sf food skills standards barista 2017 · through product launches or brochures to ensure the latest...
TRANSCRIPT
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Important Points to Note about this Document This document is intended purely to provide general information to enable individuals, employers and training providers to be informed about the skills for career, training and education purposes. SSG provides no warranty whatsoever about the contents of this document, and does not warrant that the courses of action mentioned in this document will secure employment, promotion, or monetary benefits.
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
1
Occupation: Barista
Occupation Description:
The Barista takes responsibility for front-of-house operations, preparing a variety of
coffee-based beverages and teas according to organisation's unique recipes and
procedures, and serving the drinks along with pastries and cookies. Tasks also includes
recommending drinks to new customers, promoting new recipes, keeping the serving area
neat and clean, keep equipment and services fully operational by following operating
instructions, troubleshooting breakdowns, maintaining inventories by replenishing coffee
bean/ tea bag supplies, pastries and cookies for coffee bar.
To provide customers with a positive experience, the Barista should possess a friendly
disposition, good communication skills and be able to work in a team.
He/She is expected to work on a shift pattern to cover early mornings and late evenings,
and may also need to work some weekends and public holidays. He should have the
stamina to stay on his feet for long periods.
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
2
The skills expected of the Barista are summarised as below:
Skill Category
Skill
Analytical,
Conceptual and
Evaluative
1. Solve Problems and Make Decisions at Supervisory Level
Customer
Experience 2. Establish Relationships for Customer Confidence
Food and
Beverage Service
3. Maintain Food and Beverage Service Environment
4. Interact and Serve F&B Customers
5. Prepare and Serve Cold Beverages
6. Prepare and Serve Hot Beverages
7. Prepare for Beverage Service (Mise En Place)
8. Provide Specialty Coffee Service
Innovation 9. Manage Productivity Improvements
People and
Relationship
Management
10. Facilitate Effective Communication and Engagement at the
Workplace
11. Facilitate Effective Work Teams
Quality 12. Supervise Quality Procedures
Workplace Safety
and Health
13. Maintain Workplace Safety and Health Policies and
Procedures
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
3
Workplace Safety
and Hygiene
14. Follow Food and Beverage Safety and Hygiene Policies and
Procedures
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
4
Skill Code ES-ACE-302G-1
Skill Category Analytical, Conceptual
and Evaluative
Skill Sub-Category
(where applicable) N/A
Skill Solve Problems and Make Decisions at Supervisory Level
Skill Description
This skill describes the ability to acquire the skills to work with a team
of subordinates in practising problem-solving and decision-making. It
also includes anticipating and identifying potential problems, facilitating
team’s effort to resolve the problems, making appropriate decisions
and seeing implementation plans through.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Types of information to be gathered and analysed to identify and
confirm a problem
• Characteristics of appropriate problem-solving tools and
techniques
• Idea generation techniques and their characteristics
• Types of value and impact to be evaluated for selection of ideas
• Techniques to manage team conflict in decision-making process
• Factors affecting the effectiveness of an implementation plan
• Advantages and disadvantages of the various methods for
gathering feedback from relevant sources
• Methods used to identify deficiency in the implemented solution
and implementation plan and their characteristics
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
5
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Identify symptoms that could lead to potential problems at the
workplace using appropriate tools and techniques
• Apply logical deduction to anticipate and detect problems at the
workplace based on symptoms and relevant information gathered
• Analyse relevant information surrounding the perceived problems
and identify the exact problem using elimination process,
objective reasoning or process questioning
• Analyse the root causes of the problems at the workplace using
appropriate problem-solving tools and techniques
• Develop an implementation plan that addresses the root causes
of the problems and consider the impact to self and team at the
workplace
• Evaluate the effectiveness of the implemented solution and
implementation plan by analysing feedback gathered from
relevant sources
Innovation and Value
Creation The ability to:
• Select a solution among the shortlisted ones collectively with
team members using appropriate evaluative techniques and
criteria
• Formulate and execute modifications to restore and/or enhance
effectiveness of implemented solution and implementation plan
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
Social Intelligence
and Ethics The ability to:
• Facilitate generation of solutions to solve problems by
encouraging creativity among team members It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
6
Learning to Learn The ability to:
• Review the effectiveness of modifications made and analyse
learning points and best practices that can be used for future
reference
It refers to the ability
to develop and
improve one’s self
within and outside of
one’s area of work.
Range of
Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be
demonstrated.
N/A
Version Control
Version Date Changes Made Edited by
ES-ACE-302G-1 1-Sep-16 Initial Version WDA
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
7
Skill Code SVCF-CS-301C-1
Skill Category Customer Experience
Skill Sub-Category
(where applicable) N/A
Skill Establish Relationships for Customer Confidence
Skill Description
This skill describes the ability to build customer confidence in the
organisation and develop customer relationships that build customer
loyalty. It also includes handling service opportunities and escalated
service challenges.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts
and information
required to perform
the work tasks and
activities.
The ability to understand:
• Methods to develop knowledge of organisation’s product or service
offerings
• Methods to establish customer rapport
• Types of follow up from customer interactions
• Types of service opportunities
• Types of escalated service challenges
• Methods to respond to service opportunities
• Methods to respond to escalated service challenges
Application and
Adaptation
It refers to the ability
to perform the work
tasks and activities
required of the
occupation, and the
ability to react to and
manage the changes
at work.
