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Elements and Performance Criteria

  1. Prepare and serve a range of non-alcoholic drinks.
  2. Use, clean and maintain equipment and machinery for non-alcoholic drinks.

Required Skills

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

customer service skills for determining customer requirements and preferences

preparation and service of a variety of coffees teas and nonalcoholic beverages

safe work practices in relation to posture at workstation and use of coffee machines and other equipment

problemsolving skills to resolve drinks curdling coffee too strong or milk not texturising

communication skills to liaise with customers and other team members clarify requirements provide information and listen to and interpret information and nonverbal communication

literacy skills to read recipes for drinks

numeracy skills to calculate amounts of ingredients for drinks or increase amounts for larger quantities or multiple orders

The following knowledge must be assessed as part of this unit

basic information on origins and characteristics of a range of different types of coffees and teas

processes involved in the production and preparation of teas and coffees

characteristics of and ingredients used in nonalcoholic beverages commonly available in the current market

safe storage and handling conditions and requirements for coffee tea and commodities

Evidence Required

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

ability to prepare and serve a variety of coffees teas and nonalcoholic beverages correctly and within acceptable enterprise timeframes

knowledge and application of a variety of drink products and related equipment

ability to recognise quality in hot and cold beverages meet customer requirements and expectations and identify factors affecting quality and required outcomes

safe and hygienic work practices in making coffees teas and nonalcoholic beverages

Context of and specific resources for assessment

Assessment must ensure

access to a drinks service area with suitable equipment for the production and service of coffee tea and other nonalcoholic drinks including

tea and coffeemaking equipment

cold drink equipment such as juicers and blenders

hot and cold drink crockery or glassware

refrigeration

kettles and heating equipment

realistic ratios of customers to service staff

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

direct observation of the candidate preparing and serving a variety of nonalcoholic drinks

written or oral questions to test knowledge of safety issues and different styles and types of tea coffee and other drinks

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

SITHFABA Provide food and beverage service

SITHFAB004A Provide food and beverage service

SITHFABA Prepare and serve espresso coffee

SITHFAB012A Prepare and serve espresso coffee.

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 contextsEmployability 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

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.


Range Statement

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.

Non-alcoholic drinks include:

varieties of tea, including:

black

semi-black

blended

green

scented

herbal

fruit

floral

coffee

milkshakes

flavoured milks

smoothies

hot and iced chocolate

juices

cordials and syrups

waters

soft drinks

non-alcoholic cocktails

freshly squeezed juices

health drinks

fruit whips

frappés

children's specialty drinks.

Equipment includes:

grinders

percolators and urns

drip filter systems

teapots and tea-cosies

plungers

juicers

milkshake machines

blenders

post-mix systems

fridges.

Coffee methods include:

filter

Greek or Turkish

iced

plunger.