Macquarie Park RTO 90222

Competency Assessment TaskCourse Name Hospitality (Food and Beverage Stream)

Cluster B - Practical Café Skills

Qualification Name SIT20316 Certificate ll in Hospitality

Units of Competency

SITHFAB005 Prepare and serve espresso coffee Organise coffee workstation Select and grind coffee beans Advise customers and take espresso coffee orders Extract and monitor quality of espresso Undertake milk texturing process Serve espresso coffee beverages Clean espresso equipmentSITHFAB004 Prepare and serve non-alcoholic beverages Select ingredients Select, prepare and use equipment Prepare non-alcoholic drinks Serve non-alcoholic beveragesSITHCCC003 Prepare and present sandwiches Select ingredients Make sandwiches Present and store sandwiches

Student Name

Date of Issue Due Date

Pre-requisite Units SITXSFA001 Use hygienic practices for food safetyThe industry experience Strategy Document and associated documents can be found at: https://qmsveis.info/icig.php /Hospitality /ResourcesAdditional Assessment Evidence (Your teacher will inform you of this process)

Third Party Report Knowledge Evidence Quiz Portfolio

STUDENT ACKNOWLEDGEMENT Please tick

Students must complete knowledge and skills development activities which prepare for and may contribute to assessment of competence.

I understand the requirements of the assessment task and assessment methods.

I understand what is being assessed and can perform the tasks described in this assessment.

I have been provided with information about RPL, Credit Transfer and Assessment Appeals.

I have notified the assessor of any special needs to be considered

I declare that the work submitted is my own.

Student signature Date

Assessment Methods

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Part A: Practical task 1 - Observation of practical work - industry setting/ simulated work environment

Part B: Product assessment - Customer Feedback Evidence

Part C: Written task - Short answer questions

Foundation skills

Learning Skills Reading skills

Writing Skills Oral communication skills

Numeracy Navigate the world of work

Interact with others Get the work done

Problem-solving skills Self-management Skills

Technology Skills Initiative and enterprise Skills

Planning and organising Teamwork

Nationally Consistent Collection of Data (NCCD) ASSESSOR/ TRAINER USE ONLY: Additional requirements for students with special needs and /or Education as an Additional Language/ Dialect (EALD) for the completion of this task. Please tick and explain

No assistance required

Providing support staff

Providing tutorial sessions 

Altering assessment methods

Simplifying and rephrasing language  Provide additional time to complete the task Further Assistance provided:

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Task OutlineAs you complete this assessment task you will be demonstrating your skills and knowledge to your assessor. The assessor may also observe your practical skills and techniques and ask you questions. Ensure in your work practices that you work safely and efficiently, check that equipment is ready for use and work with others to improve work practices.

Part A: Observation of Practical WorkThe assessment for this task may occur over a period of time as you participate in events such as a school café, functions or formal morning teas. You will be rotated between job roles to ensure that you are able to demonstrate skills/knowledge in the preparation and service of espresso coffee, non-alcoholic beverages and sandwiches.

You are required to demonstrate your performance and knowledge skills in an industry setting or simulated work environment on at least three separate occasions. This may be during a school café, function or catering for an event. You are required to prepare and serve various types of espresso coffee, non- alcoholic beverages and sandwiches to industry standard An industry realistic ratio of customers to food and beverage attendant is required Correct PPE uniform must be worn The principles of hygiene and safety apply throughout this event Workplace organisation and cleaning procedures are to be followedFunction description:PURPOSE:PLACE:BEVERAGE/SANDWICH MENU

NO. OF CUSTOMERS:SPECIAL DIETARY REQUIREMENTS:

JOB ROLES TO INCLUDE:- Clean and prepare cafe/restaurant and

beverage area for service- Prepare sandwiches- Take and process food and drink orders- Prepare a variety of coffees as ordered- Prepare a variety of non-alcoholic beverages

- Present and serve beverages- Present sandwiches- Clear food and drinks- Close down and cleaning of dining/restaurant

and coffee/beverage area

Part B: Product assessment/Customer feedbackThis will provide you with independent feedback on your skills. You are to hand out the feedback sheet and collect it back from one customer during this event.This completed sheet will need to be submitted to your assessor at the conclusion of your service period.

Part C: Written task The task consists of a range of short answer questions and is to 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 questioning activity is available if required.

