Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB004 Mapping and Delivery Guide
Prepare and serve non-alcoholic beverages
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB004 - Prepare and serve non-alcoholic beverages |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.It does not include making espresso coffee beverages, which is covered in SITHFAB005 Prepare and serve espresso coffee.This unit applies to any hospitality organisation that serves coffee, tea and other non-alcoholic beverages, including cafes, restaurants, bars, clubs, and function and event venues.The unit applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: fixtures and large equipment: fridges small equipment: blenders coffee: percolators and urns drip filter systems plungers juicers milk and sugar containers milkshake machines standard range of glassware and service-ware for the service of non-alcoholic beverages specified in the performance evidence tea and coffee making facilities and equipment water jugs stock: condiments, garnishes and accompaniments ice wide commercial range of non-alcoholic beverages: tea coffee carbonated drinks juices cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment dishwashers dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions beverage menus standard recipes for non-alcoholic beverages currently used by the hospitality industry price lists retail promotional materials safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS industry-realistic ratio of staff of customers; these can be: customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Food and Beverage |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Prepare non-alcoholic beverages. |
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Element: Serve non-alcoholic beverages. |
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