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 Page 1 of 2 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> Page 2 of 2