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Part A: Practical Observation Checklist

Student name:

Units of competency:SITHFAB005 Prepare and serve espresso coffeeSITHCCC003 Prepare and present sandwichesSITHFAB004 Prepare and serve non-alcoholic beverages

Date of Practical Observation:Written Task Submitted: yes no Customer Feedback Sheets Attached: yes no

During the task, did the student: Yes NoSelect fresh ingredients for sandwiches and beverages

Prepare sandwiches using each of the following bread types – i) white/wholemeal/grain ii) wraps iii) sourdough iv) flatbreads

Prepare sandwiches in a logical and sequential manner minimising waste

Use sandwich making equipment safely

Cut sandwiches so they are uniform in size and shape

Present sandwiches on appropriate service ware with suitable garnishes

Store sandwiches in suitable manner and dispose of waste appropriately

Select, assemble and safely use equipment for non-alcoholic beverages

Prepare drinks using correct procedures, minimising waste

Present drinks attractively in appropriate crockery and glassware

Garnish non-alcoholic beverages, make adjustments prior to service

Organise coffee work station and grinder efficiently for work flow

Grind coffee beans, monitor grind during use, report issues

Identify customer preferences and take orders

Extract coffee and monitor quality using correct method for filter basket, tamping, flushing group head

Texture milk properly, purge steam wand, pour, swirl and minimise waste,

Serve espresso coffee promptly, at correct temperature without drips and spills

Clean and maintain all espresso making equipment, referring any faults and conserving energy

The candidate’s performance was:Not

Satisfactory

Satisfactory

Feedback to student:

Feedback from student:

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Part B: Product assessment/Customer feedback

Student name: Date:

Customer name:

Units of competency

SITHFAB005 - Prepare and serve espresso coffeeSITHCCC003 - Prepare and present sandwichesSITHFAB004 - Prepare and serve non-alcoholic beverages

Instructions: Consider the student’s level of skill/knowledge. Please use the following scale to rate your experience.

1 – Demonstrated with confidence 2 – Demonstrated 3 – Not demonstrated

Skill/knowledge criteria to be displayed by student: Rating

Correct processing of order 1 2 3

Service of sandwiches 1 2 3

Service of coffee and/or other beverage 1 2 3

Clearing of service-ware 1 2 3

Wait person demonstrated effective communication 1 2 3

Comments about:

Beverages - Please indicate which type of beverage you ordered Espresso Non-Alcoholic

Please comment on the flavour, temperature and presentation of your beverage.

Sandwiches - please comment on the appearance, taste and assembly of your chosen menu item.

Your overall experience

Thank you for completing this evaluationYour customer feedback is greatly appreciated

Have a nice day

Part C: Written Task

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1. Match the word to its definition - draw a line to indicate the correct answer

Espresso 60-65ml in 25-30 seconds, using 14g of coffee is the base of strong drinks.

Doppio 15ml 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 - write the correct letter in the box next to the description

A Cappuccino D Mocha G Flat White

B Espresso E Iced Coffee H Caffé latte

C Macchiato F Affogato I Long Black

30 ml espresso Poured over ice cream

30 ml espresso ¾ cup boiling water30 ml espresso

30 ml espresso Stain of milkSmall amount of foam

30 ml espresso plus chocolateTextured milkSmall amount of foamChocolate dusting

30 ml espresso Textured milkSmall amount of foamServed in a glass

30 ml cold espresso Cold milkIce & Whipped cream

30 ml espresso 1/3Textured milk1/3 FoamChocolate dusting

30 ml espresso 2/3 Textured milkNo foam

Circle the most correct answer to Questions 3 - 9

3. Coffee fruit is referred to as:

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a) Cherry/drupeb) Buds/flowersc) Seedsd) Grinds

4. If you tamp ground coffee in a group handle you:a) Speed up water passing through groundsb) Slow down water passing through groundsc) Decrease extractiond) Expose grounds to light

5. Over extraction will cause espresso to be:a) Strongb) Weakc) Bitterd) Sweet

6. How often should you back flush the espresso machine?a) After 1 hour of operation if machine is not used frequentlyb) After 2 hours of operation if machine is used moderatelyc) After each beverage during busy periodsd) After 1 day of service, or after busy periods

7. What is the recommended storage time for coffee beans in the hopper?a) 2-3 hoursb) 3-4 hoursc) 1 dayd) 30 minutes

8. Once a bag of coffee beans has been opened, how should it be stored?a) In a bag, in the fridgeb) In an airtight container in the freezerc) In an airtight container in the fridged) In an airtight container in the cupboard

