SITHFAB004

Application

This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

It does not include making espresso coffee beverages, which is covered in SITHFAB005 Prepare and serve espresso coffee.

This unit applies to any hospitality organisation that serves coffee, tea and other non-alcoholic beverages, including cafes, restaurants, bars, clubs, and function and event venues.

The unit applies to kitchen staff and operational food and beverage attendants who work with very little independence and under the guidance of others.

Unit mapping information

SITHFAB203 Prepare and serve non-alcoholic beverages

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

SITXFSA001 Use hygienic practices for food safety

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:

  • fridges

• small equipment:

  • blenders

  • coffee:

    • percolators and urns

    • drip filter systems

    • plungers

  • juicers

  • milk and sugar containers

  • milkshake machines

  • standard range of glassware and service-ware for the service of non-alcoholic beverages specified in the performance evidence

  • tea and coffee making facilities and equipment

  • water jugs

• stock:

  • condiments, garnishes and accompaniments

  • ice

  • wide commercial range of non-alcoholic beverages:

    • tea

    • coffee

    • carbonated drinks

    • juices

• cleaning materials and equipment:

  • cleaning cloths

  • commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

  • dishwashers

  • dustpans and brooms

  • garbage bins and bags

  • hand towel dispenser and hand towels

  • mops and buckets

  • separate hand basin and antiseptic liquid soap dispenser for hand washing

  • sponges, brushes and scourers

  • tea towels

• organisational specifications:

  • equipment manufacturer instructions

  • beverage menus

  • standard recipes for non-alcoholic beverages currently used by the hospitality industry

  • price lists

  • retail promotional materials

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

• industry-realistic ratio of staff of 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