Prepare and serve cocktails

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB010, 'Prepare and serve cocktails'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Prepare and serve cocktails' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and 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.