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

hygienic and safe work practices related to making serving and storing coffee and coffee products and service equipment

work practices for the management of large coffee orders

diagnosis of problems and faults in coffee

methods to ensure efficient use of product and to minimise wastage

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

numeracy skills to calculate and measure doses of coffee and to calculate quantities for ordering supplies and costs

The following knowledge must be assessed as part of this unit

cost and profit issues associated with the provision of espresso coffee service including product equipment and pricing of menu items

flavour characteristics of varieties types blends and styles of coffee

physical and chemical properties of coffee and the effects of roasting and grinding

special qualities of coffee arising from country and area of origin roasting techniques flavour enhancers and essences type of grind and freshness

physical properties of varieties of milk

history and culture of coffee

presentation aspects of coffee

technical operation of machine

diagnosis and rectification of problems and faults in coffee machines and equipment

types of grinders and how they work

impacts on flavour of coffee of machines cleanliness of machines temperature and pressure

regulatory and legislative requirements impacting on coffee and coffee service

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

indepth knowledge and understanding of coffee and coffee service

mastery of skills in extracting coffee

management of coffee service

Context of and specific resources for assessment

Assessment must ensure

access to a coffee station with a range of industrycurrent equipment including

at least three different types and makes of coffee machine

thermometer

coffee grinders or mills

serviceware including cups saucers glasses mugs and flatware

weighing and measuring equipment

storage bins in appropriate sizes and materials

blind or blank filters

tampers

espresso cleaning detergent

bins for discarded pucks or grind tubes

demonstration of skills using at least three different types and makes of coffee machine

access to a range of coffee types and commodities

work activities that allow the candidate to develop and maintain systems for the service of coffee over a period of time

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

case studies to assess abilities to evaluate coffee and diagnose and rectify a range of faults

written or oral questions to test knowledge required to plan and monitor espresso coffee service

review of workplace documents developed by the candidate including operational procedures and maintenance schedules for espresso machines and equipment

testing of candidates ability to analyse and solve typical problems in coffee service or coffee quality

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

SITXOHSA Follow workplace hygiene procedures

SITXOHS002A Follow workplace hygiene procedures

SITXINVA Control and order stock

SITXINV002A Control and order stock

SITXMGTA Monitor work operations

SITXMGT001A Monitor work operations

SITHPATA Plan patisserie operations

SITHPAT012A Plan patisserie operations.

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

Sources of information on coffee include:

Accurate information for customers may include:

Characteristics of coffee include:

Evaluate espresso coffee quality includes:

Indicators of quality include:

Faults and problems include:

Monitoring espresso coffee machine and other equipment may include:

Equipment considerations include: