UNIT OF
COMPETENCY
MODULE TITLE
LEARNING OUTCOMES
4 hours
2. Lead small
team
2 hours
3. Develop and
practice
negotiation
skills
4. Solve
workplace
problems
related to work
activities
5. Use
mathematical
concepts and
techniques
6. Use relevant
technologies
-2-
NOMINAL
DURATION
4 hours
4 hours
2 hours
4 hours
COMMON COMPETENCIES
(24 hours)
UNIT OF
COMPETENCY
MODULE TITLE
LEARNING OUTCOMES
1. Roster staff
2. Control and
order stock
3. Train small
groups
4. Establish and
conduct
business
relationships
4.1 Establishing
and conducting
business
relationships
NOMINAL
DURATION
6 hours
6 hours
6 hours
6 hours
CORE COMPETENCIES
(40 hours)
UNIT OF
COMPETENCY
MODULE TITLE
LEARNING OUTCOMES
1. Provide
specialist
advice on food
1.1 Providing
specialist
advise on food
2. Prepare and
serve
espresso
coffee
NOMINAL
DURATION
16 hours
24 hours
-3-
ELECTIVE COMPETENCIES
(40 hours)
UNIT OF
COMPETENCY
MODULE TITLE
1. Provide
1.1 Providing
specialist
Specialist
advise on wine
Advise on
(fine dining)
Wine
2. Plan and
monitor
espresso
coffee service
(coffee shop)
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
Case studies
LEARNING OUTCOMES
NOMINAL
DURATION
16 hours
24 hours
REFERENCES:
Manuals
Books
CDs
Brochures
COURSE DELIVERY:
Lecture/discussion
Demonstration
Hands-on
Video viewing
TRAINERS QUALIFICATIONS
-4-
MODULES OF INSTRUCTION
BASIC COMPETENCIES
FOOD AND BEVERAGE NC III
BASIC COMPETENCY
COMMUNICATIONS
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL :
NC III
-6-
CONTENTS:
Method of communication
Communication skills
Communication tools
Questioning techniques
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Discussion
Role play
Brainstorming
ASSESSMENT METHODS:
Direct observation
Interview
-7-
Method/techniques of discussion
How to lead discussion
How to solicit response
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Discussion
Role play
Brainstorming
ASSESSMENT METHODS:
-8-
Direct observation
Interview
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Discussion
Role play
Brainstorming
ASSESSMENT METHODS:
Direct observation
Interview
-9-
BASIC COMPETENCY
TEAM WORK
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
2 hours
QUALIFICATION LEVEL :
NC III
- 10 -
CONDITIONS:
The students/trainees must be provided with the following:
Learning materials
- team building manual
- catalogs
- brochures
Simulated team
METHODOLOGIES:
Traditional/lecture
Demonstration
Case studies
ASSESSMENT METHODS:
Written examination
Direct observation
- 11 -
CONDITIONS:
The students/trainees must be provided with the following:
Learning materials
- relevant legal requirements
- manuals
METHODOLOGIES:
Traditional/lecture
Demonstration
ASSESSMENT METHODS:
- 12 -
Written examination
Direct observation
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Traditional/lecture
Demonstration
Case studies
ASSESSMENT METHODS:
Written examination
Direct observation
- 13 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Traditional/lecture
Demonstration
Modular
ASSESSMENT METHODS:
- 14 -
Written examination
Direct observation
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
4 hours
- 15 -
CONDITIONS:
The students/trainees must be provided with the following:
Pertinent documents
Simulated workplace
Prepared recipes
Paper and pencil
Calculator
Hands out
METHODOLOGIES:
Lecturette
Role playing
practical exercises
ASSESSMENT METHODS:
- 16 -
Written test/questioning
Demonstration
CONDITIONS:
The students/trainees must be provided with the following:
Pertinent documents
Simulated workplace
Supplies
Paper and pencil
Calculator
Hands out
METHODOLOGIES:
Lecturette
Role playing
Practical exercises
ASSESSMENT METHODS:
Written test/questioning
Demonstration
- 17 -
The issues and processes are documented and agreed upon by all parties
Possible solutions are discussed and their viability assessed
Areas for agreement are confirmed and recorded
Follow-up action is agreed upon by all parties
CONTENTS:
CONDITIONS:
The students/ trainees must be provided with the following:
Pertinent documents
Simulated workplace
Supplies
Paper and pencil
Calculator
Hands out
METHODOLOGIES:
Lecturette
Role playing
practical exercises
ASSESSMENT METHODS:
- 18 -
Written test/questioning
Demonstration
BASIC COMPETENCY
PROBLEM SOLVING
UNIT OF COMPETENCY :
MODULE TITLE
IDENTIFYING / DETERMINING
FUNDAMENTAL CAUSE OF PROBLEM
MODULE DESCRIPTOR :
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL :
NC III
- 19 -
CONDITIONS:
The students/trainees must be provided with the following:
Coursewares
Learning materials/guides
Computer
OHP
METHODOLOGIES:
Direct observation
Simulation/role playing
Case studies
ASSESSMENT METHODS:
- 20 -
Written
Practical/performance test
CONDITIONS:
The students/trainees must be provided with the following:
Coursewares
Learning materials/guides
Computer
OHP
METHODOLOGIES:
Direct observation
Simulation /role playing
Case studies
ASSESSMENT METHOD:
Written
Practical/performance test
- 21 -
CONDITIONS:
The students/trainees must be provided with the following:
Coursewares
Learning materials/guides
Computer
OHP
METHODOLOGIES:
Direct observation
Simulation /role playing
Case studies
ASSESSMENT METHODS:
- 22 -
Written
Practical/performance test
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
2 hours
QUALIFICATION LEVEL :
NC III
- 23 -
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Problem set
Conversion table
Table of formulas
Measuring tools
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
ASSESSMENT METHODS:
- 24 -
Written
Demonstration
Problem-based questions
Estimation
Use of mathematical tools and standard formulas
Mathematical techniques
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Calculator
Measuring tools/devices
Case problems
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
Practical work approach
ASSESSMENT METHODS:
Written
Oral Interview
- 25 -
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Problem set
Conversion table
Table of formulas
Measuring tools
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
Research study
ASSESSMENT METHODS:
- 26 -
Written
Oral
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
4 hours
QUALIFICATION LEVEL :
NC III
- 27 -
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Multimedia
Video tape
Brochures
CDs
Internet access
Computer
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
- 28 -
Written
Interview
Office technology
Industrial technology
System technology
Information technology
Training technology
Different software/hardware
5S (Proper House Keeping)
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Multimedia
Video tape
Brochures
CDs
Internet access
Computer
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
Written
Interview
- 29 -
CONDITION:
The students/learners must be provided with the following:
Manuals
Hand-outs
Multimedia
Video tape
Brochures
CDs
Internet access
Computer
METHODOLOGIES:
Lecturette
Self-paced instruction
Group discussion
Film showing
ASSESSMENT METHODS:
- 30 -
Written
Interview
MODULES OF INSTRUCTION
COMMON COMPETENCIES
FOOD AND BEVERAGE SERVICE NCIII
UNIT OF COMPETENCY :
ROSTER STAFF
MODULE TITLE
ROSTERING STAFF
MODULE DESCRIPTOR :
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL :
NC III
- 32 -
CONDITIONS:
The students/trainees must be provided with the following:
Workplace/assessment location
Computer
Printed materials/Handouts
References
METHODOLOGIES:
Lecture
Group discussion
Case study
ASSESSMENT METHODS:
Observation
Interviews/questioning
Written test
- 33 -
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Workplace/assessment location
Computer
Printed materials/handouts
METHODOLOGIES:
Lecture
Simulation
Group discussion
ASSESSMENT METHODS:
- 34 -
Observation
Interviews/questioning
Evaluation of reports submitted
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL :
NC III
- 35 -
CONDITIONS:
The students/trainees must be provided with the following:
References/Handouts
Use of real stock items
Stock cards and records
Opportunity to deal or link with internal/external suppliers
Computer with appropriate software, if any
METHODOLOGIES:
Lecture/discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 36 -
Ordering/re-ordering stocks
Handling incoming stocks
Maintaining stock records
CONDITIONS:
The students/trainees must be provided with the following:
References/handouts
Use of real stock items
Stock cards and records
Opportunity to deal or link with internal/external suppliers
Computer with appropriate software, if any
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Observation
Interviews/questioning
Written Test
- 37 -
CONTENTS:
CONDITIONS:
Students/trainees must be provided with the following:
References/handouts
Use of real stock items
Computer
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 38 -
Observation
Interviews/questioning
Written test
Monitoring deliveries
Controlling shortages or out of stock supplies
Allocating deliveries and supplies
CONDITIONS:
The students/trainees must be provided with the following:
References/Handouts
Project or work activities
Use of real stock items
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Observation
Interviews/questioning
Evaluation of reports submitted
Written test
Review of workplace reports and records related to stock control prepared by the
candidate
- 39 -
Organizing stocks
Stock taking/Inventory systems
Inventory reports
CONDITIONS:
The students/trainees must be provided with the following:
References
Handouts
Project or work activities
Access to stock rooms and real stock items
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 40 -
Interviews/questioning
Evaluation of reports submitted
Review of activities undertaken by the candidate
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL :
NC III
- 41 -
CONDITIONS:
The students/trainees must be provided with the following:
References
Handouts
Project or work activities
Access to records, logbooks, reports and other sources of information about the
operation and/or the personnel
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 42 -
Written/oral examination
Observation
Written tests
CONDITIONS:
The students/trainees must be provided with the following:
References
Handouts
Access to records, logbooks, reports, organizational plans and other sources of
information about the operation and/or the personnel
OHP/Computer/LCD
Audio visual learning materials
Training materials
METHODOLOGIES:
Lecture-discussion
Role-play/group training activities and exercises
Simulation
ASSESSMENT METHODS:
Observation
Interviews/questioning
Written tests
- 43 -
CONDITIONS:
The students/trainees must be provided with the following:
References
Handouts
Project or work activities
METHODOLOGIES:
Lecture-discussion
Role-play/simulation
Case studies
ASSESSMENT METHODS:
- 44 -
Observation
Interviews/questioning
Evaluation of reports submitted
Written tests
CONTENTS:
CONDITIONS:
The students/trainees must be provided with the following:
Training materials
References
Handouts
Project or work activities
Records, logbooks, reports and other sources of information about the training
METHODOLOGIES:
Lecture-discussion
Role-play/simulation
Case studies
ASSESSMENT METHODS:
Observation
Interviews/questioning
Evaluation of reports submitted
Written tests
- 45 -
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
6 hours
QUALIFICATION LEVEL :
NC III
- 46 -
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References/Handouts
Relationship-building and negotiation activities with a range of individuals with
whom the candidate has an actual or potential business relationship.
