Assessor Resource

SITHFAB016A
Plan and monitor espresso coffee service

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to master and senior baristas and requires substantial specialist knowledge of coffee, its history and presentation in a variety of hospitality settings. The unit applies to hospitality and catering operations where espresso coffee is extracted and served.

This unit describes the performance outcomes, skills and knowledge required to plan and monitor espresso coffee service, including ordering coffee, equipment and commodities; appropriate storage; and supervising coffee service.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITHFAB012B Prepare and serve espresso coffee.

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

in-depth knowledge and understanding of coffee and coffee service

mastery of skills in extracting coffee

management of coffee service.

Context of and specific resources for assessment

Assessment must ensure:

access to a coffee station with a range of industry-current equipment, including:

at least three different types and makes of coffee machine

thermometer

coffee grinders or mills

serviceware, including cups, saucers, glasses, mugs and flatware

weighing and measuring equipment

storage bins in appropriate sizes and materials

blind or blank filters

tampers

espresso cleaning detergent

bins for discarded pucks or grind tubes

demonstration of skills using at least three different types and makes of coffee machine

access to a range of coffee types and commodities

work activities that allow the candidate to develop and maintain systems for the service of coffee over a period of time.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

case studies to assess abilities to evaluate coffee, and diagnose and rectify a range of faults

written or oral questions to test knowledge required to plan and monitor espresso coffee service

review of workplace documents developed by the candidate, including operational procedures and maintenance schedules for espresso machines and equipment

testing of candidate's ability to analyse and solve typical problems in coffee service or coffee quality

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXOHS002A Follow workplace hygiene procedures

SITXINV002A Control and order stock

SITXMGT001A Monitor work operations

SITHPAT012A Plan patisserie operations.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

hygienic and safe work practices related to making, serving and storing coffee and coffee products and service equipment

work practices for the management of large coffee orders

diagnosis of problems and faults in coffee

methods to ensure efficient use of product and to minimise wastage

customer service and communication skills to liaise with other team members, clarify requirements, provide information and listen to and interpret information and non-verbal communication

numeracy skills to calculate and measure doses of coffee, and to calculate quantities for ordering supplies and costs.

The following knowledge must be assessed as part of this unit:

cost and profit issues associated with the provision of espresso coffee service, including product, equipment and pricing of menu items

flavour characteristics of varieties, types, blends and styles of coffee

physical and chemical properties of coffee, and the effects of roasting and grinding

special qualities of coffee arising from country and area of origin, roasting techniques, flavour enhancers and essences, type of grind and freshness

physical properties of varieties of milk

history and culture of coffee

presentation aspects of coffee

technical operation of machine

diagnosis and rectification of problems and faults in coffee machines and equipment

types of grinders and how they work

impacts on flavour of coffee of machines, cleanliness of machines, temperature and pressure

regulatory and legislative requirements impacting on coffee and coffee service.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Sources of information on coffee include:

talking to product suppliers, roasters and other baristas

memberships of associations and industry bodies

reading general and trade media, and supplier information

attending trade shows

attending coffee tastings

reading coffee reference books

internet.

Accurate information for customers may include:

coffee items, varieties and available accompaniments

prices

brochures about coffee types and grinds

coffee education programs.

Characteristics of coffee include:

colour

appearance, including opacity or transparency

aroma

flavour

taste

freshness

presentation.

Evaluate espresso coffee quality includes:

use of visual and other sensory means, such as smelling and tasting coffee

customer feedback

consistency of product.

Indicators of quality include:

industry and enterprise standards and requirements

customer feedback

repeat business

sales of particular items, coffee types and styles.

Faults and problems include:

equipment breakdown or malfunction

incorrect or inappropriate use of equipment

poor quality control or maintenance

breaches of OHS requirements.

Monitoring espresso coffee machine and other equipment may include:

removing shower screens and diffusers if appropriate, cleaning using wet method and reassembling

fine tuning or arranging fine tuning of machines according to manufacturer recommendations and warranty requirements.

Equipment considerations include:

characteristics and advantages of size and capacity

cost

reliability

service availability

training in operation

reputation of supplier.

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
Develop coffee menus and select menu items taking into consideration profit requirements, market focus and demographics, customer preferences and enterprise policies. 
Select suppliers and roasters, and make purchases according to enterprise requirements, budget and quality. 
Liaise with suppliers and roasters to ensure coffee meets enterprise requirements. 
Develop and update appropriate information on coffee. 
Respond to customer questions related to coffee and espresso coffee service. 
Provide accurate information to colleagues and staff on coffee and coffee service. 
Promote coffee and coffee appreciation at appropriate opportunities. 
Display accurate information on coffee and coffee styles for customers where suitable. 
Identify desirable characteristics of superior espresso coffee. 
Evaluate coffee beans to ensure freshness and appropriate oil content. 
Monitor grind to ensure correct particle size according to enterprise requirements and customer preferences. 
Monitor environmental variations affecting dosage, and adjust grind and dose accordingly. 
Evaluate espresso coffee quality through visual and other sensory means and by applying indicators of quality. 
Monitor coffee extractions and service according to enterprise practices, ensuring quality and consistency. 
Diagnose faults and problems in quality of coffee. 
Seek and follow up feedback on coffee quality from customers and staff. 
Deal with problems according to nature of problem and enterprise practices. 
Ensure coffee and commodities are stored appropriately in suitable containers and conditions. 
Ensure coffee items are presented correctly and attractively with suitable accompaniments. 
Assess quality and temperature of milk served and ensure it is texturised correctly. 
Monitor espresso coffee machine and other equipment for efficiency and reliability of operation. 
Monitor temperature and water pressure according to enterprise requirements. 
Ensure that environmentally sound cleaning, maintenance and waste disposal and recycling regimes and practices are in place. 
Identify need for new equipment or parts taking into account relevant considerations and evaluate options. 
Ensure that self and others follow safe practices and procedures in using machinery and equipment. 
Identify situations requiring the attendance of a trained service technician or licensed electrician or actions that might invalidate warranties. 
Schedule service calls and replacement of worn parts at appropriate times. 

Forms

Assessment Cover Sheet

SITHFAB016A - Plan and monitor espresso coffee service
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

SITHFAB016A - Plan and monitor espresso coffee service

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: