Page 9 - 2024 ITS Catalogue

MICRO-CREDENTIALS | LEVEL 3

- DURATION TO SUIT LEARNERS
- PRICE BASED ON YOUR REQUIREMENTS

MICRO-CREDENTIALS

FOOD AND BEVERAGE CAFÉ AND CUSTOMER
SERVICES SERVICE

Level: 3 Level: 3

Credits: 17 Credits: 22

- Programme #: 127744 - Programme #: 127741

The aim of this micro-credential is to The aim of this micro-credential is to
provide learners with an opportunity provide learners with an opportunity
for students to get real hands- for students to get real hands-
on experience working within a on experience serving in a café,
hospitality environment preparing working with customers while at the
food and beverage items for service. same time learning essential sales
Learners will gain skills and knowledge techniques and skills. Learners will
in culinary products and food safety, gain knowledge and skills of customer
alcoholic and non-alcoholic beverages service techniques and product
and how these are served in a promotion.
hospitality environment.
This programme targets learners
This micro-credential targets learners currently in high school (Gateway
currently in high school (Gateway programme), unemployed, youth/
programme), unemployed, youth/ rangatahi (16-19 years), those wishing
rangatahi (16-19 years), those to change career or re-enter the
graduating from Hospitality and workforce, those who have graduated
Customer Service micro-credential, from the Employability Skills and
those wishing to change career or Work Readiness and/or Retails Skills
re-enter the workforce, or those and Success micro-credentials or
with disabilities who want to those with disabilities who want to
prepare themselves for entering the prepare themselves for entering the
workforce. workforce.

Graduates of this micro-credential will Graduates of this micro-credential will
be able to: be able to:
• Demonstrate knowledge of • Apply product or service
culinary products, terms, and knowledge in a service delivery
food preparation methods. workplace.
• Correctly handle food and • Apply skills and qualities of
manage hazards that cause food- a salesperson in a retail or
borne illnesses. distribution environment.
• Maintain a responsible drinking • Employ customer service
environment as a server in techniques to accommodate
licensed premises. customer behavioural styles in a
• Serve alcoholic and non-acholic workplace.
beverages in a hospitality • Provide Cafe counter service in a
environment. hospitality establishment.
• Provide hospitality sales
and service opportunities to
customers.

MICRO-CREDENTIALS 9