CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector FOOD & BEVERAGE

Job Area FOOD & BEVERAGE SERVICE OPERATION
Competency Unit Title F&B HYGIENE AND WORK SAFETY PRACTICE
The person who is competent in this CU shall be able to provide professional F&B hygiene and work safety
practices to ensure guest service satisfaction and prompt action taken in accordance with company policy and rules
regulation.

Upon completion of this competency unit, trainee will be able to:-

Learning Outcome
 Identify personal hygiene and work safety operation
 Determine operating equipment function ability
 Determine furniture and fixture conditions
 Carry out work area cleaning activities

Training Credit
Competency Unit ID CU01 Level 2 82 Hours 8
Duration Values
Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

1. Identify i. Definition standard of 3 hours Lecture i. Personal

personal personal grooming & grooming
hygiene and practices for male/female E-learning standard
work safety  Department section established
operation  Job description ii. Personal
 Bathing and grooming,
deodorants posture and
 Hair care dress code
 Skin care complied
 Cosmetic iii. Personal
 Teeth and Breath hygiene
requirement
 Hands and fingernails
complied
 Foot care
iv. Work safety
 Jewellery operation
 Fragrances complied
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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
 Beards and
moustaches
ii. Personal deportment and
dress code
 Poise and posture
 Uniform
iii. Work safety operation
 Utensil
 Cutleries and
crockeries
 F&B operating
equipment
 Work area
 Storage

i. Determine personal 5 hours Demonstration

grooming practices for &
male/female Observation
ii. Apply personal
grooming and dress
code for male/ female
iii. Apply work safety
operation
Attitude:
i. Presentable,
appearance and
professionally
attire in
accordance with
hygiene
requirement.

Safety:
i. Adhere to safety
requirement.

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

2. Determine i. Definition service 6 hours Lecture i. Operating

operating operating & equipment
equipment equipment and utensils E-learning check list
function ability  Side station checklist established
- Types of linen ii. Side station
- Service operating checklist
equipment obtained
iii. Linen log book
conditions
checked
ii. Type of operating  Sorted
equipment and utensils
 Soiled
 Chinaware
 Par Stock
 Cutleries iv. Conditions of
 Glassware operating
 Hollow Ware equipment
 Service Tray and and utensil
Cruets checked
iii. Condition of operating
equipment and utensils
 Cleanliness
 Distribution
 Storages

i. Identify service 16 hours Demonstration,

operating equipment Observation &
and utensil in Practice
accordance with outlet
requirement
ii. Select service
operating equipment
and utensil
iii. Perform and distribute
service operating
equipment and utensils
cleanliness

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
Attitude:
i. Responsible and
accountable in
handling
operating
equipment and
utensil

Safety:
i. Adhere to
hygiene and
safety procedures

3. Determine i. Definition of furniture 9 hours Lecture i. Furniture and

furniture and and fixture & fixture types
fixture ii. General furniture and E-learning established
conditions fixture conditions ii. Furniture and
 Checklist fixtures
 Inspect checklist
 Defect identify obtained
 Maintenance report iii. Furniture and
iii. Defect report / list fixtures
 Types of defect and conditions
checked
malfunction
iv. Types of
 Defect and defect and
malfunction malfunction
equipment report inspected
 Furniture and v. Furniture and
fixtures defect report fixtures defect
report
compiled
i. Identify type of furniture 11 hours Demonstration,
and fixture Observation &
ii. Prepare furniture Practice
checklist
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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
iii. Inspect furniture
condition
iv. Identify furniture defect
v. Record furniture defect
Attitude:
i. Responsible and
accountable in
handling
operating
equipment,
furniture and
fixture

Safety:
i. Adhere to
hygiene and
safety
procedures

4. Carry out work i. Definition of work area 12hours Lecture i. Working area
area cleaning cleaning. & conditions
activities  Cleaning needs E-learning
inspected
survey ii. Cleaning
 Cleaning schedule requirement
and frequency established
ii. Working area conditions iii. Work area
 Size and location of cleaning check
outlets/work area list prepared
 General cleaning iv. Tools and
guidelines for floor, chemicals
walls, ceiling, determined
washing sink and v. Cleaning
drain process

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
performed.
iii. Cleaning tools and
chemicals
 Type of tools
 Type of chemicals
 Usage guidelines
 Safety guidelines

i. Identify working area 20 hours Demonstration,

conditions Observation &
ii. Identify cleaning Practice
requirement
iii. Obtain work area
cleaning check list
iv. Utilise tools and
chemicals
v. Execute cleaning
process
 Work area
 Restroom
 Storage

Attitude:
i. Responsible
and
accountable in
handling work
area cleaning
activities.
ii. Knowledge of
handling
chemical and
cleaning tools.

