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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.

Equipment may include:	types and brands of coffee grinders or mills and coffee machines serviceware, including cups, saucers, mugs and glasses of various sizes flatware weighing equipment measuring equipment tampers blind or blank filter and espresso cleaning detergent thermometer storage bins in appropriate sizes and materials bins for discarded pucks.

Enterprise requirements may include:	policies and procedures related to persons authorised and trained to carry out particular activities related to machine operation, adjustment, cleaning and maintenance circumstances requiring the services of an authorised and trained technician specific requirements for routine and non-routine cleaning and maintenance requirements for checking and replacing parts and equipment specific requirements for decoration of coffee prior to presentation, such as stencils, logos, sprinkled toppings and coffee art policies and procedures for stock control, ordering and rotation.

Mise en place and preparation for coffee service include:	turning on machines to achieve correct pressure and temperature setting out cups, mugs, saucers, plates, jugs, glasses and other required serviceware ensuring adequate supplies of coffee, milk varieties and sugars, including specialised sugars and substitutes assembling flavourings and toppings laying out flatware, serviettes and wipes.

Coffee styles to be prepared must include:	short black (espresso) long black cappuccino flat white caffe latte short and long macchiato mocha.

Factors to consider in grinding coffee include:	pre-setting grinder sensory analysis of grind, including: visual tactile olfactory tasting of finished product.

Cleaning procedures include:	wiping down entire machine to ensure cleanliness purging reservoir of hot water, releasing steam and backwashing the machine with an appropriate cleaning solution pouring boiling water to clean drainage pipes backflushing the machine at the end of a service cycle, using clean water to ensure no chemical and other residues are left cleaning the bean hopper using wet method, and drying thoroughly before refilling and storing brushing out dispensers cleaning all remaining parts using dry cleaning method backflushing group heads according to recommended industry methods, using a blank filter and appropriate machine detergent using colour-coded cloths, such as using blue for general cleaning and yellow for cleaning and wrapping steam wands wiping steamer wands after each use, using a damp cloth where there is build-up or caked-on product, wrapping steamer wands in a clean cloth, opening the valve and allowing hot water, with steam venting, to soften caked-on milk and then wiping with a damp cloth washing drip trays removing shower screens and diffusers if appropriate, cleaning using wet method and reassembling cleaning around the inside of the group head using an appropriate brush or cloth cleaning group handle and filter basket and steam arm spout after removing, using the wet method.

Cleaning methods must include using a range of techniques, including:	wet techniques: using warm water with recommended detergent for soaking various parts and cleaning with sponge, damp cloth or scourer (only for group handle) dry techniques: using a damp cloth followed by a dry cloth.

End of service activities include:	removing beans from hoppers at the end of service day or shift storing according to enterprise requirements.

Monitor and assess the espresso machine and grinder may include:	ensuring the dosing chamber delivers the correct dosage of coffee checking steam and pump pressure stripping the grinder of external working parts, observing required safety procedures according to enterprise requirements.

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SITHFAB012A - Prepare and serve espresso coffee

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement