Required skills

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

determine customer preferences and offer suitable beverages

provide clear and accurate information tailored to the customer

initiative and enterprise skills to minimise wastage

literacy skills to

comprehend workplace documents or diagrams that interpret the content of

safety procedures

Material Safety Data Sheets MSDS and product instructions for cleaning chemicals

organisational procedures for operating cleaning and maintaining equipment

read and interpret beverage menus and standard recipes for espresso coffee beverages

write orders and basic notes on customer preferences

numeracy skills to visually estimate amounts of milk and make adjustments to doses of ground coffee

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

problemsolving skills to

identify deficiencies in espresso extraction and make adjustments to ensure a quality product

monitor operational efficiency of espresso machine and adjust usage during coffee beverage preparation

selfmanagement skills to manage own speed timing and productivity

teamwork skills to discuss and report espresso machine faults and maintenance requirements with supervisors

technology skills to use coffee grinders and espresso machines

Required knowledge

major types of espresso coffee beverages and their characteristics

caffe latte

cappuccino

espresso short black

flat white

long black

mocha

piccolo latte

ristretto

short and long macchiato

different types of milk their characteristics and uses for different types of coffee beverages

characteristics of different types of beans blends and roasts

mise en place requirements for preparing coffee beverages

methods and techniques for

grinding coffee beans

dosing

tamping

extraction of espresso and presentation of quality coffee beverages

texturing milk

sequencing orders for the preparation of coffee beverages

appropriate pour rate for espresso coffee beverages

organisational and industry standards for

serviceware used for espresso coffee beverage presentation

accompaniments used to enhance beverages

presentation of beverages including latte art

storage of coffee beans ground coffee milk and other ingredients

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

equipment used to prepare espresso coffee beverages

essential features and functions of different espresso machines and grinders

sizes and types of filter baskets and tampers

purging the steam wand

flushing the group head

cleaning and maintenance methods and procedures

symptoms of faults in espresso machines and grinders

safe operational practices and dangers of working with steam

content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

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 espresso coffee beverages over multiple service periods to meet different customer requests including

caffe latte

cappuccino

espresso short black

flat white

long black

piccolo latte

mocha

ristretto

short and long macchiato

present multiple espresso coffee beverages and accompaniments that are attractive and consistent in quality volume and appearance

use the correct equipment ingredients and measures to prepare espresso coffee beverages

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

integrate knowledge of

major types of espresso coffee beverages and their characteristics

types of bean blends and roasts

preparation methods for espresso coffee beverages

basic maintenance and cleaning methods for espresso grinders and machines

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 espresso coffee 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

a workstation with industrycurrent commercial grade espresso machine and coffee grinders

a workstation with industrycurrent commercial grade espresso machine and coffee grinders

a commercial range of coffee beans ground coffee other ingredients and accompaniments

commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry

MSDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

organisational and industry standards for presenting for espresso coffee beverages

cleaning and maintenance procedures for espresso coffee machines and grinders

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate

direct observation of the individual preparing and serving different types of espresso coffee beverages

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

written or oral questioning to assess knowledge of

major types of espresso coffee beverages and their characteristics

types of bean blends and roasts

preparation methods for espresso coffee beverages

basic maintenance and cleaning methods for espresso grinders and machines

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

SITHKOP Clean kitchen premises and equipment

SITXCCS Interact with customers

SITXFIN Process financial transactions

SITXWHS Participate in safe work practices

SITXWHS Identify hazards assess and control safety risks

Mise en place may involve:

Equipment may include:

Serviceware may include:

To prepare espresso machine and grindermay involve:

Togrind coffee includes:

Relevant factors may involve:

To assess may involve:

Customer preferences may relate to:

Orders may be:

To prepare serviceware may involve:

The dose may be measured:

Tomonitor may involve checking:

Adjustments may be to:

Accompaniments may include:

To clean may involve: