Unit 002 Barista skills

Outcome 1 - Demonstrate product knowledge

Candidate’s name: Candidate number:

NO Task Able Unabl Task grade

e
1 Outline characteristics of the product to □ Pass (60 – 74)
customers □ Merit (75 – 89)
□ Distinction (90 – 100)
2 Deal with customer queries effectively □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
3 Handle and store products and ingredients □ Pass (60 – 74)
correctly and safely □ Merit (75 – 89)
□ Distinction (90 – 100)
4 Describe the origin and flavour of products □ Pass (60 – 74)
and ingredients □ Merit (75 – 89)
□ Distinction (90 – 100)
5 Describe the processes involved in bringing □ Pass (60 – 74)
the products to the market □ Merit (75 – 89)
□ Distinction (90 – 100)
6 Explain how processes may affect the quality □ Pass (60 – 74)
of products and ingredients □ Merit (75 – 89)
□ Distinction (90 – 100)
7 Compare characteristics of products □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
8 Describe how to store and handle products □ Pass (60 – 74)
and ingredients □ Merit (75 – 89)
□ Distinction (90 – 100)

Remarks:

Candidate signature: Tutor/Assessor signature:

Date: Date:

Outcome 2 - Clean and check equipment

Candidate’s name: Candidate number:

NO Task Able Unabl Task grade

e
1 Check and clean equipment before use □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
2 Check and clean equipment after use □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
3 Dispose of waste safely and hygienically □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
4 Identify the range of equipment available for □ Pass (60 – 74)
each product □ Merit (75 – 89)
□ Distinction (90 – 100)
5 Explain the brewing/production process □ Pass (60 – 74)
relevant to equipment □ Merit (75 – 89)
□ Distinction (90 – 100)
6 Describe the checks required for each piece □ Pass (60 – 74)
of equipment, including the frequency □ Merit (75 – 89)
□ Distinction (90 – 100)
7 Explain the cleaning process for each piece of □ Pass (60 – 74)
equipment □ Merit (75 – 89)
□ Distinction (90 – 100)
8 Explain how common faults might occur with □ Pass (60 – 74)
each piece of equipment □ Merit (75 – 89)
□ Distinction (90 – 100)
9 Describe the actions to take for each □ Pass (60 – 74)
common fault □ Merit (75 – 89)
□ Distinction (90 – 100)
10 State the importance of leaving areas clean, □ Pass (60 – 74)
tidy and safe □ Merit (75 – 89)
□ Distinction (90 – 100)
11 Outline methods of dealing with waste and □ Pass (60 – 74)
rubbish □ Merit (75 – 89)
□ Distinction (90 – 100)
12 State the main employer responsibilities and □ Pass (60 – 74)
employee responsibilities as stated in the □ Merit (75 – 89)
appropriate local and national legislation □ Distinction (90 – 100)
Remarks:

Candidate signature: Tutor/Assessor signature:

Date: Date:

Outcome 3 -Display drink building techniques

Candidate’s name: Candidate number:

NO Task Able Unabl Task grade

e
1 Calibrate pieces of equipment as necessary □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
2 Operate pieces of equipment to produce the □ Pass (60 – 74)
drink required □ Merit (75 – 89)
□ Distinction (90 – 100)
3 Check drink meets quality standards and □ Pass (60 – 74)
correct as necessary □ Merit (75 – 89)
□ Distinction (90 – 100)
4 Outline the calibration and operation of □ Pass (60 – 74)
equipment □ Merit (75 – 89)
□ Distinction (90 – 100)
5 List the drinking vessels and ancillaries □ Pass (60 – 74)
required for drinks □ Merit (75 – 89)
□ Distinction (90 – 100)
6 Describe the quality characteristics for the □ Pass (60 – 74)
range of drinks □ Merit (75 – 89)
□ Distinction (90 – 100)
7 Outline the reasons for professional, □ Pass (60 – 74)
methodical, organised and clean working □ Merit (75 – 89)
practices □ Distinction (90 – 100)
8 Explain how to correct common presentation □ Pass (60 – 74)
problems for the range of drinks □ Merit (75 – 89)
□ Distinction (90 – 100)
Remarks:

Candidate signature: Tutor/Assessor signature:

Date: Date:

Outcome 4 - Serve customers

Candidate’s name: Candidate number:

NO Task Able Unable Task grade

1 Present a positive personal image □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
2 Use appropriate communication techniques □ Pass (60 – 74)
with customers □ Merit (75 – 89)
□ Distinction (90 – 100)
3 Serve customers in an efficient manner □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
4 Ensure service is completed appropriately □ Pass (60 – 74)
and satisfactorily □ Merit (75 – 89)
□ Distinction (90 – 100)
5 Outline the benefits to organisations of □ Pass (60 – 74)
providing excellent customer service □ Merit (75 – 89)
□ Distinction (90 – 100)
6 Explain the consequences of poor customer □ Pass (60 – 74)
service □ Merit (75 – 89)
□ Distinction (90 – 100)
7 Describe the personal appearance and □ Pass (60 – 74)
presentation required for service □ Merit (75 – 89)
□ Distinction (90 – 100)
8 Describe positive body language techniques □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
9 Explain how to make a customer feel □ Pass (60 – 74)
welcome □ Merit (75 – 89)
□ Distinction (90 – 100)
10 Outline organisational procedures for □ Pass (60 – 74)
handling customer complaints □ Merit (75 – 89)
□ Distinction (90 – 100)
11 Explain the importance of listening skills □ Pass (60 – 74)
when handling customer complaints □ Merit (75 – 89)
□ Distinction (90 – 100)
12 Outline organisational procedures for □ Pass (60 – 74)
processing transactions □ Merit (75 – 89)
□ Distinction (90 – 100)
13 State different payment methods □ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 – 100)
Remarks:

Candidate signature: Tutor/Assessor signature:

Date: Date: