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 details

Location:
Study level:
Vocational and further education (TAFE)
Unit code:
SITHFAB019

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: - coordinate the operational aspects of espresso coffee preparation for an outlet over at least six service periods; - monitor the consistency and quality of the following characteristics of espresso coffee beverages during above service, and; - maintain commercial grade espresso coffee machines and grinders throughout each of the above service periods.Students will also be expected to demonstrate the following knowledge: - knowledge of current and emerging espresso coffee service trends through various sources; - major types of espresso coffee beverages and their characteristics; - different types of milk, their characteristics and uses for different types of coffee beverages; - impacts on flavour of coffee beverages; - organisational and industry standards; - appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients; - methods to ensure efficient use of ingredients and to minimise wastage; - equipment used to prepare espresso coffee beverages; - work practices for managing large coffee beverage orders; - methods for evaluating espresso coffee beverage quality; - cost and profit issues associated with providing espresso coffee service; - factors to consider when purchasing new equipment or service-ware, and; - information to educate customers about espresso coffee.

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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