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

Plan and monitor espresso coffee service

KHU-TOU-0085

Australian Equivalent

SITHFAB038

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to coordinate operational aspects of espresso coffee service for an outlet. It requires the ability to develop menus, provide specialist advice to customers and staff, monitor the overall quality of espresso beverages, and maintain equipment. The unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues. It applies to senior personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of coffee, its history and presentation. 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 licensing, certification or specific legislative require

Elements & Learning Outcomes

E1Plan coffee beverage service.

0085.E1.O1Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.

0085.E1.O2Select suppliers and roasters and make purchases according to budget and quality.

0085.E1.O3Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.

E2Provide specialist advice on espresso coffee beverages.

0085.E2.O1Develop and update knowledge of types of coffee beverages.

0085.E2.O2Respond to customer questions about espresso coffee beverages.

0085.E2.O3Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.

0085.E2.O4Promote coffee beverage appreciation at appropriate opportunities.

0085.E2.O5Develop and display accurate customer information on espresso coffee beverages.

E3Monitor quality of coffee beverages.

0085.E3.O1Identify desirable characteristics of superior espresso coffee beverages.

0085.E3.O2Evaluate coffee beans to ensure freshness.

0085.E3.O3Monitor grind and dose to ensure quality and consistency of espresso extraction.

0085.E3.O4Monitor environmental variations affecting dose and adjust the grind and dose accordingly.

0085.E3.O5Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.

0085.E3.O6Monitor coffee extractions and service to ensure quality and consistency.

0085.E3.O7Assess texture and temperature of milk served.

0085.E3.O8Seek and follow-up feedback on coffee beverage quality from customers and staff.

0085.E3.O9Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.

0085.E3.O10Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.

E4Monitor and maintain equipment.

0085.E4.O1Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.

0085.E4.O2Monitor temperature and water pressure.

0085.E4.O3Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.

0085.E4.O4Identify need for new equipment and service-ware taking into account relevant considerations and evaluate options.

0085.E4.O5Identify situations requiring use of specialist service technicians.

0085.E4.O6Schedule service calls and replacement of worn parts at appropriate times.