Macquarie Park RTO 90222
Assessment Task
Course Name Hospitality(Food and Beverage Stream)
Cluster B
Cluster Name Practical Café Skills
Qualification Code SIT20213
Qualification Name Certificate ll in Hospitality
SITHFAB204
Prepare and serve espresso coffee
•
•
•
•
•
•
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Organise coffee workstation
Select and grind coffee beans
Advise customers on espresso coffee beverages
Extract and monitor quality of espresso
Texture milk
Serve espresso coffee beverages
Clean espresso equipment
Prepare and serve non-alcoholic
Units of Competency
SITHFAB203
beverages
• Select ingredients
• Select, prepare and use equipment
• Prepare and serve non-alcoholic drinks
SITHCCC103
•
•
•
Prepare sandwiches
Select ingredients
Make sandwiches
Present and store sandwiches
Student Name
Date of Issue
Due Date(s)
Assessor Name
Pre-requisite Units Not Applicable
Foundation Skills  Literacy
 Numeracy
 Teamwork
 Learning
 Planning and organising
 Self-management
Employability Skills  Technology
 Initiative and enterprise
 Problem Solving
 Communication
 Cross Cultural Understanding
SIT20213 V2.0 Task Cluster B
Page 1 of 15
Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
Assessment method
Part A:
Observation of practical work in an industry setting/ simulated work environment
Part B:
Written test – Class Test
Part C:
Product assessment – Customer Feedback Evidence
Student Name
Date of Issue
Due Date
STUDENT ACKNOWLEDGEMENT 
Students must complete knowledge and skills development activities which prepare
for and may contribute to assessment of competence.
 I understand the requirements of the assessment task and assessment methods.
 I understand what is being assessed and can perform the tasks described in this
assessment.
 I have been provided with information about RPL, Credit Transfer and Assessment
Appeals.
 I have notified the assessor of any special needs to be considered during this
assessment
 I declare that the work submitted is my own and has not been copied from another
person or source
Student signature
SIT20213 V2.0 Task Cluster B
Date
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
Task Outline
As you complete this assessment task you will be demonstrating your skills and knowledge
to your assessor. The assessor may also observe your practical skills and techniques and
ask you questions. Ensure in your work practices that you work safely and efficiently, check
that equipment is ready for use and work with others to improve work practices.
This assessment consists of THREE sections:
Part A – Observation of Practical Work in an industry setting/ simulated work environment –
examples include: School Café, Function or Catering. Refer to answer guide for more
details.
Part B – Written Assessment – Class Test – To be undertaken in test conditions – 1 hour
Part C – Product Evaluation – Customer Feedback Evidence – Students to collect
feedback from one customer
Part A:
Observation of Practical Work
•
•
•
•
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You are required to demonstrate your competence of skills in an industry setting
or simulated work environment.
You are required to prepare and serve various types of espresso coffee, nonalcoholic beverages and sandwiches to industry standard
An industry realistic ratio of customers to food and beverage attendant must be
maintained for assessment
Correct PPE uniform must be worn
The principles of hygiene and safety apply throughout this event
Workplace organisation and cleaning procedures are to be followed during this
event
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
Description and instructions to student
The assessment for this task may occur over a period of time as you participate in events
such as a school café, functions or formal morning teas. You will be rotated between job
roles to ensure that you are able to demonstrate skills/knowledge in the preparation and
service of espresso coffee, non-alcoholic beverages and sandwiches.
The customer evaluation will provide you with independent feedback on your skills.
Function description:
PURPOSE:
PLACE:
BEVERAGE/SANDWICH MENU
NO. OF CUSTOMERS:
SPECIAL DIETARY REQUIREMENTS:
JOB ROLES TO INCLUDE:
- Clean and prepare cafe/restaurant and
beverage area for service
- Take and process food and drink orders
- Prepare a variety of coffees as
ordered
- Prepare a variety of non-alcoholic
beverages
- Present and serve beverages
- Clear food and drinks
- Close down and cleaning of
dining/restaurant and
coffee/beverage area
Part B:
Written test
The test will consist of a range of short answer questions which is to be completed during
class time. If you have trouble understanding any of the questions please ask your teacher
for assistance. The option of a verbal questioning activity is available if required.
Written activity date :
Part C:
Product assessment/Customer feedback
The customer feedback will provide you with independent feedback on your skills. You will
need to hand out a feedback sheet to a customer that participated in the practical
observation section of this assessment.
This completed sheet will need to be submitted to your assessor at the conclusion of your
service period.
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
Part A Practical Observation Checklist
Candidate name:
Assessor name:
SITHFAB204 Prepare and serve espresso coffee
SITHCCC103 Prepare sandwiches
SITHFAB203 Prepare and serve non-alcoholic
beverages
Units of competency:
Date of Practical Observation:
Written Task Submitted:
Customer Feedback Sheets Attached:
During the demonstration of skills, did the
candidate:
Identifies and selects ingredients based on sandwich
requirements including quality and freshness
Prepares sandwiches uniformly in a logical and
sequential manner minimising waste
Uses sandwich making equipment safely
yes
yes
Yes
No
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




Presents sandwiches on appropriate service ware
with suitable garnishes
Stores sandwiches in appropriate environmental
conditions as well as re-useable by-products
Identifies and selects correct ingredients based on
customer preferences
Selects, assembles and safely uses equipment for
non-alcoholic beverages
Prepares drinks using correct procedures minimising
waste
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Presents drinks attractively in appropriate crockery
and glassware
Garnishes non-alcoholic beverages and evaluates
presentation prior to service
Organises coffee work station and grinder efficiently
to enable efficient work flow
Selects and grinds coffee beans, extracts coffee and
is mindful of grind during dosage
Identifies customers preferences and takes orders
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Extracts coffee and monitors quality using correct
method including filter basket, tamping, flushing
system
Textures milk properly, pours, swirls and minimises
waste in the process
Serves espresso coffee beverages promptly at the
correct temperature without drips and spills
Cleans and maintains all espresso making
equipment and water filtration, referring any faults
and conserving energy
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
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SIT20213 V2.0 Task Cluster B
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no 
no 
Comments
Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
The candidate’s performance was:
Not Satisfactory

Satisfactory

Feedback to candidate:
Feedback from candidate:
Candidate signature:
Assessor signature:
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
Part B
Written test
1. Match the word to its definition: draw a line to indicate
Espresso
Doppio
Ristretto
30-35ml in 15-20 seconds, using 14g of coffee is the base of strong drinks.
15m I in 15-20 seconds, using 7g of coffee is the base of weak drinks.
25-30ml in 25-30 seconds, using 7g of coffee is the base of regular drinks.
2. Match the pictures to the different coffee styles: write a letter in the box next to the
description
30 ml espresso
Poured over ice cream
30 ml espresso
½ glass of boiling
water
30 ml espresso
30 ml espresso
Stain of milk
Small amount of foam
30 ml espresso plus
chocolate
Textured milk
Small amount of foam
Chocolate dusting
30 ml espresso
Textured milk
Small amount of foam
30 ml cold espresso
Cold milk
Ice & Whipped cream
30 ml espresso
Textured milk
1/3 foam
30 ml espresso
Textured milk
No foam
A
Cappuccino
G
Flat White
D
Mocha
C
Macchiato
I
Long Black
F
Affogato
E
Iced Coffee
B
Espresso
H
Caffe latte
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
3. Espresso Coffee is brewed by ________ very hot, pressurised water through coffee
beans.
4. Boiling coffee brings out the rich chocolate flavours.
TRUE []
FALSE []
5. Coffee fruit is referred to as:
a) Cherry/drupe
b) Buds/flowers
c) Seeds
d) Grinds
6. A change in the weather may require an adjustment to grind size.
TRUE [] or FALSE[]
7. If you tamp ground coffee in a group handle you:
a) Speed up water passing through grounds
b) Slow down water passing through grounds
c) Decrease extraction
d) Expose grounds to light
8. Over extraction will cause espresso to be:
a) Strong
b) Weak
c) Bitter
d) Sweet
9. To keep coffee fresh after brewing you should:
a) Let it cool then reheat to order
b) Keep it on a heating element
c) Transfer it to a thermal jug
d) Add hot water to it as needed
10. How often should you back flush the espresso machine?
a) After 1 hour of operation if machine is not used frequently
b) After 2 hours of operation if machine is used moderately
c) After each beverage during busy periods
d) After 1 day of service, or after busy periods
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
11. List six mise en place tasks that you would need to perform when preparing and
serving espresso coffee.
12. How many grams of coffee should be used to produce a single espresso? _____
grams.
13. Moisture, heat and light can affect the flavour of coffee.
TRUE [] or FALSE []
14. Milk should be boiled with a steam wand to produce a good foam.
TRUE [] or FALSE []
15. Coffee crops account for a large part of many countries export trade.
TRUE [] or FALSE []
16. Double filter baskets hold 18 grams of coffee.
TRUE [] or FALSE []
17. Coffee thermometers should be recalibrated daily to ensure correct coffee
temperature.
TRUE [] or FALSE []
18. What is the recommended storage time for coffee beans in the hopper?
a) 2-3 hours
b) 3-4 hours
c) 1 day
d) 30 minutes
19. Ristretto is used for a café latte.
TRUE [] or FALSE []
20. Once a bag of coffee beans has been opened, how should it be stored?
a) In a bag, in the fridge
b) In an airtight container in the freezer
c) In an airtight container in the fridge
d) In an airtight container in the cupboard
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
21. Match the pictures to the different coffee production methods:
A
Espresso machine
E
Percolator
D
Filter coffee maker
C
Plunger
B
Mocha pot
F
Instant coffee method
22. Match the non-alcoholic beverage with the appropriate description
smoothie
milkshake
mocktail
frappe
cordial
BEVERAGE
DESCRIPTION
A combination of fruit and dairy products such as milk, icecream or yoghurt, that is blended until thick and smooth
A thick brightly coloured liquid that is diluted with other
liquids, such as water.
An icy drink that normally consists of milk or fruit as the
main ingredient.
Non-alcoholic cocktail
A mixture of milk, ice-cream and flavouring, whipped at
high speed to make a thick, frothy drink.
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
23. Next to each of the non-alcoholic drinks listed below, state the equipment used in its
construction from the list below.
Tea Pot
Milkshake
Post Mix
Machine
System
Blender
Cocktail
Percolator Juicer
Shaker
A. freshly squeezed juices
B. tea
C. coffee
D. mocktail
E. milkshake
F. smoothie
G. Soft Drinks
24. Match the following tea varieties with their service requirements.
Fruit
Ceylon
Earl grey
Darjeeling
Green
A. offered with milk and sugar
B. served with lemon or milk
C. they can be served hot or cold
D. usually served in the afternoon with a little lemon or milk
E. served without milk or sugar
25. Describe the correct way to store tea.
26. Describe the correct way to store and handle milk.
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
27. What type of equipment do you use to make the following beverages?
Milkshake
Tea
Fruit Smoothie
28. Outline the storage procedures for sandwich platters if you found that a lunch
function has been delayed for ONE hour.
29. List SIX mise en place tasks you may need to perform in preparation for making
sandwiches.
1.
2.
3.
4.
5.
6.
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
30. List SIX different bread varieties suitable for making sandwiches.
1.
2.
3.
4.
5.
6.
31. List two reasons why uniformity is an important factor when making and presenting
sandwiches.
32. How can you make a plated sandwich look more attractive and appealing to the
customer?
33. What information should you record on containers of leftover ingredients prior to
storing?
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
Part C Product Assessment/Customer Evaluation
Student name:
Date:
Customer name:
Units of competency
SITHFAB204 - Prepare and serve espresso coffee
SITHCCC103 - Prepare sandwiches
SITHFAB203 - Prepare and serve non-alcoholic beverages
Instructions: Consider the student’s level of skill/knowledge. Please use the following scale to rate your experience.
1 – demonstrated with
2 – demonstrated
confidence
Skill/knowledge criteria to be displayed by student:
3 – not demonstrated
Rating
Correct processing of order
1
2
3
Service of sandwiches
1
2
3
Service of coffee and/or other beverage
1
2
3
Clearing of crockery / cutlery
1
2
3
Wait person demonstrated effective speech
1
2
3
Wait person demonstrated effective 2 way communication
1
2
3
Comments about:
Beverages - Please indicate which type of beverage you ordered Espresso 
Please comment on the flavour, temperature and presentation of your beverage.
Non-Alcoholic 
Sandwiches - please comment on the appearance, taste and assembly of your chosen menu item.
Your overall experience
Thank You for completing this evaluation
Your customer feedback is greatly appreciated
Have a nice day 
SIT20213 V2.0 Task Cluster B
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Public Schools NSW Macquarie Park RTO 90222
Macquarie Park RTO 90222
ASSESSOR FEEDBACK TO STUDENTS
Assessor’s Name
Cluster
Student Name
Date
Units of competency being
assessed for SIT20213
Certificate ll in Hospitality
SITHFAB204 Prepare and
serve espresso coffee
SITHFAB203 Prepare and
serve non-alcoholic beverages
SITHCCC103 Prepare
sandwiches
B
Assessment Outcome
 Competent
Not yet
competent
If NYC - Refer
to shaded
section below
If you have been deemed NOT YET COMPETENT the following further action is required:
SITHFAB204
Date of
Prepare and
Reassessment
serve espresso
/
coffee
Date
Competent
SITHFAB203
Prepare and
serve nonalcoholic
beverages
SITHCCC103
Prepare
sandwiches
Assessor general comment:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this
student and have provided appropriate feedback
Assessor Signature
Date
Assessors: the completed student assessment task and assessor feedback sheets
must be securely retained for six months after the completion of the course. Also
retain any other evidence that demonstrated how the student was deemed
competent eg written tasks, photographs, videos.
Student Feedback (to be completed after student receives assessor feedback)
 I agree with the outcome of this assessment
 I do not agree with this assessment outcome and will speak with assessor re appeals
process
What did I learn from this Task?
Student Signature
SIT20213 V2.0 Task Cluster B
Date
Page 15 of 15
Public Schools NSW Macquarie Park RTO 90222
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