Guidelines for Unified Excellence in Service Training · the perfect espresso Demonstrate an...

G.U.E.S.T © Program | ADVANCED V1.4

Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS

ON-BOARD SUPER YACHTS

Specifications, Learning Outcomes and Assessment Criteria for:

GUEST Barista and Hot Beverages

| Unit 11 Includes:

G.U.E.S.T Program Progression Chart GUEST Barista and Hot Beverages Module Qualification Assessment Provision Student Assessment Record

Leading to a G.U.E.S.T Certificate of Competence V14

G.U.E.S.T© Program | ADVANCED

G.U.E.S.T Program Progression Chart

*GUEST Advanced Wine Appreciation

Module 1 is a 1-day course - recognised

equivalent courses include:

WSET Level 1, International Wine Guild

Level 1, EIS Level 1 etc.

** GUEST Advanced Wine Appreciation

Module 2 is a 3-day course - recognised

equivalent courses include: WSET level 2,

International Wine guide level 2, EIS Level

2 etc.

** *The prerequisite for Medical Care

aboard Ship STCW (A-VI/4-2) is the

Medical First Aid STCW (A-VI/4-1)

**** Some STCW HELM (O) courses

would be accepted. Please check with

GUEST Administration for approved Training Providers

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Unit 11 GUEST Barista and Hot Beverages Module

Course Duration & Certificate issue

The agreed guided learning hours (GLH) set out for this module must be delivered as a full time course of at least 8 hours or 1 days. On successful achievement of the Learning Outcomes and Assessment Standards of competence, the Training Provider should issue a “PASS” certificate to the student.

Entry Standards Prerequisites & prior Assessment

Age limit for attending the GUEST© Program is strictly 18years old or over.

All courses will be taught in the International Maritime language, English; therefore all students

MUST have a good knowledge of verbal and written English.

Targeted learning aims.

On completion of the

training, students will

have sufficient

knowledge and

understanding to

enable them to meet

the Learning outcomes:

Will understand Health & Safety and Hygienic practices during service, maintenance and

operations.

Will learn about the History Coffee & Tea

Will learn how to make the perfect Espresso

Will learn how to create the perfect Froth

Will learn how to create Latte Art

Will learn how to create Tea Service & Infusions Techniques

Will learn the correct methods of Coffee Service Techniques

Will understand how to operate, maintain and care for the Espresso Machine

Assessment process Assessment Criteria is achieved through the assessment process of practical demonstrations by applying skills, supported by Assessments through either written exam, discussion testing or assignment testing.

Materials and Equipment required

Whiteboard or Flipchart & markers Pen and paper TV/screen/projector Sample inventories Sample checklist Sample SoP’s

Varieties of appropriate:

Cups / Saucers / Teaspoons / Trays / Tea Set / Tea Tray Grinder

Espresso Machine – Not the pod Milk / Cream Sugar & Sugar Tongs Beans

Cacao Tea Kettle Tea Strainers Varieties of Teas & Infusions Varieties of Coffee

Trainer qualifications

Hold an appropriate qualification in instructional techniques or knowledge and proven

experience of instructing.

Have training qualifications higher than the level being taught.

Fully understand the specific objectives of the training.

Have proven affinity with on board yachting - minimum 8 seasons.

Risk Assessment

It is the responsibility of the TP

to provide a risk assessment

specific for each course.

Fire exits to be identified

Handling cleaning products and chemicals

Handling hot water / tea pot

Handling machines: Coffee, grinder etc).

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Unit 11

GUEST Barista and Hot Beverages Module

All Highlighted criteria must be practically assessed as competent

Learning Outcomes

Assessment Criteria

Assessment Criteria

1. Understand the history of

Coffee, Tea & Coco

Refer to GUEST Glossary State an understating of the history of Coffee, Tea & Cocoa 1.1. Introduction to the History of:

History of Coffee Types of Beans

Types and Varieties of Tea History of Cocoa

2. Understands how to apply Health & Safety procedures, Cleaning, Care, and Maintenance Checklists / SOPs and Hygienic Practices during service and operations.

2.1 State the need to follow manufactures guidelines for maintenance. E.g. boiler safety

2.2 Refresher to Unit 4 Understanding the need to follow care & maintenance checklists & SOPs

2.3 Apply Cleaning of a Coffee Machine

2.4 State an understanding of Contamination from Chemicals

2.5 State an understanding of Pressure Testing

2.6 State an understanding of Cross Contamination from milk

3. Understands the required equipment for coffee making and service.

State an understanding of the required equipment for coffee making and service for the following:

