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Evidence Guide: SITHFAB015A - Prepare and serve cocktails

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB015A - Prepare and serve cocktails

What evidence can you provide to prove your understanding of each of the following citeria?

Promote cocktails to customers.

  1. Encourage customers to buy cocktails according to enterprise policy.
  2. Use display materials appropriately to promote cocktails.
  3. Offer customers accurate information in a courteous manner about the style and rangeof cocktails available.
Encourage customers to buy cocktails according to enterprise policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use display materials appropriately to promote cocktails.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offer customers accurate information in a courteous manner about the style and rangeof cocktails available.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cocktails.

  1. Select correct cocktail glassware and equipment and use them according to enterprise and industry standards.
  2. Make cocktails correctly and efficiently according to enterprise and industry recipes.
  3. Consider eye appeal, texture, flavour and required temperature in preparing cocktails.
  4. Consider options for new cocktails using suitable combinations of alcoholic and non-alcoholic ingredients, and develop them according to enterprise policy.
Select correct cocktail glassware and equipment and use them according to enterprise and industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make cocktails correctly and efficiently according to enterprise and industry recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider eye appeal, texture, flavour and required temperature in preparing cocktails.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consider options for new cocktails using suitable combinations of alcoholic and non-alcoholic ingredients, and develop them according to enterprise policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present cocktails.

  1. Present cocktails attractively and maximise eye appeal.
  2. Use garnishes and decorations according to enterprise standards.
  3. Avoid wastage and spillage during service.
Present cocktails attractively and maximise eye appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use garnishes and decorations according to enterprise standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Avoid wastage and spillage during service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

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.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

preparation and presentation of a variety of different cocktails

safe work practices and hygiene issues in relation to cocktail preparation and presentation

literacy skills to read cocktail recipes

numeracy skills to calculate quantities of ingredients for cocktails in multiple quantities, and costs for cocktails.

The following knowledge must be assessed as part of this unit:

recipes for the most popular traditional cocktails

typical alcoholic ingredients of cocktails

typical non-alcoholic ingredients of cocktails

range and variety of cocktail making equipment

range and variety of cocktail glassware

origins, nature and characteristics of:

spirits and liqueurs

vermouths, bitters and fortified wines

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this should be covered by completion of SITHFAB009A Provide responsible service of alcohol).

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.