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 SITHFAB204, '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 describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Organise coffee workstation.

1.1 Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and serviceware.

1.2 Place ingredients in correct containers and conditions to maintain freshness.

1.3 Prepare the espresso machine and grinder for service.

2. Select and grind coffee beans.

2.1 Select coffee beans and grind to appropriate particle size according to relevant factors.

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

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

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

2.5 Clean grinder as required during or after the service period.

3. Advise customers on espresso coffee beverages.

3.1 Provide information and recommendations about types of coffee beverages and accompaniments.

3.2 Identify customer preferences and take orders.

4. Extract and monitor quality of espresso.

4.1 Select and prepare appropriate serviceware.

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

4.3 Tamp ground coffee to make even and level cake.

4.4 Flush group head before attaching group handle to extract espresso.

4.5 Monitor quality of extraction during service period and make adjustments.

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

5. Texture milk.

5.1 Select cold milk and appropriate milk foaming jug to fulfil customer orders.

5.2 Purge the steam wand every time before texturing.

5.3 Texture milk according to type of milk and coffee beverage.

5.4 Visually monitor and adjust the texture and temperature.

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

5.6 Combine foam and milk through swirling, ensuring even consistency.

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

5.8 Minimise waste to maximise profitability of beverages produced.

6. Serve espresso coffee beverages.

6.1 Present coffee beverages attractively and without drips and spills.

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

7. Clean espresso equipment.

7.1 Clean machine parts thoroughly and safely according to organisational procedures.

7.2 Maintain water filtration system according to organisational procedures.

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

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