SITHFAB024

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 SITHFAB025 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.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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

Assessment Conditions

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

• an industry workplace; or
• a simulated industry environment set up for the purposes of assessment.

Assessment must ensure access to:

• fixtures and large and small equipment:

• refrigerator
• blender
• juicer
• milkshake machine
• standard range of glassware and service-ware for the service of non-alcoholic beverages specified in the performance evidence
• equipment used to prepare non-alcoholic beverages

• stock:

• condiments, garnishes and accompaniments
• ice
• commercial range of non-alcoholic beverages

• cleaning materials and equipment
• organisational specifications:

• equipment manufacturer instructions
• beverage menus
• standard recipes for non-alcoholic beverages
• 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 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.