The ability to:
• Develop knowledge of organisation’s product or service offerings
and customer profile
• Respond to service opportunities to build customers’ confidence
in the organisation
• Follow up on customer interactions in accordance with the
organisation’s guidelines
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
8
Innovation and
Value Creation
It refers to the ability
to generate purposive
ideas to improve work
performance and/or
enhance business
values that are
aligned to
organisational goals.
The ability to:
• Build customer rapport with customers to increase customer
loyalty and confidence in the organisation
• Propose mutually acceptable solutions to escalated service
challenges in accordance with the organisation’s service recovery
procedures
Social Intelligence
and Ethics
It refers to the ability
to use affective
factors in leadership,
relationship and
diversity management
guided by
professional codes of
ethics.
N/A
Learning to Learn
It refers to the ability
to develop and
improve one’s self
within and outside of
one’s area of work.
The ability to:
• Stay abreast of the organisation’s product or service offerings
through product launches or brochures to ensure the latest
information is provided to customers
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
9
Range of
Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be
demonstrated.
Customer rapport refers to the gaining of trust and confidence of
customers in the organisation’s product or service. Organisations may
wish to build rapport with customers to increase customer confidence
in their product or service.
Customer confidence refers to the trust which customers have in an
organisation’s product or service.
Escalated service challenges are unresolved service challenges
escalated by service professionals.
Version Control
Version Date Changes Made Edited by
SVCF-CS-301C-1 1-Sep-16 Initial Version WDA
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
10
Skill Code FSS-FBS-2002-1.1
Skill Category Food and Beverage
Service
Skill Sub-Category
(where applicable)
Standards and
Guidelines
Skill Maintain Food and Beverage Service Environments
Skill Description
This skill describes the ability to apply the knowledge and skills in
maintaining the food and beverage service environment. It also
includes cleaning, wiping and resetting tables, maintaining carpets
and floors, monitoring food service areas, and performing closing
duties.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Methods of clearing tableware and service items
• Safe and efficient methods of loading and carrying trays
• Procedures for resetting tables
• Procedures for checking and restocking serving stations
• Importance of maintaining clean and safe floors and carpets
and serving stations
• Importance of recycling and eco-friendly features
• Potential hazards and how to rectify them
• Procedures for closing duties
• Importance of turning off electrical equipment at closing
• Legislative requirements
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Clear tableware and service items neatly and with minimal
noise
• Load, carry and place soiled tableware and service items in
collection area
• Reset tables
• Perform housekeeping and waste disposal
• Check and restock items at serving stations
• Handle and report potential hazards
• Shut off electrical equipment in accordance with
organisational procedures
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
11
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Observe and identify non-compliance to organisational
procedures
• Suggest ways to maintain the standards of hygiene and
cleanliness in the service environment
• Share feedback on current workplace safety and security
processes with reference to organisational procedures and
legislative requirements
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Comply with legislative requirements
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
• Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities to achieve organisational
objectives
• Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Accept feedback from co-workers and/or supervisors in a
considerate and constructive manner
• Engage in self-reflection to improve on quality of tasks
assigned
• Evaluate own strengths and weaknesses to improve skills
and knowledge
• Identify available opportunities to learn from co-workers
and/or supervisors
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
12
• Liquor Control (Supply and Consumption) Act
Version Control
Version Date Changes Made Edited by
FSS-FBS-2002-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
13
Skill Code FSS-FBS-2001-1.1
Skill Category Food and Beverage
Service
Skill Sub-Category
(where applicable) Service
Skill Interact and Serve F&B Customers
Skill Description
This skill describes the ability to apply the knowledge and skills in
interacting with and serving Food and Beverage (F&B) customers. It
also includes seating customers, taking orders, serving food and
beverage, presenting bills and assisting customers with departure.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Importance of personal grooming and hygiene
• Characteristics of positive attitude and good posture
• Body language and non-verbal cues
• Process for seating customers
• Sequences of taking food and beverage orders
• Sales techniques
• Food and beverage product knowledge and different dietary
requirements
• Importance of understanding bar terms, terms of common
mixed drinks and shorthand notations of drinks
• Methods of communicating orders with production or kitchen
staff
• Types, handling methods and table placements of tableware
required for different dishes and beverages
• Importance of checking orders for accuracy and quality
before delivering food to customers
• Methods of presenting food and beverages to customers
• Importance of performing service checks and table
maintenance
• Guidelines for handling customer’s feedback and/or
complaints, presenting bills and assisting with their departure
• Techniques for service recovery
• Guidelines for handling customer’s personal data
• Legislative requirements
Application and
Adaptation
The ability to:
• Practise personal grooming and hygiene
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
14
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
• Display positive attitude and good posture when interacting
with customers
• Welcome and seat customers
• Recommend menu items and take food and beverage orders
from customers in accordance with customer’s dietary
requirements and preferences
• Set cutlery, crockery and glassware on table
• Serve food and beverages
• Monitor customers’ needs during meals
• Handle customer’s feedback and/or complaints
• Present bills to customers and assist with their departure in
accordance with organisational procedures
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Suggest ways to maintain service quality and improve
customers satisfaction
• Share feedback on current service processes with reference
to organisational procedures and customers’ feedback
• Recommend ways to create a memorable dining experience
for customers
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Comply with legislative requirements
• Build rapport with customers and co-workers
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
• Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities to achieve organisational
objectives
• Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Accept feedback from co-workers and/or supervisors in a
considerate and constructive manner
• Engage in self-reflection to improve on quality of tasks
assigned
• Evaluate own strengths and weaknesses to improve skills
and knowledge
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
15
• Identify available opportunities to learn from co-workers
and/or supervisors
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
• Liquor Control (Supply and Consumption) Act
Version Control
Version Date Changes Made Edited by
FSS-FBS-2001-1.1 4-Aug-17 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
16
Skill Code FSS-FBS-3002-1.1
Skill Category Food and Beverage
Service
Skill Sub-Category
(where applicable) Beverage
Skill Prepare and Serve Cold Beverages
Skill Description
This skill describes the ability to prepare and serve cold beverages. It
also includes juices, smoothies, carbonated and non-carbonated
drinks and other non-alcoholic beverages.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Types of beverage service ware used for different beverages
• Purpose of chilling glassware
• Ways to check for damage and cleanliness of service ware,
and recording service ware taken out of service
• Types and uses of tools and equipment for preparing non-
alcoholic beverages
• Types, characteristics, functions and quality indicators of
beverage ingredients
• Recipes and method of preparing cold beverages
• Importance of matching rimming ingredients to beverages
• Types of garnishes, their shapes and cuts
• Impact of different liquids on flavour and consistency
• Importance of reconstitution ratios when preparing beverage
mixes
• Importance of labelling and dating containers
• Quality characteristics for garnishes and reconstituted
beverages
• Legislative requirements
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
The ability to:
• Select, check and store beverage service ware
• Prepare glassware and beverage equipment
• Prepare, store and assemble garnishes
• Prepare cold beverages
• Hold and store mixed beverages
• Reinstate work station in accordance with organisational
procedures and recipes, food and Workplace Safety and
Health requirements
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
17
and manage the
changes at work.
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Suggest ways to maintain quality of beverage ingredients
• Share feedback on current production processes with
reference to organisational procedures
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Comply with legislative requirements
• Build rapport with customers and co-workers
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
• Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities to achieve organisational
objectives
• Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Accept feedback from co-workers and/or supervisors in a
considerate and constructive manner
• Engage in self-reflection to improve on quality of tasks
assigned
• Evaluate own strengths and weaknesses to improve skills
and knowledge
• Identify available opportunities to learn from co-workers
and/or supervisors
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
18
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBS-3002-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
19
Skill Code FSS-FBS-3004-1.1
Skill Category Food and Beverage
Service
Skill Sub-Category
(where applicable) Beverage
Skill Provide Specialty Coffee Service
Skill Description
This skill describes the ability to provide specialty coffee service. It
also includes preparing and serving espressos, cappuccinos and
lattes.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Origins and characteristics of coffee beans from different
regions
• Methods for processing coffee beans
• Types and uses of tools and equipment for different coffee-
making processes
• Maintenance of coffee-making equipment
• Types, characteristics, functions and quality indicators of
ingredients used to brew specialty coffees
• Grinding methods for different coffee-makers
• Recipes and methods for preparing different types of
specialty coffees
• Importance of pre-heating carafes and/or flasks and filtering
• Importance of coffee-to-water ratio
• Importance of not re-boiling or reheating brewed coffee
• Importance of not reusing coffee grounds
• Importance of serving espressos immediately
• Techniques of steaming milk
• Methods of storing coffee
• Types of traditional glassware for serving specialty coffees
• Quality characteristics of specialty coffees
• Sales techniques
• Legislative requirements
Application and
Adaptation
It refers to the ability to
perform the work tasks
The ability to:
• Recommend coffee products to customers
• Set up equipment for brewing specialty coffees
• Grind coffee beans to desired degrees of fineness
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
20
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
• Prepare and steam milk
• Prepare specialty coffees
• Serve brewed specialty coffees in appropriate glassware
• Reinstate work stations
• Maintain coffee machines, in accordance with organisational
procedures and recipes, food and Workplace Safety and
Health requirements
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Suggest ways to maintain quality of beverage ingredients
• Share feedback on current production processes with
reference to organisational procedures
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Comply with legislative requirements
• Build rapport with customers and co-workers
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
• Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities to achieve organisational
objectives
• Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Accept feedback from co-workers and/or supervisors in a
considerate and constructive manner
• Engage in self-reflection to improve on quality of tasks
assigned
• Evaluate own strengths and weaknesses to improve skills
and knowledge
• Identify available opportunities to learn from co-workers
and/or supervisors
• Keep up-to-date on industry trends in the food and beverage
sector
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
21
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBS-3004-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
22
Skill Code FSS-FBS-4002-1.1
Skill Category Food and Beverage
Service
Skill Sub-Category
(where applicable) Beverage
Skill Prepare and Serve Hot Beverages
Skill Description
This skill describes the ability to prepare and serve hot beverages. It
also includes identifying types of hot beverages, and assembling tools,
equipment and ingredients used in the preparation and serving of hot
beverages.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Types of common hot beverages
• Types and uses of tools and equipment for preparing different
hot beverages
• Types, characteristics, functions and quality indicators of
beverage ingredients
• Recipes and methods of preparing different hot beverages
• Types of crockery for serving hot beverages
• Importance of using heat resistance glassware for hot
beverages
• Importance of using correct proportions of ingredients
• Importance of not re-boiling or reheating brewed coffee
• Importance of not reusing coffee grounds and tea leaves
• Importance of appropriate temperature and time when
preparing and holding hot beverages
• Quality characteristics of hot beverages
• Legislative requirements
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Assemble tools and equipment for hot beverage preparation
• Assemble ingredients for hot beverage preparation
• Prepare hot beverages
• Serve hot beverages in correct serving ware
• Reinstate work stations
• Reinstate tables after customers leave, in accordance with
organisational procedures and recipes, food and Workplace
Safety and Health requirements
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
23
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Suggest ways to maintain quality of beverage ingredients
• Share feedback on current production processes with
reference to organisational procedures
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Comply with legislative requirements
• Build rapport with customers and co-workers
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
• Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities to achieve organisational
objectives
• Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Accept feedback from co-workers and/or supervisors in a
considerate and constructive manner
• Engage in self-reflection to improve on quality of tasks
assigned
• Evaluate own strengths and weaknesses to improve skills
and knowledge
• Identify available opportunities to learn from co-workers
and/or supervisors
• Keep up-to-date on industry trends in the food and beverage
sector
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
24
Version Control
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Date Changes Made Edited by
FSS-FBS-4002-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
25
Skill Code FSS-FBS-3003-1.1
Skill Category Food and Beverage
Service
Skill Sub-Category
(where applicable) Service Preparation
Skill Prepare for Beverage Service (Mise En Place)
Skill Description This skill describes the ability to check bar areas, and set up work
stations for beverage service.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Types and uses of beverage tools and equipment
• Importance of attending staff briefings to obtain updated
operations-related business information
• Importance, and ways, of raising discrepancies in beverage
items and supplies
• Importance of checking overall cleanliness of work stations
• Importance of maintaining inventory control on beverage
items
• Methods of using internal requisition systems
• Importance of checking and preparing beverage items for
service
• Approaches to display beverage merchandise and
condiments
• Types and uses of cleaning products to maintain cleanliness
and neatness during service
• Importance of setting up work station environment in time for
service operations
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Clean work station areas, tools and equipment
• Check expiry dates of stock, and condition and functionality
of bar items and equipment
• Identify and report discrepancies and damaged items to
supervisors
• Replenish and replace bar items
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
26
• Prepare garnishes for beverage service, in accordance with
organisational procedures and recipes, food and Workplace
Safety and Health requirements
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Suggest ways to maintain the standard of hygiene and
cleanliness in the work station areas
• Share feedback on current workplace safety and security
processes, with reference to organisational procedures and
legislative requirements
• Recommend ways to improve work efficiency
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Comply with legislative requirements
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
• Demonstrate trust, respect and support towards co-workers
and/or supervisors in daily activities to achieve organisational
objectives
• Demonstrate integrity and ethical behaviour at the workplace
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Accept feedback from co-workers and/or supervisors in a
considerate and constructive manner
• Engage in self-reflection to improve on quality of tasks
assigned
• Evaluate own strengths and weaknesses to improve skills
and knowledge
• Identify available opportunities to learn from co-workers
and/or supervisors
Range of Application
(where applicable)
It refers to the critical
circumstances and
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
27
contexts that the skill
may be demonstrated.
• Hazard Analysis and Critical Control Points management
system (HACCP)
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-FBS-3003-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
28
Skill Code FSS-INO-4003-1.1
Skill Category Innovation
Skill Sub-Category
(where applicable) N/A
Skill Manage Productivity Improvements
Skill Description
This skill describes the ability to identify opportunities for productivity
measurement and improvement at workplace. It also includes
selecting and implementing relevant techniques and tools for
productivity improvement and managing productivity at the workplace.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Concept and definition of productivity
• Factors affecting productivity
• Productivity measurements and their uses in the organisation
• Barriers to productivity improvement
• Methods of describing and establishing productivity
improvements
• Methods of overcoming barriers to productivity improvement
• Components and methods to collect and analyse productivity
performance data
• Methods of implementing tools and techniques for
productivity improvement
• Advantages and disadvantages of different tools and
techniques for productivity improvement
• Roles of management in improving productivity
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Define the concept of productivity in the organisation’s
context
• Identify opportunities to improve and measure productivity
• Develop business cases and proposals for new opportunities
• Identify barriers to productivity and ways to overcome them
• Establish systems to measure productivity
• Recognise impact of qualitative factors on productivity
measurement
• Evaluate tools and techniques for productivity improvement
• Implement productivity improvement processes and cost
reduction strategies
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
29
• Monitor and analyse productivity performance data using
analysis tools
• Report and recommend productivity improvements for
endorsement in accordance with organisational procedures
and recipes, food and Workplace Safety and Health
requirements
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Analyse potential key areas (technical and/or business
related) for process improvement and/or value creation to the
organisation and suggest ways to adapt existing techniques
drawing from personal experiences and feedback
• Generate ideas to create new products
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Aligning organisational compliance procedures and policies
with food handling legislative requirements to meet quality
standards
• Generate ideas to build and develop relationships with new
and/or existing customers and internal and external
stakeholders
• Act as a role model and inspire team by showing trust,
respect and support towards co-workers and/or supervisor in
daily activities to achieve organisational objectives
• Deal with ethical and/or professional issues and make
judgement in accordance to organisation's current practice
and/or guidelines
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Apply cognitive skills and/ or past experience to generate
technical or business solutions in unfamiliar areas
• Coach others to overcome constraints at work
• Constantly update learning in relevant work area to adapt to
changing environment
• Attempt to apply learnings from other areas of work
• Be a brand ambassador and “live” the brand
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
30
• Provide recommendations on changes to brand standards to
align with the evolving needs of the business and external
environment
• Ensure that there are standard procedures in place and
consistency in work output is maintained
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
Version Control
Version Date Changes Made Edited by
FSS-INO-4003-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
31
Skill Code ES-IP-301G-1
Skill Category People and Relationship
Management
Skill Sub-Category
(where applicable) N/A
Skill Facilitate Effective Communication and Engagement at the Workplace
Skill Description
This skill describes the ability to promote the use of effective communication
within a team. It also includes using conflict resolution and negotiation
strategies as well as building rapport with colleagues, stakeholders and
customers.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Barriers to effective communication
• Methods to coach staff in using effective communication techniques
• Organisational and professional standards relating to communication
• Ways that various types of diversity issues affect one’s communication
and negotiation with others in the workplace
• Ways to validate information and history of conflict
• Possible causes, sources and benefits of conflict
• Sources of additional information, expert advice and mediation to assist
in conflict issues and assessment of a conflict situation
• Conflict resolution approaches and their characteristics
• Appropriate communication techniques for conflict resolution and
negotiation and their characteristics
• Negotiation styles and their characteristics
• Ways to confirm resolution of conflict and types of agreed follow-up
action
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Maintain channels of communication to update staff on latest and
relevant work-related information according to organisational
communication policies and procedures
• Promote effective communication among staff taking into account
diversity issues
• Assess conflict situation and develop appropriate conflict resolution
strategies to negotiate issues towards a mutually acceptable outcome
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
32
Innovation and Value
Creation The ability to:
• Seek opportunities for growth and innovation and new ways of thinking
as well as additional management options It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
Social Intelligence
and Ethics The ability to:
• Communicate organisational communication policies and procedures to
staff and monitor their compliance
• Use appropriate communication techniques and tools to suit different
communication styles of people in formal and informal settings
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
Learning to Learn The ability to:
• Resolve conflict using appropriate conflict resolution strategies,
approaches and techniques
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
Range of Application N/A
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
33
Version Control
Version Date Changes Made Edited by
ES-IP-301G-1 1-Sep-16 Initial Version WDA
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
34
Skill Code ES-IP-302G-1
Skill Category People and Relationship
Management
Skill Sub-Category
(where applicable) N/A
Skill Facilitate Effective Work Teams
Skill Description
This skill describes the ability to facilitate work team activities and improve a
team’s performance by promoting ownership and commitment amongst
team members. It also includes working on goals and targets set,
maintaining positive relationships and providing support and opportunities
for individual and team contributions.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Rationale for communicating thoughts and feelings to justify a
position and responsibilities assigned to team members
• Importance of the different roles in a team for achieving team goals
and objectives
• Principles for setting goals and targets for individual and team
• Characteristics of diversity and its impact on the relationship among
team members
• Importance of creating opportunities for team members to contribute
ideas and skills
• Differences between constructive and destructive criticism
• Communication techniques to facilitate a discussion
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Provide resources, assistance and support needed by team
members to complete projects or work activities
• Analyse project control reports and performance assessment results
to ascertain team performance and provide feedback and criticism to
team members using appropriate communication techniques
• Involve team members in the planning of work activities to promote
ownership and commitment to work plan
• Delegate duties and responsibilities taking into consideration the
competencies of individual team members
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
35
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Provide opportunities for team members to contribute ideas and
skills and maintain positive relationships amongst them
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Provide and clarify with team members on work-related information
using appropriate communication techniques
• Communicate thoughts and feelings to justify a position and
responsibilities assigned to team members and persuade and
influence them
• Communicate to team members the importance and
interdependence of each role and promote the benefits of diversity
within the team
• Communicate and agree on individual and team goals and targets to
be achieved
• Communicate team performance and related issues of concern to
management and provide recommendations to address them
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Respond to criticism to provide possible resolutions and seek
improvement
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
N/A
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
36
Version Control
Version Date Changes Made Edited by
ES-IP-302G-1 1-Sep-16 Initial Version WDA
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
37
Skill Code FSS-QUA-3004-1.1
Skill Category Quality
Skill Sub-Category
(where applicable)
Quality Management
System
Skill Supervise Quality Procedures
Skill Description
This skill describes the ability to apply, maintain and supervise internal
quality systems and external suppliers at the workplace. It also
includes reviewing procedures to provide solutions for quality
improvement, identifying and selecting quality suppliers and
developing and maintaining quality control record systems.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Quality standards, regulations, and customer requirements as
references for assessing sources of quality assurance
information and advice
• Applications of quality concepts to problem-solving and
quality data collection and analysis
• Organisation's products and processes for quality system
improvements
• Practical quality procedures and/or processes
• Systems within the workplace for applying quality outcomes
• Processes required for quality and continuous improvement
• Procedures to record and report quality non-conformities and
issues
• Customer specifications for quality conditions and indicators
• Quality standards, regulations and customer requirements
• Need and means of selection of suppliers
• Quality goals and specifications Quality system
documentation requirements and record keeping systems
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
The ability to:
• Monitor quality of materials and equipment received from
suppliers is closely to ensure organisational quality standards
are met
• Evaluate and select quality systems of identified suppliers
• Identify, classify and store records required for reference and
quality audits according to organisational guidelines
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
38
and manage the
changes at work.
