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Competency Assessment TaskCourse NameHospitality (Food and Beverage Stream)ClusterB - Practical Café SkillsQualification NameSIT20316Certificate ll in HospitalityUnits of CompetencySITHFAB005 Prepare and serve espresso coffeeOrganise coffee workstationSelect and grind coffee beansAdvise customers and take espresso coffee ordersExtract and monitor quality of espressoUndertake milk texturing processServe espresso coffee beveragesClean espresso equipmentSITHFAB004 Prepare and serve non-alcoholic beveragesSelect ingredientsSelect, prepare and use equipmentPrepare non-alcoholic drinksServe non-alcoholic beveragesSITHCCC003Prepare and present sandwichesSelect ingredientsMake sandwichesPresent and store sandwichesStudent NameDate of IssueDue DatePre-requisite UnitsSITXSFA001 Use hygienic practices for food safetyThe industry experience Strategy Document and associated documents can be found at: /Hospitality /ResourcesAdditional Assessment Evidence (Your teacher will inform you of this process)Third Party Report Knowledge Evidence QuizPortfolioSTUDENT 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 signatureDateAssessment MethodsPart A: Practical task 1 - Observation of practical work - industry setting/ simulated work environmentPart B: Product assessment - Customer Feedback EvidencePart C: Written task - Short answer questionsFoundation 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 TeamworkNationally 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: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 requiredCorrect PPE uniform must be wornThe principles of hygiene and safety apply throughout this eventWorkplace organisation and cleaning procedures are to be followedFunction description:Purpose:Place:Beverage/Sandwich MenuNo. of Customers:Special Dietary requirements:job roles to include:Clean and prepare cafe/restaurant and beverage area for servicePrepare sandwichesTake and process food and drink ordersPrepare a variety of coffees as orderedPrepare a variety of non-alcoholic beveragesPresent and serve beveragesPresent sandwichesClear food and drinksClose down and cleaning of dining/restaurant and coffee/beverage areaPart 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.Part A: Practical Observation ChecklistStudent name:Units of competency:SITHFAB005 Prepare and serve espresso coffeeSITHCCC003 Prepare and present sandwichesSITHFAB004 Prepare and serve non-alcoholic beveragesDate of Practical Observation:Written Task Submitted:yesno Customer Feedback Sheets Attached:yesno During the task, did the student:YesNoSelect fresh ingredients for sandwiches and beveragesPrepare sandwiches using each of the following bread types – i) white/wholemeal/grain ii) wraps iii) sourdough iv) flatbreadsPrepare sandwiches in a logical and sequential manner minimising waste Use sandwich making equipment safely Cut sandwiches so they are uniform in size and shapePresent sandwiches on appropriate service ware with suitable garnishes Store sandwiches in suitable manner and dispose of waste appropriatelySelect, assemble and safely use equipment for non-alcoholic beveragesPrepare drinks using correct procedures, minimising wastePresent drinks attractively in appropriate crockery and glasswareGarnish non-alcoholic beverages, make adjustments prior to service Organise coffee work station and grinder efficiently for work flowGrind coffee beans, monitor grind during use, report issuesIdentify customer preferences and take ordersExtract coffee and monitor quality using correct method for filter basket, tamping, flushing group headTexture milk properly, purge steam wand, pour, swirl and minimise waste, Serve espresso coffee promptly, at correct temperature without drips and spillsClean and maintain all espresso making equipment, referring any faults and conserving energy The candidate’s performance was:Not SatisfactorySatisfactoryFeedback to student:Feedback from student:Part B: Product assessment/Customer feedbackStudent name:Date:Customer name:Units of competencySITHFAB005 - Prepare and serve espresso coffeeSITHCCC003 - Prepare and present sandwichesSITHFAB004 - Prepare and serve non-alcoholic beveragesInstructions: Consider the student’s level of skill/knowledge. Please use the following scale to rate your experience.1 – Demonstrated with confidence2 – Demonstrated3 – Not demonstrated Skill/knowledge criteria to be displayed by student:RatingCorrect processing of order1 2 3Service of sandwiches1 2 3Service of coffee and/or other beverage1 2 3Clearing of service-ware1 2 3Wait person demonstrated effective communication1 2 3Comments about:Beverages - Please indicate which type of beverage you orderedEspresso 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 appreciatedHave a nice day Part C: Written Task Match the word to its definition - draw a line to indicate the correct answerEspresso60-65ml in 25-30 seconds, using 14g of coffee is the base of strong drinks.Doppio15ml in 15-20 seconds, using 7g of coffee is the base of weak drinks.Ristretto25-30ml in 25-30 seconds, using 7g of coffee is the base of regular drinks.Match