Prepare and serve espresso coffee

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					                        Western Sydney Region RTO
                           Assessment Package

                Package Overview for Assessors
Package
                  Certificate II in Hospitality
Number
                  SIT20207
Package Title
                  Prepare and serve Espresso Coffee SITHFAB012A
Unit(s)
/Elements to be   1. Organise and prepare work areas. (Performance criteria 1.1 – 1.4)
assessed by
this package:     2. Provide customer service and advise customers on espresso coffee. (Performance
                  criteria 2.1 – 2.2)

                  3. Select and grind coffee. (Performance criteria 3.1 – 3.2)

                  4. Extract coffee. ( Performance criteria 4.1-4.8)

                  5. Texture milk. ( Performance criteria 5.1- 5.5)

                  6. Serve and present espresso coffee. ( Performance criteria 6.1- 6.2)

                  7. Clean and maintain espresso machine. (Performance criteria 7.1- 7.5)


                  Prepare and serve Espresso Coffee SITHFAB012A
Evidence being
provided for;
Package           Page 2        The Assessment Notice includes the activity description      and is
contents and                    provided to students. The assessor should include the date(s) of the
information for                 assessment tasks
assessors
                  Page 3        Practical observation assessment check list

                  Page 4        Workplace Observation Checklist

                  Page 5-8      Unit Test - Students are given one period of 30 minutes during class time to
                                complete test. 80% pass mark is required towards competency
                  Page 9- 12    Unit Test – Teachers answers

                  Page 13       Third party evidence sheet

                  Page 14       Assessment feedback form

                  Copy of task for each student
Equipment         Espresso coffee facilities


                  Holistic assessment with other units relevant to the industry sector, workplace and job role
                  is recommended, for example:
Other comments
                  SITHFAB003A Serve food and beverage to customers




                                                                                                 Page 1
    Prepare and serve Espresso Coffee SITHFAB012A
                                      Western Sydney Region
                    Vocational Education and Training
                           Assessment Notice
VET Framework: Hospitality

Assessor / Teacher:
                Unit of competency: SITHFAB012A: Prepare and serve Espresso Coffee


Date Given :                               Due Date:

Employability Skills are incorporated into this task.



Student Instructions

Task 1        Practical Observation

You will demonstrate your barista skills in class / café /work placement. Your assessment is to
demonstrate those skills and activities needed to prepare the work area and espresso coffee machine for
service, as well as prepare the coffees ordered by the customers /colleagues/students .You are also
required to prepare coffees as ordered by customers/colleagues/student throughout the service and to
clean and shut down the work area and espresso coffee machine. Throughout the observation you will
be observed by a Hospitality teacher who will mark off skills demonstrated satisfactorily on an Evidence
portfolio sheet. The evidence portfolio sheet will be on display in the classroom and café.



Task 2       Unit test

You will be provided with a worksheet which must be completed during class time. If you have trouble
understanding any of the questions please ask your teacher for assistance. The option of a verbal activity
is available if required.

Unit Test - Students are given one period of 30 minutes during class time to complete test. 80% pass
mark is required towards competency

Written activity date :

Task 3         Other Options

The option is available for students who work in establishments where espresso coffee is produced to
provide evidence through a third party evidence report or workplace observation checklist to be RPL for
the practical component of the assessment.




                                                                                            Page 2
      Prepare and serve Espresso Coffee SITHFAB012A
        Task 1 – Practical observation assessment check list


Candidate name:

Unit of competency
                                      SITHFAB012A: Prepare and serve Espresso Coffee

Instructions for the Student
1. During nominated practical experiences demonstrate appropriate hygiene and safety
    procedures and appropriate mise-en-place.
2. Your assessor will place their initials and date in a box to show that you completed each aspect
   of the task to the standard expected in the enterprise.


                                  Practical observation checklist


Did the candidate….

Organise and prepare work areas in accordance with
safety and hygiene practices.

Complete mise en place for coffee service and to store
commodities appropriately



Grind coffee and ensure correct dose for filter chosen

Follow the correct procedure for extracting coffee

Serve and present coffee as per customer requests

Clean all parts of the espresso coffee machine using
appropriate cleaning methods and products.

Shut down the espresso coffee machine following the
required occupational health and safety and enterprise
requirements




                                                                                         Page 3
   Prepare and serve Espresso Coffee SITHFAB012A
                        Task 1 – Practical observation sheet
                           Workplace Observation Checklist
                Training Package: SIT07 Tourism, Hospitality and Events

Candidate’s name
Assessors name
Workplace:

Work Activity                            Extract and serve espresso coffee using the commercial
                                         espresso coffee machine, including the storage, and
                                         cleaning, care and maintenance of machinery.
Unit(s) of Competency                    Prepare and serve espresso coffee
Instructions:
The candidate is required to demonstrate the extracting and serving of coffee over an entire
service period.


During the demonstration of skills, did the candidate:          Yes     No        Comments
   Extract and present quality coffee




   Demonstrate safe work practices in making espresso coffee




   Meet customer requirements and expectations


   Organise and prepare work areas in accordance with safety
    and hygiene practices.


   Complete the mise en place for coffee service and store
    commodities appropriately
   Clean all parts of the espresso coffee machine using
    appropriate cleaning methods and products.

   Shut down the espresso coffee machine following the
    required occupational health and safety and enterprise
    requirements

Assessor’s signature:                                                  Date:




                                                                                        Page 4
Prepare and serve Espresso Coffee SITHFAB012A
  Unit test – Prepare and Serve Espresso Coffee


       1. Match the word to its definition:
Espresso                30-35ml in 15-20 seconds, using 14g of coffee is the base of strong
                        drinks.
Doppio                  15m I in 15-20 seconds, using 7g of coffee is the base of weak
                        drinks.
Ristretto               25-30ml in 25-30 seconds, using 7g of coffee is the base of regular
                        drinks.


      2. Match the pictures to the different coffee styles:




  A. Cappuccino                   G. Flat White                D. Mocha
  C. Macchiato                    I. Long Black                F. Affogato
  E. Iced Coffee                  B. Espresso                  H. Caffe latte

      3. Espresso Coffee is brewed by ________ very hot, pressurised water through
         coffee beans.
      4. Boiling coffee brings out the rich chocolate flavours. TRUE or FALSE




                                                                                Page 5
  Prepare and serve Espresso Coffee SITHFAB012A
   5. Coffee fruit is referred to as:
      a) Cherry/drupe
      b) Buds/flowers
      c) Seeds
      d) Grinds


   6. The grind size for espresso coffee is _______________




   7. If you tamp ground coffee in a coffee filter holder you:
      a) Speed up water passing through grounds
      b) Slow down water passing through grounds
      c) Decrease extraction
      d) Expose grounds to light

   8. Over extraction will cause espresso to be:
      a) Strong
      b) Weak
      c) Bitter
      d) Sweet

   9. To keep coffee fresh after brewing you should:
      a) Let it cool then reheat to order
      b) Keep it on a heating element
      c) Transfer it to a thermal jug
      d) Add hot water to it as needed

   10. How often should you back flush the espresso machine?
      a) After 1 hour of operation if machine is not used frequently
      b) After 2 hours of operation if machine is used moderately
      c) After each beverage during busy periods
      d) After 1 day of service, or after busy periods




                                                                       Page 6
Prepare and serve Espresso Coffee SITHFAB012A
   11. How many grams of coffee should be used to produce a single
       espresso?_________grams.




   12. Moisture, heat and light can affect the flavour of coffee.
       TRUE or FALSE

   13. Milk should be boiled with a steam wand to produce a good foam.
        TRUE or FALSE

   14. Coffee crops account for a large part of many countries export trade.
        TRUE or FALSE

   15. Double filter baskets hold 18grams of coffee.
       TRUE or FALSE

   16. Coffee thermometers should be recalibrated daily to ensure correct coffee
       temperature. TRUE orFALSE



   17. .What is the recommended storage time for coffee beans in the hopper?
       a) 2-3 hours
       b) 3-4 hours
       c) 1 day
       d) 30 minutes




                                                                               Page 7
Prepare and serve Espresso Coffee SITHFAB012A
   18. Ristretto is used for a caffe latte.
       TRUE or FALSE

   19. 0nce a bag of coffee has been opened, how should it be stored?
       a) In the bag, in the fridge
       b) In an airtight container in the freezer
       c) In an airtight container in the fridge
       d) In an airtight container in the cupboard

   20. Match the pictures to the different coffee methods:




A. Espresso machine              B. Mocha pot                F. Instant coffee
C. Plunger                       D. Filter coffee maker      method
E. Percolator


Score:            /
                       /35

                                                                                 Page 8
Prepare and serve Espresso Coffee SITHFAB012A
  Unit test - Teachers Answers
       1. Match the word to its definition:
Espresso                30-35ml in 15-20 seconds, using 14g of coffee is the base of strong
                        drinks.
Doppio                  15m I in 15-20 seconds, using 7g of coffee is the base of weak
                        drinks.
Ristretto               25-30ml in 25-30 seconds, using 7g of coffee is the base of regular
                        drinks.


      2. Match the pictures to the different coffee styles:




  A. Cappuccino                   G. Flat White                D. Mocha
  C. Macchiato                    I. Long Black                F. Affogato
  E. Iced Coffee                  B. Espresso                  H. Caffe latte

      3. Espresso Coffee is brewed by _FORCING_ very hot, pressurised water
         through coffee beans.

      4. Boiling coffee brings out the rich chocolate flavours. TRUE or FALSE




                                                                                Page 9
  Prepare and serve Espresso Coffee SITHFAB012A
   5. Coffee fruit is referred to as:
      a) Cherry/drupe
      b) Buds/flowers
      c) Seeds
      d) Grinds


   6. The grind size for espresso coffee is _FINE_




   7. If you tamp ground coffee in a coffee filter holder you:
      a) Speed up water passing through grounds
      b) Slow down water passing through grounds
      c) Decrease extraction
      d) Expose grounds to light

   8. Over extraction will cause espresso to be:
      a) Strong
      b) Weak
      c) Bitter
      d) Sweet

   9. To keep coffee fresh after brewing you should:
      a) Let it cool then reheat to order
      b) Keep it on a heating element
      c) Transfer it to a thermal jug
      d) Add hot water to it as needed

   10. How often should you back flush the espresso machine?
      a) After 1 hour of operation if machine is not used frequently
      b) After 2 hours of operation if machine is used moderately
      c) After each beverage during busy periods
      d) After 1 day of service, or after busy periods




                                                                       Page 10
Prepare and serve Espresso Coffee SITHFAB012A
   11. How many grams of coffee should be used to produce a single
       espresso?_7_grams.




