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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Check and identify specific customer preferences for beverages on order.
   • Identify and obtain correct ingredients for non-alcoholic drinks.
2. Select, prepare and use equipment.
   • 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.
3. Prepare non-alcoholic beverages.
   • 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.
4. Serve non-alcoholic beverages.
   • 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.

Performance Evidence

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.

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Knowledge Evidence

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.

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