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Evidence Guide: SITHFAB204 - Prepare and serve espresso coffee

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

 

SITHFAB204 - Prepare and serve espresso coffee

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

Organise coffee workstation.

  1. Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and serviceware.
  2. Place ingredients in correct containers and conditions to maintain freshness.
  3. Prepare the espresso machine and grinder for service.
Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and serviceware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place ingredients in correct containers and conditions to maintain freshness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare the espresso machine and grinder for service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and grind coffee beans.

  1. Select coffee beans and grind to appropriate particle size according to relevant factors.
  2. Complete test extractions before service to ensure correct particle size of grind, assess and adjust according to relevant factors.
  3. Adjust grind regularly throughout the service period according to relevant factors.
  4. Monitor efficiency of grinder for dosage and grind during usage, resolve or report issues.
  5. Clean grinder as required during or after the service period.
Select coffee beans and grind to appropriate particle size according to relevant factors.

Completed
Date:

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Complete test extractions before service to ensure correct particle size of grind, assess and adjust according to relevant factors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust grind regularly throughout the service period according to relevant factors.

Completed
Date:

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Monitor efficiency of grinder for dosage and grind during usage, resolve or report issues.

Completed
Date:

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Clean grinder as required during or after the service period.

Completed
Date:

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Advise customers on espresso coffee beverages.

  1. Provide information and recommendations about types of coffee beverages and accompaniments.
  2. Identify customer preferences and take orders.
Provide information and recommendations about types of coffee beverages and accompaniments.

Completed
Date:

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Identify customer preferences and take orders.

Completed
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Extract and monitor quality of espresso.

  1. Select and prepare appropriate serviceware.
  2. Select correct filter basket, clean, dry and dose with required amount of ground coffee.
  3. Tamp ground coffee to make even and level cake.
  4. Flush group head before attaching group handle to extract espresso.
  5. Monitor quality of extraction during service period and make adjustments.
  6. Monitor the efficiency of the espresso machine during service, resolve or report issues.
Select and prepare appropriate serviceware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select correct filter basket, clean, dry and dose with required amount of ground coffee.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tamp ground coffee to make even and level cake.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flush group head before attaching group handle to extract espresso.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor quality of extraction during service period and make adjustments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor the efficiency of the espresso machine during service, resolve or report issues.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Texture milk.

  1. Select cold milk and appropriate milk foaming jug to fulfil customer orders.
  2. Purge the steam wand every time before texturing.
  3. Texture milk according to type of milk and coffee beverage.
  4. Visually monitor and adjust the texture and temperature.
  5. Clean the steam wand on the outside and purge every time after texturing.
  6. Combine foam and milk through swirling, ensuring even consistency.
  7. Pour milk immediately after swirling, according to the coffee beverage.
  8. Minimise waste to maximise profitability of beverages produced.
Select cold milk and appropriate milk foaming jug to fulfil customer orders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purge the steam wand every time before texturing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Texture milk according to type of milk and coffee beverage.

Completed
Date:

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Visually monitor and adjust the texture and temperature.

Completed
Date:

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Clean the steam wand on the outside and purge every time after texturing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine foam and milk through swirling, ensuring even consistency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pour milk immediately after swirling, according to the coffee beverage.

Completed
Date:

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Minimise waste to maximise profitability of beverages produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve espresso coffee beverages.

  1. Present coffee beverages attractively and without drips and spills.
  2. Serve coffee beverages promptly at the required temperature, with appropriate accompaniments.
Present coffee beverages attractively and without drips and spills.

Completed
Date:

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Serve coffee beverages promptly at the required temperature, with appropriate accompaniments.

Completed
Date:

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Clean espresso equipment.

  1. Clean machine parts thoroughly and safely according to organisational procedures.
  2. Maintain water filtration system according to organisational procedures.
  3. Refer, to supervisor, faults and maintenance issues requiring technical specialists.
  4. Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.
Clean machine parts thoroughly and safely according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain water filtration system according to organisational procedures.

Completed
Date:

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Refer, to supervisor, faults and maintenance issues requiring technical specialists.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.

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 espresso coffee beverages, over multiple service periods, to meet different customer requests, including:

caffe latte

cappuccino

espresso (short black)

flat white

long black

piccolo latte

mocha

ristretto

short and long macchiato

present multiple espresso coffee beverages and accompaniments that are attractive and consistent in quality, volume and appearance

use the correct equipment ingredients and measures to prepare espresso coffee beverages

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

integrate knowledge of:

major types of espresso coffee beverages and their characteristics

types of bean, blends and roasts

preparation methods for espresso coffee beverages

basic maintenance and cleaning methods for espresso grinders and machines.

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 espresso coffee 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

a workstation with industrycurrent commercial grade espresso machine and coffee grinders

a commercial range of coffee beans, ground coffee, other ingredients and accompaniments

commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry

MSDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

organisational and industry standards for presenting for espresso coffee beverages

cleaning and maintenance procedures for espresso coffee machines and grinders.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate:

direct observation of the individual preparing and serving different types of espresso coffee beverages

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

written or oral questioning to assess knowledge of:

major types of espresso coffee beverages and their characteristics

types of bean, blends and roasts

preparation methods for espresso coffee beverages

basic maintenance and cleaning methods for espresso grinders and machines

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:

SITHKOP101 Clean kitchen premises and equipment

SITXCCS202 Interact with customers

SITXFIN201 Process financial transactions

SITXWHS101 Participate in safe work practices

SITXWHS301 Identify hazards, assess and control safety risks.

Required Skills and Knowledge

Required skills

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

determine customer preferences and offer suitable beverages

provide clear and accurate information tailored to the customer

initiative and enterprise skills to minimise wastage

literacy skills to:

comprehend workplace documents or diagrams that interpret the content of:

safety procedures

Material Safety Data Sheets (MSDS) and product instructions for cleaning chemicals

organisational procedures for operating, cleaning and maintaining equipment

read and interpret beverage menus and standard recipes for espresso coffee beverages

write orders and basic notes on customer preferences

numeracy skills to visually estimate amounts of milk and make adjustments to doses of ground coffee

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

problem-solving skills to:

identify deficiencies in espresso extraction and make adjustments to ensure a quality product

monitor operational efficiency of espresso machine and adjust usage during coffee beverage preparation

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

teamwork skills to discuss and report espresso machine faults and maintenance requirements with supervisors

technology skills to use coffee grinders and espresso machines.

Required knowledge

major types of espresso coffee beverages and their characteristics:

caffe latte

cappuccino

espresso (short black)

flat white

long black

mocha

piccolo latte

ristretto

short and long macchiato

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

characteristics of different types of beans, blends and roasts

mise en place requirements for preparing coffee beverages

methods and techniques for:

grinding coffee beans

dosing

tamping

extraction of espresso and presentation of quality coffee beverages

texturing milk

sequencing orders for the preparation of coffee beverages

appropriate pour rate for espresso coffee beverages

organisational and industry standards for:

serviceware used for espresso coffee beverage presentation

accompaniments used to enhance beverages

presentation of beverages including latte art

storage of coffee beans, ground coffee, milk and other ingredients:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

equipment used to prepare espresso coffee beverages:

essential features and functions of different espresso machines and grinders

sizes and types of filter baskets and tampers

purging the steam wand

flushing the group head

cleaning and maintenance methods and procedures

symptoms of faults in espresso machines and grinders

safe operational practices and dangers of working with steam

content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS.

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.

Mise en place may involve:

laying out:

coffee preparation accessories

serviceware

selecting adequate supplies of beverage ingredients and accompaniments

sorting and assembling ingredients.

Equipment may include:

bins for used coffee grounds

blind or blank filter

cleaning brushes

coffee grinders

colour coded cleaning cloths

espresso coffee machines

flat edge implement such as a spatula for levelling off dosed filter basket

measuring equipment:

stopwatch or timer

thermometer

milk foaming jugs

napkins

powder shakers e.g. chocolate, cinnamon

service trays

spoons

stirrers

storage bins

straws

take-away cardboard trays

tamp mats

tampers.

Serviceware may include:

for different types of coffee beverages:

cups

saucers

mugs

glasses

take away coffee cups and lids.

To prepare espresso machine and grindermay involve:

preparing grinders

preparing and seasoning the espresso machine

turning on machines to achieve correct pressure and temperature.

Togrind coffee includes:

adjusting grinder

operating the grinder using correct techniques

pre-setting grinder

sensory analysis of grind, including:

olfactory

tactile

tasting coffee beverage

visual.

Relevant factors may involve:

ambient humidity

consistency of used coffee grounds

crema on top of the espresso

quality and rate of espresso flow

taste.

To assess may involve:

checking:

aroma

body

flavour:

acidity

bitterness

sweetness

quality of the crema

volume of the espresso

sensory analysis, including:

olfactory

tactile

tasting

visual.

Customer preferences may relate to:

accompaniments

blends

serviceware

strength

sweeteners

type of:

beans

milk.

Orders may be:

electronic:

PALM order pad

touch screen

manual:

hand written on order pad

memorised.

To prepare serviceware may involve:

marking beverage type on take-away lids

warming cups and mugs and glasses for hot beverages.

The dose may be measured:

by sight

electronically

manually

mechanically.

Tomonitor may involve checking:

changes in colour of cream

changes in flow texture

extraction rate; speeding up or slowing down

steam and pump pressure

steam pressure during foaming and steaming

used coffee grounds

water pressure during extraction.

Adjustments may be to:

dose

grind

tamping technique

water flow

water pressure.

Accompaniments may include:

biscuits

chocolates

marshmallows

sugar

sugar substitutes.

To clean may involve:

backflushing the machine at the end of a service

brushing out doser chamber

pouring hot water to clean drainage pipes

using correct and environmentally sound disposal methods for coffee making waste including recyclable glass and plastic bottles and containers

washing drip trays

washing and drying:

bean hopper

group handle and filter basket

wiping down entire machine

wiping outside of steam wand and nozzle and purging inside with steam.