the pictures to the different coffee styles - write the correct letter in the box next to the descriptionACappuccinoDMochaGFlat WhiteBEspressoEIced CoffeeHCaffé latteCMacchiatoFAffogatoILong Black214630762000 22733076200030 ml espresso Poured over ice cream30 ml espresso? cup boiling water30 ml espresso30 ml espresso Stain of milkSmall amount of foam30 ml espresso plus chocolateTextured milkSmall amount of foamChocolate dusting30 ml espresso Textured milkSmall amount of foamServed in a glass2927353746500226695-76200030 ml cold espresso Cold milkIce & Whipped cream30 ml espresso 1/3Textured milk1/3 FoamChocolate dusting30 ml espresso 2/3 Textured milkNo foamCircle the most correct answer to Questions 3 - 9Coffee fruit is referred to as:a) Cherry/drupeb) Buds/flowersc) Seedsd) GrindsIf 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 lightOver extraction will cause espresso to be:a) Strongb) Weakc) Bitterd) SweetHow 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 periodsWhat is the recommended storage time for coffee beans in the hopper?a) 2-3 hoursb) 3-4 hoursc) 1 dayd) 30 minutesOnce 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 cupboardHow 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 questionsMoisture, heat and light can affect the flavour of coffee.TRUE [] or FALSE []Milk should be boiled with a steam wand to produce a good foam.TRUE [] or FALSE []Coffee crops account for a large part of many countries export trade.TRUE [] or FALSE []Double filter baskets hold 18 grams of coffee.TRUE [] or FALSE []Espresso Coffee is brewed by pulling very hot, pressurised water through coffee beans. TRUE [] or FALSE []Ristretto is used for a café latte.TRUE [] or FALSE []A change in the weather may require an adjustment to grind size. TRUE [] or FALSE[]Boiling coffee brings out the rich chocolate flavours.TRUE [] FALSE [] Choose the correct words to describe the six factors relevant to the quality of espresso coffee word bankcrema steaming rate humidity taste usedambient _______________consistency of _______________ coffee grounds_______________ on top of the espressoquality and _______________ of espresso flowsteam pressure during foaming and _______________ of milk_______________List six mise en place tasks that you would need to perform when preparing and serving espresso coffee.Match the pictures to the different coffee production methods - write the correct letter in the box next to the illustrationAEspresso machineCPlungerEPercolatorBMocha potDFilter coffee makerFInstant coffee method-5985618224500107953175000012522205143500-19875516383000-5121421937900225295246736000-6223028078100224911517526000Write the name of the non-alcoholic beverage with the correct description in the table below:smoothie milkshake mocktail frappe cordialBEVERAGEDESCRIPTIONA 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 cocktailA mixture of milk, ice-cream and flavouring, whipped at high speed to make a thick, frothy drink.For each of the non-alcoholic drinks listed below – choose the equipment to be used in its constructionword banktea pot milkshake machine post-mix system blendercocktail shaker cold drip system juicerfreshly squeezed juices teacoffeemocktailmilkshakesmoothiesoft drinksDescribe the following tea varieties:FruitEarl GreyEnglish BreakfastGreenChaiOutline the correct way to store teaInert gases used in pot-mix dispensing systems can pose danger to workers. Outline TWO safe operational practices to ensure worker and customer safety.List six mise en place tasks you may need to perform in preparation for making sandwiches.List six different bread varieties suitable for making sandwiches.List two reasons why uniformity is an important factor when making and presenting sandwiches.47854198509000Wraps are a popular trend in cafes as a light meal.What are contemporary ingredients found as fillings for wraps?Describe three different ways wraps may be served in a cafeHow can you make a plated wrap look more attractive and appealing to the customer?After making sandwiches, what information should you record on containers of leftover ingredients prior to storing?A lunch function has been delayed for one hour, describe the storage procedures for the sandwich platters so they maintain their freshnessASSESSOR FEEDBACK TO STUDENTSAssessor’s NameCluster BStudent NameUnits of competency being assessedAssessment OutcomeSITHFAB005 Prepare and serve espresso coffee CompetentNot yet competentIf NYC - Refer to shaded section belowSITHFAB004 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 coffeeDate of re-assessmentDate CompetentSITHFAB004 Prepare and serve non-alcoholic beveragesSITHCCC003 Prepare and present sandwichesAssessment Inclusions:Third Party Report Knowledge Evidence Quiz Portfolio Co Assessor SignatureDateAssessor general comment:I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedbackAssessor SignatureDateAssessors: the completed student assessment task and assessor feedback sheets must be uploaded to QMSStudent 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 SignatureDate ................
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