Application

This unit describes the performance outcomes, skills and knowledge required to coordinate operational aspects of espresso coffee service for an outlet. It requires the ability to develop menus, provide specialist advice to customers and staff, monitor the overall quality of espresso beverages, and maintain equipment.

The unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to senior personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of coffee, its history and presentation.

Unit mapping information

SITHFAB401 Plan and monitor espresso coffee service

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Food and Beverage

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

Assessment conditions

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

• an industry workplace

• a simulated industry environment

Assessment must ensure access to:

• fixtures and large equipment:

  • a workstation with industry-current commercial grade espresso machine and coffee grinders

  • bins for used ground coffee

  • storage bins or containers

• specific equipment for preparing espresso coffee:

  • 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

  • takeaway cardboard trays

  • tamp mats

  • tampers

  • service-ware for different types of coffee beverages:

    • cups: espresso and standard

    • saucers

    • mugs

    • glasses

    • takeaway coffee cups and lids

• stock:

  • commercial range of coffee beans and ground coffee

  • milk and alternative products

  • other ingredients and accompaniments required for espresso coffee service

• 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-based beverages currently used by the hospitality industry

  • safety data sheets (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