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
Observation
Interviews/questioning
Evaluation of reports submitted
Written tests
- 47 -
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
Handouts/brochures
Sales kit/portfolios
OHP/computer/LCD
Relationship-building and negotiation activities with a range of individuals with
whom the candidate has an actual or potential business relationship.
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
ASSESSMENT METHODS:
- 48 -
Observation
Interviews/questioning
Evaluation of reports submitted
Importance of contracts/MOA
Preparing contracts/MOA
Legal issues in preparing contracts
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References/handouts
Sample agreements and contracts
Computer
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
Case study/written exercises
ASSESSMENT METHODS:
Observation
Interviews/questioning
Evaluation of reports submitted
Written tests
- 49 -
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Sample agreements and contracts
METHODOLOGIES:
Lecture-discussion
Role-play
Simulation
Case study
ASSESSMENT METHODS:
- 50 -
Observation
Interview/questioning
Evaluation of reports submitted
Written tests
MODULES OF INSTRUCTION
CORE COMPETENCIES
FOOD AND BEVERAGE SERVICE NC III
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
16 hours
QUALIFICATION LEVEL :
NC III
- 52 -
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Menus
METHODOLOGIES:
Lecture/discussion
Demonstration/role play
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 53 -
Menu Planning
Menu styles and formats
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Menus
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 54 -
Written test
Practical test
Observation
Oral questioning
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Menus
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 55 -
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
NOMINAL DURATION
24 hours
QUALIFICATION LEVEL :
NC III
- 56 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture
Demonstration
Hands-on
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 57 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 58 -
Written test
Practical test
Observation
Oral questioning
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
- 59 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 60 -
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
Milk types
Procedures for steaming milk
Pouring milk techniques
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
- 61 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 62 -
Written test
Practical test
Observation
Evaluation of the finished product
Oral questioning
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 63 -
MODULES OF INSTRUCTION
ELECTIVE COMPETENCIES
FOOD AND BEVERAGE SERVICE NC III
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
.
NOMINAL DURATION
QUALIFICATION LEVEL :
- 65 -
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Bar or simulated area
Wine list
Different types of wine
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video Viewing
ASSESSMENT METHODS:
- 66 -
Written test
Practical test
Observation
Oral questioning
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Bar or simulated area
Wine list
Different types of wine
METHODOLOGIES:
Lecture/discussion
Demonstration/role play
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 67 -
Evaluating wines
Wine service
Wine storage
Decanting wines
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Wine list
Different types of wine
Bar or simulated area
Bar tools and equipment
METHODOLOGIES:
Lecture
Discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 68 -
Written test
Practical test
Observation
Oral questioning
CONDITIONS:
The students/trainees must be provided with the following:
Writing materials
References
Handouts
Wine list
Different types of wine
Bar or simulated area
Bar tools and equipment
METHODOLOGIES:
Lecture/discussion
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 69 -
UNIT OF COMPETENCY :
MODULE TITLE
MODULE DESCRIPTOR :
This module deals with the skills and knowledge to plan and
monitor espresso coffee service, including ordering of coffee,
equipment and supplies and appropriate storage. It includes
specialist knowledge of coffee, its history and presentation in
a variety of hospitality settings. This module builds on the
module Prepare and Serve Espresso Coffee.
NOMINAL DURATION
24 hours
QUALIFICATION LEVEL :
NC III
- 70 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture
Demonstration
Hands-on
ASSESSMENT METHODS:
Written test
Practical test
Observation
Oral questioning
- 71 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture
Demonstration
Hands-on
Video viewing
ASSESSMENT METHODS:
- 72 -
Written test
Practical test
Observation
Oral questioning
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture
Product experiments
Hands-on
Video viewing
ASSESSMENT METHODS:
Written test
Practical test
Observation/Evaluation of finished product
Oral questioning
- 73 -
CONDITIONS:
The students/trainees must be provided with the following:
METHODOLOGIES:
Lecture
Product experiments
Hands-on
Video viewing
ASSESSMENT METHODS:
- 74 -
Written test
Practical test
Observation
Oral questioning