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Evidence Guide: SITHFAB203 - 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

 

SITHFAB203 - 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:

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Identify and obtain correct ingredients for non-alcoholic drinks.

Completed
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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
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

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Prepare and serve non-alcoholic drinks.

  1. Prepare drinks using appropriate methods and standard recipes to meet customer requests.
  2. Ensure correct strength, taste, temperature and appearance for each drink prepared.
  3. Minimise waste to maximise profitability of beverages produced.
  4. Present drinks attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational standards.
  5. Evaluate the presentation of beverages and make adjustments before serving.
Prepare drinks using appropriate methods and standard recipes to meet customer requests.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of beverages produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present drinks attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate the presentation of beverages and make adjustments before serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 non-alcoholic beverages, over multiple service periods, to meet different customer requests

present multiple non-alcoholic beverages that are attractive and consistent in quality, volume and appearance

use the correct equipment, ingredients and standard measures

work with speed and efficiency to deal with numerous service tasks simultaneously

integrate knowledge of:

major types of teas, non-espresso coffees, other non-alcoholic beverages and their characteristics

preparation methods for popular non-alcoholic beverages

organisational and traditional presentation standards.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing non-alcoholic beverages; this may be a:

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

industryrealistic ratios of service staff to customers

commercial beverage menus and standard recipes for non-alcoholic drinks currently used by the hospitality industry

organisational and traditional presentation standards non-alcoholic beverages

a wide commercial range of non-alcoholic beverage 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 a variety of non-alcoholic drinks

evaluation of the taste and visual appeal of drinks produced by the individual

written or oral questioning to assess knowledge of:

major types of teas, coffees and other non alcoholic beverages and their characteristics

preparation methods

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:

SITHFAB206 Serve food and beverage

SITHKOP101 Clean kitchen premises and equipment

SITXCCS202 Interact with customers

SITXFIN201 Process financial transactions

SITXWHS101 Participate in safe work practices.

Required Skills and Knowledge

Required skills

communication skills including active listening and open and closed probe questioning to:

interact with customers and team members in a polite and friendly manner

determine customer preferences and prepare suitable beverage tailored to the customer’s requirements

initiative and enterprise skills to minimise wastage

literacy skills to read and interpret beverage menus and standard recipes for non-alcoholic beverages

numeracy skills to calculate and measure ingredient quantities for the preparation of beverages

planning and organising skills to sequence the preparation of beverages to efficiently serve customers

problem-solving skills to identify deficiencies in beverage quality and make adjustments to ensure a quality product

self-management skills to manage own speed, timing and productivity

technology skills to use equipment for the preparation of non-alcoholic beverages.

Required knowledge

culinary terms for and characteristics of ingredients commonly used to produce non-alcoholic beverages

major types of non-espresso coffees, teas, other non-alcoholic beverages and their characteristics

preparation methods for a variety of non-espresso coffees, teas and other non-alcoholic beverages

organisational and traditional standards for:

glassware and crockery used for beverage presentation

garnishes and accompaniments used to enhance beverages

equipment used to produce non-alcoholic beverages:

essential features and functions

safe operational practices

dangers of inert gases used in post-mix dispensing systems and the measures required to ensure worker and customer safety.

Range Statement

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.

Specific customer preferencesmay include:

brands

crockery

garnishes

glassware

ice

mixers

size

strength

temperature.

Non-alcoholicdrinks include:

carbonated drinks

children’s specialty drinks

coffee:

filtered

Greek or Turkish

iced

plunger

cordials and syrups

flavoured milks

frappes

freshly squeezed juices

fruit whips

health drinks

hot and iced chocolate

juices

milkshakes

non-alcoholic cocktails

smoothies

soft drinks

varieties of tea, including:

black

semi-black

blended

green

scented

herbal

fruit

floral

waters.

Equipment may include:

coffee:

percolators and urns

drip filter systems

plungers

blenders

fridges

juicers

milkshake machines

teapots.

Methods include:

blending

brewing

juicing

mixing

plunging

shaking.