SITHFAB025 - Prepare and serve espresso coffee

    Unit code: SITHFAB025 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
    Preparation of coffee beverages using other methods is covered in SITHFAB024 Prepare and serve non-alcoholic beverages.
    This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.It applies to espresso machine operators who operate with some level of independence and under limited supervision.


    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 each of the following espresso-based coffee beverages on three different occasions within commercial timeframes:
    • caffe latte
    • cappuccino
    • espresso (short black)
    • flat white
    • long black
    • piccolo latte
    • mocha
    • ristretto
    • short and long macchiato
    • monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard
    • present the above espresso coffee beverages and accompaniments with consistency and quality of:
    • appearance
    • aroma
    • body
    • crema on top of the espresso
    • flavour
    • taste
    • strength
    • volume
    • use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages.

    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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