• Maintain records for the required period and archive
according to organisational procedures and legislative
requirements
• Audit records against predetermined criteria in accordance
with organisational procedures and quality programmes,in
accordance with organisational procedures
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Record and analyse statistical data on production runs
• Record and analyse statistical data on defects
• Recognise and compare historical data, future equipment
use, production requirements and standard operating
procedures to be job ready
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Document and communicate quality of materials to selected
suppliers
• Discuss and document complaints procedures
• Note any discrepancies found and report in accordance with
organisational procedures
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Review quality procedures systematically to identify
opportunity for improvement
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
39
Version Control
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Food safety and health requirements must include:
• National Environment Agency (NEA) Environmental Public
Health (Food Hygiene) Regulations
• Workplace Safety and Health Regulations under the WSH
Act
• Hazard Analysis and Critical Control Points management
system (HACCP)
• Relevant food regulations under the Agri-Food and Veterinary
Authority of Singapore (AVA) (e.g. Sale of Food Act)
• International Quality Standards
Version Date Changes Made Edited by
FSS-QUA-3004-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
40
Skill Code ES-JS-301G-1
Skill Category Workplace Safety
and Health
Skill Sub-Category
(where applicable) N/A
Skill Maintain Workplace Safety and Health Policies and Procedures
Skill Description
This skill describes the ability to administer a Workplace Safety and
Health (WSH) system at the supervisory level. It also includes
educating workers on WSH policies and procedures and implementing
WSH programmes and risk control measures.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• The responsibilities of the workers and supervisors under the
Workplace Safety and Health Act
• The roles and responsibilities of the Workplace Safety and
Health Committee as stipulated under the Workplace Safety
and Health (Safety Committee) Regulations
• Workplace Safety and Health Act and its subsidiary
legislation
• Effective communication channels in the workplace
• Organisation business continuity plans
• Preferred ways to implement risk control measures
• Industry best practices in risk control measures
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Interpret relevant Workplace Safety and Health policies,
procedures, programmes and related information in
accordance with the Workplace Safety and Health Act and its
subsidiary legislation
• Explain and provide the work group promptly with accessible
information on the organisation’s safety and health policies,
procedures and programmes and types of emergencies in the
workplace
• Explain and provide the work group information on the
provision and proper use of personal protective equipment
and safety devices on the machinery and equipment in the
workplace
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
41
• Explain and provide the work group promptly with accessible
information about identified hazards, outcomes of risk
assessment and dealing with emergencies in the workplace
• Execute the organisational emergency response and
evacuation exercises, supervise and maintain order in the
event of emergency at the workplace in accordance with the
guidelines provided by the relevant regulatory requirements
• Monitor and document changes in workplace practices,
procedures, safety and health management programmes,
issues resolution and communicate with person(s) who may
be at risk in accordance with the guidelines provided by the
Workplace Safety and Health Act
• Identify and report hazards in the workplace and implement
work procedures for risk assessment, risk control and
emergency situation management in accordance with
organisational procedures
• Participate in the investigation of emergency situations to
identify their causes and maintain WSH management records
in accordance with organisational procedures
• Monitor compliance to work procedures for risk assessment,
risk control and emergency preparedness by the work group
• Assess the effectiveness in existing risk control measures
and adequacy of resource allocation for implementation of
risk control measures according to the hierarchy of control
• Report findings to designated personnel and use collective
information from WSH records to identify hazards and
monitor risk control procedures in accordance with
organisational procedures
• Reassess changes in workplace practices or procedures to
determine the mitigated risk level and document workplace
risk control measures issues resolution in accordance with
the guidelines provided by Workplace Safety and Health Act
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Resolve matters raised through consultation promptly or refer
to the appropriate personnel for resolution, according to
workplace procedures and make known the outcomes of
consultation over WSH issues to workers promptly and
accurately
• Implement control measures to prevent recurrence and
minimise risks of emergency situations based on the
hierarchy of control in accordance with organisational
procedures
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
42
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Implement and monitor procedures for WSH participation and
consultation effectively to ensure workers have the
opportunity to contribute
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
N/A
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Explain the responsibilities of a general worker, which are:
• Working in compliance with the WSH Act
• Observing safe work procedures
• Reporting unsafe working conditions and work practices
• Reporting work-related incidents and/or accidents
Explain the responsibilities of a Workplace Safety and Health
committee, which are:
• Acting as an advisory body
• Identifying hazards and obtaining information about them
• Recommending corrective actions and monitoring results of
implemented solutions
• Conducting accident investigations and workplace
inspections
• Making recommendations to the management regarding
actions required to resolve safety and health concerns
Explain the responsibilities of a supervisory personnel, which are:
• Ensuring that worker uses suitable and adequate personal
protective equipment, and handles appropriate and non-faulty
tools and/or equipment
• Advising workers of potential and actual hazards and control
measures
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
43
• Taking every reasonable precaution in the circumstances for
the protection of workers.
• Implementing and monitoring safe work conditions
• Implementing safe work practices and monitoring for
compliance
Interpret and explain the following Workplace Safety and Health
policies, such as:
• Relevant provisions of the Workplace Safety and Health Act
and its subsidiary legislation
• Participation and consultation
• Relevant Codes of Practice (CP) and Singapore Standards
(SS)
Interpret and explain the following Workplace Safety and Health
procedures, such as:
• Work safety manuals
• Safe work procedures for risk control and dealing with
emergencies
Interpret and explain Workplace Safety and Health programmes and
related information, such as:
• Programmes that promote safety and health
• Counseling and/or disciplinary processes
• Workplace Safety and Health training and assessment
• Workplace Safety and Health monitoring and inspections
• Workplace Safety and Health record keeping
Interpret policies and procedures that can happen in the following
contexts:
• Induction of new workers
• Consultation with Workplace Safety and Health personnel,
and Workplace Safety and Health Committees
• Communicating to workers on hazards in the workplace as
part of providing direct supervision to inexperienced workers
• Facilitating or conducting incident and/or accident
investigation
Explain to work group information about identified hazards, such as:
• Common workplace hazards (where applicable to the nature
of business):
o Electrical
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
44
o Mechanical
o Chemical
o Biological
o Infectious disease outbreak (Avian flu, seasonal flu, etc)
o Fire and explosion
o Environment (econfined space, lack of ventilation, etc)
o Faulty equipment
o Faulty machinery and equipment safety devices
o Working with sharp objects
o Working at heights
• Poor housekeeping:
o Untidy workstations
o Improper storage
• Ergonomic issues:
o Improper or awkward working postures
o Improper lifting and carrying of things
o Ergonomic stresses from repetitive work
Explain information about outcomes of risk assessment to work
groups, such as:
• Risk levels
• Appropriate control measures, in accordance to hierarchy of
control
• Control measures incorporated in safe work procedures
Provide information on the organisation’s safety and health policies,
procedures and programmes, hazards and outcomes of risk
assessment in the following forms:
• Safety handbook
• Staff handbook
• Intranet
• Relevant websites
• Publications, journals, bulletins, and/or newsletters
Leverage on communication channels, such as:
• Training
• Briefings
• Discussions
• Demonstrations
• Team meetings
• Announcements
• Written communications like newsletters, notice boards,
website, etc.,
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
45
Implement and monitor participation and consultations that are
specific to the workplace, such as:
• Formal and informal meetings, which include Workplace
Safety and Health
• Workplace Safety and Health Committees
• Workplace Safety and Health personnel
• Suggestions, requests, reports and concerns put forward by
employees to management
• Workplace Safety and Health inspections
• Audits
• Risk assessment and control
• Emergency and evacuation exercises
Identify workplace hazards and manage risk assessment activities,
such as:
• Audits
• Workplace inspections
• Housekeeping
• Checking work area and/or equipment before and during
work
• Job and work system assessments
• Reviews of Workplace Safety and Health records, including
registers of hazardous substances, dangerous goods, results
of environmental and health surveillance, sickness absence,
etc.
• Maintenance of plant and equipment
• Purchasing of supplies and equipment, review of Safety Data
Sheets (formerly known as Material Safety Data Sheets) and
manufacturer/supplier information
• Identifying employee concerns
Implement risk control actions, such as:
• Measures to remove risk at source
• Application of the hierarchy of control
o Elimination of the risk
o Engineering controls
o Administrative controls
o Personal protective equipment
• Consultation with workers and their representatives
Identify the role of designated personnel in WSH management:
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
46
• Supervisors
• Managers
• Workplace Safety and Health personnel
• Other persons authorised or nominated by the organisation or
industry to:
o Perform specified work
o Approve specified work
o Inspect specified work
o Direct specified work
Implement work procedures for dealing with emergency situations,
such as:
• Fire or explosions
• Collapse of structures or equipment
• Hazardous chemical leaks or spills
• Biological hazards
• Infectious disease outbreaks
• Injuries
• Fatality
• Unconscious persons
Identify and implement Workplace Safety and Health training, such
as:
• Induction training
• Specific hazard training
• Specific task or equipment training
• Emergency and evacuation training
• Training as part of broader programs, for example, equipment
operation
Maintain workplace safety and health records, such as:
• Audits and inspection reports
• Health surveillance and workplace environmental monitoring
records
• Records of instruction and training
• Manufacturers’ and suppliers’ information, including Safety
Data Sheets (formerly known as Material Safety Data Sheets)
and dangerous goods storage lists
• Hazardous substances registers
• Maintenance and testing reports
• Workers’ compensation and rehabilitation records
• First aid and/or medical treatment records
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
47
Assess the compliance to work procedures, which include:
• Safe work procedures
• Standard operating procedures for emergency situations
Determine the effectiveness of the control measures, which include:
• Identifying new hazards introduced following implementation
of control measures
• Reassessing process and/or activities to determine the
mitigated risk level
• Assessing risk management procedures for any deficiencies
• Reviewing the risk assessment prior to any substantial
change in processes and/or systems or following an incident
Version Control
Version Date Changes Made Edited by
ES-JS-301G-1 4 August 2017 Initial Version SSG
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
48
Skill Code FSS-WSH-2002-1.1
Skill Category Workplace Safety
and Hygiene
Skill Sub-Category
(where applicable)
Quality and Hygiene
standards
Skill Follow Food and Beverage Safety and Hygiene Policies and
Procedures
Skill Description
This skill describes the ability to follow food and beverage safety and
hygiene policies and procedures. It also includes practising good
personal hygiene, using safe ingredients, handling food safely, storing
food safely and maintaining the cleanliness and upkeep of utensils,
equipment and service or storage areas.
