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. Plan coffee beverage service. | 1.1.Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences. 1.2.Select suppliers and roasters, and make purchases according to budget and quality. 1.3.Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards. |
2. Provide specialist advice on espresso coffee beverages. | 2.1.Develop and update knowledge of types of coffee beverages. 2.2.Respond to customer questions about espresso coffee beverages. 2.3.Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages. 2.4.Promote coffee beverage appreciation at appropriate opportunities. 2.5.Develop and display accurate customer information on espresso coffee beverages. |
3. Monitor quality of coffee beverages. | 3.1.Identify desirable characteristics of superior espresso coffee beverages. 3.2.Evaluate coffee beans to ensure freshness. 3.3.Monitor grind and dose to ensure quality and consistency of espresso extraction. 3.4.Monitor environmental variations affecting dose, and adjust the grind and dose accordingly. 3.5.Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages. 3.6.Monitor coffee extractions and service, ensuring quality and consistency. 3.7.Assess texture and temperature of milk served. 3.8.Seek and follow-up feedback on coffee beverage quality from customers and staff. 3.9.Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions. 3.10.Ensure coffee beverages are presented correctly and attractively with suitable accompaniments. |
4. Monitor and maintain equipment. | 4.1.Monitor espresso coffee machine and other equipment for efficiency and reliability of operation. 4.2.Monitor temperature and water pressure. 4.3.Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices. 4.4.Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options. 4.5.Identify situations requiring use of specialist service technicians. 4.6.Schedule service calls and replacement of worn parts at appropriate times. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
coordinate the operational aspects of espresso coffee preparation for an outlet over at least six service periods
monitor the consistency and quality of the following characteristics of espresso coffee beverages during above service:
appearance, including opacity or transparency
aroma
colour
flavour
freshness
presentation
taste
volume
maintain commercial grade espresso coffee machines and grinders throughout each of the above service periods.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
knowledge of current and emerging espresso coffee service trends through various sources:
associations and industry bodies
coffee beverage tastings
coffee reference books
general and trade media, and supplier information
product suppliers, roasters and other baristas
the internet
trade shows
major types of espresso coffee beverages and their characteristics
different types of milk, their characteristics and uses for different types of coffee beverages
for coffee beans and blends:
special qualities and flavour characteristics arising from country and area of origin
physical and chemical properties
roasting techniques
effects of roasting and grinding
types of grind and freshness
flavour enhancers and essences
impacts on flavour of coffee beverages of:
cleanliness of machines
water temperature and pressure
organisational and industry standards for:
service-ware used for espresso coffee beverage presentation
accompaniments used to enhance beverages
presentation of beverages and latte art
appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:
ensure food safety
optimise shelf life
methods to ensure efficient use of ingredients and to minimise wastage
equipment used to prepare espresso coffee beverages:
technical features and functions of different espresso machines and grinders
cleaning and maintenance procedures for espresso coffee machines and grinders
routine problems and faults in espresso machines and grinders
identifying and diagnosing faults
fine tuning or arranging fine tuning of machines and grinders according to manufacturer instructions and warranty requirements
removing shower screens or diffusers if appropriate; cleaning using wet method and reassembling
work practices for managing large coffee beverage orders
methods for evaluating espresso coffee beverage quality:
customer feedback
information or data on:
repeat business
sales of particular types of coffee beverages
organisational and industry standards
staff feedback
sensory analysis
cost and profit issues associated with providing espresso coffee service:
product
equipment
accessories
pricing menu items
factors to consider when purchasing new equipment or service-ware:
cost
reliability
reputation of supplier
service availability
size and capacity to meet outlet service needs
technical characteristics
training in operation
information to educate customers about espresso coffee:
details about coffee beans and grinds
details of coffee beverage education programs
types of coffee beverages and accompaniments.
Skills must be demonstrated in an operational restaurant or food and beverage outlet. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
a workstation with industry current commercial grade espresso machine and coffee grinders
bins for used ground coffee
storage bins or containers
specific equipment for preparing espresso coffee:
blind or blank filter basket
cleaning brushes
colour-coded cleaning cloths
flat edge implement for levelling off dosed filter basket
measuring equipment:
stopwatch or timer
thermometer
milk foaming jugs
napkins
powder shakers
service trays
spoons and stirrers
straws
takeaway cardboard trays
tamp mats
tampers
service-ware for different types of coffee beverages:
cups: espresso and standard
saucers
mugs
glasses
takeaway coffee cups and lids
stock:
commercial range of coffee beans and ground coffee
milk and alternative products
other ingredients and accompaniments required for espresso coffee service
organisational specifications:
equipment manufacturer instructions
cleaning and maintenance procedures for espresso coffee machines and grinders
commercial beverage menus
organisational procedures and industry standards for presenting espresso coffee beverages
price lists
standard recipes for coffee-based beverages currently used by the hospitality industry
safety data sheets (SDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS
industry-realistic ratio of staff to 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.