Application
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.
It does not include making espresso coffee beverages, which is covered in SITHFAB005 Prepare and serve espresso coffee.
This unit applies to any hospitality organisation that serves coffee, tea and other non-alcoholic beverages, including cafes, restaurants, bars, clubs, and function and event venues.
The unit applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Check and identify specific customer preferences for beverages on order. 1.2.Identify and obtain correct ingredients for non-alcoholic drinks. |
2. Select, prepare and use equipment. | 2.1.Select equipment of correct type and size. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Prepare non-alcoholic beverages. | 3.1.Prepare beverages using appropriate methods and standard recipes to meet customer requests. 3.2.Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared. 3.3.Minimise waste to maximise profitability of beverages produced. |
4. Serve non-alcoholic beverages. | 4.1.Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures. 4.2.Evaluate presentation of beverages and make adjustments before serving. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
prepare and present non-alcoholic beverages to meet different customer requests, over a minimum of three different service periods, including at least one peak service period
prepare and present at least six different non-alcoholic beverages from the following list on three occasions each:
carbonated drinks
children’s specialty drinks
non-espresso coffees
cordials and syrups
flavoured milks
frappés
freshly squeezed juices
health drinks
hot chocolate
iced chocolate or coffee
milkshakes
mocktails
smoothies
teas
prepare above non-alcoholic beverages within commercial timeframes and with consistent quality, volume and appearance and in line with organisational procedures
use the correct equipment, ingredients and standard measures in preparing the above beverages.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms for and characteristics of ingredients commonly used to produce non-alcoholic beverages specified in the performance evidence
major types and characteristics of non-espresso coffees, teas and other non-alcoholic beverages specified in performance evidence
preparation methods of non-espresso coffees, teas and other non-alcoholic beverages:
blending
brewing
juicing
mixing
plunging
shaking
organisational procedures suitable to beverages specified in the performance evidence in relation to:
glassware and crockery used for presentation
garnishes and accompaniments used to enhance beverages
range of options to meet specific customer preferences relating to:
brand
garnishes
glassware
ice
mixers
strength
temperature
safe operational practices using essential functions and features of equipment used to produce the non-alcoholic beverages specified in the performance evidence
dangers of inert gases used in post-mix dispensing systems and the measures required to ensure worker and customer safety.
Assessment Conditions
Skills must be demonstrated in an operational food and beverage outlet. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
fridges
small equipment:
blenders
coffee:
percolators and urns
drip filter systems
plungers
juicers
milk and sugar containers
milkshake machines
standard range of glassware and service-ware for the service of non-alcoholic beverages specified in the performance evidence
tea and coffee making facilities and equipment
water jugs
stock:
condiments, garnishes and accompaniments
ice
wide commercial range of non-alcoholic beverages:
tea
coffee
carbonated drinks
juices
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
beverage menus
standard recipes for non-alcoholic beverages currently used by the hospitality industry
price lists
retail promotional materials
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 staff of 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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | read manufacturer instructions to determine correct use and maintenance requirements of equipment. |
Oral communication skills to: | use active listening and open and closed probe questioning to determine customer preferences and offer suitable products. |
Numeracy skills to: | calculate and measure ingredient quantities for the preparation of beverages. |
Planning and organising skills to: | sequence the preparation of beverages to efficiently serve customers. |
Self-management skills to: | manage own speed, timing and productivity. |
Technology skills to: | use equipment for the preparation of non-alcoholic beverages. |
Sectors
Hospitality
Competency Field
Food and Beverage