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 cocktails

KHU-TOU-0077

Australian Equivalent

SITHFAB030

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes. The unit applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants and clubs. The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice. No occupational

Elements & Learning Outcomes

E1Promote cocktails to customers and take orders.

0077.E1.O1Use display materials to promote cocktails.

0077.E1.O2Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy.

0077.E1.O3Check and identify specific customer preferences and take orders.

0077.E1.O4Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products.

E2Prepare cocktails.

0077.E2.O1Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards.

0077.E2.O2Make cocktails correctly and efficiently according to organisational and traditional recipes.

0077.E2.O3Consider visual appeal, texture, flavour and required temperature in preparing cocktails.

0077.E2.O4Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails.

0077.E2.O5Evaluate presentation of cocktails and make adjustments before serving.

E3Serve cocktails.

0077.E3.O1Present cocktails attractively and maximise visual appeal.

0077.E3.O2Use garnishes and decorations according to organisational and traditional standards.

0077.E3.O3Avoid wastage and spillage during service.