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 |
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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 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. |
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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: Promote cocktails to customers and take orders. |
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Element: Prepare cocktails. |
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Element: Serve cocktails. |
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