Unit of competency details

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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

hygiene and food safety practices related to making, serving and storing coffee, coffee products and service equipment

techniques for dosing, tamping and purging group head

extraction and presentation of quality coffee

milk texturing skills

safe work practices when using coffee machines and other equipment, including posture at workstation

numeracy skills to calculate and measure doses of coffee.

The following knowledge must be assessed as part of this unit:

major coffee styles and their characteristics

types of bean, blends and roasts with a particular emphasis on espresso roast

key principles of coffee making

appropriate pour rate for espresso coffee (industry recommended rate is 30 ml in 27-32 seconds depending on type of espresso coffee ordered, customer preferences and the coffee blend)

factors that affect quality of coffee

types of grind and grinding equipment

types of machines and equipment and their main features and differences

sizes and types of filter baskets, tampers and other equipment

different milk types and their characteristics, including requirements for handling and storing milk

storage conditions and requirements for coffee and commodities

cleaning and maintenance procedures

symptoms of potential faults in espresso machines and grinders

sequencing and production of orders.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency 

Evidence of the following is essential:

ability to recognise quality in espresso coffee, meet customer requirements and expectations, and identify factors affecting quality and required outcomes

ability to address problems during preparation and service of espresso coffee

ability to extract and present quality coffee within realistic timelines

compliance with all workplace hygiene and food safety regulations

safe work practices in making espresso coffee.

Context of and specific resources for assessment 

Assessment must ensure:

access to a workstation with industry-current commercial espresso machine and appropriate equipment, including:

thermometer

coffee grinders or mills

serviceware, including cups, saucers, glasses, mugs and flatware

weighing and measuring equipment

storage bins in appropriate sizes and materials

blind or blank filters

tampers

espresso cleaning detergent

bins for discarded pucks or grind tubes

access to a range of coffee types and commodities

preparation of quantities of coffee items within industry-realistic timeframes for multiple customers simultaneously

preparation and service of varieties of coffee types to meet various customer requirements.

Methods of assessment 

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

direct observation of practical demonstration of extracting and serving coffee over an entire service period

tasting of coffee prepared by the candidate

use of video or peer observation

written or oral questions to assess required knowledge relating to preparing and serving espresso coffee

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXOHS002A Follow workplace hygiene procedures

SITHACS006A Clean premises and equipment

SITHFAB010A Prepare and serve non-alcoholic beverages.

Assessing employability skills 

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

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 in the performance criteria is detailed below.

Equipment  may include:

types and brands of coffee grinders or mills and coffee machines

serviceware, including cups, saucers, mugs and glasses of various sizes

flatware

weighing equipment

measuring equipment

tampers

blind or blank filter and espresso cleaning detergent

thermometer

storage bins in appropriate sizes and materials

bins for discarded pucks.

Enterprise requirements  may include:

policies and procedures related to persons authorised and trained to carry out particular activities related to machine operation, adjustment, cleaning and maintenance

circumstances requiring the services of an authorised and trained technician

specific requirements for routine and non-routine cleaning and maintenance

requirements for checking and replacing parts and equipment

specific requirements for decoration of coffee prior to presentation, such as stencils, logos, sprinkled toppings and coffee art

policies and procedures for stock control, ordering and rotation.

Mise en place  and preparation for coffee service include:

turning on machines to achieve correct pressure and temperature

setting out cups, mugs, saucers, plates, jugs, glasses and other required serviceware

ensuring adequate supplies of coffee, milk varieties and sugars, including specialised sugars and substitutes

assembling flavourings and toppings

laying out flatware, serviettes and wipes.

Coffee styles  to be prepared must include:

short black (espresso)

long black

cappuccino

flat white

caffe latte

short and long macchiato

mocha.

Factors to consider in grinding  coffee include:

pre-setting grinder

sensory analysis of grind, including:

visual

tactile

olfactory

tasting of finished product.

Cleaning  procedures include:

wiping down entire machine to ensure cleanliness

purging reservoir of hot water, releasing steam and backwashing the machine with an appropriate cleaning solution

pouring boiling water to clean drainage pipes

backflushing the machine at the end of a service cycle, using clean water to ensure no chemical and other residues are left

cleaning the bean hopper using wet method, and drying thoroughly before refilling and storing

brushing out dispensers

cleaning all remaining parts using dry cleaning method

backflushing group heads according to recommended industry methods, using a blank filter and appropriate machine detergent

using colour-coded cloths, such as using blue for general cleaning and yellow for cleaning and wrapping steam wands

wiping steamer wands after each use, using a damp cloth

where there is build-up or caked-on product, wrapping steamer wands in a clean cloth, opening the valve and allowing hot water, with steam venting, to soften caked-on milk and then wiping with a damp cloth

washing drip trays

removing shower screens and diffusers if appropriate, cleaning using wet method and reassembling

cleaning around the inside of the group head using an appropriate brush or cloth

cleaning group handle and filter basket and steam arm spout after removing, using the wet method.

Cleaning methods  must include using a range of techniques, including:

wet techniques: using warm water with recommended detergent for soaking various parts and cleaning with sponge, damp cloth or scourer (only for group handle)

dry techniques: using a damp cloth followed by a dry cloth.

End of service activities  include:

removing beans from hoppers at the end of service day or shift

storing according to enterprise requirements.

Monitor and assess  the espresso machine and grinder may include:

ensuring the dosing chamber delivers the correct dosage of coffee

checking steam and pump pressure

stripping the grinder of external working parts, observing required safety procedures according to enterprise requirements.