Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHFAB010 Mapping and Delivery Guide
Prepare and serve cocktails

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB010 - Prepare and serve cocktails
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.The unit applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants and clubs.The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial bar. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

bar service area

glass washer

ice:

crusher

maker

shaver

grinder

post-mix dispensing system

refrigerator

storage area for glassware and drinks

small equipment:

bar towels

coasters

cutting boards

garnish containers

ice buckets

jugs

juicers

napkins

powder shakers

pourers:

speed

optic

inverted optic

utensils:

bar spoons and teaspoons

nip measures

small knives

tongs

glassware:

brandy snifter

champagne flute/saucer

Collins glass

highball glass

hurricane glass

liqueur and liqueur coffee glass

martini glass

old fashioned glasses

piña colada glass

service trays and liners

straws, swizzle sticks and toothpicks

waiter’s friend

specific equipment for preparing cocktails and mocktails:

blender

Boston glass (mixing glass)

cocktail shakers

glass chillers

Hawthorn glasses and strainer

muddler

standard and specialised cocktail glassware for different bases

zester

stock:

garnishes

ice

wide commercial range of:

bottled mixers

bottled and canned beers

liqueurs

wines

basic spirits

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

cocktail bar menus

organisational safety procedures

price lists

promotional materials

traditional recipes, preparation methods and presentation standards for cocktails

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 bar staff to 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.

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
Elements of Competency Performance Criteria              
Element: Promote cocktails to customers and take orders.
  • Use display materials to promote cocktails.
  • Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.
  • Check and identify specific customer preferences and take orders.
  • Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.
       
Element: Prepare cocktails.
  • Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards.
  • Make cocktails correctly and efficiently according to organisational and traditional recipes.
  • Consider visual appeal, texture, flavour and required temperature in preparing cocktails.
  • Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.
  • Evaluate presentation of cocktails and make adjustments before serving.
       
Element: Serve cocktails.
  • Present cocktails attractively and maximise visual appeal.
  • Use garnishes and decorations according to organisational and traditional standards.
  • Avoid wastage and spillage during service.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Promote cocktails to customers and take orders.

1.1.Use display materials to promote cocktails.

1.2.Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.

1.3.Check and identify specific customer preferences and take orders.

1.4.Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.

2. Prepare cocktails.

2.1.Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards.

2.2.Make cocktails correctly and efficiently according to organisational and traditional recipes.

2.3.Consider visual appeal, texture, flavour and required temperature in preparing cocktails.

2.4.Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

2.5.Evaluate presentation of cocktails and make adjustments before serving.

3. Serve cocktails.

3.1.Present cocktails attractively and maximise visual appeal.

3.2.Use garnishes and decorations according to organisational and traditional standards.

3.3.Avoid wastage and spillage during service.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

use organisational-specific and traditional recipes to prepare cocktails over at least three service periods

prepare and present at least two different cocktails to meet customer requirements, using each of the following methods:

blended

built

floated

muddled

shaken

stirred

prepare and present above cocktails:

using accompaniments and garnishes decoratively

maintaining consistent quality, volume and appearance

in line with organisational procedures

using correct equipment, ingredients and standard measures for preparation

working to commercial timeframes.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major types of alcoholic ingredients, their characteristics and origins:

spirits and liqueurs

vermouths, bitters and fortified wines

popular types of cocktails and their characteristics, recipes, preparation techniques and service:

black velvet

bloody Mary

brandy Alexander

brandy crusta

champagne cocktail

cosmopolitan

daiquiri

grasshopper

Long Island iced tea

margarita

martini

mimosa

mojito

piña colada

screwdriver

Singapore sling

tequila sunrise

Tom Collins

whisky sour

white Russian

recipes, preparation methods and presentation standards for organisation-specific cocktails

available options to meet specific customer preferences relating to:

brand

garnishes

glassware

ice

mixers

strength

organisational procedures for:

glassware used for cocktail presentation

garnishes and decorations used to enhance cocktails

operational features and uses for cocktail making equipment.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Promote cocktails to customers and take orders.

1.1.Use display materials to promote cocktails.

1.2.Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.

1.3.Check and identify specific customer preferences and take orders.

1.4.Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.

2. Prepare cocktails.

2.1.Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards.

2.2.Make cocktails correctly and efficiently according to organisational and traditional recipes.

2.3.Consider visual appeal, texture, flavour and required temperature in preparing cocktails.

2.4.Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

2.5.Evaluate presentation of cocktails and make adjustments before serving.

3. Serve cocktails.

3.1.Present cocktails attractively and maximise visual appeal.

3.2.Use garnishes and decorations according to organisational and traditional standards.

3.3.Avoid wastage and spillage during service.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Use display materials to promote cocktails. 
Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy. 
Check and identify specific customer preferences and take orders. 
Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products. 
Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards. 
Make cocktails correctly and efficiently according to organisational and traditional recipes. 
Consider visual appeal, texture, flavour and required temperature in preparing cocktails. 
Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails. 
Evaluate presentation of cocktails and make adjustments before serving. 
Present cocktails attractively and maximise visual appeal. 
Use garnishes and decorations according to organisational and traditional standards. 
Avoid wastage and spillage during service. 

Forms

Assessment Cover Sheet

SITHFAB010 - Prepare and serve cocktails
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHFAB010 - Prepare and serve cocktails

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: