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.
This unit must be assessed after the following prerequisite units:
Provide responsible service of alcohol
Use hygienic practices for food safety
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Promote cocktails to customers.
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.
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 organisational and traditional industry standards.
2.2 Make cocktails correctly and efficiently according to organisational and traditional recipes.
2.3 Consider eye appeal, texture, flavour and required temperature in preparing cocktails.
2.4 Evaluate presentation of cocktails and make adjustments before serving.
2.5 Experiment with creative and complementary combinations of alcoholic and non-alcoholic ingredients to develop new cocktails.
3. Present cocktails.
3.1 Present cocktails attractively and maximise eye appeal.
3.2 Use garnishes and decorations according to organisational and traditional standards.
3.3 Avoid wastage and spillage during service.
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.
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:
traditional recipes and preparation methods for popular cocktails including:
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 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:
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
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.
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:
Range of cocktails include:
Specific customer preferences may relate to:
Boston Glass (mixing glass)
Hawthorn glasses and strainer
spoons including bar spoons, teaspoons
industry standard and specialised cocktail glassware for different bases spirits
service trays and liners
straws, swizzle sticks, coasters, napkins, toothpicks
Recipes include those developed by the organisation as well as traditional recipes such as:
Alcoholic ingredients for cocktails include:
fruit and vegetable juices
fruit and vegetables
milk and cream
This unit contains employability skills.
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 SITHFAB201 Provide responsible service of alcohol.