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

preparation and presentation of a variety of different cocktails

safe work practices and hygiene issues in relation to cocktail preparation and presentation

literacy skills to read cocktail recipes

numeracy skills to calculate quantities of ingredients for cocktails in multiple quantities and costs for cocktails

The following knowledge must be assessed as part of this unit

recipes for the most popular traditional cocktails

typical alcoholic ingredients of cocktails

typical nonalcoholic ingredients of cocktails

range and variety of cocktail making equipment

range and variety of cocktail glassware

origins nature and characteristics of

spirits and liqueurs

vermouths bitters and fortified wines

requirements of the relevant state or territory Liquor Act in relation to service of alcohol please note that this should be covered by completion of SITHFABA Provide responsible service of alcohol

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol).

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 present a variety of standard cocktails correctly and within an acceptable enterprise range including examples of blended shaken stirred built and floated cocktails

preparation of quantities of cocktails within industryrealistic timeframes

Context of and specific resources for assessment

Assessment must ensure

preparation of a variety of cocktails over a service period to meet various customer requests

access to a bar with industrycurrent equipment for making cocktails as defined in the Assessment Guidelines

access to a variety of suitable ingredients for making cocktails

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 practical demonstration of preparing and serving cocktails

written or oral questions to test knowledge of ingredients and method of preparation of traditional cocktails

evaluation of new cocktails developed by the candidate

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

SITXFINA Process financial transactions

SITXFIN001A Process financial transactions.

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

Display materials include:

Range of cocktails must include:

Cocktail equipment includes:

Recipes include those developed by the enterprise as well as traditional recipes such as:

Alcoholic ingredients for cocktails include:

Non-alcoholic ingredients for cocktails include: