candidate name: - vet-in-wsrvet-in-wsr.wikispaces.com/file/view/prepare+and+serve… · web...

Western Sydney Region RTOAssessment Package

Package Overview for AssessorsPackage NumberPackage Title

Certificate II in HospitalitySIT20207

Unit(s) /Elements to be assessed by this package:

Prepare and serve Espresso Coffee SITHFAB012A

1. Organise and prepare work areas. (Performance criteria 1.1 – 1.4)

2. Provide customer service and advise customers on espresso coffee. (Performance criteria 2.1 – 2.2)

3. Select and grind coffee. (Performance criteria 3.1 – 3.2)

4. Extract coffee. ( Performance criteria 4.1-4.8)

5. Texture milk. ( Performance criteria 5.1- 5.5)

6. Serve and present espresso coffee. ( Performance criteria 6.1- 6.2)

7. Clean and maintain espresso machine. (Performance criteria 7.1- 7.5)

Evidence being provided for;


Package contents and information for assessors

Page 2 The Assessment Notice includes the activity description and is provided to students. The assessor should include the date(s) of the assessment tasks

Page 3 Practical observation assessment check list

Page 4 Workplace Observation Checklist

Page 5-8 Unit Test - Students are given one period of 30 minutes during class time to complete test. 80% pass mark is required towards competency

Page 9- 12 Unit Test – Teachers answers

3 Third party evidence sheet

Page 14 Assessment feedback form

EquipmentCopy of task for each studentEspresso coffee facilities

Other comments

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHFAB003A Serve food and beverage to customers

Page 1Prepare and serve Espresso Coffee SITHFAB012A

Western Sydney RegionVocational Education and Training

Assessment Notice

VET Framework: Hospitality

Assessor / Teacher:Unit of competency: SITHFAB012A: Prepare and serve Espresso Coffee

Date Given : Due Date:

Employability Skills are incorporated into this task.

Student Instructions

Task 1 Practical Observation

You will demonstrate your barista skills in class / café /work placement. Your assessment is to demonstrate those skills and activities needed to prepare the work area and espresso coffee machine for service, as well as prepare the coffees ordered by the customers /colleagues/students .You are also required to prepare coffees as ordered by customers/colleagues/student throughout the service and to clean and shut down the work area and espresso coffee machine. Throughout the observation you will be observed by a Hospitality teacher who will mark off skills demonstrated satisfactorily on an Evidence portfolio sheet. The evidence portfolio sheet will be on display in the classroom and café.

Task 2 Unit test

You will be provided with a worksheet which must be completed during class time. If you have trouble understanding any of the questions please ask your teacher for assistance. The option of a verbal activity is available if required.

Unit Test - Students are given one period of 30 minutes during class time to complete test. 80% pass mark is required towards competency

Written activity date :

Task 3 Other Options

The option is available for students who work in establishments where espresso coffee is produced to provide evidence through a third party evidence report or workplace observation checklist to be RPL for the practical component of the assessment.


Task 1 – Practical observation assessment check list

Candidate name:

Unit of competency

SITHFAB012A: Prepare and serve Espresso Coffee

Instructions for the Student1. During nominated practical experiences demonstrate appropriate hygiene and safety procedures and appropriate mise-en-place.2. Your assessor will place their initials and date in a box to show that you completed each aspect

of the task to the standard expected in the enterprise.

Practical observation checklist

Did the candidate….

Organise and prepare work areas in accordance with safety and hygiene practices.

Complete mise en place for coffee service and to store commodities appropriately

Grind coffee and ensure correct dose for filter chosen

Follow the correct procedure for extracting coffee

Serve and present coffee as per customer requests

Clean all parts of the espresso coffee machine using appropriate cleaning methods and products.

Shut down the espresso coffee machine following the required occupational health and safety and enterprise requirements


Task 1 – Practical observation sheetWorkplace Observation Checklist

Training Package: SIT07 Tourism, Hospitality and Events

Candidate’s nameAssessors nameWorkplace:

Work Activity Extract and serve espresso coffee using the commercial espresso coffee machine, including the storage, and cleaning, care and maintenance of machinery.

Unit(s) of Competency Prepare and serve espresso coffee

Instructions:The candidate is required to demonstrate the extracting and serving of coffee over an entire service period.

During the demonstration of skills, did the candidate:

Yes No Comments

Extract and present quality coffee

Demonstrate safe work practices in making espresso coffee

Meet customer requirements and expectations

Organise and prepare work areas in accordance with safety and hygiene practices.

Complete the mise en place for coffee service and store commodities appropriately

Clean all parts of the espresso coffee machine using appropriate cleaning methods and products.

Shut down the espresso coffee machine following the required occupational health and safety and enterprise requirements

Assessor’s signature: Date:


During the demonstration of skills, did the candidate:

Yes No Comments

Unit test – Prepare and Serve Espresso Coffee

1. Match the word to its definition:

Espresso 30-35ml in 15-20 seconds, using 14g of coffee is the base of strongdrinks.

Doppio 15m I in 15-20 seconds, using 7g of coffee is the base of weak drinks.

Ristretto 25-30ml in 25-30 seconds, using 7g of coffee is the base of regulardrinks.

2. Match the pictures to the different coffee styles:

A. Cappuccino C. Macchiato E. Iced Coffee


G. Flat WhiteI. Long Black

B. EspressoD. Mocha

F. AffogatoH. Caffe latte

3. Espresso Coffee is brewed by ________ very hot, pressurised water through coffee beans.

4. Boiling coffee brings out the rich chocolate flavours. TRUE or FALSE


5. Coffee fruit is referred to as:a) Cherry/drupeb) Buds/flowersc) Seedsd) Grinds

6. The grind size for espresso coffee is _______________

7. If you tamp ground coffee in a coffee filter holder you: a) Speed up water passing through grounds b) Slow down water passing through grounds c) Decrease extraction d) Expose grounds to light

8. Over extraction will cause espresso to be: a) Strong b) Weak c) Bitter d) Sweet

9. To keep coffee fresh after brewing you should: a) Let it cool then reheat to order b) Keep it on a heating element c) Transfer it to a thermal jug d) Add hot water to it as needed

10.How often should you back flush the espresso machine? a) After 1 hour of operation if machine is not used frequently b) After 2 hours of operation if machine is used moderately c) After each beverage during busy periods d) After 1 day of service, or after busy periods


11.How many grams of coffee should be used to produce a single espresso?_________grams.

12.Moisture, heat and light can affect the flavour of coffee. TRUE or FALSE

13.Milk should be boiled with a steam wand to produce a good foam. TRUE or FALSE

14.Coffee crops account for a large part of many countries export trade. TRUE or FALSE

15. Double filter baskets hold 18grams of coffee. TRUE or FALSE

16.Coffee thermometers should be recalibrated daily to ensure correct coffee temperature. TRUE orFALSE

17. .What is the recommended storage time for coffee beans in the hopper? a) 2-3 hours b) 3-4 hours c) 1 day d) 30 minutes

18.Ristretto is used for a caffe latte.


TRUE or FALSE

19.0nce a bag of coffee has been opened, how should it be stored? a) In the bag, in the fridge b) In an airtight container in the freezer c) In an airtight container in the fridge d) In an airtight container in the cupboard

20.Match the pictures to the different coffee methods:

A. Espresso machineC. PlungerE. Percolator

B. Mocha potD. Filter coffee maker

F. Instant coffee method

Score: /


/35

Unit test - Teachers Answers 1. Match the word to its definition:

Espresso 30-35ml in 15-20 seconds, using 14g of coffee is the base of strongdrinks.

Doppio 15m I in 15-20 seconds, using 7g of coffee is the base of weak drinks.

Ristretto 25-30ml in 25-30 seconds, using 7g of coffee is the base of regulardrinks.

2. Match the pictures to the different coffee styles:

A. CappuccinoC. MacchiatoE. Iced Coffee

G. Flat WhiteI. Long BlackB. Espresso

D. MochaF. AffogatoH. Caffe latte

3. Espresso Coffee is brewed by _FORCING_ very hot, pressurised water through coffee beans.


4. Boiling coffee brings out the rich chocolate flavours. TRUE or FALSE


5. Coffee fruit is referred to as:a) Cherry/drupeb) Buds/flowersc) Seedsd) Grinds

6. The grind size for espresso coffee is _FINE_

7. If you tamp ground coffee in a coffee filter holder you: a) Speed up water passing through grounds b) Slow down water passing through grounds c) Decrease extraction d) Expose grounds to light

8. Over extraction will cause espresso to be: a) Strong b) Weak c) Bitter d) Sweet

9. To keep coffee fresh after brewing you should: a) Let it cool then reheat to order b) Keep it on a heating element c) Transfer it to a thermal jug d) Add hot water to it as needed

10.How often should you back flush the espresso machine? a) After 1 hour of operation if machine is not used frequently b) After 2 hours of operation if machine is used moderately c) After each beverage during busy periods d) After 1 day of service, or after busy periods


11.How many grams of coffee should be used to produce a single espresso?_7_grams.

12.Moisture, heat and light can affect the flavour of coffee. TRUE or FALSE

13.Milk should be boiled with a steam wand to produce a good foam. TRUE or FALSE

14.Coffee crops account for a large part of many countries export trade. TRUE or FALSE

15. Double filter baskets hold 18grams of coffee. TRUE or FALSE

16.Coffee thermometers should be recalibrated daily to ensure correct coffee temperature. TRUE or FALSE

17. .What is the recommended storage time for coffee beans in the hopper? a) 2-3 hours b) 3-4 hours c) 1 day d) 30 minutes

18.Ristretto is used for a caffe latte. TRUE or FALSE


19.0nce a bag of coffee has been opened, how should it be stored? a) In the bag, in the fridge b) In an airtight container in the freezer c) In an airtight container in the fridge d) In an airtight container in the cupboard

20.Match the pictures to the different coffee methods:

A. Espresso machineC. PlungerE. Percolator

B. Mocha potD. Filter coffee maker

F. Instant coffee method


Score: /

Task 3 – Third Party EvidenceCandidate’s name:Third party evidence provided by:Relationship to candidate:Workplace:

Work Activity Extract and serve espresso coffee using the commercial espresso coffee machine, including the storage, and cleaning, care and maintenance of machinery.

Unit(s) of Competency Prepare and serve espresso coffee

Instructions:As part of the assessment for the Unit(s) of Competency listed above, we are seeking evidence to support a judgement about the candidate’s competence. As part of the process of gathering evidence of competence, we are seeking reports from the supervisor and other people who work closely with the candidate.We would like you to complete this report. We value your contribution and ask that you answer the questions honestly.

Does the candidate consistently meet your enterprise’s performance standards for:

Yes No

Extracting and presenting quality coffee Demonstrating safe work practices in making espresso coffee Meeting customer requirements and expectations Organising and preparing work areas in accordance with safety

and hygiene practices. Completing the mise en place for coffee service and to store

commodities appropriately Cleaning all parts of the espresso coffee machine using

appropriate cleaning methods and products.

Shuting down the espresso coffee machine following the required occupational health and safety and enterprise requirements


/35

Signed by the assessor:

Date:


Western Sydney Region RTOVocational Education and Training

Assessment Feedback

VET Framework: Hospitality

Assessor / Teacher:

Student: Date Received:

Unit of competency: SITHFAB012A: Prepare and serve Espresso Coffee

Evidence provided for: Unit Test /Practical Observation /Third Party Observation

Overall Result: Competent/Not Yet Competent

Unit Code Elements of CompetencyCompetent/Not Yet

Competent


1.Organise and prepare work areas. (Performance criteria 1.1 – 1.4)

2. Provide customer service and advise customers on espresso coffee. (Performance criteria 2.1 – 2.2

3. Select and grind coffee. (Performance criteria 3.1 – 3.2)

4. Extract coffee. (Performance criteria 4.1-4.8)

5. Texture milk. (Performance criteria 5.1- 5.5)

6. Serve and present espresso coffee. (Performance criteria 6.1- 6.2)

7. Clean and maintain espresso machine. (Performance criteria 7.1- 7.5)

Evidence Date

Observation / Evidence sheet or RPL evidence satisfactory not yet satisfactory

Unit Test satisfactory not yet satisfactory

Assessor / Teacher Comment:

Signature: ……………………………………………………………………….. Date: ……………….

Student Comment:

Signature: ……………………………………………………………………….. Date: …………………


candidate name: - vet-in-wsrvet-in-wsr.wikispaces.com/file/view/prepare+and+serve… · web...

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