Unit of competency Outline

Date retreived
22/07/2026 6:58 AM AWST

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Plan and monitor espresso coffee service

Plan and monitor espresso coffee service

Unit of competency
National Code
SITHFAB019
State Code
AWR71
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
60
Description
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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Plan coffee beverage service.
  • 1.1.Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.
  • 1.2.Select suppliers and roasters, and make purchases according to budget and quality.
  • 1.3.Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.
2. Provide specialist advice on espresso coffee beverages.
  • 2.1.Develop and update knowledge of types of coffee beverages.
  • 2.2.Respond to customer questions about espresso coffee beverages.
  • 2.3.Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.
  • 2.4.Promote coffee beverage appreciation at appropriate opportunities.
  • 2.5.Develop and display accurate customer information on espresso coffee beverages.
3. Monitor quality of coffee beverages.
  • 3.1.Identify desirable characteristics of superior espresso coffee beverages.
  • 3.2.Evaluate coffee beans to ensure freshness.
  • 3.3.Monitor grind and dose to ensure quality and consistency of espresso extraction.
  • 3.4.Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.
  • 3.5.Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.
  • 3.6.Monitor coffee extractions and service, ensuring quality and consistency.
  • 3.7.Assess texture and temperature of milk served.
  • 3.8.Seek and follow-up feedback on coffee beverage quality from customers and staff.
  • 3.9.Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.
  • 3.10.Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.
4. Monitor and maintain equipment.
  • 4.1.Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.
  • 4.2.Monitor temperature and water pressure.
  • 4.3.Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.
  • 4.4.Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.
  • 4.5.Identify situations requiring use of specialist service technicians.
  • 4.6.Schedule service calls and replacement of worn parts at appropriate times.
No information
No information
Replaces
State Code National Code Title Type
WF650 SITHFAB401 Plan and monitor espresso coffee service Unit of competency
Replaced By
State Code National Code Title Type
OEB23 SITHFAB038 Plan and monitor espresso coffee service Unit of competency