Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee using a commercial espresso machine, including storage of coffee and cleaning, and care and preventative maintenance of machinery. Care and maintenance procedures may vary according to the machine manufacturer recommendations and warranty conditions. Dosage measuring may be mechanical or electronic. Dosing also refers to selecting the correct amount of ground coffee, appropriate particle grind size and prevailing conditions such as ambient humidity. An espresso coffee is the basis of most coffee-based beverages. The unit does not cover general preparation of coffee using methods of coffee extraction other than espresso machines, which is covered in SITHFAB010C Prepare and serve non-alcoholic beverages. The terms barista, senior barista and master barista may have different meanings to diverse individuals and groups. Some prefer to make no designation and refer to a barista as someone who is a trained and expert operator. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to hospitality and catering operations where espresso coffee is extracted and served. It reflects the role of an espresso machine operator (barista) and others who make coffee using a commercial espresso machine in a variety of hospitality settings. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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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 . |
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1.3 |
Complete mise en place and preparation for coffee service according to enterprise procedures. |
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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. |
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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. |
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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. |
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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. |
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4.3 |
Ensure group head is clean prior to inserting group handle. |
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4.4 |
Monitor water and pump pressure, and moderate between cycles, according to enterprise procedures. |
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4.5 |
Analyse extraction rate and adjust where appropriate. |
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4.6 |
Assess quality of extraction visually and where appropriate by verifying flavour. |
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4.7 |
Check spent grounds (puck or cake) to identify any required adjustments to dosage and technique. |
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4.8 |
Release or purge water for two seconds from the group head before placement of group handle to extract coffee. |
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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. |
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5.3 |
Texture milk according to milk type and specific order requirements. |
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5.4 |
Combine foam and milk through rolling, ensuring even consistency. |
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5.5 |
Pour milk promptly, evenly and consistently, according to coffee style and customer preferences. |
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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. |
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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. |
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7.3 |
Carry out allied end of service activities . |
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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 . |
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7.5 |
Identify situations requiring the attendance of a trained service technician, licensed electrician or a designated senior person within the enterprise. |
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7.6 |
Use energy and water resources efficiently when preparing coffee and cleaning equipment to reduce negative environmental impacts. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITXOHS002A Follow workplace hygiene procedures SITHACS006B Clean premises and equipment SITHFAB010C 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
RANGE STATEMENT |
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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. |
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Equipment may include: |
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Enterprise requirements may include : |
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Mise en place and preparation for coffee service include: |
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Coffee styles to be prepared must include: |
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Factors to consider in grinding coffee include: |
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Cleaning procedures include: |
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Cleaning methods must include using a range of techniques, including: |
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End of service activities include: |
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Monitor and assess the espresso machine and grinder may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |