Unit of competency Outline
Date retreived
22/07/2026 3:37 PM AWST
22/07/2026 3:37 PM 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 cocktails
Prepare and serve cocktails
Unit of competency
National Code
SITHFAB015A
SITHFAB015A
State Code
S6396
S6396
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
30/10/2008
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and serve cocktails in a range of hospitality enterprises. Cocktails are drinks with a base, usually of one or more spirits, to which other ingredients are added.Some States and Territories will have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Promote cocktails to customers.
- 1.1 Encourage customers to buy cocktails according to enterprise policy.
- 1.2 Use display materials appropriately to promote cocktails.
- 1.3 Offer customers accurate information in a courteous manner about the style and rangeof cocktails available.
2 Prepare cocktails.
- 2.1 Select correct cocktail glassware and equipment and use them according to enterprise and industry standards.
- 2.2 Make cocktails correctly and efficiently according to enterprise and industry recipes.
- 2.3 Consider eye appeal, texture, flavour and required temperature in preparing cocktails.
- 2.4 Consider options for new cocktails using suitable combinations of alcoholic and non-alcoholic ingredients, and develop them according to enterprise policy.
3 Present cocktails.
- 3.1 Present cocktails attractively and maximise eye appeal.
- 3.2 Use garnishes and decorations according to enterprise standards.
- 3.3 Avoid wastage and spillage during service.
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.
Display materials include:
cards
brochures
lists
photographs
any other materials used to promote cocktails.
Range of cocktails must include:
blended
shaken
stirred
built
floated.
Cocktail equipment includes:
shakers
jugs
standard and specialised cocktail glassware
stirrers and swizzles
blenders
ice crushers
glass chillers
ice shavers
cleaning equipment
bar towels
toothpicks.
Recipes include those developed by the enterprise as well as traditional recipes such as:
brandy alexander
piña colada
brandy crusta
tom collins
champagne cocktail
martini
margarita
grasshopper
tequila sunrise
daiquiri
bloody mary
black velvet
whisky sour
white Russian
screwdriver.
Alcoholic ingredients for cocktails include:
spirits
fortified wines
liqueurs.
Non-alcoholic ingredients for cocktails include:
fruit and vegetables
fruit and vegetable juices
milk and cream
eggs
spices
sugar
sugar syrup
salt
cordials
bitters.
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.
Display materials include:
cards
brochures
lists
photographs
any other materials used to promote cocktails.
Range of cocktails must include:
blended
shaken
stirred
built
floated.
Cocktail equipment includes:
shakers
jugs
standard and specialised cocktail glassware
stirrers and swizzles
blenders
ice crushers
glass chillers
ice shavers
cleaning equipment
bar towels
toothpicks.
Recipes include those developed by the enterprise as well as traditional recipes such as:
brandy alexander
piña colada
brandy crusta
tom collins
champagne cocktail
martini
margarita
grasshopper
tequila sunrise
daiquiri
bloody mary
black velvet
whisky sour
white Russian
screwdriver.
Alcoholic ingredients for cocktails include:
spirits
fortified wines
liqueurs.
Non-alcoholic ingredients for cocktails include:
fruit and vegetables
fruit and vegetable juices
milk and cream
eggs
spices
sugar
sugar syrup
salt
cordials
bitters.
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
Evidence of the following is essential:
ability to prepare and present a variety of standard cocktails correctly and within an acceptable enterprise range, including examples of blended, shaken, stirred, built and floated cocktails
preparation of quantities of cocktails within industry-realistic timeframes.
Context of and specific resources for assessment
Assessment must ensure:
preparation of a variety of cocktails over a service period to meet various customer requests
access to a bar with industry-current equipment for making cocktails, as defined in the Assessment Guidelines
access to a variety of suitable ingredients for making cocktails.
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 practical demonstration of preparing and serving cocktails
written or oral questions to test knowledge of ingredients and method of preparation of traditional cocktails
evaluation of new cocktails developed by the candidate
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:
SITXFIN001A Process financial transactions.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
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
Evidence of the following is essential:
ability to prepare and present a variety of standard cocktails correctly and within an acceptable enterprise range, including examples of blended, shaken, stirred, built and floated cocktails
preparation of quantities of cocktails within industry-realistic timeframes.
Context of and specific resources for assessment
Assessment must ensure:
preparation of a variety of cocktails over a service period to meet various customer requests
access to a bar with industry-current equipment for making cocktails, as defined in the Assessment Guidelines
access to a variety of suitable ingredients for making cocktails.
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 practical demonstration of preparing and serving cocktails
written or oral questions to test knowledge of ingredients and method of preparation of traditional cocktails
evaluation of new cocktails developed by the candidate
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:
SITXFIN001A Process financial transactions.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2082 | THHADFB03B | Prepare and serve cocktails | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF641 | SITHFAB303 | Prepare and serve cocktails | Unit of competency |
