SITHFAB024 - Prepare and serve non-alcoholic beverages
Nominal hours
Location
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
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 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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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
• non-espresso coffees
• frappés
• freshly squeezed juices
• hot chocolate
• iced chocolate or coffee
• milkshakes
• mocktails
• smoothies
• teas - prepare above non-alcoholic beverages within commercial timeframes and with consistent quality, volume and appearance and in line with organisational procedures
- use the correct equipment, ingredients and standard measures preparing the above beverages.
Students will also be expected to demonstrate the following knowledge:
- major types and characteristics of non-alcoholic beverages specified in performance evidence
- culinary terms for and characteristics of ingredients commonly used to produce non-alcoholic beverages specified in the performance evidence
- preparation methods for non-alcoholic beverages:
• blending
• brewing
• juicing
• mixing
• plunging
• shaking - organisational procedures for beverages specified in the performance evidence in relation to:
• glassware and service-ware used for presentation
• garnishes and accompaniments used to enhance beverages - options to meet specific customer preferences relating to:
• brand of beverage or ingredient
• dietary requirements
• garnishes
• glassware
• ice
• mixers
• strength
• temperature - safe operational practices using essential functions and features of equipment used to produce the non-alcoholic beverages specified in the performance evidence
- dangers of inert gases used in post-mix dispensing systems and the measures required to ensure worker and customer safety.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):