Unit of competency Outline

Date retreived
23/07/2026 5:24 AM AWST

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Plan and monitor espresso coffee service

Plan and monitor espresso coffee service

Unit of competency
National Code
SITHFAB401
State Code
WF650
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110103 - Food And Beverage Service
Original Release Date
31/05/2013
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.
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 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 serviceware 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.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Knowledge may be sourced from:
associations and industry bodies
coffee beverage tastings
coffee reference books
general and trade media, and supplier information
product suppliers, roasters and other baristas
the Internet
trade shows.
Types of coffee beverages may include:
caffe latte
cappuccino
espresso (short black)
flat white
long black
mocha
piccolo latte
ristretto
short and long macchiato.
Customer information may include:
brochures about coffee beans and grinds
coffee beverage education programs
types of coffee beverages and accompaniments
prices.
Characteristics of coffee beverages include:
appearance, including opacity or transparency
aroma
colour
flavour
freshness
presentation
taste.
Toevaluate may involve use of:
customer feedback
information or data on:
repeat business
sales of particular items, types of coffee beverages
organisational and industry standards
staff feedback
sensory analysis, including:
olfactory
tactile
tasting coffee beverage
visual.
Ingredientsmay include:
coffee beans
ground coffee
milk.
Accompaniments may include:
biscuits
chocolates
marshmallows
sugar
sugar substitutes.
To monitormay involve:
identifying and diagnosing faults
fine tuning or arranging fine tuning of machines and grinders according to manufacturer instructions and warranty requirements
removing shower screens and diffusers if appropriate, cleaning using wet method and reassembling.
Equipment may include:
bins for used coffee grounds
blind or blank filter
cleaning brushes
coffee grinders
colour coded cleaning cloths
espresso coffee machines and parts
flat edge implement such as a spatula for levelling off dosed filter basket
measuring equipment:
stopwatch or timer
thermometer
milk foaming jugs
napkins
powder shakers e.g. chocolate, cinnamon
service trays
spoons
stirrers
storage bins
straws
take-away cardboard trays
tamp mats
tampers.
Serviceware may include:
for different types of coffee beverages:
cups
saucers
mugs
glasses
take away coffee cups.
Considerations include:
cost
reliability
reputation of supplier
service availability
size and capacity to meet outlet service needs
technical characteristics
training in operation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
coordinate the operational aspects of espresso coffee preparation for an outlet over multiple service periods
monitor the overall quality of espresso coffee beverages
maintain commercial grade espresso coffee machines and grinders
integrate knowledge of:
history and culture of coffee beverages
current and emerging espresso coffee service trends
cost and profit issues associated with the provision of espresso coffee service
major types of espresso coffee beverages, coffee beans and their characteristics
technical features and functions of different espresso machines and grinders
routine problems and faults in espresso machines and grinders.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing espresso coffee beverages; this may be a:
real industry workplace
simulated industry environment such as a training food and beverage outlet servicing customers
industryrealistic ratios of service staff to customers
a workstation with industrycurrent commercial grade espresso machine and coffee grinders
a commercial range of coffee beans, ground coffee, other ingredients and accompaniments
commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry
organisational and industry standards for presenting for espresso coffee beverages
cleaning and maintenance procedures for espresso coffee machines and grinders.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
use of case studies and problem-solving exercises to assess the individual’s ability to evaluate coffee beans, ground coffee and coffee beverages, and diagnose and rectify a range of faults
review of workplace documents developed by the individual:
maintenance schedules for espresso machines
descriptive coffee beverage menus
information sheets for use of customers and staff
written or oral questioning to assess knowledge of:
history and culture of coffee beverages
current and emerging espresso coffee service trends
cost and profit issues associated with the provision of espresso coffee service
major types of espresso coffee beverages, coffee beans and their characteristics
technical features and functions of different espresso machines and grinders
routine problems and faults in espresso machines and grinders
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBSUS301A Implement and monitor environmentally sustainable work practices
SITHFAB204 Prepare and serve espresso coffee
SITXINV301 Purchase goods
SITXINV401 Control stock
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices.
Replaces
State Code National Code Title Type
S6397 SITHFAB016A Plan and monitor espresso coffee service Unit of competency
Replaced By
State Code National Code Title Type
AWR71 SITHFAB019 Plan and monitor espresso coffee service Unit of competency