SITHFAB038 - Plan and monitor espresso coffee service

    Unit code: SITHFAB038 | Study level: TAFE
    Footscray Nicholson


    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.


    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.

    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):

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