Unit of competency Outline

Date retreived
22/07/2026 1:31 PM AWST

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Prepare and serve cocktails

Prepare and serve cocktails

Unit of competency
National Code
SITHFAB010
State Code
AWR80
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.The unit applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants and clubs.The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
Notes
Elements and Performance Criteria
1. Promote cocktails to customers and take orders.
  • 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 in line with house policy.
  • 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 manufacturer instructions, organisational procedures and industry standards.
  • 2.2.Make cocktails correctly and efficiently according to organisational and traditional recipes.
  • 2.3.Consider visual appeal, texture, flavour and required temperature in preparing cocktails.
  • 2.4.Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.
  • 2.5.Evaluate presentation of cocktails and make adjustments before serving.
3. Serve cocktails.
  • 3.1.Present cocktails attractively and maximise visual appeal.
  • 3.2.Use garnishes and decorations according to organisational and traditional standards.
  • 3.3.Avoid wastage and spillage during service.
No information
No information
Replaces
State Code National Code Title Type
WF641 SITHFAB303 Prepare and serve cocktails Unit of competency
Replaced By
State Code National Code Title Type
OEC69 SITHFAB030 Prepare and serve cocktails Unit of competency