Learner name:

Learner number:

T/503/1734

VRQ

UV31200

Prepare and serve cocktails

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

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Statement of unit achievement

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UV31200Prepare and serve cocktails

The aim of this unit is to develop your knowledge, understanding and practical skills in preparing cocktails using a range of techniques and ingredients. You will learn how to serve cocktails and will understand the free pouring technique.

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Observation(s)

GLH

Credit value

Level

External paper(s)

2

41

5

3

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UV31200

1. Be able to prepare and serve a range of cocktails

2. Understand how to prepare cocktails

3. Understand how to free pour cocktails

4. Understand how to serve cocktails

You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.

5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.

7. External paper There is no external paper requirement for this unit.

1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).

2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development.

3

Prepare and serve cocktails

Achieving observation outcomes Achieving range

Achieving observations and range

UV31200

Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.

Your assessor will document the portfolio reference once a range has been competently achieved.

4

Learning outcome 1

Observations

You can:

UV31200

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to prepare and serve a range of cocktails

5

a. Provide customers with accurate information on cocktails

b. Assist customers in choosing a cocktail

c. Assemble cocktails using a range of methods including: • shaking • straining • building • stirring • layering • muddling • free pouring

d. Finish a range of cocktails using relevant accompaniments

e. Serve a range of cocktails using the appropriate: • techniques • service equipment • glassware

You must practically demonstrate that you have:

Range

UV31200

Provided a minimum of 3 pieces of information to customers Portfolio reference

Ingredients

Preparation method

Alcohol content

Price

Flavour

Taste

Made all types of cocktails Portfolio reference

Alcoholic

Non-alcoholic

Prepared cocktails using a minimum of 3 methods Portfolio reference

Shaking

Straining

Building

Stirring

Layering

Muddling

Free pouring

It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.

6

You must practically demonstrate that you have:

UV31200 7

Finished cocktails using a minimum of 4 accompaniments Portfolio reference

Celery

Salt

Lemon

Lime

Mint

Cherries

Strawberries

Drinking straws

Cocktail umbrellas

Appropriate glasses

It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Knowledge

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Learning outcome 2

Understand how to prepare cocktails

You can: Portfolio reference

a. Describe the characteristics of ingredients used to prepare cocktails

b. State the basic ratio of tart to sweet

c. Explain the properties of the ‘weak’ and ‘strong’ building blocks

d. Explain the relationship between ‘weak’ and ‘strong’ building blocks

e. Explain the effects of: • shaking ingredients with ice • stirring ingredients with ice

f. Explain the effects of muddling

g. Explain the benefit of using caster sugar in cocktails

h. Compare different blending procedures used for cocktails

i. Identify potential problems associated with blending ingredients used in cocktails

j. Explain how liquids can be layered

k. Explain the importance of adding a twist

l. Explain the importance of a balanced drink

m. Explain how different garnishes can compliment a range of cocktails including: • rum-based • tequila-based • gin/vodka-based • whisky/brandy-based

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Learning outcome 3

Understand how to free pour cocktails

You can: Portfolio reference

a. Identify the advantages and disadvantages of free pouring

b. Identify different measuring systems used when free pouring cocktails

c. Describe how a speed pourer works

d. Describe how the stun cut off works

e. Explain the importance of accurate pour testing

f. Describe the current legal requirements relating to free pouring

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Learning outcome 4

Understand how to serve cocktails

You can: Portfolio reference

a. Compare the different service styles for cocktails

b. Explain issues that can occur in the service of cocktails

c. Explain the importance of using appropriate glassware and service equipment for cocktails

d. Describe the presentation standards for cocktails

e. Identify a range of techniques and equipment that can be used in the presentation of cocktails

Outcome 1: Be able to prepare and serve a range of cocktails

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

UV3120012

Accurate information: Ingredients, preparation method, alcohol content, price.

Assist customers: Alcoholic, non-alcoholic, flavour, taste (sweet, sour), accompaniments (olives, fruit, salt).

Assemble cocktails: Shaking, straining, building, stirring, layering, muddling, free pouring.

Finish and present cocktails: Appropriate glasses, accompaniments (celery, salt, lemons, limes, mint, cherries, strawberries), inedible garnishes (such as drinking straws, cocktail umbrellas).

Outcome 2: Understand how to prepare cocktails

UV31200 13

Problems with blending: Starting at the wrong speed, incorrect texture, adding ingredients in wrong sequence making blending ineffective.

Layering: Liquids can be kept separate due to different densities (cream-based liquids, non-cream-based).

Twist: Adding essential oils from citrus fruits to a drink.

Balanced drink: No flavour is overpowering, tart to sweet, weak to strong.

Garnishes: Visual appeal of drink, adds an extra flavour.

Characteristics of ingredients: Alcoholic ingredients (tequila, Angostura bitters, apricot brandy, liqueurs, bourbon whisky, champagne, coffee liqueur, cognac, dry vermouth, gin, maraschino cherry, whisky, vodka, white rum), non-alcoholic ingredients (cola, double cream, fresh coffee, fresh eggs, fresh mint, ginger ale, ginger beer, grenadine syrup, honey, ice, lemons, lime cordial, limes, milk, raspberries, soda water, strawberries, sugar cubes, sugar syrup, tea, tonic water, vanilla pods, fruit juices (apple, orange, cranberry, grapefruit, pineapple).

Ratio of tart to sweet: 2:1 (two parts of a ‘strong’ ingredient and one part of a ‘weak’ ingredient), 4:3:1 (four parts of a ‘strong’ ingredient, three parts of a ‘weak’ ingredient, and one part of a ‘sour’ ingredient).

Building blocks: Strong/weak (alcohol (strong) is a flavour carrier, weak breaks the bond alcohol has on the flavour therefore releasing the flavour), ensure that no one building block overpowers another.

Effects of shaking: Forcing air into the ingredients changing texture, dilution, reducing temperature, unifying flavour, breaking-down complex sugars.

Effects of stirring: Delicately releasing flavour, dilution, reducing temperature, combining all ingredients.

Effects of muddling: Releasing flavour from fruits.

Effects of caster sugar: Dissolves in cold water, an abrasive agent for releasing flavour when muddling ingredients.

Blending procedures: Starting with slow revolutions, ensuring dry ingredients are added prior to ice, correct amount of ice.

Outcome 4: Understand how to serve cocktails

UV3120014

Different service styles: Frozen, neat, on the rocks, tall, up.

Issues: Equipment (shortages/breakdown), stock (shortages/out of date), spillages, breakages, unexpected customers, damage to equipment/furniture/furnishings, incorrect lay-up, incorrect menu information, pests and vermin, special requirements of the customer, lack of knowledge of cocktail types.

Presentation standards: Garnishing, glassware, appropriate measure.

Importance: Taste, appearance, presentation, showmanship.

Appropriate glassware and service equipment: Glassware (highballs, tumblers, cocktail), equipment (pourers, blenders, shakers/mixers, stirring equipment, squeezer and strainers, knives and chopping board, ice scoops), cocktail list/menu.

Techniques: Shaking, straining, building, stirring, layering, muddling, free pouring.

Outcome 3: Understand how to free pour cocktails

Advantages and disadvantages: Speed, showmanship, under/overpouring, inconsistency.

Measuring systems: Fluid ounce, millilitres.

Free pourer: Ensure the liquor comes out of the bottle in a consistent and constant rate, timings.

How speed pourer works: Replaces bottle cap, always ready to pour.

How stun cut off works: Ends pour without spillage.

Importance of accuracy: Ensures correct quantities, consistency, staff confidence, stock control/cost to business, customer satisfaction, organisational reputation.

Legislation: Weights and measures legislation, legally required equipment (jiggers, optics).