Unit of competency Outline

Date retreived
22/07/2026 6:13 AM 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.

Prepare and serve non alcoholic beverages

Prepare and serve non alcoholic beverages

Unit of competency
National Code
SITHFAB010C
State Code
WB926
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
110103 - Food And Beverage Service
Original Release Date
17/02/2011
Nominal Hours
15
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, coffees and other non alcoholic beverages in a range of industry contexts. The unit does not deal with the skills and knowledge required to extract and serve espresso coffee, including storage of coffee and care of machinery, which are covered in SITHFAB012B Prepare and serve espresso coffee.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare and serve a range of non-alcoholic drinks.
  • 1.1 Prepare ingredients and equipment for non-alcoholic drinks prior to service.
  • 1.2 Identify the name and style of drink in response to a customer request.
  • 1.3 Select and assemble the correct ingredients, equipment and relevant machinery according to enterprise practices.
  • 1.4 Prepare drinks correctly using appropriate methods, according to standard recipes, customer requests and required timeframe.
  • 1.5 Ensure correct strength, taste, temperature and appearance for each drink prepared.
  • 1.6 Present drinks attractively in appropriate crockery or glassware and garnish attractively where appropriate, according to enterprise standards.
2 Use, clean and maintain equipment and machinery for non-alcoholic drinks.
  • 2.1 Use machinery and equipment safely according to manufacturer specifications and hygiene and safety requirements.
  • 2.2 Clean machinery and equipment regularly and maintain according to manufacturer specifications and enterprise cleaning and maintenance schedules.
  • 2.3 Use energy and water resources efficiently when preparing non-alcohol beverages to reduce negative environmental impacts.
  • 2.4 Identify problems promptly and report them to the appropriate person.
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. Bold italicised wording in the performance criteria is detailed below.

Non-alcoholic drinks include:
varieties of tea, including:
black
semi-black
blended
green
scented
herbal
fruit
floral
coffee
milkshakes
flavoured milks
smoothies
hot and iced chocolate
juices
cordials and syrups
waters
soft drinks
non-alcoholic cocktails
freshly squeezed juices
health drinks
fruit whips
frappes
children's specialty drinks.


Equipment includes:
grinders
percolators and urns
drip filter systems
teapots and tea-cosies
plungers
juicers
milkshake machines
blenders
post-mix systems
fridges.


Coffee methods include:
filter
Greek or Turkish
iced
plunger.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to prepare and serve a variety of coffees, teas and non-alcoholic beverages correctly and within acceptable enterprise timeframes
knowledge and application of a variety of drink products and related equipment
ability to recognise quality in hot and cold beverages, meet customer requirements and expectations, and identify factors affecting quality and required outcomes
safe and hygienic work practices in making coffees, teas and non-alcoholic beverages.


Context of and specific resources for assessment
Assessment must ensure:
access to a drinks service area with suitable equipment for the production and service of coffee, tea and other non-alcoholic drinks, including:
realistic ratios of customers to service staff.
tea and coffee-making equipment
cold drink equipment, such as juicers and blenders
hot and cold drink crockery or glassware
refrigeration
kettles and heating equipment


Methods 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 candidate preparing and serving a variety of non-alcoholic drinks
written or oral questions to test knowledge of safety issues and different styles and types of tea, coffee and other drinks
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB004A Provide food and beverage service
SITHFAB012B Prepare and serve espresso coffee.
Replaces
State Code National Code Title Type
S6391 SITHFAB010A Prepare and serve non alcoholic beverages Unit of competency
WA608 SITHFAB010B Prepare and serve non alcoholic beverages Unit of competency
Replaced By
State Code National Code Title Type
WF635 SITHFAB203 Prepare and serve non-alcoholic beverages Unit of competency