Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHFAB010C Prepare and serve non alcoholic beverages. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.
It does not include making espresso coffee beverages which is covered in SITHFAB204 Prepare and serve espresso coffee.
Application of the Unit
This unit applies to any hospitality organisation which serves coffee, tea and other non-alcoholic beverages including cafes, restaurants, bars, clubs, function and event venues.
The unit applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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. Select ingredients. |
1.1 Check and identify specific customer preferences for beverages on order. 1.2 Identify and obtain correct ingredients for non-alcoholic drinks . |
2. Select, prepare and use equipment. |
2.1 Select equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use equipment safely and hygienically according to manufacturer instructions. |
3. Prepare and serve non-alcoholic drinks. |
3.1 Prepare drinks using appropriate methods and standard recipes to meet customer requests. 3.2 Ensure correct strength, taste, temperature and appearance for each drink prepared. 3.3 Minimise waste to maximise profitability of beverages produced. 3.4 Present drinks attractively in appropriate crockery or glassware with accompaniments and garnishes according to organisational standards. 3.5 Evaluate the presentation of beverages and make adjustments before serving. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Specific customer preferences may include: |
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Non-alcoholic drinks include: |
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Equipment may include: |
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Methods include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage