Assessment Requirements for SITHFAB005 Prepare and serve espresso coffee

Release: 1

Assessment Requirements for SITHFAB005 Prepare and serve espresso coffee

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare and present each of the following espresso-based coffee beverages on three different occasions within commercial timeframes:

caffe latte

cappuccino

espresso (short black)

flat white

long black

piccolo latte

mocha

ristretto

short and long macchiato

monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard

present the above espresso coffee beverages and accompaniments demonstrating consistency and quality of:

appearance

aroma

body

crema on top of the espresso

flavour

taste

strength

volume

use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major types and characteristics of espresso coffee beverages specified in the performance evidence

different types of milk, their characteristics and uses for different types of coffee beverages

characteristics of different types of beans, blends and roasts

mise en place requirements for preparing coffee beverages

methods and techniques for preparing and serving espresso coffee beverages:

grinding coffee beans

measuring dose by sight, electronically, manually and mechanically

tamping

extracting espresso

texturing milk

sequencing orders for the preparation of coffee beverages

quality indicators for espresso coffee extraction:

changes in colour of crema

changes in flow texture

cake of used ground coffee

water pressure during extraction

available options to meet specific customer preferences relating to:

accompaniments

blends

service-ware

strength

sweeteners

type of:

beans

milk

factors relevant to quality of espresso coffee:

ambient humidity

consistency of used coffee grounds

crema on top of the espresso

quality and rate of espresso flow

steam pressure during foaming and steaming of milk

taste

extraction rates for the different espresso coffee beverages specified in the performance evidence

how and when adjustments are required to the following to ensure quality of espresso coffee:

dose

grind

tamping technique

water flow

water pressure

organisational procedures and industry standards for:

service-ware used for espresso coffee beverage presentation

accompaniments used to enhance beverages

presentation of beverages:

latte art

appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:

ensure food safety

optimise shelf life

essential features and functions of different espresso machines and grinders used to prepare espresso coffee beverages:

sizes and types of filter baskets and tampers

purging the steam wand

flushing the group head

cleaning and maintenance methods and procedures

symptoms of faults in espresso machines and grinders

safe operational practices and dangers of working with steam

basic maintenance and cleaning methods for espresso grinders, machines and equipment:

back flushing the machine

brushing out doser chamber

pouring hot water to clean drainage pipes

using correct and environmentally sound disposal methods for coffee making waste

washing drip trays

washing and drying:

bean hopper

group handle and filter basket

wiping down entire machine

wiping outside of steam wand and nozzle and purging inside with steam

content of safety data sheets (SDS) for cleaning agents and chemicals, or workplace documents or diagrams that interpret the content of SDS.

Assessment Conditions

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

workstation with industry current commercial grade espresso machine and coffee grinders

bins or knock boxes for used coffee grounds

storage bins

small equipment:

blind or blank filter basket

cleaning brushes

colour coded cleaning cloths

flat edge implement for levelling off dosed filter basket

measuring equipment:

stopwatch or timer

thermometer

milk foaming jugs

napkins

powder shakers

service trays

spoons and stirrers

straws

service-ware for different types of coffee beverages:

cups: espresso and standard

saucers

mugs

glasses

take-away coffee cups and lids

take-away cardboard trays

tamp mats

tampers

stock:

commercial range of coffee beans, ground coffee and other ingredients and accompaniments

organisational specifications:

equipment manufacturer instructions

cleaning and maintenance procedures for espresso coffee machines and grinders

commercial beverage menus

organisational procedures and industry standards for presenting espresso coffee beverages

price lists

standard recipes for coffee beverages currently used by the hospitality industry

SDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS

industry-realistic ratio of staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694