Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB020A Mapping and Delivery Guide
Apply food and beverage skills in the workplace
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB020A - Apply food and beverage skills in the workplace |
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Description | This unit describes the performance outcomes, skills and knowledge required to organise, prepare and serve food, and alcoholic and non-alcoholic beverages to customers. It incorporates all aspects of organising, preparing and serving a variety of menu items and alcoholic and non-alcoholic beverage items for a service period in a hospitality enterprise, using a range of service methods and team coordination skills. The unit integrates key technical and organisational skills required by a food and beverage attendant. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial cafe, dining room or restaurant. It requires individual responsibility or autonomy in relation to own work roles and responsibilities and collaboration with others as part of a team or group. State or territory licensing requirements may apply. | ||
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 individuals who apply a defined range of skills and knowledge to food and beverage services in various hospitality venues and settings. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite units:SITHFAB003A Serve food and beverage to customersSITHFAB009A 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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare for food and beverage service. |
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Element: Serve menu, bar and wine list items to customers. |
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Element: Complete end of service procedures. |
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