Select ingredients Make sandwiches Present and store sandwiches. Teamwork Planning and organising. Problem Solving Cross Cultural Understanding

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1 Assessment Task Course Name Hospitality(Food and Beverage Stream) Cluster B Cluster Name Practical Café Skills Qualification Code SIT20213 Qualification Name Certificate ll in Hospitality Units of Competency Student Name Date of Issue Due Date(s) Assessor Name SITHFAB204 Prepare and serve espresso coffee Organise coffee workstation Select and grind coffee beans Advise customers on espresso coffee beverages Extract and monitor quality of espresso Texture milk Serve espresso coffee beverages Clean espresso equipment Prepare and serve non-alcoholic SITHFAB203 beverages Select ingredients Select, prepare and use equipment Prepare and serve non-alcoholic drinks SITHCCC103 Pre-requisite Units Not Applicable Prepare sandwiches Select ingredients Make sandwiches Present and store sandwiches Foundation Skills Literacy Teamwork Planning and organising Employability Skills Technology Problem Solving Cross Cultural Understanding Numeracy Learning Self-management Initiative and enterprise Communication SIT20213 V1.0 Task Cluster B Page 1 of 15 Public Schools NSW Macquarie Park RTO 90222

2 Assessment method Part A: Observation of practical work in an industry setting/ simulated work environment Part B: Written test Class Test Part C: Product assessment Customer Feedback Evidence Student Name Date of Issue Due Date STUDENT ACKNOWLEDGEMENT 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 during this assessment I declare that the work submitted is my own and has not been copied from another person or source Student signature Date SIT20213 V1.0 Task Cluster B Page 2 of 15 Public Schools NSW Macquarie Park RTO 90222

3 Task Outline As 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. This assessment consists of THREE sections: Part A Observation of Practical Work in an industry setting/ simulated work environment examples include: School Café, Function or Catering. Refer to answer guide for more details. Part B Written Assessment Class Test To be undertaken in test conditions 1 hour Part C Product Evaluation Customer Feedback Evidence Students to collect feedback from one customer Part A: Observation of Practical Work You are required to demonstrate your competence of skills in an industry setting or simulated work environment. You are required to prepare and serve various types of espresso coffee, nonalcoholic beverages and sandwiches to industry standard An industry realistic ratio of customers to food and beverage attendant must be maintained for assessment Correct PPE uniform must be worn The principles of hygiene and safety apply throughout this event Workplace organisation and cleaning procedures are to be followed during this event SIT20213 V1.0 Task Cluster B Page 3 of 15 Public Schools NSW Macquarie Park RTO 90222

4 Description and instructions to student The 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. The customer evaluation will provide you with independent feedback on your skills. Function description: PURPOSE: PLACE: BEVERAGE/SANDWICH MENU NO. OF CUSTOMERS: SPECIAL DIETARY REQUIREMENTS: JOB ROLES TO INCLUDE: - Clean and prepare cafe/restaurant and beverage area for service - Take and process food and drink orders - Prepare a variety of coffees as ordered - Prepare a variety of non-alcoholic beverages - Present and serve beverages - Clear food and drinks - Close down and cleaning of dining/restaurant and coffee/beverage area Part B: Written test The test will consist of a range of short answer questions which 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. Written activity date : Part C: Product assessment/customer feedback The customer feedback will provide you with independent feedback on your skills. You will need to hand out a feedback sheet to a customer that participated in the practical observation section of this assessment. This completed sheet will need to be submitted to your assessor at the conclusion of your service period. SIT20213 V1.0 Task Cluster B Page 4 of 15 Public Schools NSW Macquarie Park RTO 90222

5 Candidate name: Assessor name: Part A Practical Observation Checklist SITHFAB204 Prepare and serve espresso coffee Units of competency: SITHCCC103 Prepare sandwiches SITHFAB203 Prepare and serve non-alcoholic beverages Date of Practical Observation: Written Task Submitted: yes no Customer Feedback Sheets Attached: yes no During the demonstration of skills, did the Yes No Comments candidate: Identifies and selects ingredients based on sandwich requirements including quality and freshness Prepares sandwiches uniformly in a logical and sequential manner minimising waste Uses sandwich making equipment safely Presents sandwiches on appropriate service ware with suitable garnishes Stores sandwiches in appropriate environmental conditions as well as re-useable by-products Identifies and selects correct ingredients based on customer preferences Selects, assembles and safely uses equipment for non-alcoholic beverages Prepares drinks using correct procedures minimising waste Presents drinks attractively in appropriate crockery and glassware Garnishes non-alcoholic beverages and evaluates presentation prior to service Organises coffee work station and grinder efficiently to enable efficient work flow Selects and grinds coffee beans, extracts coffee and is mindful of grind during dosage Identifies customers preferences and takes orders Extracts coffee and monitors quality using correct method including filter basket, tamping, flushing system Textures milk properly, pours, swirls and minimises waste in the process Serves espresso coffee beverages promptly at the correct temperature without drips and spills Cleans and maintains all espresso making equipment and water filtration, referring any faults and conserving energy SIT20213 V1.0 Task Cluster B Page 5 of 15 Public Schools NSW Macquarie Park RTO 90222