3.1 Types of espresso machine

3.2 The glassware / crockery 3.3 The Instructions 3.4 Thermometer calibration

4 Understands how to apply Service and Quality Checks for types of coffee beverages including:

4.1 Café American

4.2 Café au Lait | Crema | Latte

4.3 Cafe Mocha

4.4 Cappuccino

4.5 Espresso

4.6 Macchiato

4.7 Flat white

4.8 Frappe | cold coffee

4.9 Liqueur coffees – various

4.10 Macchiato

4.11 Turkish coffee

4.12 Vienna Coffee

5. Understands how to create the perfect espresso

Demonstrate an ability to create a Perfect Espresso 5.1 The grind 5.2 The dose

5.3 The tamp 5.4 Extraction 5.5 Crema | Thin layer of foam 5.6 The beans and bean storage

6. Understands how to create the Perfect Froth

Demonstrate an ability to create the Perfect froth 6.1 The jug 6.2 The positioning

6.3 The milk | different variations including: Dairy, Rice, Soy, Almond Hemp, Flax

6.4 The technique 6.5 The temperature

7. Understands how to create Latte Art

Demonstrate an ability to create Latte Art 7.1 Fundamental techniques 7.2 Steaming milk

7.3 Demonstrate Latte Art Process: Minimum coverage:

The Heart

The Rosetta

8. Understands how to create tea rituals, tea service and afternoon tea Service.

Describe how to create Tea rituals and afternoon tea service 8.1 Water and its effect on making proper tea 8.2 Demonstrate different tea & infusion types 8.3 Demonstrate making the perfect tea: Bags

and Loose

8.4 Brewing times 8.5 What to serve with different tea types 8.6 Everyday tea service 8.7 Afternoon tea service and setup 8.8 Iced Tea

9. Understands how to make Hot Chocolate | Drinking Chocolate | Hot Cocoa

9.1 State the different types of chocolate drinks

9.2 State the cultures & variations of Chocolate drinks: Including South America, North America, and Europe.

9.3 State an understanding of Melted chocolate v cocoa powder

9.4 Demonstrate Making the perfect hot

chocolate 9.5 State an understanding of Hot Chocolate

for kids 9.6 State an understanding of Use of Tools

and Accessories

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STUDENT ASSESSMENT RECORD SHEET Learning Outcomes Statements provide the

measurable evidence of the expected knowledge, understanding, application, competencies and attitudes of the

subjects the students have covered specific to the GUEST Program level.

Programme: GUEST Advanced Level II

Students name (FULL name of the student)

Course Title: GUEST Barista and Hot Beverages | Unit 11

Approved Trainer (s) name (All trainer (s) teaching this unit)

Student Learning Outcomes: Students will be able to: Please tick when the student has achieved this learning outcome:

Understand Health & Safety and Hygienic practices during service, maintenance and operations.

Understand the History Coffee & Tea

Understand how to make the perfect Espresso

Understand how to create the perfect Froth

Understand how to create Latte Art

Understand how to create Tea Service & Infusions Techniques

Understand correct Coffee Service Techniques

Understand how to operate, maintain and care for the Espresso Machine

Course GLH The guided learning hours set out for this training must be delivered as a full time course of at least 8 hours, over a minimum of 1 day.

Course start / end date:

From: To:

Mandatory Practical Learning Outcomes Applying skills: demonstrate, implement, perform

Subject Guideline Reference

Standard achieved? (Yes / No)

Assessment comments (if required)

4. Understands how to apply Service and Quality Checks on Coffee Beverages

4.1 – 4.7

5. Understands how to create a Perfect Espresso 5.1 & 5.5

6. Understands how to create the Perfect Froth 6.1 – 6.5

7. Understands how to create Latte Art 7.1 – 7.3

8. Understands how to create tea rituals, tea service and afternoon tea Service.

8.2, 8.3, 8.4, 8.8

9. Understands how to make the perfect Hot Chocolate 9.4 & 9.6

Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT).

Method (WE, DT,

AT)




1.Understands the history of tea, coffee & cocoa

1.1

2. Understands the importance of Health & Safety & Hygienic Practices:

2.3 – 2.6

2. Ability to follow Cleaning, Care & Maintenance practices:

2.1 – 2.2

3.Has a good understanding of the equipment and service:

3.1 & 3.3

4. Service and Quality Checks on Coffee Beverages:

4.8 – 4.12

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Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT).

Method (WE, DT,

AT)




5.Ability to create a perfect espresso: 5.2 – 5.4

& 5.6

6. Understands the perfect froth using the different milk varieties

6.3

8. Tea Service: 8.1 & 8.5

– 8.7

9.Understiand of Chocolate drinks: 9.1 – 9.3

& 9.5

Trainer Feedback on Assessment:

Student Feedback on Assessment:

Trainers signature: Date: Student signature: Date:

Re-assessment authorisation by Lead Trainer: Yes/ No

For any Student that does not meet the above requirements, a re-assessment can be completed if authorised by the Lead Trainer. Only one resubmission is possible per assessment providing the trainer considers that the Student will be able to provide improved evidence without further guidance. This will need to be determined at the time of the assessment.

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