SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare and serve spirits and liqueurs 
SAQA US ID UNIT STANDARD TITLE
7773  Prepare and serve spirits and liqueurs 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2007-01-23  2007-06-14  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-06-14   2011-06-14  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243957  Prepare and serve spirits and liqueurs  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
The supervisor/manager must be able to serve spirits and liqueurs in a manner that promotes the organisation at all times. The supervisor should have a good knowledge of spirits and liqueurs and understand the importance of customer satisfaction and repeat business to the department and the organisation. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Prepare and Serve Cocktails - Level 4
Provide a drinks service for licensed premises - Level 3 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Describe the current trends in consumption of spirits and liqueurs in the learners' establishment.

2. Identify the appropriate serving measures for the different type of liqueurs and spirits.

3. Describe the origins and methods of production of the main liqueurs and spirits.

4. Explain the appropriate serving temperatures for different types of liqueurs and spirits.

5. State the main types of cocktails and mixed drinks and describe methods of preparation of each one separately.

6. Describe the appropriate garnishes and accompaniments served with liqueurs and spirits. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
This unit standard must be assessed in the workplace or a realistic work environment. 

ASSESSMENT CRITERION 2 
2. Evaluate the learner's ability to meet the outcomes consistently. 
ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, questioning, testimony and product sample.
  • Observation to cover customer service.
  • Observation supplemented by questioning and product sample to cover all products.
  • Questioning to cover unexpected situations.
  • Testimony from relevant persons. 
  • ASSESSMENT CRITERION RANGE 
  • Products: liqueurs, cognacs, armagnac, spirits, mixers, liqueur coffees, Dom Pedros, cocktails, wines, shooters.
  • Unexpected situations: staff problems, customer problems, incorrect garnish, insufficient stock of drinks/garnish.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    8. Check service equipment and service areas for readiness prior to service and explain service standards to staff members. (Range of service equipment: glassware, ice buckets, stands, strainers, trays or trolleys, chillers, coolers, shakers, service silverware, knives, service cloths or linen, measures, optics blenders).

    9. Give accurate product information and appropriate advice to customers. (Range of products: liqueurs, cognacs, armagnac, spirits, mixers, liqueur coffees, Dom Pedros).

    10. Answer customer queries on spirits and liqueurs and recommend alternative products.

    11. Recommend ways of increasing liqueur and spirits sales.

    12. Deal promptly with customer queries and treat customers in a polite and friendly manner.

    13. Take orders and serve drinks.

    14. Describe decisions made and reasons for action taken in response to unexpected situations. (Range of unexpected situations: staff problems, customer problems, incorrect garnish, insufficient stock of drinks, insufficient/incorrect glassware, insufficient ice, equipment problems). 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
    This unit standard must be assessed in the workplace or a realistic work environment. 

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, questioning, testimony and product sample.
  • Observation to cover customer service.
  • Observation supplemented by questioning and product sample to cover all products.
  • Questioning to cover unexpected situations.
  • Testimony from relevant persons. 
  • ASSESSMENT CRITERION RANGE 
  • Products: liqueurs, cognacs, armagnac, spirits, mixers, liqueur coffees, Dom Pedros, cocktails, wines, shooters.
  • Unexpected situations: staff problems, customer problems, incorrect garnish, insufficient stock of drinks/garnish.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    15. Given another venue such as a nightclub or sports club, describe the type of cocktails and liqueurs that barmen would be required to make/serve in order to ensure customer satisfaction. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
    This unit standard must be assessed in the workplace or a realistic work environment. 

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by using a combination of observation, questioning, testimony and product sample.
  • Observation to cover customer service.
  • Observation supplemented by questioning and product sample to cover all products.
  • Questioning to cover unexpected situations.
  • Testimony from relevant persons. 
  • ASSESSMENT CRITERION RANGE 
  • Products: liqueurs, cognacs, armagnac, spirits, mixers, liqueur coffees, Dom Pedros, cocktails, wines, shooters.
  • Unexpected situations: staff problems, customer problems, incorrect garnish, insufficient stock of drinks/garnish.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others (Specific Outcome 7,12) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 7,8,9,11) 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243957, which is "Prepare and serve spirits and liqueurs", Level 3, 8 credits.

    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum:
  • Learning should include research on different types of liqueurs and spirits.
  • The learner should be able to explain legislative requirements and company procedures for storing and serving liqueurs and spirits.
  • The learner should be able to prepare a variety of decorative accompaniments for cocktails. Types of accompaniments should include ice (cubes, cracked or crushed), food garnishes (citrus fruits, herbs, chocolate, spices), decorative items (cocktail swords, miniature umbrellas etc.), salt/ sugar rims.
  • The leaner should be able to assist junior staff members in the making of cocktails and the preparation of the appropriate garnishes.
  • Learner should be able to analyse feedback from customers and together with input from colleagues make appropriate recommendations to improve customer service within the department.
  • The importance of ongoing monitoring and constantly striving for service excellence should be emphasised.
  • Potential project: Research the current trends in cocktails and determine the most popular. Source the appropriate recipes for the cocktails. Teach the team in the department how to prepare the new cocktails.

    Performance systems:
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.