SKILLS PORTAL

ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA

Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare and serve espresso coffee

KHU-TOU-0072

Australian Equivalent

SITHFAB025

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. Preparation of coffee beverages using other methods is covered in SITHFAB024 Prepare and serve non-alcoholic beverages. This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues. It applies to espresso machine operators who operate with some level of independence and under limited supervision. The skills in this unit must be applied in acco

Elements & Learning Outcomes

E1Organise coffee workstation.

0072.E1.O1Complete mise en place for coffee service to enable efficient workflow and easy access to ingredients, equipment and service-ware.

0072.E1.O2Place ingredients in correct containers and conditions to maintain freshness.

0072.E1.O3Prepare espresso machine and grinder for service according to manufacturer instructions.

E2Select and grind coffee beans.

0072.E2.O1Select coffee beans and grind to appropriate particle size according to relevant factors.

0072.E2.O2Complete test extractions before service to ensure correct particle size of grind and assess and adjust according to relevant factors.

0072.E2.O3Adjust grind regularly throughout the service period according to relevant factors.

0072.E2.O4Monitor efficiency of grinder for correct dose and grind during use and resolve or report issues.

0072.E2.O5Clean grinder as required during or after the service period.

E3Advise customers and take espresso coffee orders.

0072.E3.O1Provide information and recommendations about types of coffee beverages and accompaniments.

0072.E3.O2Identify customer preferences and take orders.

E4Extract and monitor quality of espresso.

0072.E4.O1Select and prepare appropriate service-ware.

0072.E4.O2Select correct filter basket and clean, dry and dose it with required amount of ground coffee.

0072.E4.O3Tamp ground coffee to make even and level cake.

0072.E4.O4Flush group head before attaching group handle to extract espresso.

0072.E4.O5Monitor quality of extraction during service period and make adjustments.

0072.E4.O6Monitor efficiency of espresso machine during service, and resolve or report issues.

E5Undertake milk texturing process.

0072.E5.O1Select cold milk and appropriate milk foaming jug to fulfil customer orders.

0072.E5.O2Purge the steam wand prior to texturing.

0072.E5.O3Texture milk according to type of milk and coffee beverage.

0072.E5.O4Visually and aurally monitor and adjust the texture and temperature.

0072.E5.O5Clean the steam wand on the outside and purge after texturing.

0072.E5.O6Combine foam and milk through swirling, ensuring even consistency.

0072.E5.O7Pour milk immediately after swirling according to the coffee beverage.

E6Serve espresso coffee beverages.

0072.E6.O1Present coffee beverages attractively and without drips and spills.

0072.E6.O2Serve coffee beverages promptly at the required temperature and with appropriate accompaniments.

0072.E6.O3Minimise waste to maximise profitability of beverages produced.

E7Clean espresso equipment.

0072.E7.O1Clean espresso machine and equipment thoroughly and safely according to organisational procedures and manufacturer instructions.

0072.E7.O2Maintain water filtration system according to organisational procedures.

0072.E7.O3Refer faults and maintenance issues requiring technical specialists to supervisor.

0072.E7.O4Use energy and water resources efficiently when preparing coffee beverages and cleaning to reduce negative environmental impacts.