9. How many grams of coffee should be used to produce a single espresso?a) 10b) 15 c) 7 d) 17

Choose the correct answer for the following TRUE /FALSE questions

10. Moisture, heat and light can affect the flavour of coffee.

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TRUE [] or FALSE []

11. Milk should be boiled with a steam wand to produce a good foam.

TRUE [] or FALSE []

12. Coffee crops account for a large part of many countries export trade.

TRUE [] or FALSE []

13. Double filter baskets hold 18 grams of coffee.

TRUE [] or FALSE []

14. Espresso Coffee is brewed by pulling very hot, pressurised water through coffee beans. TRUE [] or FALSE []

15. Ristretto is used for a café latte.

TRUE [] or FALSE []

16. A change in the weather may require an adjustment to grind size.

TRUE [] or FALSE[]

17. Boiling coffee brings out the rich chocolate flavours.

TRUE [] FALSE []

18. Choose the correct words to describe the six factors relevant to the quality of espresso coffee

word bankcrema steaming rate humidity taste used

a) ambient _______________

b) consistency of _______________ coffee grounds

c) _______________ on top of the espresso

d) quality and _______________ of espresso flow

e) steam pressure during foaming and _______________ of milk

f) _______________

19. List six mise en place tasks that you would need to perform when preparing and serving espresso coffee.

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20. Match the pictures to the different coffee production methods - write the correct letter in the box next to the illustration

A Espresso machine C Plunger E Percolator

B Mocha pot D Filter coffee maker F Instant coffee method

21. Write the name of the non-alcoholic beverage with the correct description in the table below:

smoothie milkshake mocktail frappe cordial

BEVERAGE DESCRIPTION

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A combination of fruit and dairy products such as milk, ice-cream or yoghurt, that is blended until thick and smoothA thick brightly coloured liquid that is diluted with other liquids, such as water.An icy drink that normally consists of milk or fruit as the main ingredient.

Non-alcoholic cocktail

A mixture of milk, ice-cream and flavouring, whipped at high speed to make a thick, frothy drink.

22. For each of the non-alcoholic drinks listed below – choose the equipment to be used in its construction

word banktea pot milkshake machine post-mix system blender

cocktail shaker cold drip system juicer

a) freshly squeezed juices

b) tea

c) coffee

d) mocktail

e) milkshake

f) smoothie

g) soft drinks

23. Describe the following tea varieties:

Fruit

Earl Grey

English Breakfast

Green

Chai

24. Outline the correct way to store tea

25. Inert gases used in pot-mix dispensing systems can pose danger to workers.

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Outline TWO safe operational practices to ensure worker and customer safety.

26. List six mise en place tasks you may need to perform in preparation for making sandwiches.

a)

b)

c)

d)

e)

f)

27. List six different bread varieties suitable for making sandwiches.

a)

b)

c)

d)

e)

f)

28. List two reasons why uniformity is an important factor when making and presenting sandwiches.

29. Wraps are a popular trend in cafes as a light meal.

a) What are contemporary ingredients found as fillings for wraps?

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b) Describe three different ways wraps may be served in a cafe

c) How can you make a plated wrap look more attractive and appealing to the customer?

30. After making sandwiches, what information should you record on containers of leftover ingredients prior to storing?

31. A lunch function has been delayed for one hour, describe the storage procedures for the sandwich platters so they maintain their freshness

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ASSESSOR FEEDBACK TO STUDENTS

Assessor’s Name Cluster B

Student NameUnits of competency being assessed Assessment Outcome

SITHFAB005 Prepare and serve espresso coffee

Competent Not yet competent

If NYC - Refer to shaded section below

SITHFAB004 Prepare and serve non-alcoholic beveragesSITHCCC003 Prepare and present sandwichesIf you have been deemed NOT YET COMPETENT the following further action is required:SITHFAB005 Prepare and serve espresso coffee

Date of re-assessment

Date Competent

SITHFAB004 Prepare and serve non-alcoholic beveragesSITHCCC003 Prepare and present sandwichesAssessment Inclusions: Third Party Report

Knowledge Evidence Quiz Portfolio

Co Assessor Signature Date

Assessor general comment:

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedbackAssessor Signature Date

Assessors: the completed student assessment task and assessor feedback sheets must be uploaded to QMS

Student Feedback (to be completed after student receives assessor feedback)

Tick only one I agree with the outcome of this assessment I do not agree with this assessment outcome and will speak with my assessor about the appeals processWhat did I learn from this task?

Student Signature Date

SIT20316 F&B Task Cluster B January 2018 Page 13 of 13 Public Schools NSW Macquarie Park RTO 90222