Assessor Resource

SITHFAB004
Prepare and serve non-alcoholic beverages

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

It does not include making espresso coffee beverages, which is covered in SITHFAB005 Prepare and serve espresso coffee.

This unit applies to any hospitality organisation that serves coffee, tea and other non-alcoholic beverages, including cafes, restaurants, bars, clubs, and function and event venues.

The unit applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Check and identify specific customer preferences for beverages on order.

1.2.Identify and obtain correct ingredients for non-alcoholic drinks.

2. Select, prepare and use equipment.

2.1.Select equipment of correct type and size.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare non-alcoholic beverages.

3.1.Prepare beverages using appropriate methods and standard recipes to meet customer requests.

3.2.Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared.

3.3.Minimise waste to maximise profitability of beverages produced.

4. Serve non-alcoholic beverages.

4.1.Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures.

4.2.Evaluate presentation of beverages and make adjustments before serving.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare and present non-alcoholic beverages to meet different customer requests, over a minimum of three different service periods, including at least one peak service period

prepare and present at least six different non-alcoholic beverages from the following list on three occasions each:

carbonated drinks

children’s specialty drinks

non-espresso coffees

cordials and syrups

flavoured milks

frappés

freshly squeezed juices

health drinks

hot chocolate

iced chocolate or coffee

milkshakes

mocktails

smoothies

teas

prepare above non-alcoholic beverages within commercial timeframes and with consistent quality, volume and appearance and in line with organisational procedures

use the correct equipment, ingredients and standard measures in preparing the above beverages.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms for and characteristics of ingredients commonly used to produce non-alcoholic beverages specified in the performance evidence

major types and characteristics of non-espresso coffees, teas and other non-alcoholic beverages specified in performance evidence

preparation methods of non-espresso coffees, teas and other non-alcoholic beverages:

blending

brewing

juicing

mixing

plunging

shaking

organisational procedures suitable to beverages specified in the performance evidence in relation to:

glassware and crockery used for presentation

garnishes and accompaniments used to enhance beverages

range of options to meet specific customer preferences relating to:

brand

garnishes

glassware

ice

mixers

strength

temperature

safe operational practices using essential functions and features of equipment used to produce the non-alcoholic beverages specified in the performance evidence

dangers of inert gases used in post-mix dispensing systems and the measures required to ensure worker and customer safety.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

fridges

small equipment:

blenders

coffee:

percolators and urns

drip filter systems

plungers

juicers

milk and sugar containers

milkshake machines

standard range of glassware and service-ware for the service of non-alcoholic beverages specified in the performance evidence

tea and coffee making facilities and equipment

water jugs

stock:

condiments, garnishes and accompaniments

ice

wide commercial range of non-alcoholic beverages:

tea

coffee

carbonated drinks

juices

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

dishwashers

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

beverage menus

standard recipes for non-alcoholic beverages currently used by the hospitality industry

price lists

retail promotional materials

safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS

industry-realistic ratio of staff of customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Check and identify specific customer preferences for beverages on order.

1.2.Identify and obtain correct ingredients for non-alcoholic drinks.

2. Select, prepare and use equipment.

2.1.Select equipment of correct type and size.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare non-alcoholic beverages.

3.1.Prepare beverages using appropriate methods and standard recipes to meet customer requests.

3.2.Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared.

3.3.Minimise waste to maximise profitability of beverages produced.

4. Serve non-alcoholic beverages.

4.1.Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures.

4.2.Evaluate presentation of beverages and make adjustments before serving.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare and present non-alcoholic beverages to meet different customer requests, over a minimum of three different service periods, including at least one peak service period

prepare and present at least six different non-alcoholic beverages from the following list on three occasions each:

carbonated drinks

children’s specialty drinks

non-espresso coffees

cordials and syrups

flavoured milks

frappés

freshly squeezed juices

health drinks

hot chocolate

iced chocolate or coffee

milkshakes

mocktails

smoothies

teas

prepare above non-alcoholic beverages within commercial timeframes and with consistent quality, volume and appearance and in line with organisational procedures

use the correct equipment, ingredients and standard measures in preparing the above beverages.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms for and characteristics of ingredients commonly used to produce non-alcoholic beverages specified in the performance evidence

major types and characteristics of non-espresso coffees, teas and other non-alcoholic beverages specified in performance evidence

preparation methods of non-espresso coffees, teas and other non-alcoholic beverages:

blending

brewing

juicing

mixing

plunging

shaking

organisational procedures suitable to beverages specified in the performance evidence in relation to:

glassware and crockery used for presentation

garnishes and accompaniments used to enhance beverages

range of options to meet specific customer preferences relating to:

brand

garnishes

glassware

ice

mixers

strength

temperature

safe operational practices using essential functions and features of equipment used to produce the non-alcoholic beverages specified in the performance evidence

dangers of inert gases used in post-mix dispensing systems and the measures required to ensure worker and customer safety.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

fridges

small equipment:

blenders

coffee:

percolators and urns

drip filter systems

plungers

juicers

milk and sugar containers

milkshake machines

standard range of glassware and service-ware for the service of non-alcoholic beverages specified in the performance evidence

tea and coffee making facilities and equipment

water jugs

stock:

condiments, garnishes and accompaniments

ice

wide commercial range of non-alcoholic beverages:

tea

coffee

carbonated drinks

juices

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

dishwashers

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

beverage menus

standard recipes for non-alcoholic beverages currently used by the hospitality industry

price lists

retail promotional materials

safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS

industry-realistic ratio of staff of customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Check and identify specific customer preferences for beverages on order. 
Identify and obtain correct ingredients for non-alcoholic drinks. 
Select equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Prepare beverages using appropriate methods and standard recipes to meet customer requests. 
Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared. 
Minimise waste to maximise profitability of beverages produced. 
Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures. 
Evaluate presentation of beverages and make adjustments before serving. 

Forms

Assessment Cover Sheet

SITHFAB004 - Prepare and serve non-alcoholic beverages
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHFAB004 - Prepare and serve non-alcoholic beverages

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: