SITHFAB016A Plan and monitor espresso
coffee service
Revision Number: 1
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
SITHFAB016A Plan and monitor espresso coffee service
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.
Approved
© Commonwealth of Australia, 2012
Page 2 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
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
Performance criteria describe the required performance needed
essential outcomes of a unit to demonstrate achievement of the element. Where bold
of competency.
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
1
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.
1.3
Liaise with suppliers and roasters to ensure coffee meets
enterprise requirements.
2.1
Develop and update appropriate information on coffee.
2.2
Respond to customer questions related to coffee and
espresso coffee service.
2
Plan coffee service.
Provide specialist
advice on coffee
and coffee service.
Approved
© Commonwealth of Australia, 2012
Page 3 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
ELEMENT
3
4
Monitor quality and
service of coffee.
PERFORMANCE CRITERIA
2.3
Provide accurate information to colleagues and staff on
coffee and coffee service.
2.4
Promote coffee and coffee appreciation at appropriate
opportunities.
2.5
Display accurate information on coffee and coffee
styles for customers where suitable.
3.1
Identify desirable characteristics of superior espresso
coffee.
3.2
Evaluate coffee beans to ensure freshness and
appropriate oil content.
3.3
Monitor grind to ensure correct particle size according
to enterprise requirements and customer preferences.
3.4
Monitor environmental variations affecting dosage, and
adjust grind and dose accordingly.
3.5
Evaluate espresso coffee quality through visual and
other sensory means and by applying indicators of
quality.
3.6
Monitor coffee extractions and service according to
enterprise practices, ensuring quality and
consistency.
3.7
Diagnose faults and problems in quality of coffee.
3.8
Seek and follow up feedback on coffee quality from
customers and staff.
3.9
Deal with problems according to nature of problem and
enterprise practices.
3.10
Ensure coffee and commodities are stored appropriately
in suitable containers and conditions.
3.11
Ensure coffee items are presented correctly and
attractively with suitable accompaniments.
3.12
Assess quality and temperature of milk served and
ensure it is texturised correctly.
Monitor machinery and 4.1
equipment.
4.2
Approved
© Commonwealth of Australia, 2012
Date this document was generated: 26 May 2012
Monitor espresso coffee machine and other equipment
for efficiency and reliability of operation.
Monitor temperature and water pressure according to
enterprise requirements.
Page 4 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
ELEMENT
Approved
© Commonwealth of Australia, 2012
Date this document was generated: 26 May 2012
PERFORMANCE CRITERIA
4.3
Ensure that environmentally sound cleaning,
maintenance and waste disposal and recycling
regimes and practices are in place.
4.4
Identify need for new equipment or parts taking into
account relevant considerations and evaluate
options.
4.5
Ensure that self and others follow safe practices and
procedures in using machinery and equipment.
4.6
Identify situations requiring the attendance of a trained
service technician or licensed electrician or actions
that might invalidate warranties.
4.7
Schedule service calls and replacement of worn parts at
appropriate times.
Page 5 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
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:






hygienic and safe work practices related to making, serving and storing coffee and coffee
products and service equipment
work practices for the management of large coffee orders
diagnosis of problems and faults in coffee
methods to ensure efficient use of product and to minimise wastage
customer service and communication skills to liaise with other team members, clarify
requirements, provide information and listen to and interpret information and non-verbal
communication
numeracy skills to calculate and measure doses of coffee, and to calculate quantities for
ordering supplies and costs.
The following knowledge must be assessed as part of this unit:












cost and profit issues associated with the provision of espresso coffee service, including
product, equipment and pricing of menu items
flavour characteristics of varieties, types, blends and styles of coffee
physical and chemical properties of coffee, and the effects of roasting and grinding
special qualities of coffee arising from country and area of origin, roasting techniques,
flavour enhancers and essences, type of grind and freshness
physical properties of varieties of milk
history and culture of coffee
presentation aspects of coffee
technical operation of machine
diagnosis and rectification of problems and faults in coffee machines and equipment
types of grinders and how they work
impacts on flavour of coffee of machines, cleanliness of machines, temperature and
pressure
regulatory and legislative requirements impacting on coffee and coffee service.
Evidence Guide
EVIDENCE GUIDE
Approved
© Commonwealth of Australia, 2012
Page 6 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
EVIDENCE GUIDE
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.
Critical aspects for assessment Evidence of the following is essential:
and evidence required to

in-depth knowledge and understanding of coffee and
demonstrate competency
coffee service

mastery of skills in extracting coffee

management of coffee service.
Context of and specific
resources for assessment
Assessment must ensure:




Approved
© Commonwealth of Australia, 2012
access to a coffee station with a range of
industry-current equipment, including:

at least three different types and makes of coffee
machine

thermometer

coffee grinders or mills

serviceware, including cups, saucers, glasses, mugs
and flatware

weighing and measuring equipment

storage bins in appropriate sizes and materials

blind or blank filters

tampers

espresso cleaning detergent

bins for discarded pucks or grind tubes
demonstration of skills using at least three different
types and makes of coffee machine
access to a range of coffee types and commodities
work activities that allow the candidate to develop and
maintain systems for the service of coffee over a period
of time.
Page 7 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
EVIDENCE GUIDE
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:





case studies to assess abilities to evaluate coffee, and
diagnose and rectify a range of faults
written or oral questions to test knowledge required to
plan and monitor espresso coffee service
review of workplace documents developed by the
candidate, including operational procedures and
maintenance schedules for espresso machines and
equipment
testing of candidate's ability to analyse and solve
typical problems in coffee service or coffee quality
review of portfolios of evidence and third-party
workplace reports of on-the-job performance by the
candidate.
Holistic assessment with other units relevant to the
industry sector, workplace and job role is recommended,
for example:




Assessing employability skills
SITXOHS002A Follow workplace hygiene procedures
SITXINV002A Control and order stock
SITXMGT001A Monitor work operations
SITHPAT012A Plan patisserie operations.
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
The range statement relates to the unit of competency as a whole. It allows for different work
Approved
© Commonwealth of Australia, 2012
Page 8 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
RANGE STATEMENT
environments and situations that may affect performance. Bold italicised wording in the
performance criteria is detailed below.
Sources of information on
coffee include:







Accurate information for
customers may include:




Characteristics of coffee
include:







Evaluate espresso coffee quality
includes:



Indicators of quality include:




Approved
© Commonwealth of Australia, 2012
talking to product suppliers, roasters and other baristas
memberships of associations and industry bodies
reading general and trade media, and supplier
information
attending trade shows
attending coffee tastings
reading coffee reference books
internet.
coffee items, varieties and available accompaniments
prices
brochures about coffee types and grinds
coffee education programs.
colour
appearance, including opacity or transparency
aroma
flavour
taste
freshness
presentation.
use of visual and other sensory means, such as smelling
and tasting coffee
customer feedback
consistency of product.
industry and enterprise standards and requirements
customer feedback
repeat business
sales of particular items, coffee types and styles.
Page 9 of 10
Service Skills Australia
SITHFAB016A Plan and monitor espresso coffee service
Date this document was generated: 26 May 2012
RANGE STATEMENT
Faults and problems include:




Monitoring espresso coffee
machine and other equipment
may include:
Equipment considerations
include:








equipment breakdown or malfunction
incorrect or inappropriate use of equipment
poor quality control or maintenance
breaches of OHS requirements.
removing shower screens and diffusers if appropriate,
cleaning using wet method and reassembling
fine tuning or arranging fine tuning of machines
according to manufacturer recommendations and
warranty requirements.
characteristics and advantages of size and capacity
cost
reliability
service availability
training in operation
reputation of supplier.
Unit Sector(s)
Sector
Hospitality
Competency field
Competency field
Approved
© Commonwealth of Australia, 2012
Food and Beverage
Page 10 of 10
Service Skills Australia
Download PDF
Similar pages