SKILLS FRAMEWORK FOR FOOD SERVICES
TECHNICAL SKILLS AND COMPETENCIES (TSC) REFERENCE DOCUMENT
TSC Category
Food and Beverage Operations
TSC
Non-Alcoholic Beverage Preparation
TSC Description
Prepare and serve standard and non-standard non-alcoholic beverages
TSC Proficiency
Level 1
<Insert TSC Code>
Knowledge
Abilities
©SkillsFuture Singapore
Effective Date: August 2020, Version 1.1>
Level 2
FSS-FBS-2016-1.1
Prepare a wide range of
standard beverages using
standard beverage
preparation techniques
• Types and uses of tools
and equipment
• Types, characteristics,
functions and quality
indicators of ingredients
used to make standard
beverages
• Recipes and methods of
preparing different
standard beverages
• Grinding methods for
different standard
beverages
• Importance of preheating carafes or flasks
and filtering
• Importance of
appropriate temperature
and time when preparing
and holding standard
beverages
• Types of drinkware for
serving standard
beverages
• Importance of ensuring
workstations are ready in
a timely manner
• Prepare tools and
equipment needed
• Measure the quality of
ingredients
Level 3
Level 4
FSS-FBS-3016-1.1
FSS-FBS-4016-1.1
Prepare non-standard
Curate a selection of
beverages using
beverage menus based on
customised beverage
changing trends and tastes
preparation techniques
of customers
• Market trends that
• Origins and
determine certain
characteristics of nonbeverage preferences
standard beverages and
ingredients from different • Alternative sources of
regions
beverage ingredients
and supplies
• Traditional flavouring
ingredients used in non- • Impact of environmental
standard beverages
factors on the quality and
production of beverage
• Substitute ingredients for
traditional ingredients to
ingredients
accommodate the needs
and preferences of
customers
• Impact of different liquids
and ingredients on
flavours and consistency
of non-standard
beverages
• Importance of
reconstitution ratios
when preparing
beverage mixes
•
Recommend customised •
non-standard beverages
to customers based on
•
their needs and
preferences
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Identify new beverage
trends and products
Curate a selection of
beverages that cater to
different needs and
Level 5
<Insert TSC Code>
Level 6
<Insert TSC Code>
SKILLS FRAMEWORK FOR FOOD SERVICES
TECHNICAL SKILLS AND COMPETENCIES (TSC) REFERENCE DOCUMENT
preferences of
• Prepare non-standard
Prepare needed
customers
beverages to the desired
ingredients for standard
• Create beverage
degree of fineness at
beverages by steeping,
selections in accordance
required temperatures
simmering, filtering,
with the nature of the
using relevant
roasting, brewing and
events and profiles of
blending ingredients
techniques across
customers
required time intervals
• Guide customers on
• Source beverage
• Assess flavours and
ordering menu-based
ingredients and supplies
and standard beverages
consistency of different
from alternative sources
liquids and ingredients
• Prepare standard
on non-standard
to meet the demands
beverages at required
and preferences of
beverages using sensory
temperatures using
customers
analysis
appropriate techniques
across required time
• Reconstitute beverage
intervals
mixes to create nonstandard beverages
• Serve standard
beverages in correct
• Serve non-standard,
drinkware
beverages in appropriate
drinkware
• Reinstate workstations
Standard, non-alcoholic beverages may include but are not limited to:
• Teas
• Coffees
• Juices
• Smoothies
• Carbonated drinks
•
Range of Application
Non-standard, non-alcoholic beverages may include but are not limited to:
• Speciality tea
• Speciality coffee
• Customised mocktails
• Customised cordials
©SkillsFuture Singapore
Effective Date: August 2020, Version 1.1>
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