   12. Moisture, heat and light can affect the flavour of coffee.
       TRUE or FALSE

   13. Milk should be boiled with a steam wand to produce a good foam.
        TRUE or FALSE

   14. Coffee crops account for a large part of many countries export trade.
        TRUE or FALSE

   15. Double filter baskets hold 18grams of coffee.
       TRUE or FALSE

   16. Coffee thermometers should be recalibrated daily to ensure correct coffee
       temperature. TRUE or FALSE

   17. .What is the recommended storage time for coffee beans in the hopper?
       a) 2-3 hours
       b) 3-4 hours
       c) 1 day
       d) 30 minutes

   18. Ristretto is used for a caffe latte.
       TRUE or FALSE




                                                                               Page 11
Prepare and serve Espresso Coffee SITHFAB012A
   19. 0nce a bag of coffee has been opened, how should it be stored?
       a) In the bag, in the fridge
       b) In an airtight container in the freezer
       c) In an airtight container in the fridge
       d) In an airtight container in the cupboard

   20. Match the pictures to the different coffee methods:




A. Espresso machine           B. Mocha pot                   F. Instant coffee
C. Plunger                    D. Filter coffee maker         method
E. Percolator


Score:           /
                     /35

                                                                                 Page 12
Prepare and serve Espresso Coffee SITHFAB012A
                         Task 3 – Third Party Evidence
Candidate’s name:
Third party evidence provided by:
Relationship to candidate:
Workplace:



Work Activity                             Extract and serve espresso coffee using the commercial
                                          espresso coffee machine, including the storage, and
                                          cleaning, care and maintenance of machinery.
Unit(s) of Competency                     Prepare and serve espresso coffee
Instructions:
As part of the assessment for the Unit(s) of Competency listed above, we are seeking evidence to
support a judgement about the candidate’s competence. As part of the process of gathering evidence
of competence, we are seeking reports from the supervisor and other people who work closely with the
candidate.
We would like you to complete this report. We value your contribution and ask that you answer the
questions honestly.


Does the candidate consistently meet your enterprise’s performance                 Yes         No
standards for:
   Extracting and presenting quality coffee
   Demonstrating safe work practices in making espresso coffee
   Meeting customer requirements and expectations
   Organising and preparing work areas in accordance with safety and
    hygiene practices.
   Completing the mise en place for coffee service and to store commodities
    appropriately
   Cleaning all parts of the espresso coffee machine using appropriate
    cleaning methods and products.

   Shuting down the espresso coffee machine following the required
    occupational health and safety and enterprise requirements



Signed by the                                                            Date:
assessor:




                                                                                         Page 13
     Prepare and serve Espresso Coffee SITHFAB012A
                                        Western Sydney Region RTO
                                          Vocational Education and Training
                                               Assessment Feedback

VET Framework: Hospitality

Assessor / Teacher:

Student:                                                                       Date Received:
Unit of competency: SITHFAB012A: Prepare and serve Espresso Coffee


Evidence provided for:       Unit Test /Practical Observation /Third Party Observation


Overall Result: Competent/Not Yet Competent

                                                                                                       Competent/Not Yet
Unit Code          Elements of Competency                                                                Competent


 Prepare and       1.Organise and prepare work areas. (Performance criteria 1.1 – 1.4)
serve
Espresso           2. Provide customer service and advise customers on espresso coffee.
Coffee             (Performance criteria 2.1 – 2.2
SITHFAB012A
                   3. Select and grind coffee. (Performance criteria 3.1 – 3.2)

                   4. Extract coffee. (Performance criteria 4.1-4.8)

                   5. Texture milk. (Performance criteria 5.1- 5.5)

                   6. Serve and present espresso coffee. (Performance criteria 6.1- 6.2)

                   7. Clean and maintain espresso machine. (Performance criteria 7.1- 7.5)



                                                                                                             Date
Evidence


                                                                    satisfactory      not yet satisfactory
Observation / Evidence sheet or RPL evidence


Unit Test                                                           satisfactory      not yet satisfactory




Assessor / Teacher Comment:

Signature:        ……………………………………………………………………….. Date: ……………….

Student Comment:

Signature:        ……………………………………………………………………….. Date: …………………




                                                                                                                    Page 14
Prepare and serve Espresso Coffee SITHFAB012A

				
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