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Evidence Guide: SITHFAB004 - Prepare and serve non-alcoholic beverages

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB004 - Prepare and serve non-alcoholic beverages

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Check and identify specific customer preferences for beverages on order.
  2. Identify and obtain correct ingredients for non-alcoholic drinks.
Check and identify specific customer preferences for beverages on order.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and obtain correct ingredients for non-alcoholic drinks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select equipment of correct type and size.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare non-alcoholic beverages.

  1. Prepare beverages using appropriate methods and standard recipes to meet customer requests.
  2. Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared.
  3. Minimise waste to maximise profitability of beverages produced.
Prepare beverages using appropriate methods and standard recipes to meet customer requests.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of beverages produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve non-alcoholic beverages.

  1. Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures.
  2. Evaluate presentation of beverages and make adjustments before serving.
Present beverages attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate presentation of beverages and make adjustments before serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.