Unit of competency Outline

Date retreived
22/07/2026 10:57 AM AWST

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Prepare and serve cocktails

Prepare and serve cocktails

Unit of competency
National Code
SITHFAB303
State Code
WF641
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
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of organisational and traditional specific cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.
Notes
Elements and Performance Criteria
1. Promote cocktails to customers.
  • 1.1 Use display materials to promote cocktails.
  • 1.2 Offer customers accurate information about the style and range of cocktails available and encourage their purchase.
  • 1.3 Check and identify specific customer preferences and take orders.
  • 1.4 Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.
2. Prepare cocktails.
  • 2.1 Select appropriate cocktail glassware and equipment and use them according to organisational and traditional industry standards.
  • 2.2 Make cocktails correctly and efficiently according to organisational and traditional recipes.
  • 2.3 Consider eye appeal, texture, flavour and required temperature in preparing cocktails.
  • 2.4 Evaluate presentation of cocktails and make adjustments before serving.
  • 2.5 Experiment with creative and complementary combinations of alcoholic and non-alcoholic ingredients to develop new cocktails.
3. Present cocktails.
  • 3.1 Present cocktails attractively and maximise eye appeal.
  • 3.2 Use garnishes and decorations according to organisational and traditional standards.
  • 3.3 Avoid wastage and spillage during service.
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.
Display materials include:
brochures
cards
descriptive menus
lists
photographs.
Range of cocktails include:
blended
built
floated
muddled
shaken
stirred.
Specific customer preferences may relate to:
brands
garnishes
glassware
ice
mixers
strength.
Equipment includes:
bar towels
blender
Boston Glass (mixing glass)
coasters
cocktail shakers
cutting board
garnish containers
glass chillers
glass washer
Hawthorn glasses and strainer
ice:
buckets
crusher
make
shaver
grinder
jugs
juicers
muddler
pourers:
speed
optic
inverted optic
nip measures
utensils including:
small knives
tongs
spoons including bar spoons, teaspoons
refrigerator
industry standard and specialised cocktail glassware for different bases spirits
spirit measures
service trays and liners
straws, swizzle sticks, coasters, napkins, toothpicks
vitimiser
waiter’s friend
zester.
Recipes include those developed by the organisation as well as traditional recipes such as:
black velvet
bloody mary
brandy alexander
brandy crusta
champagne cocktail
daiquiri
grasshopper
margarita
martini
piña colada
screwdriver
tequila sunrise
tom collins
whisky sour
white Russian.
Alcoholic ingredients for cocktails include:
spirits
fortified wines
liqueurs.
Nonalcoholic ingredients for cocktails include:
bitters
cordials
eggs
fruit and vegetable juices
fruit and vegetables
milk and cream
salt
spices
sugar
sugar syrup.
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 cocktails, using organisational and traditional recipes, to meet diverse customer requests including these types:
blended
built
floated
muddled
shaken
stirred
present multiple cocktails, accompaniments and garnishes attractively and decoratively that are consistent in quality, volume and appearance
use the correct equipment, ingredients and standard measures to prepare cocktails
prepare and present cocktails over multiple service periods
work with speed and efficiency to deal with numerous service tasks simultaneously
integrate knowledge of:
major types of cocktails and their characteristics
traditional and organisation recipes and preparation methods for popular cocktails
organisational and traditional industry standards for presentation.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing cocktails; this may be a:
real industry workplace
simulated industry environment such as a training bar servicing customers
industryrealistic ratios of bar staff to customers
commercial cocktail bar menus, brochures, price lists and promotional materials currently used by the hospitality industry
traditional recipes, preparation methods and presentation standards for cocktails
a wide commercial range of cocktail bar stock including spirits, fortified wines, liqueurs and non-alcoholic 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 cocktails at a fully equipped commercial cocktail bar
evaluation of the taste and visual appeal of cocktails produced by the individual
evaluation of new cocktails developed by the individual
project activities which allow assessment of the individual’s ability to operate cocktail service for a themed event function or meeting
written or oral questioning to assess knowledge of:
major types of cocktails and their characteristics
organisational and traditional recipes and preparation methods for popular cocktails
traditional industry and organisational 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:
SITHFAB101 Clean and tidy bar areas
SITHFAB202 Operate a bar
SITXCCS303 Provide service to customers
SITXFIN201 Process financial transactions.
Replaces
State Code National Code Title Type
S6396 SITHFAB015A Prepare and serve cocktails Unit of competency
Replaced By
State Code National Code Title Type
AWR80 SITHFAB010 Prepare and serve cocktails Unit of competency