Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare and serve cocktails in a range of hospitality enterprises. Cocktails are drinks with a base, usually of one or more spirits, to which other ingredients are added. Some States and Territories will have legislative requirements in relation to service of alcohol. |
Application of the Unit
Application of the unit |
This unit applies to establishments where cocktails are served. It generally reflects the role undertaken by an experienced beverage attendant and includes the requirement for creative input into cocktail development. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHFAB002C Operate a bar SITHFAB009A Provide responsible service of alcohol SITXOHS002A Follow workplace hygiene procedures. |
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 |
Promote cocktails to customers. |
1.1 |
Encourage customers to buy cocktails according to enterprise policy. |
1.2 |
Use display materials appropriately to promote cocktails. |
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1.3 |
Offer customers accurate information in a courteous manner about the style and range of cocktails available. |
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2 |
Prepare cocktails. |
2.1 |
Select correct cocktail glassware and equipment and use them according to enterprise and industry standards. |
2.2 |
Make cocktails correctly and efficiently according to enterprise and industry recipes . |
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2.3 |
Consider eye appeal, texture, flavour and required temperature in preparing cocktails. |
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2.4 |
Consider options for new cocktails using suitable combinations of alcoholic and non -alcoholic ingredients, and develop them according to enterprise policy. |
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3 |
Present cocktails. |
3.1 |
Present cocktails attractively and maximise eye appeal. |
3.2 |
Use garnishes and decorations according to enterprise standards. |
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3.3 |
Avoid wastage and spillage during service. |
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 for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITXFIN001A Process financial transactions. |
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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Display materials include: |
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Range of cocktails must include: |
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Cocktail equipment includes: |
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Recipes include those developed by the enterprise as well as traditional recipes such as: |
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Alcoholic ingredients for cocktails include: |
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Non -alcoholic ingredients for cocktails include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |