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

SITHFAB303 Mapping and Delivery Guide
Prepare and serve cocktails

Version 1.0
Issue Date: February 2018


Qualification -
Unit of Competency SITHFAB303 - Prepare and serve cocktails
Description This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of organisational and traditional specific cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to any hospitality organisation which operates a cocktail bar 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.
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:SITHFAB201Provide responsible service of alcoholSITXFSA101Use hygienic practices for food safety
Competency Field
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.
  • Use display materials to promote cocktails.
  • Offer customers accurate information about the style and range of cocktails available and encourage their purchase.
  • 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 organisational and traditional industry standards.
  • Make cocktails correctly and efficiently according to organisational and traditional recipes.
  • Consider eye appeal, texture, flavour and required temperature in preparing cocktails.
  • Evaluate presentation of cocktails and make adjustments before serving.
  • Experiment with creative and complementary combinations of alcoholic and non-alcoholic ingredients to develop new cocktails.
       
Element: Present cocktails.
  • Present cocktails attractively and maximise eye 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.

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

prepare and present a diverse range of cocktails, using organisational and traditional recipes, to meet diverse customer requests including these types:

blended

built

floated

muddled

shaken

stirred

present multiple cocktails, accompaniments and garnishes attractively and decoratively that are consistent in quality, volume and appearance

use the correct equipment, ingredients and standard measures to prepare cocktails

prepare and present cocktails over multiple service periods

work with speed and efficiency to deal with numerous service tasks simultaneously

integrate knowledge of:

major types of cocktails and their characteristics

traditional and organisation recipes and preparation methods for popular cocktails

organisational and traditional industry standards for presentation.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing cocktails; this may be a:

real industry workplace

simulated industry environment such as a training bar servicing customers

industryrealistic ratios of bar staff to customers

commercial cocktail bar menus, brochures, price lists and promotional materials currently used by the hospitality industry

traditional recipes, preparation methods and presentation standards for cocktails

a wide commercial range of cocktail bar stock including spirits, fortified wines, liqueurs and non-alcoholic ingredients.

Method 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 the individual preparing and serving cocktails at a fully equipped commercial cocktail bar

evaluation of the taste and visual appeal of cocktails produced by the individual

evaluation of new cocktails developed by the individual

project activities which allow assessment of the individual’s ability to operate cocktail service for a themed event function or meeting

written or oral questioning to assess knowledge of:

major types of cocktails and their characteristics

organisational and traditional recipes and preparation methods for popular cocktails

traditional industry and organisational standards for presentation

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB101 Clean and tidy bar areas

SITHFAB202 Operate a bar

SITXCCS303 Provide service to customers

SITXFIN201 Process financial transactions.


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.

Required skills

communication skills including active listening and open and closed probe questioning to:

interact with customers in a polite and friendly manner

determine customer preferences and offer suitable products

provide clear and accurate information tailored to the customer

initiative and enterprise skills to promote and upsell products and to develop new and appealing cocktails

literacy skills to:

read and interpret cocktail menus, brochures, price lists, promotional materials and organisational and traditional recipes

write recipes for newly developed cocktails

numeracy skills to:

calculate ingredient quantities for the preparation of cocktails

accurately measure standard drink ingredients

planning and organising skills to sequence the preparation of cocktails to efficiently serve customers

problem-solving skills to identify deficiencies in cocktail quality and make adjustments to ensure a quality product

self-management skills to manage own speed, timing and productivity

technology skills to use cocktail preparation equipment.

Required knowledge

major types of alcoholic ingredients, their characteristics and origins including:

spirits and liqueurs

vermouths, bitters and fortified wines

major types of cocktails and their characteristics, preparation techniques and service including:

blended

built

floated

muddled

shaken

stirred

traditional recipes and preparation methods for popular cocktails including:

bloody mary

brandy alexander

champagne cocktail

daiquiri

margarita

martini

piña colada

screwdriver

tom collins

whisky sour

recipes, preparation methods and presentation standards for organisation specific cocktails

organisational and traditional industry standards for:

glassware used for cocktail presentation

garnishes and decorations used to enhance cocktails

operational features and uses for cocktail making equipment.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Display materials include:

brochures

cards

descriptive menus

lists

photographs.

Range of cocktails include:

blended

built

floated

muddled

shaken

stirred.

Specific customer preferences may relate to:

brands

garnishes

glassware

ice

mixers

strength.

Equipment includes:

bar towels

blender

Boston Glass (mixing glass)

coasters

cocktail shakers

cutting board

garnish containers

glass chillers

glass washer

Hawthorn glasses and strainer

ice:

buckets

crusher

make

shaver

grinder

jugs

juicers

muddler

pourers:

speed

optic

inverted optic

nip measures

utensils including:

small knives

tongs

spoons including bar spoons, teaspoons

refrigerator

industry standard and specialised cocktail glassware for different bases spirits

spirit measures

service trays and liners

straws, swizzle sticks, coasters, napkins, toothpicks

vitimiser

waiter’s friend

zester.

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

black velvet

bloody mary

brandy alexander

brandy crusta

champagne cocktail

daiquiri

grasshopper

margarita

martini

piña colada

screwdriver

tequila sunrise

tom collins

whisky sour

white Russian.

Alcoholic ingredients for cocktails include:

spirits

fortified wines

liqueurs.

Nonalcoholic ingredients for cocktails include:

bitters

cordials

eggs

fruit and vegetable juices

fruit and vegetables

milk and cream

salt

spices

sugar

sugar syrup.

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. 
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 organisational and traditional industry standards. 
Make cocktails correctly and efficiently according to organisational and traditional recipes. 
Consider eye appeal, texture, flavour and required temperature in preparing cocktails. 
Evaluate presentation of cocktails and make adjustments before serving. 
Experiment with creative and complementary combinations of alcoholic and non-alcoholic ingredients to develop new cocktails. 
Present cocktails attractively and maximise eye appeal. 
Use garnishes and decorations according to organisational and traditional standards. 
Avoid wastage and spillage during service. 

Forms

Assessment Cover Sheet

SITHFAB303 - 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

SITHFAB303 - 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: