REST301 – Restaurant and Barista Controls and Practices
Module code
REST301
Module title
Restaurant and Barista Controls and Practices
Prescription
To develop restaurant and barista practitioners who are able to work under operational controls and standard operating policies and procedures.
Programmes
- RS1602
NZQA Level
Level 3
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- 1: Demonstrate an understanding of and apply health and safety, food safety and security
practices to ensure own safety and minimise potential hazards when working in a
hospitality environment.
2: Demonstrate an understanding of and follow standard operating procedures to deal with
familiar problems in a hospitality environment.
3: Maintain appropriate standards of professional behaviour and practice in the workplace. - Content
- - New Zealand Food Safety legislation
- Food safety practices during food and beverage service, including personal hygiene,
temperature control, storage, cleaning and waste management.
- Identify and deal with potential hazards in a hospitality environment
- Restaurant services: Standard operating procedures
- Barista: Standard operating procedures
- Professional behaviour and practice attributes: reliability, punctuality, communication skills,
teamwork, professional appearance, and personal presentation. - Teaching and Learning Strategy
- Practical - tutor demonstration and application in a practical context; includes team work, time management skills, recording of evidence via ePortfolio, peer and tutor feedback incorporating current industry standards and modelling of professional practice and behaviour.
Theory - includes face-to-face, web-supported lectures and tutorials; use of 'Moodle' and the internet; project-based learning. - Assessment Criteria
- Assessment in this module is mixed mode. Students must gain a minimum mark of 50 in the achievement-based assessments and meet all the requirements of the competency-based assessments to be eligible for a final grade for this module. The final grade will be based on the marks from the achievement-based assessment tasks.
- Learning and Teaching Resource
- - A fully equipped and operational commercial training restaurant
- Online resources accessible in all classrooms, in the restaurant and off campus
- Evidence portfolios
- Workbooks
A list of recommended readings and resources, including links to relevant legislation, will be supplied by the tutor at commencement of the module. This will be updated annually or as required.
