Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Prepare and serve non-alcoholic drinks.
- Prepare drinks using appropriate methods and standard recipes to meet customer requests.
- Ensure correct strength, taste, temperature and appearance for each drink prepared.
- Minimise waste to maximise profitability of beverages produced.
- Present drinks attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational standards.
- Evaluate the presentation of beverages and make adjustments before serving.