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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Prepare and serve cocktails 
SAQA US ID UNIT STANDARD TITLE
7753  Prepare and serve cocktails 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
Each learner must be able to prepare and serve cocktails according to recipe specifications.
The learner must understand the importance of customer satisfaction when making cocktails. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Provide a table drinks service - Level 3 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Explain the importance of dealing with customers in a polite, friendly and prompt manner.

2. Stress the consequences of selling alcoholic cocktails to under age or intoxicated persons.

3. Identify drink service items and explain their uses.

4. Identify different glassware and explain their uses. (Range of glassware: liquor glasses, sherry glasses, tot glasses, martini glasses, cocktail glasses, highball glasses, tumbler glasses).

5. Stress the importance of maintaining a constant stock of cocktail mixes and accompaniments.

6. Explain the consequences of not checking, cleaning, storing and rotating cocktail mixes according to operational procedures.

7. Describe organisational procedures for use of legal measurement of drinks and stress the importance of doing so.

8. Explain the consequences of not preparing cocktails to set recipes. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of dealing with customers in a polite, friendly and prompt manner ensuring customer satisfaction are listed and explained. 

ASSESSMENT CRITERION 2 
The consequences of selling alcoholic cocktails to under age or intoxicated persons are described. 

ASSESSMENT CRITERION 3 
Drink service items are identified and their uses explained. 

ASSESSMENT CRITERION 4 
Different types of glassware are identified and their uses explained. 
ASSESSMENT CRITERION RANGE 
Glassware include but not limited to: - liquor glasses, sherry glasses, tot glasses, martini glasses, cocktail glasses, highball glasses and tumbler glasses.
 

ASSESSMENT CRITERION 5 
The importance of maintaining a constant stock of cocktail mixes and accompaniments are desribed using examples. 

ASSESSMENT CRITERION 6 
The consequences of not checking, cleaning, storing and rotating cocktail mixes according to operational procedures are explained. 

ASSESSMENT CRITERION 7 
The organisational requirements for useing legal measurement for drinks are listed and the importance of this desribed. 

ASSESSMENT CRITERION 8 
The consequences of not preparing cocktails to set recipes are listed and explained. 

SPECIFIC OUTCOME 2 
Demonstrated ability to make decisions about practice and to accordingly. 
OUTCOME NOTES 
9. Locate and use appropriate cocktail service equipment and glassware. (Range of glassware: liquor glasses, sherry glasses, tot glasses, martini glasses, cocktail glasses, highball glasses, tumbler glasses). (Range of equipment: tot measurers, pourers, blenders, shakers, stirring equipment, squeezers, strainers, knives and chopping boards, driptrays, glasses or jugs, ice scoops).

10. Provide customers with accurate information on cocktails, promote cocktails and suggest alternate cocktails. (Range of information: price, ingredients, relative strengths, measures). (Range of cocktails: spirit based drinks, non-alcoholic, shaken, mixed or stirred, blended, built or poured).

11. Improve service to customers.

12. Take cocktail orders accurately.

13. Prepare, and serve cocktails with the correct accompaniments. (Range of accompaniments: food garnishes, ice, decorative items, salt, sugar).

14. Describe decisions made and give reasons for action taken response to unexpected situations. (Range of unexpected situations: damaged or broken service equipment, chipped or broken glassware, requests for unknown drinks, unruly guests, shortage of accompaniments). 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Cocktail service equipment and glassware are located and used according to purpose and operational requirements. 
ASSESSMENT CRITERION RANGE 
  • Glassware include but not limited to: - liquor glasses, sherry glasses, tot glasses, martini glasses, cocktail glasses, highball glasses and tumbler glasses.
  • Equipment include but not limited to: - tot measurers, pourers, blenders, shakers, stirring equipment, squeezers, strainers, knives and chopping boards, driptrays, glasses or jugs and ice scoops.
     

  • ASSESSMENT CRITERION 2 
    Customers are provided with accurate information on cocktails, cocktails promoted and alternatives suggested according to operational requirements. 
    ASSESSMENT CRITERION RANGE 
  • Information include but not limited to: - price, ingredients, relative strengths and measures.
  • Cocktails include but not limited to: - spirit based drinks, non-alcoholic, shaken, mixed or stirred.
     

  • ASSESSMENT CRITERION 3 
    Customer service standards are evaluated so as to recommend ways of improving service to customers.as it applies to the serving of coctails. 

    ASSESSMENT CRITERION 4 
    Take cocktail orders accurately in accordance with organisational requirements. 

    ASSESSMENT CRITERION 5 
    Cocktails are prepared and served with the correct accompaniments in accordance with industry standards. 
    ASSESSMENT CRITERION RANGE 
    Accompaniments include but not limited to: - food garnishes, ice, decorative items, salt and sugar.
     

    ASSESSMENT CRITERION 6 
    A range of real or simulated unexpected situations are handled according to organisational requirements. 
    ASSESSMENT CRITERION RANGE 
    Unexpected situations: - damaged or broken service equipment, chipped or broken glassware, requests for unknown drinks, unruly guests, shortage of accompaniments.
     

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    15. Investigate different/new types of cocktails and describe them.

    16. Discuss ways to promote sales of cocktails, and implement plans to do so. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Different or new types of cocktials are investigated and described. 

    ASSESSMENT CRITERION 2 
    Ways to promote the sales of coctails are discussed in line with the services and type of organisation. 

    ASSESSMENT CRITERION 3 
    Identified ways to promote cocktail sales are implemented in line with organisational requirements. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 14) 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively (Specific Outcome 10,12) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Identify cocktail making equipment and their purpose.
  • Know and understand the organisational procedures for making and serving of cocktails.
  • Know and identify different glassware.
  • Know and identify cocktail accompaniments.
  • Practice making cocktails.
  • Potential exercise: Draw up a "help book" giving the recipes of all your popular and not so popular cocktails.

    Performance systems
  • A new employee should be able to achieve this unit within 3 months of being trained.
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Elective  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  CATHSSETA 
    Elective  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.