Knowledge and
Analysis
It refers to gathering,
cognitive processing,
integration and
inspection of facts and
information required to
perform the work tasks
and activities.
The ability to understand:
• Regulations and standards on food and beverage hygiene
• Importance of good personal hygiene practices
• Impact of good personal hygiene on prevention of foodborne
illnesses
• Hand-washing procedures
• Importance of working only when in good health
• Importance of using ingredients from approved sources
• Impact of safe defrosting to prevent contamination
• Importance of preventing cross-contamination
• Common preventive measures for cross-contamination
• Considerations for handling high-risk foods
• Considerations for handling ready-to-eat foods
• Importance of maintaining food hygiene during food
transportation
• Importance of separating and labelling meat grinders used for
processing different types of meat and poultry
• Effects of temperature on germ growths in food
• Importance of holding and storing food at proper
temperatures
• Importance of maintaining proper storage conditions
• Importance of labelling ingredients (unused and partially
used), food (partially cooked and cooked) and equipment
• Importance of ensuring that food products and items used in
food preparation and service are stored away from potential
sites of contamination
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
49
• Importance of stock rotation, such as First Expire, First Out
(FEFO) or First In, First Out (FIFO) systems
• Importance of using correct procedures during cleaning
• Importance of using clean and safe utensils and equipment to
prepare food
• Importance of keeping premises clean to prepare food safely
• Impact of good waste management
• Importance of effective pest control at food retail
establishments, food establishments, slaughter houses
and/or food manufacturing facilities
Application and
Adaptation
It refers to the ability to
perform the work tasks
and activities required
of the occupation, and
the ability to react to
and manage the
changes at work.
The ability to:
• Practise good personal hygiene
• Use safe ingredients
• Handle food safely
• Store food safely
• Maintain cleanliness of utensils, equipment and service or
storage areas in accordance with organisational procedures
and recipes, food and Workplace Safety and Health
requirements
Innovation and Value
Creation
It refers to the ability to
generate purposive
ideas to improve work
performance and/or
enhance business
values that are aligned
to organisational goals.
The ability to:
• Suggest food and beverage safety and hygiene
improvements and/or corrective actions to meet regulatory
and/or organisational requirements
Social Intelligence
and Ethics
It refers to the ability to
use affective factors in
leadership, relationship
and diversity
management guided by
professional codes of
ethics.
The ability to:
• Communicate with co-workers and/or supervisors to achieve
organisational objectives
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
50
Learning to Learn
It refers to the ability to
develop and improve
one’s self within and
outside of one’s area of
work.
The ability to:
• Follow up on constructive feedback from co-workers and/or
supervisors
• Update knowledge and skills on good food and beverage
safety and hygiene
Range of Application
(where applicable)
It refers to the critical
circumstances and
contexts that the skill
may be demonstrated.
Regulations and standards on Food and Beverage Hygiene must
include:
• Environmental Public Health Act and its Subsidiary
Legislation
• National Environment Agency licensing requirements,
grading and Points Demerit System (PDS)
• Workplace Safety and Health Regulations under the WSH
Act Sale of Food Act and its Subsidiary Legislation
• Wholesome Meat and Fish Act and its Subsidiary Legislation
• Agri-Food and Veterinary Authority of Singapore licensing
conditions for food establishments and slaughter houses
Version Control
Version Date Changes Made Edited by
FSS-WSH-2002-1.1 4 August 2017 Initial Version SSG and SPRING
Singapore
SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR
BARISTA
Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.
51
Definitions of the Five (5) Domains
Domain
Definition
Knowledge and
Analysis
Knowledge includes the gathering of facts and information through
traditional and digital forms. Analysis involves the cognitive processing,
integration and inspection of single or multiple sources of facts and
information required to perform work tasks and activities and takes into
consideration, the work contexts in which the tasks and activities are
carried out. The result of knowledge and analysis produce judgements
on work tasks/activities/issues/areas, and the conceptualisation of
solutions to solve problems at work.
Application and
Adaptation
Application involves the ability to perform work tasks and activities
defined by the requirements of the occupation. Adaptation involves the
ability to react to and manage the changes in the work contexts. The
result of application and adaptation leads to the production of psycho-
motor actions and behavioural reactions to the work
tasks/activities/issues/areas, and the execution of the planned solutions
to solve problems at work.
Innovation and
Value Creation
Innovation includes the ability to generate purposive ideas to improve
work performance and/or enhance business values that are aligned to
the organisational goals. As a result of innovation, the organisation is
able to reap the values from individual or team contributors to achieve
organisational growth.
Social Intelligence
and Ethics
Social intelligence includes the ability to appreciate and use affective
factors in leadership, relationship and diversity management guided by
professional codes of ethics as effective individuals or team
contributors.
Learning to Learn
Learning-to-learn includes the ability to improve on self-development
within and outside of one’s area of work. It involves the continual
inspection of one’s knowledge, analytical, application, adaptive,
innovative and social skills that are needed to perform the work
optimally and/or solve problems effectively.