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;
Prepare and serve Espresso Coffee SITHFAB012A
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
Page 13 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.
Page 2Prepare and serve Espresso Coffee SITHFAB012A
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
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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:
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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
Page 5Prepare and serve Espresso Coffee SITHFAB012A
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
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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
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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.
Page 8Prepare and serve Espresso Coffee SITHFAB012A
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: /
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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.
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4. Boiling coffee brings out the rich chocolate flavours. TRUE or FALSE
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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
Page 12Prepare and serve Espresso Coffee SITHFAB012A
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
Page 13Prepare and serve Espresso Coffee SITHFAB012A
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
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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
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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
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 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: …………………
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