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 details

Study level:
Vocational and further education (TAFE)
Unit code:
SITHFAB004

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - prepare and present non-alcoholic beverages to meet different customer requests, over a minimum of three different service periods, including at least one peak service period; - prepare and present at least six different non-alcoholic beverages from the following list on three occasions each: carbonated drinks; children's specialty drinks; non-espresso coffees; cordials and syrups; flavoured milks; frappés; freshly squeezed juices; health drinks; hot chocolate; iced chocolate or coffee; milkshakes; mocktails; smoothies, and; teas; - prepare above non-alcoholic beverages within commercial timeframes and with consistent quality, volume and appearance and in line with organisational procedures, and; - use the correct equipment, ingredients and standard measures in preparing the above beverages.Students will also be expected to demonstrate the following knowledge: - culinary terms for and characteristics of ingredients commonly used to produce non-alcoholic beverages specified in the performance evidence; - major types and characteristics of non-espresso coffees, teas and other non-alcoholic beverages specified in performance evidence; - preparation methods of non-espresso coffees, teas and other non-alcoholic beverages; - organisational procedures suitable to beverages specified in the performance evidence; - range of options to meet specific customer preferences; - safe operational practices using essential functions and features of equipment used to produce the non-alcoholic beverages specified in the performance evidence, and; - dangers of inert gases used in post-mix dispensing systems and the measures required to ensure worker and customer safety.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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