Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB019 Mapping and Delivery Guide
Plan and monitor espresso coffee service
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB019 - Plan and monitor espresso coffee service |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to coordinate operational aspects of espresso coffee service for an outlet. It requires the ability to develop menus, provide specialist advice to customers and staff, monitor the overall quality of espresso beverages, and maintain equipment.The unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.It applies to senior personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of coffee, its history and presentation. 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 restaurant or food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: fixtures and large equipment: a workstation with industry current commercial grade espresso machine and coffee grinders bins for used ground coffee storage bins or containers specific equipment for preparing espresso coffee: blind or blank filter basket cleaning brushes colour-coded cleaning cloths flat edge implement for levelling off dosed filter basket measuring equipment: stopwatch or timer thermometer milk foaming jugs napkins powder shakers service trays spoons and stirrers straws takeaway cardboard trays tamp mats tampers service-ware for different types of coffee beverages: cups: espresso and standard saucers mugs glasses takeaway coffee cups and lids stock: commercial range of coffee beans and ground coffee milk and alternative products other ingredients and accompaniments required for espresso coffee service organisational specifications: equipment manufacturer instructions cleaning and maintenance procedures for espresso coffee machines and grinders commercial beverage menus organisational procedures and industry standards for presenting espresso coffee beverages price lists standard recipes for coffee-based beverages currently used by the hospitality industry safety data sheets (SDS) for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS industry-realistic ratio of 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: Plan coffee beverage service. |
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Element: Provide specialist advice on espresso coffee beverages. |
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Element: Monitor quality of coffee beverages. |
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Element: Monitor and maintain equipment. |
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