Plan and monitor espresso coffee service

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 SITHFAB019, 'Plan and monitor espresso coffee service'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Plan and monitor espresso coffee service' 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

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.