Prepare and serve espresso coffee

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 SITHFAB012A, 'Prepare and serve espresso coffee'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare and serve espresso coffee' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Elements and Performance Criteria

Element

Performance Criteria

1

Organise and prepare work areas.

1.1

Organise coffee workstation according to workplace safety and hygiene practices, to enable efficient work flow and easy access to equipment and commodities.

1.2

Develop preparation and work routines according to enterprise requirements.

1.3

Complete mise en place and preparation for coffee service according to enterprise procedures.

1.4

Store coffee and commodities in appropriate airtight containers and conditions to maintain quality and freshness, according to workplace hygiene procedures and food safety regulations.

2

Provide customer service and advise customers on espresso coffee.

2.1

Provide advice to customers about coffee types and characteristics where appropriate.

2.2

Determine customer coffee preferences and requirements, and offer coffee style choices and accompaniments accordingly.

3

Select and grind coffee.

3.1

Select coffee and grind to correct particle size, according to enterprise requirements and customer preferences.

3.2

Take into consideration any environmental and equipment factors affecting dosage, and adjust grind and dose accordingly.

4

Extract coffee.

4.1

Select appropriate cups or glassware and ensure they are warm before preparation.

4.2

Measure or dispense required dosage and place into clean filter basket, tamping coffee evenly using correct pressure.

4.3

Ensure group head is clean prior to inserting group handle.

4.4

Monitor water and pump pressure, and moderate between cycles, according to enterprise procedures.

4.5

Analyse extraction rate and adjust where appropriate.

4.6

Assess quality of extraction visually and where appropriate by verifying flavour.

4.7

Check spent grounds (puck or cake) to identify any required adjustments to dosage and technique.

4.8

Release or purge water for two seconds from the group head before placement of group handle to extract coffee.

5

Texture milk.

5.1

Select correct cold milk and appropriate clean, cold jug according to espresso requirements and quantity on order.

5.2

Expel excess water from steam wand before and after texturising milk and wipe clean after use.

5.3

Texture milk according to milk type and specific order requirements.

5.4

Combine foam and milk through rolling, ensuring even consistency.

5.5

Pour milk promptly, evenly and consistently, according to coffee style and customer preferences.

6

Serve and present espresso coffee.

6.1

Present coffee attractively using clean ceramic or glass cups and avoiding drips and spills.

6.2

Serve coffee at the required temperature, according to customer requirements and style, with appropriate crema, milk froth and accompaniments.

7

Clean and maintain espresso machine.

7.1

Follow required OHS and enterprise requirements throughout all cleaning and maintenance procedures.

7.2

Clean all machine and parts thoroughly and safely according to manufacturer specifications and enterprise policies and procedures, using appropriate cleaning methods and recommended cleaning products and materials.

7.3

Carry out allied end of service activities.

7.4

Monitor and assess the operation and efficiency of the espresso machine and grinder during usage and take appropriate action where required in relation to defects and faults according to enterprise policies and procedures, OHS and warranty requirements.

7.5

Identify situations requiring the attendance of a trained service technician, licensed electrician or a designated senior person within the enterprise.


Qualifications and Skillsets

SITHFAB012A appears in the following qualifications:

  • FDF30510 - Certificate III in Retail Baking (Cake and Pastry)
  • FDF20110 - Certificate II in Food Processing
  • FDF30710 - Certificate III in Retail Baking (Combined)
  • FDF20510 - Certificate II in Retail Baking Assistance
  • FDF20210 - Certificate II in Pharmaceutical Manufacturing
  • FDF20310 - Certificate II in Food Processing (Sales)
  • FDF30610 - Certificate III in Retail Baking (Bread)
  • SIR20207 - Certificate II in Retail
  • SIR30207 - Certificate III in Retail