After Vg3
Drinks, foods and serving
The aims of the training are to enable the apprentice to- plan, carry out, evaluate and document the serving of foods and beverages
- use mise en place for laying tables, serving and working the bar
- prepare the premises and be able to arrange various forms of table settings
- set and decorate the table for different themes and occasions
- describe qualities and uses for beer, wine, spirits and non-alcoholic alternatives, including coffee and teas
- give an account of how to compose a menu, and preparation methods for this
- compose menus and plan meals for different occasions, seasons and groups
- master the different serving methods
- compose wine lists
- prepare and serve hot and cold drinks
- use bar equipment and measure and mix drinks according to national and international recipes
- show responsibility when serving alcoholic beverages according to the Norwegian Alcohol Act
- present and describe menus and beverage lists
- recommend combinations of foods and drinks
- prepare, present and serve courses from beside a guest's table
- sell, present and serve aperitifs and drinks
- offer specialised diets and courses for guests from different cultures
- give an account of the various intolerances and allergic reactions that come from foods and beverages
Sales and service
The aims of the training are to enable the apprentice to- present menus and wine lists to guest, and explain professional terminology for these
- show professional service when dealing with guests and users
- apply the basic principles of sales and marketing
- discuss and elaborate on different methods that can promote extra sales and re-sale, and give an account of the relationship between recommendation and sale
- give an account of content in relevant national and international legislation applicable to the consumer 's rights and obligations, including rules about the right of appeal
- give an account of consumer rights and demands to product labelling and food safety, and current rules and regulation in this area
- inform guests about the local community and any local cultural activities
- use digital tools at work
- use cash settlement routines and the cash register, and master the different forms of payment
- use professional terminology
Hygiene and quality management
The aims of the training are to enable the apprentice to- practice good personal, production and food industry hygiene according to current regulations
- do quality control for preparations, settings, equipment and the serving premises
- do quality controls on foods and beverages that are served to guests
- comply with existing company rules and routines for the movement of people and the flow of goods
- wash up; do other cleaning chores and inspect cleanliness according to current rules and regulations
- sort and handle garbage and waste based on current rules and regulations
- follow routines for preventing and fighting insects and other harmful vermin
Trade, company and environment
The aims of the training are to enable the apprentice to- give an account of the company's business concept, procedures for handling guests and organisation
- discuss and elaborate on which factors can influence the company's economic results
- discuss and elaborate on the company's working environment, productivity and quality
- comply with requirements set for work clothing and discuss and elaborate on the work attire's design based on aesthetics, hygiene and environment, health and safety
- give an account of the tasks of inspectorate authorities and areas where the inspectorate applies to the company
- comply with current legislation for environment, health and safety
- discuss and elaborate on ethical values and norms applicable to serving food and drinks in waiter/waitress work
- perform work in line with ergonomic principles
Side 6 Av 7