Unit of competency Outline
Date retreived
21/07/2026 11:13 PM AWST
21/07/2026 11:13 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Carry out beverage service on an aircraft
Carry out beverage service on an aircraft
Unit of competency
National Code
AVII2003C
AVII2003C
State Code
WB781
WB781
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
06/03/2012
Field of Education
110103 - Food And Beverage Service
Original Release Date
06/03/2012
Nominal Hours
20
Description
This unit involves the skills and knowledge required to provide beverage service to passengers on a commercial aircraft, including handling stock and materials, advising passengers on beverages, taking drink orders, preparing and serving drinks, using trays, clearing and cleaning carts/tables and equipment, and preparing and using tea and coffee making equipment. It also covers the skills and knowledge needed to ensure compliance with legal requirements, including monitoring the level of intoxication of passengers and taking appropriate action. Licensing, legislative, regulatory or certification requirements are applicable to this unit.
Notes
Elements and Performance Criteria
1Handle stock and materials
- 1.1 Where applicable, bar is checked and restocked at scheduled times using correct documentation in accordance with workplace procedures and customs regulations
- 1.2 Items are stored in the correct place at the correct temperature
- 1.3 A suitable range of paperware and garnishes are prepared and stocked in accordance with workplace procedures
- 1.4 Products are checked to ensure quality is to required standard in accordance with workplace procedures
- 1.5 Bar area is kept clean, attractive and complete in accordance with workplace procedures and standards
- 1.6 Glassware is kept hygienically clean, free from chips and cracks and stored correctly where applicable in accordance with workplace procedures
- 1.7 Familiarity with products to be offered is undertaken prior to service provision
- 1.8 Customs documentation is completed where applicable in accordance with regulatory requirements and workplace procedures
2Advise passengers
- 2.1 Advice is offered to passengers to assist them in an appropriate selection of products
- 2.2 Passengers' complaints are resolved to their satisfaction within the limits of authority in accordance with workplace procedures and regulatory requirements
- 2.3 Passengers' complaints which require further action are referred to the supervisor in accordance with workplace procedures and regulatory requirements
3Take drink orders
- 3.1 Orders are taken accurately and are either written or memorised
- 3.2 Clear and helpful advice is given to passengers on selection of drinks
4Prepare and serve drinks
- 4.1 Drinks are prepared to legal and airline standards, using the correct ingredients and measures, and are made to passenger requests
- 4.2 Drinks are served promptly and courteously
5Use trays
- 5.1 Drink trays are loaded skilfully and safely, ensuring correct balance
- 5.2 Drink trays are carried and unloaded in accordance with regulatory requirements
- 5.3 Drinks are poured and served in accordance with workplace procedures and regulatory requirements
6Clear and clean carts/tables and equipment
- 6.1 Tables are cleared at an appropriate time in a polite manner
- 6.2 Tables and carts are cleaned hygienically and prepared for further service in accordance with workplace procedures and standards
- 6.3 Utensils and glassware are stowed ready for cleaning where applicable
7Prepare and use tea and coffee making equipment
- 7.1 Tea and coffee making equipment is prepared ready for use in accordance with workplace procedures and regulatory requirements
- 7.2 Passengers are offered a range of different teas and coffees and these are made to passengers' requests giving consideration to strength, texture and presentation
8Comply with legal requirements
- 8.1 Compliance is maintained at all times with the primary provisions and legal requirements relating to liquor service
9Monitor level of intoxication of passengers and take suitable action
- 9.1 The level of intoxication of passengers is monitored using appropriate methods in accordance with workplace procedures and regulatory requirements
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.
Beverage service may be provided:
on any passenger-carrying aircraft type in commercial service
during short and/or long haul services
in any category of service, including economy, business and first class
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S regulations
Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft
Advice provided to passengers on beverages may include:
types of alcoholic beverages
service of alcoholic beverages
restrictions on use of alcoholic beverages at the appropriate time in a polite manner
assistance to passengers to drink within appropriate limits by providing them with a range of options including the following:
low alcohol and non-alcoholic drinks
mineral water
pure water
coffee
nibbles/snacks
Legal requirements relating to liquor service may include but are not restricted to:
the prohibited sale of alcohol to minors
identification of, and refusal to serve, persons who present indications of being intoxicated
advice to passengers on strengths of alcoholic beverages
Methods of monitoring the level of intoxication of passengers may include:
observations in changes of behaviour
monitoring noise levels
monitoring drink orders
Persons consulted concerning beverage service may include:
passengers
other cabin crew and flight crew members
ground staff
catering staff
aircraft resourcing staff
Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:
company procedures
enterprise procedures
organisational procedures
established procedures
standard operating procedures
Information/documents may include:
relevant regulatory requirements pertaining to the serving of alcoholic and non-alcoholic beverages on aircraft, including OH&S regulations
airline procedures and instructions and job specification
airline beverage service procedures
beverage service checklist
relevant customs regulations
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards
Applicable regulations and legislation may include:
relevant regulatory requirements pertaining to the serving of alcoholic and non-alcoholic beverages on aircraft
relevant OH&S legislation
environmental protection legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant customs and quarantine regulations
relevant Australian Standards
industrial relations and workplace compensation legislation
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.
Beverage service may be provided:
on any passenger-carrying aircraft type in commercial service
during short and/or long haul services
in any category of service, including economy, business and first class
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S regulations
Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft
Advice provided to passengers on beverages may include:
types of alcoholic beverages
service of alcoholic beverages
restrictions on use of alcoholic beverages at the appropriate time in a polite manner
assistance to passengers to drink within appropriate limits by providing them with a range of options including the following:
low alcohol and non-alcoholic drinks
mineral water
pure water
coffee
nibbles/snacks
Legal requirements relating to liquor service may include but are not restricted to:
the prohibited sale of alcohol to minors
identification of, and refusal to serve, persons who present indications of being intoxicated
advice to passengers on strengths of alcoholic beverages
Methods of monitoring the level of intoxication of passengers may include:
observations in changes of behaviour
monitoring noise levels
monitoring drink orders
Persons consulted concerning beverage service may include:
passengers
other cabin crew and flight crew members
ground staff
catering staff
aircraft resourcing staff
Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:
company procedures
enterprise procedures
organisational procedures
established procedures
standard operating procedures
Information/documents may include:
relevant regulatory requirements pertaining to the serving of alcoholic and non-alcoholic beverages on aircraft, including OH&S regulations
airline procedures and instructions and job specification
airline beverage service procedures
beverage service checklist
relevant customs regulations
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards
Applicable regulations and legislation may include:
relevant regulatory requirements pertaining to the serving of alcoholic and non-alcoholic beverages on aircraft
relevant OH&S legislation
environmental protection legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant customs and quarantine regulations
relevant Australian Standards
industrial relations and workplace compensation legislation
EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:
the underpinning knowledge and skills
relevant legislation and workplace procedures
other relevant aspects of the range statement
Context of and specific resources for assessment
Performance is demonstrated consistently over a period of time and in a suitable range of contexts
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals
Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment at the registered training organisation, and/or
in an appropriate range of situations in the workplace
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:
the underpinning knowledge and skills
relevant legislation and workplace procedures
other relevant aspects of the range statement
Context of and specific resources for assessment
Performance is demonstrated consistently over a period of time and in a suitable range of contexts
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals
Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment at the registered training organisation, and/or
in an appropriate range of situations in the workplace
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWP66 | AVII2003 | Carry out beverage service on an aircraft | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S625 | AVI20208 | Certificate II in Aviation (Flight Operations) | Qualification |