SITHFAB038 - Plan and monitor espresso coffee service

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Unit code: SITHFAB038 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
N/A
Overview
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Overview

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.

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:

  • 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:
  • appearance, including opacity or transparency
  • aroma
  • colour
  • flavour
  • freshness
  • presentation
  • taste
  • volume
  • 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:

  • sources of information on current and emerging espresso coffee service trends:
  • associations and industry bodies
  • coffee beverage tastings
  • coffee reference books
  • general and trade media, and supplier information
  • product suppliers, roasters and other baristas
  • the internet
  • trade shows
  • major types of espresso coffee beverages and their characteristics
  • different types of milk, their characteristics and uses for different types of coffee beverages
  • for coffee beans and blends:
  • special qualities and flavour characteristics arising from country and area of origin
  • physical and chemical properties
  • roasting techniques
  • effects of roasting and grinding
  • types of grind and freshness
  • flavour enhancers and essences
  • impacts on flavour of coffee beverages of:
  • cleanliness of machines
  • water temperature and pressure
  • organisational and industry standards for:
  • service-ware used for espresso coffee beverage presentation
  • accompaniments used to enhance beverages
  • presentation of beverages and latte art
  • appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:
  • ensure food safety
  • optimise shelf life
  • methods to ensure efficient use of ingredients and to minimise wastage
  • equipment used to prepare espresso coffee beverages:
  • technical features and functions of different espresso machines and grinders
  • cleaning and maintenance procedures for espresso coffee machines and grinders
  • routine problems and faults in espresso machines and grinders
  • techniques for identifying and diagnosing faults
  • fine tuning or arranging fine tuning of machines and grinders according to manufacturer instructions and warranty requirements
    when and how to remove shower screens or diffusers and clean using wet method and reassembling
  • work practices for managing large coffee beverage orders
  • methods for evaluating espresso coffee beverage quality:
  • customer feedback
  • information or data on:
    repeat business
    sales of particular types of coffee beverages
  • organisational and industry standards
  • staff feedback
  • sensory analysis
  • cost and profit issues associated with providing espresso coffee service:
  • product
  • equipment
  • accessories
  • pricing menu items
  • factors to consider when purchasing new equipment or service-ware:
  • cost
  • reliability
  • reputation of supplier
  • service availability
  • size and capacity to meet outlet service needs
  • technical characteristics
  • training in operation
  • information to educate customers about espresso coffee:
  • details about coffee beans and grinds
  • details of coffee beverage education programs
  • types of coffee beverages and accompaniments.

Required reading

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

As part of a course

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

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate III in Hospitality
SIT30622 | Certificate iii | Duration:
Diploma of Hospitality Management
SIT50422 | Diploma | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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