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Evidence Guide: SITHFAB010 - Prepare and serve cocktails

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

 

SITHFAB010 - Prepare and serve cocktails

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

Promote cocktails to customers and take orders.

  1. Use display materials to promote cocktails.
  2. Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.
  3. Check and identify specific customer preferences and take orders.
  4. Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.
Use display materials to promote cocktails.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check and identify specific customer preferences and take orders.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare cocktails.

  1. Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards.
  2. Make cocktails correctly and efficiently according to organisational and traditional recipes.
  3. Consider visual appeal, texture, flavour and required temperature in preparing cocktails.
  4. Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.
  5. Evaluate presentation of cocktails and make adjustments before serving.
Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organisational procedures and industry standards.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Make cocktails correctly and efficiently according to organisational and traditional recipes.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Consider visual appeal, texture, flavour and required temperature in preparing cocktails.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate presentation of cocktails and make adjustments before serving.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Serve cocktails.

  1. Present cocktails attractively and maximise visual appeal.
  2. Use garnishes and decorations according to organisational and traditional standards.
  3. Avoid wastage and spillage during service.
Present cocktails attractively and maximise visual appeal.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use garnishes and decorations according to organisational and traditional standards.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Avoid wastage and spillage during service.

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. 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.

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. 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 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.

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.