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 SITHFAB015A Prepare and serve cocktails. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. One prerequisite unit removed. SITXFSA101 Use hygienic practices for food safety, and SITHFAB201 Provide responsible service of alcohol retained as prerequisites. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of organisational and traditional specific cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.
Application of the Unit
This unit applies to any hospitality organisation which operates a cocktail bar including hotels, restaurants and clubs.
The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.
Licensing/Regulatory Information
The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB201 Provide responsible service of alcohol.
Pre-Requisites
This unit must be assessed after the following prerequisite units: |
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SITHFAB201 |
Provide responsible service of alcohol |
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. Promote cocktails to customers. |
1.1 Use display materials to promote cocktails. 1.2 Offer customers accurate information about the style and range of cocktails available and encourage their purchase. 1.3 Check and identify specific customer preferences and take orders. 1.4 Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products. |
2. Prepare cocktails. |
2.1 Select appropriate cocktail glassware and equipment and use them according to organisational and traditional industry standards. 2.2 Make cocktails correctly and efficiently according to organisational and traditional recipes . 2.3 Consider eye appeal, texture, flavour and required temperature in preparing cocktails. 2.4 Evaluate presentation of cocktails and make adjustments before serving. 2.5 Experiment with creative and complementary combinations of alcoholic and non-alcoholic ingredients to develop new cocktails. |
3. Present cocktails. |
3.1 Present cocktails attractively and maximise eye appeal. 3.2 Use garnishes and decorations according to organisational and traditional standards. 3.3 Avoid wastage and spillage during service. |
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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Display materials include: |
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Range of cocktails include: |
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Specific customer preferences may relate to: |
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Equipment includes: |
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Recipes include those developed by the organisation 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)
Hospitality
Competency Field
Food and Beverage