Elements and Performance Criteria

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.
Specific customer preferencesmay include:
brands
crockery
garnishes
glassware
ice
mixers
size
strength
temperature.
Non-alcoholicdrinks include:
carbonated drinks
children’s specialty drinks
coffee:
filtered
Greek or Turkish
iced
plunger
cordials and syrups
flavoured milks
frappes
freshly squeezed juices
fruit whips
health drinks
hot and iced chocolate
juices
milkshakes
non-alcoholic cocktails
smoothies
soft drinks
varieties of tea, including:
black
semi-black
blended
green
scented
herbal
fruit
floral
waters.
Equipment may include:
coffee:
percolators and urns
drip filter systems
plungers
blenders
fridges
juicers
milkshake machines
teapots.
Methods include:
blending
brewing
juicing
mixing
plunging
shaking.

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:
prepare and present a diverse range of non-alcoholic beverages, over multiple service periods, to meet different customer requests
present multiple non-alcoholic beverages that are attractive and consistent in quality, volume and appearance
use the correct equipment, ingredients and standard measures
work with speed and efficiency to deal with numerous service tasks simultaneously
integrate knowledge of:
major types of teas, non-espresso coffees, other non-alcoholic beverages and their characteristics
preparation methods for popular non-alcoholic beverages
organisational and traditional presentation standards.
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 non-alcoholic 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
commercial beverage menus and standard recipes for non-alcoholic drinks currently used by the hospitality industry
organisational and traditional presentation standards non-alcoholic beverages
a wide commercial range of non-alcoholic beverage ingredients.
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:
direct observation of the individual preparing and serving a variety of non-alcoholic drinks
evaluation of the taste and visual appeal of drinks produced by the individual
written or oral questioning to assess knowledge of:
major types of teas, coffees and other non alcoholic beverages and their characteristics
preparation methods
standards for presentation
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:
SITHFAB206 Serve food and beverage
SITHKOP101 Clean kitchen premises and equipment
SITXCCS202 Interact with customers
SITXFIN201 Process financial transactions
SITXWHS101 Participate in safe work practices.