Required skills

communication skills including active listening and open and closed probe questioning to

interact with customers and team members in a polite and friendly manner

determine customer preferences and prepare suitable beverage tailored to the customers requirements

initiative and enterprise skills to minimise wastage

literacy skills to read and interpret beverage menus and standard recipes for nonalcoholic beverages

numeracy skills to calculate and measure ingredient quantities for the preparation of beverages

planning and organising skills to sequence the preparation of beverages to efficiently serve customers

problemsolving skills to identify deficiencies in beverage quality and make adjustments to ensure a quality product

selfmanagement skills to manage own speed timing and productivity

technology skills to use equipment for the preparation of nonalcoholic beverages

Required knowledge

culinary terms for and characteristics of ingredients commonly used to produce nonalcoholic beverages

major types of nonespresso coffees teas other nonalcoholic beverages and their characteristics

preparation methods for a variety of nonespresso coffees teas and other nonalcoholic beverages

organisational and traditional standards for

glassware and crockery used for beverage presentation

garnishes and accompaniments used to enhance beverages

equipment used to produce nonalcoholic beverages

essential features and functions

safe operational practices

dangers of inert gases used in postmix dispensing systems and the measures required to ensure worker and customer safety

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

prepare and present a diverse range of nonalcoholic beverages over multiple service periods to meet different customer requests

present multiple nonalcoholic beverages that are attractive and consistent in quality volume and appearance

use the correct equipment ingredients and standard measures

work with speed and efficiency to deal with numerous service tasks simultaneously

integrate knowledge of

major types of teas nonespresso coffees other nonalcoholic beverages and their characteristics

preparation methods for popular nonalcoholic beverages

organisational and traditional presentation standards

Context of and specific resources for assessment

Assessment must ensure use of

an operational food and beverage outlet with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing nonalcoholic beverages this may be a

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

industryrealistic ratios of service staff to customers

industryrealistic ratios of service staff to customers

commercial beverage menus and standard recipes for nonalcoholic drinks currently used by the hospitality industry

organisational and traditional presentation standards nonalcoholic beverages

a wide commercial range of nonalcoholic beverage ingredients

Method 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 individual preparing and serving a variety of nonalcoholic drinks

evaluation of the taste and visual appeal of drinks produced by the individual

written or oral questioning to assess knowledge of

major types of teas coffees and other non alcoholic beverages and their characteristics

preparation methods

standards for presentation

review of portfolio of evidence and thirdparty workplace reports of onthejob performance by the individual

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHFAB Serve food and beverage

SITHKOP Clean kitchen premises and equipment

SITXCCS Interact with customers

SITXFIN Process financial transactions

SITXWHS Participate in safe work practices

Specific customer preferencesmay include:

Non-alcoholicdrinks include:

Equipment may include:

Methods include: