List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Organise coffee workstation. | 1.1.Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and service-ware. 1.2.Place ingredients in correct containers and conditions to maintain freshness. 1.3.Prepare espresso machine and grinder for service according to manufacturer instructions. |
2. Select and grind coffee beans. | 2.1.Select coffee beans and grind to appropriate particle size according to relevant factors. 2.2.Complete test extractions before service to ensure correct particle size of grind, and assess and adjust according to relevant factors. 2.3.Adjust grind regularly throughout the service period according to relevant factors. 2.4.Monitor efficiency of grinder for correct dose and grind during use, and resolve or report issues. 2.5.Clean grinder as required during or after the service period. |
3. Advise customers and take espresso coffee orders. | 3.1.Provide information and recommendations about types of coffee beverages and accompaniments. 3.2.Identify customer preferences and take orders. |
4. Extract and monitor quality of espresso. | 4.1.Select and prepare appropriate service-ware. 4.2.Select correct filter basket and clean, dry and dose it with required amount of ground coffee. 4.3.Tamp ground coffee to make even and level cake. 4.4.Flush group head before attaching group handle to extract espresso. 4.5.Monitor quality of extraction during service period and make adjustments. 4.6.Monitor efficiency of espresso machine during service, and resolve or report issues. |
5. Undertake milk texturing process. | 5.1.Select cold milk and appropriate milk foaming jug to fulfil customer orders. 5.2.Purge the steam wand every time before texturing. 5.3.Texture milk according to type of milk and coffee beverage. 5.4.Visually and aurally monitor and adjust the texture and temperature. 5.5.Clean the steam wand on the outside and purge every time after texturing. 5.6.Combine foam and milk through swirling, ensuring even consistency. 5.7.Pour milk immediately after swirling, according to the coffee beverage. |
6. Serve espresso coffee beverages. | 6.1.Present coffee beverages attractively and without drips and spills. 6.2.Serve coffee beverages promptly at the required temperature and with appropriate accompaniments. 6.3.Minimise waste to maximise profitability of beverages produced. |
7. Clean espresso equipment. | 7.1.Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions. 7.2.Maintain water filtration system according to organisational procedures. 7.3.Refer faults and maintenance issues requiring technical specialists to supervisor. 7.4.Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
prepare and present each of the following espresso-based coffee beverages on three different occasions within commercial timeframes:
caffe latte
cappuccino
espresso (short black)
flat white
long black
piccolo latte
mocha
ristretto
short and long macchiato
monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard
present the above espresso coffee beverages and accompaniments demonstrating consistency and quality of:
appearance
aroma
body
crema on top of the espresso
flavour
taste
strength
volume
use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
major types and characteristics of espresso coffee beverages specified in the performance evidence
different types of milk, their characteristics and uses for different types of coffee beverages
characteristics of different types of beans, blends and roasts
mise en place requirements for preparing coffee beverages
methods and techniques for preparing and serving espresso coffee beverages:
grinding coffee beans
measuring dose by sight, electronically, manually and mechanically
tamping
extracting espresso
texturing milk
sequencing orders for the preparation of coffee beverages
quality indicators for espresso coffee extraction:
changes in colour of crema
changes in flow texture
cake of used ground coffee
water pressure during extraction
available options to meet specific customer preferences relating to:
accompaniments
blends
service-ware
strength
sweeteners
type of:
beans
milk
factors relevant to quality of espresso coffee:
ambient humidity
consistency of used coffee grounds
crema on top of the espresso
quality and rate of espresso flow
steam pressure during foaming and steaming of milk
taste
extraction rates for the different espresso coffee beverages specified in the performance evidence
how and when adjustments are required to the following to ensure quality of espresso coffee:
dose
grind
tamping technique
water flow
water pressure
organisational procedures and industry standards for:
service-ware used for espresso coffee beverage presentation
accompaniments used to enhance beverages
presentation of beverages:
latte art
appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:
ensure food safety
optimise shelf life
essential features and functions of different espresso machines and grinders used to prepare espresso coffee beverages:
sizes and types of filter baskets and tampers
purging the steam wand
flushing the group head
cleaning and maintenance methods and procedures
symptoms of faults in espresso machines and grinders
safe operational practices and dangers of working with steam
basic maintenance and cleaning methods for espresso grinders, machines and equipment:
back flushing the machine
brushing out doser chamber
pouring hot water to clean drainage pipes
using correct and environmentally sound disposal methods for coffee making waste
washing drip trays
washing and drying:
bean hopper
group handle and filter basket
wiping down entire machine
wiping outside of steam wand and nozzle and purging inside with steam
content of safety data sheets (SDS) for cleaning agents and chemicals, or workplace documents or diagrams that interpret the content of SDS.
Skills must be demonstrated in an operational food and beverage outlet. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
workstation with industry current commercial grade espresso machine and coffee grinders
bins or knock boxes for used coffee grounds
storage bins
small equipment:
blind or blank filter basket
cleaning brushes
colour coded cleaning cloths
flat edge implement for levelling off dosed filter basket
measuring equipment:
stopwatch or timer
thermometer
milk foaming jugs
napkins
powder shakers
service trays
spoons and stirrers
straws
service-ware for different types of coffee beverages:
cups: espresso and standard
saucers
mugs
glasses
take-away coffee cups and lids
take-away cardboard trays
tamp mats
tampers
stock:
commercial range of coffee beans, ground coffee and other ingredients and accompaniments
organisational specifications:
equipment manufacturer instructions
cleaning and maintenance procedures for espresso coffee machines and grinders
commercial beverage menus
organisational procedures and industry standards for presenting espresso coffee beverages
price lists
standard recipes for coffee beverages currently used by the hospitality industry
SDS for cleaning chemicals or plain English workplace documents or diagrams that interpret the content of SDS
industry-realistic ratio of staff to customers; these can be:
customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.