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

SITHFAB015A Mapping and Delivery Guide
Prepare and serve cocktails

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB015A - Prepare and serve cocktails
Description This unit describes the performance outcomes, skills and knowledge required to prepare and serve cocktails in a range of hospitality enterprises. Cocktails are drinks with a base, usually of one or more spirits, to which other ingredients are added.Some States and Territories will have legislative requirements in relation to service of alcohol.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to establishments where cocktails are served. It generally reflects the role undertaken by an experienced beverage attendant and includes the requirement for creative input into cocktail development.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITHFAB002C Operate a bar SITHFAB009A Provide responsible service of alcoholSITXOHS002A Follow workplace hygiene procedures.
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.
  • Encourage customers to buy cocktails according to enterprise policy.
  • Use display materials appropriately to promote cocktails.
  • Offer customers accurate information in a courteous manner about the style and rangeof cocktails available.
       
Element: Prepare cocktails.
  • Select correct cocktail glassware and equipment and use them according to enterprise and industry standards.
  • Make cocktails correctly and efficiently according to enterprise and industry recipes.
  • Consider eye appeal, texture, flavour and required temperature in preparing cocktails.
  • Consider options for new cocktails using suitable combinations of alcoholic and non-alcoholic ingredients, and develop them according to enterprise policy.
       
Element: Present cocktails.
  • Present cocktails attractively and maximise eye appeal.
  • Use garnishes and decorations according to enterprise 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.

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare and present a variety of standard cocktails correctly and within an acceptable enterprise range, including examples of blended, shaken, stirred, built and floated cocktails

preparation of quantities of cocktails within industry-realistic timeframes.

Context of and specific resources for assessment

Assessment must ensure:

preparation of a variety of cocktails over a service period to meet various customer requests

access to a bar with industry-current equipment for making cocktails, as defined in the Assessment Guidelines

access to a variety of suitable ingredients for making cocktails.

Methods 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 practical demonstration of preparing and serving cocktails

written or oral questions to test knowledge of ingredients and method of preparation of traditional cocktails

evaluation of new cocktails developed by the candidate

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXFIN001A Process financial transactions.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

preparation and presentation of a variety of different cocktails

safe work practices and hygiene issues in relation to cocktail preparation and presentation

literacy skills to read cocktail recipes

numeracy skills to calculate quantities of ingredients for cocktails in multiple quantities, and costs for cocktails.

The following knowledge must be assessed as part of this unit:

recipes for the most popular traditional cocktails

typical alcoholic ingredients of cocktails

typical non-alcoholic ingredients of cocktails

range and variety of cocktail making equipment

range and variety of cocktail glassware

origins, nature and characteristics of:

spirits and liqueurs

vermouths, bitters and fortified wines

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol).

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Display materials include:

cards

brochures

lists

photographs

any other materials used to promote cocktails.

Range of cocktails must include:

blended

shaken

stirred

built

floated.

Cocktail equipment includes:

shakers

jugs

standard and specialised cocktail glassware

stirrers and swizzles

blenders

ice crushers

glass chillers

ice shavers

cleaning equipment

bar towels

toothpicks.

Recipes include those developed by the enterprise as well as traditional recipes such as:

brandy alexander

piña colada

brandy crusta

tom collins

champagne cocktail

martini

margarita

grasshopper

tequila sunrise

daiquiri

bloody mary

black velvet

whisky sour

white Russian

screwdriver.

Alcoholic ingredients for cocktails include:

spirits

fortified wines

liqueurs.

Non-alcoholic ingredients for cocktails include:

fruit and vegetables

fruit and vegetable juices

milk and cream

eggs

spices

sugar

sugar syrup

salt

cordials

bitters.

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
Encourage customers to buy cocktails according to enterprise policy. 
Use display materials appropriately to promote cocktails. 
Offer customers accurate information in a courteous manner about the style and rangeof cocktails available. 
Select correct cocktail glassware and equipment and use them according to enterprise and industry standards. 
Make cocktails correctly and efficiently according to enterprise and industry recipes. 
Consider eye appeal, texture, flavour and required temperature in preparing cocktails. 
Consider options for new cocktails using suitable combinations of alcoholic and non-alcoholic ingredients, and develop them according to enterprise policy. 
Present cocktails attractively and maximise eye appeal. 
Use garnishes and decorations according to enterprise standards. 
Avoid wastage and spillage during service. 

Forms

Assessment Cover Sheet

SITHFAB015A - 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

SITHFAB015A - 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: