SITHFAB004 - Prepare and serve non-alcoholic beverages

Unit code: SITHFAB004 | Study level: TAFE
N/A
Footscray Nicholson
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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.

Assessment

For Melbourne campuses

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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

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