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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 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is the module code, duration, and curriculum basis for Non-alcoholic beverage?","Question",{"text":112,"@type":113},"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.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Which topics are included in bar and equipment preparation?",{"text":117,"@type":113},"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.",{"name":119,"@type":110,"acceptedAnswer":120},"What does the module teach about preparing nonalcoholic drinks such as coffee and milk-based drinks?",{"text":121,"@type":113},"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 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0322  \nNominal Duration : 60 hours  \nPrepared by: Ministry of Labor and Skills  \nDec, 2022 Addis Ababa, Ethiopia  \nTable of Content  \nAcknowledgment .................................................................................................................................... 5  \nUnit one: Bar and Equipment............................................................................................................. 8  \n1.1 Bar surface and its cleaning ........................................................................................................ 9  \n1.1.1 Bars and their surface areas ............................................................................................ 9  \n1.1.2 Different Types of Bar in Hotel ...................................................................................... 9  \n1.1.3 Clean bar surfaces and equipment................................................................................. 11  \n1.2 Operation of bar equipment ...................................................................................................... 13  \n1.3 Condition of utensils and glassware.......................................................................................... 20  \n1.3.1 The ways of maintain glasses........................................................................................ 20  \n1.4 Dispose broken and cracked items ............................................................................................ 22  \nSelf-Check-1 ..................................................................................................................................... 24  \nOperation sheet 1 ............................................................................................................................. 25  \nLAP Test 1 .......................................................................................................................................... 26  \nUnit Two : Work areas ..................................................................................................................... 27  \n2.1 Work station ......................................................................................................................... 28  \n2.2 Concept of routine work ....................................................................................................... 28  \n2.3 Mise-en-place for non-alcoholic beverage ........................................................................... 29  \n2.4 Store inputs and commodities .............................................................................................. 30  \nSelf-Check-2 ..................................................................................................................................... 31  \nUnit three: Awareness of customers on non-alcoholic drinks......................................................... 32  \n3.1 Types of non-alcoholic drinks ............................................................................................... 33  \n3.1.1 Definition of non-alcoholic beverages ................................................................................. 33  \n3.2 Coffee preferences and requirements.................................................................................. 34  \n3.3 Coffee style choices and accompaniments ........................................................................... 38  \nSelf-Check-3 ..................................................................................................................................... 41  \nUnit Four: Prepare Nonalcoholic Drinks.......................................................................................... 42  \n4.1 Coffee preparation................................................................................................................ 43  \n4.2 Measure","cbCaiejy0evEL9Xj","https://ap.wps.com/l/cbCaiejy0evEL9Xj","pdf",1836175,110,"English","# Unit one: Bar and Equipment\n## Bar surface and its cleaning\n## Operation of bar equipment\n## Condition of utensils and glassware\n## Dispose broken and cracked items\n# Unit Two : Work areas\n## Work station\n## Concept of routine work\n## Mise-en-place for non-alcoholic beverage\n## Store inputs and commodities\n# Unit three: Awareness of customers on non-alcoholic drinks\n## Types of non-alcoholic drinks\n## Coffee preferences and requirements\n## Coffee style choices and accompaniments\n# Unit Four: Prepare Nonalcoholic Drinks\n## Coffee preparation\n## Measure required dosage\n## Water and pump pressure between cycles\n## Quality of extraction\n## Type of milk\n## Texture and foam of milk\n## Pour of Milk\n## Espresso based hot drinks\n## Varieties of juices, frappes and mock tails","[{\"question\":\"What is the module code, duration, and curriculum basis for Non-alcoholic beverage?\",\"answer\":\"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.\"},{\"question\":\"Which topics are included in bar and equipment preparation?\",\"answer\":\"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.\"},{\"question\":\"What does the module teach about preparing nonalcoholic drinks such as coffee and milk-based drinks?\",\"answer\":\"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.\"}]","Non-alcoholic beverage - Module CST FOS M04 0322 - Training module | PDF",1790066667,277]