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
Safety:
i. Adhere to
hygiene and
safety
procedures

Employability Skills
Core Abilities Social Skills

01.01 Identify and gather information 1. Communication skills

01.02 Document information, procedures or processes 2. Conceptual skills
01.03 Utilize basic IT application 3. Interpersonal skills
01.04 Analyse information 4. Multitasking and prioritizing
01.05 Utilize the internet to locate and gather information 5. Self-discipline
01.06 Utilize word processor to process the information 6. Teamwork
02.01 Interpret and follow manuals, instructions and SOP’s 7. Learning skills
02.02 Communicate clearly 8. Leadership skills
02.04 Prepare brief reports and checklists using standard forms
02.05 Read/interpret flowcharts and pictorial information
03.01 Apply cultural requirements to the workplace
03.02 Demonstrate integrity and apply ethical practices
03.03 Accept responsibility for own work and work area
03.04 Seek and act constructively upon feedback about performance
03.05 Demonstrate safety skills
03.06 Respond appropriately to people and situations
03.07 Resolve interpersonal conflicts
03.08 Develop and maintain a cooperation within work group
06.01 Understand systems
06.02 Comply with and follow chain of command
06.03 Identify and highlight problems
06.04 Adapt competencies to new situation/systems

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Tools, Equipment and Materials (TEM)

ITEMS RATIO (TEM : Trainees)

1. Menu/beverage list 1:1

2. Recipes 1:1
3. Coffee machine 1:25
4. Glassware 4:1
5. Chinaware 4:1
6. Strainer 1:6
7. Beverages equipment and utensil 1:25
8. Flatware 4:1
9. Juice dispenser 1:25
10. Tray 1:4
11. Napkins/linens 4:1
12. Standard operation procedure (S.O.P) 1:1
13. Soft drinks 1:6
14. Juice extractor 1:25
15. Blender 1:25
16. Shaker 1:6
17. Cleaning agents 1:6
18. Cleaning materials 1:6
19. Establishment Food & Beverage policy 1:1
20. Stationery 1:1
21. Computer & peripheral 1:20
22. Information Notice Board As per required
23. Hotel Information System (HIS) 1:25

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References

REFERENCES

1. Alan Deegan, Graham Brown and Karon Hepmer, Introduction to Food and Beverage, Service Pearson Education Limited. ISBN 0582357756
2. Bill Hansen, B., and Thomas, C. (2005), Off-Premise Catering Management (2nd edition) Wiley, ISBN 13: 978-0471464242
3. Dennis Lillicrap and John Cousins (2006) Food And Beverage Service SEVEN EDITION. ISBN 10:0 340 90 524 7/ ISBN 13:978 0 340 90524 1
4. Edith Weiss, E., and Weiss, H. (1990), Catering Handbook, Wiley, ISBN 13: 978-0471284277
5. Erdosh, G. (2001), Start and Run a Catering Business, Self-Counsel Press, ISBN 13: 978-1551803456
6. Foskett, D., and Ceserani, V. (2007), Ceserani and Kinton’s the Theory of Catering (11th edition), Oxford University Press, USA, ISBN 13: 978-
0340939260
7. Hodder Arnold/Hodder Stoughton, Lillicrap Dennis R Cousins, Food And Beverage Service. ISBN 0340611529
8. Joan K. Loken, John Wiley & Sons, HACCP (Hazard Analysis Critical Control Point). ISBN 0-471-05685-5
9. Klinger, J. (1997), Meal Preparation and Training: The Health Care Professional’s Guide, Slack Incorporated, ISBN 13: 978-15564237
10. Levine, K., and Gelb, A. (2004), A Survival Guide for Culinary Professionals (1st edition), CENGAGE Delmar Learning, ISBN 13: 978-
1401840921
11. Loken, J. (1995), The HACCP Food Safety Manual (1st edition), Wiley, ISBN 13: 978-0471056850
12. Paster, T. (2006), The HACCP Food Safety Employee Manual, Wiley, ISBN 13: 978-0471781820
13. Shock, P., and Stefanelli, J (2000), On-Premise Catering: Hotel, Convention & Conference Centers and Clubs (1st edition), Wiley, ISBN 13:
978-0471389088
14. Splaver, B., Reynolds, W., and Roman, M. (1991), Successful Catering (3rd edition), Wiley, ISBN 13: 978-0471289258
15. The Culinary Institute of America, 2001. Remarkable Service.John Wiley & Sons, Inc. ISBN 0-471-38022-9

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