6 The candidate s performance was: Not Satisfactory Satisfactory Feedback to candidate: Feedback from candidate: Candidate signature: Assessor signature: SIT20213 V1.0 Task Cluster B Page 6 of 15 Public Schools NSW Macquarie Park RTO 90222

7 Part B Written test 1. Match the word to its definition: draw a line to indicate Espresso Doppio Ristretto 30-35ml in seconds, using 14g of coffee is the base of strong drinks. 15m I in seconds, using 7g of coffee is the base of weak drinks ml in seconds, using 7g of coffee is the base of regular drinks. 2. Match the pictures to the different coffee styles: write a letter in the box next to the description 30 ml espresso Poured over ice cream 30 ml espresso ½ glass of boiling water 30 ml espresso 30 ml espresso Stain of milk Small amount of foam 30 ml espresso plus chocolate Textured milk Small amount of foam Chocolate dusting 30 ml espresso Textured milk Small amount of foam 30 ml cold espresso Cold milk Ice & Whipped cream 30 ml espresso Textured milk 1/3 foam 30 ml espresso Textured milk No foam A Cappuccino G Flat White D Mocha C Macchiato I Long Black F Affogato E Iced Coffee B Espresso H Caffe latte SIT20213 V1.0 Task Cluster B Page 7 of 15 Public Schools NSW Macquarie Park RTO 90222

8 3. Espresso Coffee is brewed by very hot, pressurised water through coffee beans. 4. Boiling coffee brings out the rich chocolate flavours. TRUE [] FALSE [] 5. Coffee fruit is referred to as: a) Cherry/drupe b) Buds/flowers c) Seeds d) Grinds 6. A change in the weather may require an adjustment to grind size. 7. If you tamp ground coffee in a group handle you: a) Speed up water passing through grounds b) Slow down water passing through grounds c) Decrease extraction d) Expose grounds to light 8. Over extraction will cause espresso to be: a) Strong b) Weak c) Bitter d) Sweet 9. To keep coffee fresh after brewing you should: a) Let it cool then reheat to order b) Keep it on a heating element c) Transfer it to a thermal jug d) Add hot water to it as needed 10. How often should you back flush the espresso machine? a) After 1 hour of operation if machine is not used frequently b) After 2 hours of operation if machine is used moderately c) After each beverage during busy periods d) After 1 day of service, or after busy periods TRUE [] or FALSE[] SIT20213 V1.0 Task Cluster B Page 8 of 15 Public Schools NSW Macquarie Park RTO 90222

9 11. List six mise en place tasks that you would need to perform when preparing and serving espresso coffee. 12. How many grams of coffee should be used to produce a single espresso? grams. 13. Moisture, heat and light can affect the flavour of coffee. 14. Milk should be boiled with a steam wand to produce a good foam. 15. Coffee crops account for a large part of many countries export trade. 16. Double filter baskets hold 18 grams of coffee. TRUE [] or FALSE [] TRUE [] or FALSE [] TRUE [] or FALSE [] TRUE [] or FALSE [] 17. Coffee thermometers should be recalibrated daily to ensure correct coffee temperature. TRUE [] or FALSE [] 18. What is the recommended storage time for coffee beans in the hopper? a) 2-3 hours b) 3-4 hours c) 1 day d) 30 minutes 19. Ristretto is used for a café latte. TRUE [] or FALSE [] 20. Once a bag of coffee beans has been opened, how should it be stored? a) In a bag, in the fridge b) In an airtight container in the freezer c) In an airtight container in the fridge d) In an airtight container in the cupboard SIT20213 V1.0 Task Cluster B Page 9 of 15 Public Schools NSW Macquarie Park RTO 90222

10 21. Match the pictures to the different coffee production methods: A Espresso machine E Percolator D Filter coffee maker C Plunger B Mocha pot F Instant coffee method 22. Match the non-alcoholic beverage with the appropriate description smoothie milkshake mocktail frappe cordial BEVERAGE DESCRIPTION A combination of fruit and dairy products such as milk, icecream or yoghurt, that is blended until thick and smooth A 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 cocktail A mixture of milk, ice-cream and flavouring, whipped at high speed to make a thick, frothy drink. SIT20213 V1.0 Task Cluster B Page 10 of 15 Public Schools NSW Macquarie Park RTO 90222

11 23. Next to each of the non-alcoholic drinks listed below, state the equipment used in its construction from the list below. Tea Pot Milkshake Post Mix Blender Cocktail Percolator Juicer Machine System Shaker A. freshly squeezed juices B. tea C. coffee D. mocktail E. milkshake F. smoothie G. Soft Drinks 24. Match the following tea varieties with their service requirements. Fruit Ceylon Earl grey Darjeeling Green A. offered with milk and sugar B. served with lemon or milk C. they can be served hot or cold D. usually served in the afternoon with a little lemon or milk E. served without milk or sugar 25. Describe the correct way to store tea. 26. Describe the correct way to store and handle milk. SIT20213 V1.0 Task Cluster B Page 11 of 15 Public Schools NSW Macquarie Park RTO 90222

12 27. What type of equipment do you use to make the following beverages? Milkshake Tea Fruit Smoothie 28. Outline the storage procedures for sandwich platters if you found that a lunch function has been delayed for ONE hour. 29. List SIX mise en place tasks you may need to perform in preparation for making sandwiches SIT20213 V1.0 Task Cluster B Page 12 of 15 Public Schools NSW Macquarie Park RTO 90222

13 30. List SIX different bread varieties suitable for making sandwiches List two reasons why uniformity is an important factor when making and presenting sandwiches. 32. How can you make a plated sandwich look more attractive and appealing to the customer? 33. What information should you record on containers of leftover ingredients prior to storing? SIT20213 V1.0 Task Cluster B Page 13 of 15 Public Schools NSW Macquarie Park RTO 90222

14 Part C Product Assessment/Customer Evaluation Student name: Date: Customer name: Units of competency SITHFAB204 - Prepare and serve espresso coffee SITHCCC103 - Prepare sandwiches SITHFAB203 - Prepare and serve non-alcoholic beverages Instructions: Consider the student s level of skill/knowledge. Please use the following scale to rate your experience. 1 demonstrated with 2 demonstrated 3 not demonstrated confidence Skill/knowledge criteria to be displayed by student: Rating Correct processing of order Service of sandwiches Service of coffee and/or other beverage Clearing of crockery / cutlery Wait person demonstrated effective speech Wait person demonstrated effective 2 way communication Comments about: Beverages - Please indicate which type of beverage you ordered Espresso Please comment on the flavour, temperature and presentation of your beverage. Non-Alcoholic Sandwiches - please comment on the appearance, taste and assembly of your chosen menu item. Your overall experience Thank You for completing this evaluation Your customer feedback is greatly appreciated Have a nice day SIT20213 V1.0 Task Cluster B Page 14 of 15 Public Schools NSW Macquarie Park RTO 90222

15 ASSESSOR FEEDBACK TO STUDENTS Assessor s Name Cluster B Student Name Units of competency being assessed for SIT20213 Certificate ll in Hospitality SITHFAB204 Prepare and serve espresso coffee SITHFAB203 Prepare and serve non-alcoholic beverages SITHCCC103 Prepare sandwiches Competent Date Assessment Outcome Not yet competent If NYC - Refer to shaded section below If you have been deemed NOT YET COMPETENT the following further action is required: SITHFAB204 Prepare and serve espresso coffee SITHFAB203 Prepare and serve nonalcoholic beverages SITHCCC103 Prepare sandwiches Assessor general comment: Date of Reassessment / Date Competent I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedback Assessor Signature Date Assessors: the completed student assessment task and assessor feedback sheets must be securely retained for six months after the completion of the course. Also retain any other evidence that demonstrated how the student was deemed competent eg written tasks, photographs, videos. Student Feedback (to be completed after student receives assessor feedback) I agree with the outcome of this assessment I do not agree with this assessment outcome and will speak with assessor re appeals process What did I learn from this Task? Student Signature Date SIT20213 V1.0 Task Cluster B Page 15 of 15 Public Schools NSW Macquarie Park RTO 90222