Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to plan and monitor espresso coffee service, including ordering coffee, equipment and commodities; appropriate storage; and supervising coffee service. 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 master and senior baristas and requires substantial specialist knowledge of coffee, its history and presentation in a variety of hospitality settings. The unit applies to hospitality and catering operations where espresso coffee is extracted and served. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite unit: SITHFAB012B Prepare and serve espresso coffee. |
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 |
Plan coffee service. |
1.1 |
Develop coffee menus and select menu items taking into consideration profit requirements, market focus and demographics, customer preferences and enterprise policies. |
1.2 |
Select suppliers and roasters, and make purchases according to enterprise requirements, budget and quality. |
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1.3 |
Liaise with suppliers and roasters to ensure coffee meets enterprise requirements. |
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2 |
Provide specialist advice on coffee and coffee service. |
2.1 |
Develop and update appropriate information on coffee . |
2.2 |
Respond to customer questions related to coffee and espresso coffee service. |
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2.3 |
Provide accurate information to colleagues and staff on coffee and coffee service. |
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2.4 |
Promote coffee and coffee appreciation at appropriate opportunities. |
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2.5 |
Display accurate information on coffee and coffee styles for customers where suitable. |
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3 |
Monitor quality and service of coffee. |
3.1 |
Identify desirable characteristics of superior espresso coffee. |
3.2 |
Evaluate coffee beans to ensure freshness and appropriate oil content. |
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3.3 |
Monitor grind to ensure correct particle size according to enterprise requirements and customer preferences. |
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3.4 |
Monitor environmental variations affecting dosage, and adjust grind and dose accordingly. |
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3.5 |
Evaluate espresso coffee quality through visual and other sensory means and by applying indicators of quality . |
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3.6 |
Monitor coffee extractions and service according to enterprise practices, ensuring quality and consistency. |
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3.7 |
Diagnose faults and problems in quality of coffee. |
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3.8 |
Seek and follow up feedback on coffee quality from customers and staff. |
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3.9 |
Deal with problems according to nature of problem and enterprise practices. |
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3.10 |
Ensure coffee and commodities are stored appropriately in suitable containers and conditions. |
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3.11 |
Ensure coffee items are presented correctly and attractively with suitable accompaniments. |
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3.12 |
Assess quality and temperature of milk served and ensure it is texturised correctly. |
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4 |
Monitor machinery and equipment. |
4.1 |
Monitor espresso coffee machine and other equipment for efficiency and reliability of operation. |
4.2 |
Monitor temperature and water pressure according to enterprise requirements. |
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4.3 |
Ensure that environmentally sound cleaning, maintenance and waste disposal and recycling regimes and practices are in place. |
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4.4 |
Identify need for new equipment or parts taking into account relevant considerations and evaluate options. |
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4.5 |
Ensure that self and others follow safe practices and procedures in using machinery and equipment. |
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4.6 |
Identify situations requiring the attendance of a trained service technician or licensed electrician or actions that might invalidate warranties. |
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4.7 |
Schedule service calls and replacement of worn parts at appropriate times. |
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:
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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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Sources of information on coffee include: |
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Accurate information for customers may include: |
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Characteristics of coffee include: |
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Evaluate espresso coffee quality includes: |
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Indicators of quality include: |
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Faults and problems include: |
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Monitoring espresso coffee machine and other equipment may include : |
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Equipment considerations include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |