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Evidence Guide: SITHFAB019 - Plan and monitor espresso coffee service

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

 

SITHFAB019 - Plan and monitor espresso coffee service

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

Plan coffee beverage service.

  1. Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.
  2. Select suppliers and roasters, and make purchases according to budget and quality.
  3. Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.
Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select suppliers and roasters, and make purchases according to budget and quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide specialist advice on espresso coffee beverages.

  1. Develop and update knowledge of types of coffee beverages.
  2. Respond to customer questions about espresso coffee beverages.
  3. Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.
  4. Promote coffee beverage appreciation at appropriate opportunities.
  5. Develop and display accurate customer information on espresso coffee beverages.
Develop and update knowledge of types of coffee beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to customer questions about espresso coffee beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote coffee beverage appreciation at appropriate opportunities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and display accurate customer information on espresso coffee beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor quality of coffee beverages.

  1. Identify desirable characteristics of superior espresso coffee beverages.
  2. Evaluate coffee beans to ensure freshness.
  3. Monitor grind and dose to ensure quality and consistency of espresso extraction.
  4. Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.
  5. Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.
  6. Monitor coffee extractions and service, ensuring quality and consistency.
  7. Assess texture and temperature of milk served.
  8. Seek and follow-up feedback on coffee beverage quality from customers and staff.
  9. Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.
  10. Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.
Identify desirable characteristics of superior espresso coffee beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate coffee beans to ensure freshness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor grind and dose to ensure quality and consistency of espresso extraction.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor coffee extractions and service, ensuring quality and consistency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess texture and temperature of milk served.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek and follow-up feedback on coffee beverage quality from customers and staff.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and maintain equipment.

  1. Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.
  2. Monitor temperature and water pressure.
  3. Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.
  4. Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.
  5. Identify situations requiring use of specialist service technicians.
  6. Schedule service calls and replacement of worn parts at appropriate times.
Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor temperature and water pressure.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify situations requiring use of specialist service technicians.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Schedule service calls and replacement of worn parts at appropriate times.

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. Plan coffee beverage service.

1.1.Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.

1.2.Select suppliers and roasters, and make purchases according to budget and quality.

1.3.Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.

2. Provide specialist advice on espresso coffee beverages.

2.1.Develop and update knowledge of types of coffee beverages.

2.2.Respond to customer questions about espresso coffee beverages.

2.3.Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.

2.4.Promote coffee beverage appreciation at appropriate opportunities.

2.5.Develop and display accurate customer information on espresso coffee beverages.

3. Monitor quality of coffee beverages.

3.1.Identify desirable characteristics of superior espresso coffee beverages.

3.2.Evaluate coffee beans to ensure freshness.

3.3.Monitor grind and dose to ensure quality and consistency of espresso extraction.

3.4.Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.

3.5.Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.

3.6.Monitor coffee extractions and service, ensuring quality and consistency.

3.7.Assess texture and temperature of milk served.

3.8.Seek and follow-up feedback on coffee beverage quality from customers and staff.

3.9.Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.

3.10.Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.

4. Monitor and maintain equipment.

4.1.Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.

4.2.Monitor temperature and water pressure.

4.3.Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.

4.4.Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.

4.5.Identify situations requiring use of specialist service technicians.

4.6.Schedule service calls and replacement of worn parts at appropriate times.

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. Plan coffee beverage service.

1.1.Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.

1.2.Select suppliers and roasters, and make purchases according to budget and quality.

1.3.Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.

2. Provide specialist advice on espresso coffee beverages.

2.1.Develop and update knowledge of types of coffee beverages.

2.2.Respond to customer questions about espresso coffee beverages.

2.3.Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.

2.4.Promote coffee beverage appreciation at appropriate opportunities.

2.5.Develop and display accurate customer information on espresso coffee beverages.

3. Monitor quality of coffee beverages.

3.1.Identify desirable characteristics of superior espresso coffee beverages.

3.2.Evaluate coffee beans to ensure freshness.

3.3.Monitor grind and dose to ensure quality and consistency of espresso extraction.

3.4.Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.

3.5.Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.

3.6.Monitor coffee extractions and service, ensuring quality and consistency.

3.7.Assess texture and temperature of milk served.

3.8.Seek and follow-up feedback on coffee beverage quality from customers and staff.

3.9.Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.

3.10.Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.

4. Monitor and maintain equipment.

4.1.Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.

4.2.Monitor temperature and water pressure.

4.3.Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.

4.4.Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.

4.5.Identify situations requiring use of specialist service technicians.

4.6.Schedule service calls and replacement of worn parts at appropriate times.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

coordinate the operational aspects of espresso coffee preparation for an outlet over at least six service periods

monitor the consistency and quality of the following characteristics of espresso coffee beverages during above service:

appearance, including opacity or transparency

aroma

colour

flavour

freshness

presentation

taste

volume

maintain commercial grade espresso coffee machines and grinders throughout each of the above service periods.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

knowledge of current and emerging espresso coffee service trends through various sources:

associations and industry bodies

coffee beverage tastings

coffee reference books

general and trade media, and supplier information

product suppliers, roasters and other baristas

the internet

trade shows

major types of espresso coffee beverages and their characteristics

different types of milk, their characteristics and uses for different types of coffee beverages

for coffee beans and blends:

special qualities and flavour characteristics arising from country and area of origin

physical and chemical properties

roasting techniques

effects of roasting and grinding

types of grind and freshness

flavour enhancers and essences

impacts on flavour of coffee beverages of:

cleanliness of machines

water temperature and pressure

organisational and industry standards for:

service-ware used for espresso coffee beverage presentation

accompaniments used to enhance beverages

presentation of beverages and latte art

appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:

ensure food safety

optimise shelf life

methods to ensure efficient use of ingredients and to minimise wastage

equipment used to prepare espresso coffee beverages:

technical features and functions of different espresso machines and grinders

cleaning and maintenance procedures for espresso coffee machines and grinders

routine problems and faults in espresso machines and grinders

identifying and diagnosing faults

fine tuning or arranging fine tuning of machines and grinders according to manufacturer instructions and warranty requirements

removing shower screens or diffusers if appropriate; cleaning using wet method and reassembling

work practices for managing large coffee beverage orders

methods for evaluating espresso coffee beverage quality:

customer feedback

information or data on:

repeat business

sales of particular types of coffee beverages

organisational and industry standards

staff feedback

sensory analysis

cost and profit issues associated with providing espresso coffee service:

product

equipment

accessories

pricing menu items

factors to consider when purchasing new equipment or service-ware:

cost

reliability

reputation of supplier

service availability

size and capacity to meet outlet service needs

technical characteristics

training in operation

information to educate customers about espresso coffee:

details about coffee beans and grinds

details of coffee beverage education programs

types of coffee beverages and accompaniments.