SITHFAB025 SITHFAB005 Prepare and serve espresso coffee

SITHFAB025 SITHFAB005 Prepare and serve espresso coffee
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Introduction
The assessment tasks for SITHFAB005 Prepare and serve espresso coffee are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Gamma Education & Training Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit
SITHFAB005 Prepare and serve espresso coffee describes the 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. For you to be assessed as competent, you must successfully complete both assessment tasks:

Please refer to your Learner Portal for feedback on your Assessment.
Assessment Plan

Assessment Task Overview
1. Knowledge questions You must correctly answer all questions.
2. Third Party/Assessor Observation Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace
a simulated industry environment.
Student Assessment Agreement
Make sure you read through the assessments in this booklet before you fill out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?*

YesNo
Do you understand the requirements of the assessments for this unit?*

YesNo
Do you agree to the way in which you are being assessed?*

YesNo
Do you have any specific needs that should be considered? If so, explain these in the space below.*

YesNo
Type a question
Do you understand your rights to re-assessment?*

YesNo
Do you understand your right to appeal the decisions made in an assessment?*

YesNo
Assessment Task 1: Knowledge Questions

Submit Answers to all the questions
1. Provide a brief outline of the mise en place requirements that you need to do for your organisation (or an example organisation). You should list at least 8 examples.*
2. Why do you need to follow food safety standards when preparing and serving coffee beverages?*
3. What do you need to be careful of when storing coffee?*
4. How should you store ground coffee?*
5. Describe the espresso machine and grinder that you have at your place of work (or choose an example of each) and how this should be made ready for service according to manufacturer's instructions.*
6. What are green coffee beans?*
7. What is involved in the roasting process?*
8. What are coffee blends?*
9. What are the grind sizes that you can have?*
10. What is a test extraction?*
11. How can particle grind size be used to create good coffee?*
12. What should you check for when using the grinder to ensure the correct dose and grind is achieved?*
13. When should you report an issue with the grinder, and who would you report this to?*
14. Provide an account of how you have, or how you should, clean a grinder.*
SITHFAB005 Prepare and serve espresso coffee

15. For the following coffee beverages, list the appropriate service-ware (cups, glasses, etc that are required to serve these.
Espresso and ristretto shots*
Long black*
Caffe latte*
Cappuccino*
Piccolo latte*
Mochaccino*
16. What type of baskets can you use in your portafilter and why should these be clean and dry before using?*
17. Explain how you should tamp coffee grounds after dosing the basket*
18. Explain how you should flush the group head and why*
19. What should you look for when monitoring the quality of the extraction?*
20. Explain how you would monitor the espresso machine and how issues would need to be reported.*
21. What types of milk can you use to make your coffee beverages with? List at least 6*
22. How would you select an appropriate milk foaming jug?*
23. Why should you purge the steam wand before you use it each time?*
24. Explain how you would texturise milk for a cappuccino and a latte*
25. Explain how you can visually and aurally monitor the texturing process*
26. What temperature range should you use to texturise milk?*
27. How can you clean the steam wand on the outside after using?*
28. How can you combine foam and milk together?*
29. What consistency are you looking to create when blending foam and heated milk?*
30. When pouring, in what order will the foam and heated milk pour out?*
31. How should you present a Caffe Latte and a Piccolo Latte?*
32. What approximate temperature should coffee be served at?*
33. Name three accompaniments that may be required.*
34. Think of three ways you could improve waste management at your place of work (or an example workplace) and provide details below.*
35. What parts of the espresso machine should you clean daily and what parts should be deep cleaned and how?*
36. Why may you need to use a dedicated water system for your espresso machine?*
37. What does a water softening system do to water?*
38. If experiencing a machine fault what should you do?*
39. How can you use energy and water resources efficiently at work? Suggest at least 5 ways.*
40. List the different types of espresso coffee beverages that can be made, and describe their characteristics.*
41. What extraction rates should you achieve when pulling an espresso shot and a ristretto shot?*
42. What information can you find on a safety data sheet (SDS)?*
Assessment Task 1 Cover Sheet

Student Declaration
To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other studentsI understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.I have correctly referenced all resources and reference texts throughout these assessment tasks.
Assessment 2: Observation
You will be observed in an industry environment demonstrating:
Preparing and presenting each of the following espresso-based coffee beverages on three different
occasions within commercial timeframes:
- caffe latte
- cappuccino
- espresso (short black)
- flat white
- long black
- piccolo latte
- mocha
- ristretto
- short and long macchiato
  Monitoring quality indicators for extraction during preparation of the above espresso coffee beverages making adjustments to restore extraction to the required standard
  Presenting the above espresso coffee beverages and accompaniments demonstrating consistency and quality of:
- appearance
- aroma
- body
- crema on top of the espresso
- flavour
- taste
- strength
- volume
- using the correct equipment, ingredients and measures to prepare the above espresso coffee beverages.
  Submit:
  • Observation 38 (Next page)
  • Photographic or video evidence of you preparing or presenting two of the coffees listed.
  Your assessor or supervisor will fill out an observation.
Observation 38: Prepare and present each of the following espresso-based coffee beverages on three different occasions within normal commercial timeframes

Ask for a printed copy of the observation and scan and upload when complete. Or Download from the resource
File Upload (photographic or video evidence)

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Assessment Task 2 Cover Sheet

Student Declaration
To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s)I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.I have correctly referenced all resources and reference texts throughout these assessment tasks.
ASSESSMENT SUMMARY SHEET

Student Declaration
I declare that:*

The Trainer/assessor advised me of the date and time of the assessmentThe Trainer /assessor explained appropriate evidence required to complete assessmentThe Trainer/assessor explained the purpose and the consequence of assessmentI was provided with any special needs required relating to the assessment processThe Trainer/assessor explained my rights regarding the appeals processThis assignment is my own work and that I have correctly acknowledged the work of othersThis assignment is in accordance with Gamma Education & Training guidance on good academic conduct (and how to avoidplagiarism and other assessment irregularities
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SITHFAB025 SITHFAB005 Prepare and serve espresso coffee

Introduction

Student Assessment Agreement

Assessment Task 1: Knowledge Questions

Assessment Task 1 Cover Sheet

Assessment 2: Observation

Assessment Task 2 Cover Sheet

ASSESSMENT SUMMARY SHEET