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.