NZQA unit standard
17286 version 8
Page 1 of 3
Title
Prepare and present pressed coffee for service
Level
2
Purpose
Credits
2
This unit standard is for people training to prepare and serve
pressed coffee for the hospitality industry.
People credited with this unit standard are able to: prepare
coffee press equipment and ingredients; extract coffee using
coffee press equipment, and explain potential problems with
pressed coffee and coffee press equipment; and present
pressed coffee for service.
Classification
Hospitality > Food and Beverage Service
Available grade
Achieved
Guidance Information
1
Definitions
Establishment requirements referred to in this unit standard may include but are not
limited to the applicable procedures found in the following: establishment
performance guidelines and standards; equipment manufacturer’s procedures and
specifications; Government and local body legislation.
Pressed coffee – any coffee that is prepared using a plunger or other press
equipment for extraction purposes.
2
Legislation relevant to this unit standard includes but is not limited to – Food Act
2014, Health and Safety at Work Act 2015.
3
For the purpose of this unit standard the immediate service environment must be
kept clean, safe, and ready for use in accordance with establishment requirements.
4
This unit standard can be assessed against in a simulated situation. This refers to a
situation that reflects some elements of commercial realism but the candidate must
be under time pressure. There must be an end user of the product and domestic
equipment can be used.
5
All tasks are to be carried out in accordance with establishment requirements.
Outcomes and performance criteria
Outcome 1
Prepare coffee press equipment and ingredients.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2018
NZQA unit standard
17286 version 8
Page 2 of 3
Performance criteria
1.1
Cold filtered water, and quality fresh ingredients are made available in sufficient
quantity for service.
Range
1.2
ingredients include but are not limited to – coffee,
accompaniments;
quality includes but is not limited to – within expiry date, aroma,
appearance.
Equipment service items are kept at correct temperature for service, clean, free
from damage, and ready for use within the set time-frame for service.
Range
equipment service items include but are not limited to – coffee
press equipment, cups and saucers, spoons, stirrers.
1.3
Coffee blend used is appropriate for service, and the correct grind for extraction
and equipment used.
1.4
Coffee not for immediate use is stored with minimum exposure to oxygen,
moisture, and light, at a temperature and within a time-frame that optimises
coffee quality.
Outcome 2
Extract coffee using coffee press equipment, and explain potential problems with pressed
coffee and coffee press equipment.
Performance criteria
2.1
Pre-heated pressed coffee equipment is dosed with sufficient fresh ground
coffee for the drink being made.
2.2
Coffee grounds are stirred and steeped in freshly boiled water.
2.3
Coffee is pressed using press equipment in a slow and safe manner that
ensures operator safety.
2.4
The colour, aroma, and taste of the pressed coffee matches and optimises the
quality characteristics of the coffee blend.
2.5
Potential problems with pressed coffee and coffee press equipment are
described.
Outcome 3
Present pressed coffee for service.
Performance criteria
3.1
Pressed coffee is presented in correct, pre-heated vessel for coffee in
accordance with customer expectations.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2018
NZQA unit standard
17286 version 8
Page 3 of 3
3.2
Pressed coffee is contained completely within clean and damage-free service
vessel, with no drips or spillage.
3.3
Presentation of multiple servings of pressed coffee is coordinated to ensure
group customer orders are satisfied.
3.4
Correct and sufficient accompaniments are presented with pressed coffee.
Planned review date
31 December 2023
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
23 February 2000
31 December 2013
Revision
2
15 November 2002
31 December 2013
Review
3
16 December 2004
31 December 2017
Review
4
12 December 2008
31 December 2017
Review
5
20 February 2014
31 December 2017
Revision
6
19 November 2015
31 December 2017
Revision
7
21 July 2016
31 December 2020
Review
8
25 January 2018
N/A
Consent and Moderation Requirements (CMR) reference
0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Comments on this unit standard
Please contact ServiceIQ qualifications@ServiceIQ.org.nz if you wish to suggest changes
to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2018
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