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Evidence Guide: SITHFAB030 - 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

 

SITHFAB030 - Prepare and serve cocktails

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

Prepare cocktails.

  1. Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards.
  2. Make cocktails correctly and efficiently according to organisational and traditional recipes.
  3. Consider visual appeal, texture, flavour and required temperature in preparing cocktails.
  4. Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.
  5. Evaluate presentation of cocktails and make adjustments before serving.
Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make cocktails correctly and efficiently according to organisational and traditional recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate presentation of cocktails and make adjustments before serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve cocktails.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use garnishes and decorations according to organisational and traditional standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Avoid wastage and spillage during service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promote cocktails to customers and take orders.

  1. Use display materials to promote cocktails.
  2. Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.
  3. Check and identify specific customer preferences and take orders.
  4. Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.
  5. Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards.
  6. Make cocktails correctly and efficiently according to organisational and traditional recipes.
  7. Consider visual appeal, texture, flavour and required temperature in preparing cocktails.
  8. Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.
  9. Evaluate presentation of cocktails and make adjustments before serving.
  10. Present cocktails attractively and maximise visual appeal.
  11. Use garnishes and decorations according to organisational and traditional standards.
  12. Avoid wastage and spillage during service.
Use display materials to promote cocktails.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and identify specific customer preferences and take orders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make cocktails correctly and efficiently according to organisational and traditional recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate presentation of cocktails and make adjustments before serving.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present cocktails attractively and maximise visual appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use garnishes and decorations according to organisational and traditional standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Avoid wastage and spillage during service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge