Non-alcoholic beverage - Module CST FOS M04 0322 - Training module

Sep 22, 2026

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Training module for Non-alcoholic beverage under the Front Office Service Level-II curriculum (June 2021, Version 1). Prepared by the Ministry of Labor and Skills (Dec 2022, Addis Ababa, Ethiopia), it specifies a nominal duration of 60 hours and covers bar and equipment, work-area preparation, routine mise-en-place, and customer awareness of non-alcoholic drinks. It further details coffee preparation, dosing measurement, machine water/pump pressure cycles, milk types and texture/foam, pouring milk, espresso-based hot drinks, and extraction quality.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages110

Reading Time4 h 37 min

AccessFree to download

Unit one: Bar and Equipment

Bar surface and its cleaning

Operation of bar equipment

Condition of utensils and glassware

Dispose broken and cracked items

Unit Two : Work areas

Work station

Concept of routine work

Mise-en-place for non-alcoholic beverage

Store inputs and commodities

Unit three: Awareness of customers on non-alcoholic drinks

Types of non-alcoholic drinks

Coffee preferences and requirements

Coffee style choices and accompaniments

Unit Four: Prepare Nonalcoholic Drinks

Coffee preparation

Measure required dosage

Water and pump pressure between cycles

Quality of extraction

Type of milk

Texture and foam of milk

Pour of Milk

Espresso based hot drinks

Varieties of juices, frappes and mock tails

Front Office Service Level-II Based on June 2021, Curriculum Version 1 Module Title: Non-alcoholic beverage Module Code: CST FOS M04 0322 Nominal Duration : 60 hours Prepared by: Ministry of Labor and Skills Dec, 2022 Addis Ababa, Ethiopia Table of Content Acknowledgment .................................................................................................................................... 5 Unit one: Bar and Equipment............................................................................................................. 8 1.1 Bar surface and its cleaning ........................................................................................................ 9 1.1.1 Bars and their surface areas ............................................................................................ 9 1.1.2 Different Types of Bar in Hotel ...................................................................................... 9 1.1.3 Clean bar surfaces and equipment................................................................................. 11 1.2 Operation of bar equipment ...................................................................................................... 13 1.3 Condition of utensils and glassware.......................................................................................... 20 1.3.1 The ways of maintain glasses........................................................................................ 20 1.4 Dispose broken and cracked items ............................................................................................ 22 Self-Check-1 ..................................................................................................................................... 24 Operation sheet 1 ............................................................................................................................. 25 LAP Test 1 .......................................................................................................................................... 26 Unit Two : Work areas ..................................................................................................................... 27 2.1 Work station ......................................................................................................................... 28 2.2 Concept of routine work ....................................................................................................... 28 2.3 Mise-en-place for non-alcoholic beverage ........................................................................... 29 2.4 Store inputs and commodities .............................................................................................. 30 Self-Check-2 ..................................................................................................................................... 31 Unit three: Awareness of customers on non-alcoholic drinks......................................................... 32 3.1 Types of non-alcoholic drinks ............................................................................................... 33 3.1.1 Definition of non-alcoholic beverages ................................................................................. 33 3.2 Coffee preferences and requirements.................................................................................. 34 3.3 Coffee style choices and accompaniments ........................................................................... 38 Self-Check-3 ..................................................................................................................................... 41 Unit Four: Prepare Nonalcoholic Drinks.......................................................................................... 42 4.1 Coffee preparation................................................................................................................ 43 4.2 Measure

FAQs

What is the module code, duration, and curriculum basis for Non-alcoholic beverage?

The module is CST FOS M04 0322, based on the Front Office Service Level-II curriculum (June 2021, Version 1), with a nominal duration of 60 hours.

Which topics are included in bar and equipment preparation?

The module covers bar surface cleaning, different types of bar surfaces/equipment, operation of bar equipment, maintaining utensils and glassware, and disposing broken or cracked items.

What does the module teach about preparing nonalcoholic drinks such as coffee and milk-based drinks?

It includes coffee preparation, measuring required dosage, water and pump pressure between cycles, extraction quality, choosing milk types and dairy, creating milk texture and foam, pouring milk, and preparing espresso-based hot drinks and juice/frappe/mocktail varieties.

Sep 22, 2026

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