Syllabus for the trade of. Brew Master. under. Apprenticeship Training Scheme

Transcription

1 Syllabus for the trade of Brew Master under Apprenticeship Training Scheme Government of India Ministry of Labour and Employment Directorate General of Employment and Training

2 General Information 1. Name of the designated trade : Brew Master 2. Entry Qualification : Passed 12 th class examination under 10+2 system of education or its equivalent. 3. Duration of the apprenticeship training : Six months 4. Ratio of apprentice to worker other than : 1:4 unskilled worker 5. N.C.O. Code Number :

3 Syllabus for the trade of Brew Master under the Apprenticeship Training Scheme Basic Training Week Module Topics Learning Outcomes Orientation to Coffee Shops Familiarization with Coffee Shops Companies in Coffee Shops Sector 1 Orientation to the Company (Barista Lavazza) Basic Functioning of Coffee Shop Sector History of the company Hierarchical Structure of the company Functioning of different departments Visit to different Barista Lavazza Formats Familiarization with Food items relate to the Coffee Shops sector, understand about the company background and will have a clear understanding about his / her role with us Orientation to the Company Products Familiarization with Beverages items Familiarization with Merchandise items Practical Training Basics of Espresso & Coffee Brewing Characteristics of an Espresso Coffee 2 Art of Espresso & Cappuccino Practical making of an Espresso Coffee Knowledge about coffee machine & preventive maintenance Cleaning methods of coffee machine and café equipments Practical making of cappuccino and other drinks Serve ware for beverages Different equipments used in the store gain practical understanding about Espresso (basic need for coffee based beverages) and cappuccino 3 Equipments Handling & Outlet Sections Knowledge Use of various equipments like coffee machine, coffee grinder, blenders, mixers, ovens, etc in the store Daily & weekly preventive maintenance practical knowledge about various equipments and their troubleshooting Identifying and reporting equipment faults

4 4 Hygiene, Safety & Sanitation Food Hygiene and prevention of illness Personal Hygiene & Grooming Standards Cleaning chemicals and their usage Fire Safety Safe working practices learn about the importance of hygiene in every sense 5 Cold Beverage Section Opening Procedures to follow while opening the cold Practical making of 5 Cold Beverages involved in the opening of cold beverages procedure for making cold beverages 6 Cold Beverage Section Closing Procedures to follow while closing the cold Practical making of 5 Cold Beverages involved in the closing of cold beverages procedure for making cold beverages 7 Hot Beverage Section - Opening Procedures to follow while opening the hot Practical making of 5 Hot Beverages involved in the opening of hot beverages procedure for making hot beverages 8 Hot Beverage Section Closing Procedures to follow while closing the hot Practical making of 5 Hot Beverages involved in the closing of hot beverages procedure for making hot beverages 9 Opening Food Section Procedures to follow while opening the food receiving, ample check, storage & display Practical making of 5 food products involved in the opening of food and will understand the procedure for making some food items 10 Closing Food Section Procedures to follow while closing the food discarding wastage, preparation for next day and cleaning of food equipment Practical making of 5 food products involved in the closing of food and will understand the procedure for making some food items

5 11 Cold Beverages 12 Cold Beverages Practical making of cold beverages with Serving Standards for cold beverages Practical making of cold beverages with Serving Standards for cold beverages The person will be equipped with the practical understanding of cold beverages 13 Hot Beverages 14 Hot Beverages 15 Food 16 Food 17 Food Practical making of hot beverages with Serving Standards for hot beverages Practical making of hot beverages with Serving Standards for hot beverages Practical making of food products Serving Standards for food products Practical making of food products Serving Standards for food products Practical making of food products Serving Standards for food products The person will be equipped with the practical understanding of hot beverages The person will be equipped with the practical understanding of food products 18 Bill Management (Point of Sale POS) Making a bill with applicable taxes Processing of payment via cash, voucher, credit card, etc Managing cash at store and Bank In process Entering materials and stocks received in POS Opening & Closing Stock Inventory Understanding reports from POS understanding about the billing processes involved in F&B Retail

6 19 Selling Skills 20 Customer Service 21 Marketing Knowledge 22 Inventory Management 23 Computer Basics 24 Store Commercials Basics of selling Up Selling Cross Selling Suggestive Selling Sales Recovery After sales process Simulated Exercises Interaction with the customers Managing different types of customers Communication with customers during the sales process Self Presentation Customer Complaints Management Personality Development Simulated Exercises Basics of marketing and its importance Marketing activities conducted in the store Marketing strategies adopted for the stores Stock control procedures Managing the damage products Controlling the rate of damage Documentation for the inventory Operating MS Office tools Introduction to internet explorer Introduction to search engines Understanding the various terms Gross Sale, Net Sale, COGS, APC, MCM, Store Margin Developing the commercials for the store skills related to the processes used while selling the products handle any kind of customers with efficiency knowledge about the importance of marketing activities in Retail front understanding about the processes related to inventory control basic understanding about the computers and internet understand the concept of commercials in retail front