Application
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.
The unit applies to any hospitality organisation that operates a bar that serves cocktails, 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.
The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
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. Promote cocktails to customers and take orders. | 1.1.Use display materials to promote cocktails. 1.2.Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy. 1.3.Check and identify specific customer preferences and take orders. 1.4.Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products. |
2. Prepare cocktails. | 2.1.Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards. 2.2.Make cocktails correctly and efficiently according to organisational and traditional recipes. 2.3.Consider visual appeal, texture, flavour and required temperature in preparing cocktails. 2.4.Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails. 2.5.Evaluate presentation of cocktails and make adjustments before serving. |
3. Serve cocktails. | 3.1.Present cocktails attractively and maximise visual appeal. 3.2.Use garnishes and decorations according to organisational and traditional standards. 3.3.Avoid wastage and spillage during service. |
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:
use organisational-specific and traditional recipes to prepare cocktails over at least three service periods
prepare and present at least two different cocktails to meet customer requirements, using each of the following methods:
blended
built
floated
muddled
shaken
stirred
prepare and present above cocktails:
using accompaniments and garnishes decoratively
maintaining consistent quality, volume and appearance
in line with organisational procedures
using correct equipment, ingredients and standard measures for preparation
working to commercial timeframes.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
major types of alcoholic ingredients, their characteristics and origins:
spirits and liqueurs
vermouths, bitters and fortified wines
popular types of cocktails and their characteristics, recipes, preparation techniques and service:
black velvet
bloody Mary
brandy Alexander
brandy crusta
champagne cocktail
cosmopolitan
daiquiri
grasshopper
Long Island iced tea
margarita
martini
mimosa
mojito
piña colada
screwdriver
Singapore sling
tequila sunrise
Tom Collins
whisky sour
white Russian
recipes, preparation methods and presentation standards for organisation-specific cocktails
available options to meet specific customer preferences relating to:
brand
garnishes
glassware
ice
mixers
strength
organisational procedures for:
glassware used for cocktail presentation
garnishes and decorations used to enhance cocktails
operational features and uses for cocktail making equipment.
Assessment Conditions
Skills must be demonstrated in an operational commercial bar. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
bar service area
glass washer
ice:
crusher
maker
shaver
grinder
post-mix dispensing system
refrigerator
storage area for glassware and drinks
small equipment:
bar towels
coasters
cutting boards
garnish containers
ice buckets
jugs
juicers
napkins
powder shakers
pourers:
speed
optic
inverted optic
utensils:
bar spoons and teaspoons
nip measures
small knives
tongs
glassware:
brandy snifter
champagne flute/saucer
Collins glass
highball glass
hurricane glass
liqueur and liqueur coffee glass
martini glass
old fashioned glasses
piña colada glass
service trays and liners
straws, swizzle sticks and toothpicks
waiter’s friend
specific equipment for preparing cocktails and mocktails:
blender
Boston glass (mixing glass)
cocktail shakers
glass chillers
Hawthorn glasses and strainer
muddler
standard and specialised cocktail glassware for different bases
zester
stock:
garnishes
ice
wide commercial range of:
bottled mixers
bottled and canned beers
liqueurs
wines
basic spirits
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
cocktail bar menus
organisational safety procedures
price lists
promotional materials
traditional recipes, preparation methods and presentation standards for cocktails
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 bar 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.
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 cocktail menus, brochures, price lists, promotional materials, and organisational and traditional recipes. |
Oral communication skills to: | use active listening and open and closed probe questioning to determine customer preferences and offer suitable products provide clear and accurate information on cocktails tailored to the customer. |
Numeracy skills to: | calculate ingredient quantities when preparing cocktails. |
Learning skills to: | take customer feedback into account when developing new and appealing cocktails. |
Problem-solving skills to: | identify deficiencies in cocktail quality and make adjustments to ensure a quality product. |
Planning and organising skills to: | sequence the preparation of cocktails to efficiently serve customers. |
Self-management skills to: | manage own speed, timing and productivity. |
Sectors
Hospitality
Competency Field
Food and Beverage