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SITHFAB004 Prepare and serve non-alcoholic beverages

Assessment workbook

Assessment Workbook

Table of ContentsSITHFAB004 Prepare and serve non-alcoholic beverages...........................1

Assessment workbook................................................................................................1

Table of Contents...................................................................................................................2

Instructions.............................................................................................................................3

The Unit of Competency........................................................................................................3

Assessment Methods............................................................................................................4

Resources Required for Assessment..................................................................................4

Learner Assessment Cover Sheet........................................................................................5

Assessment 1. Knowledge Assessment..............................................................................6

Assessment 2. Case study Assessment............................................................................17

Assessment 3. Practical video Assessment.....................................................................20

Assessor Instructions.....................................................................................................20

Learner Instructions........................................................................................................20

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Assessment Workbook

InstructionsThe assessments in this workbook is divided into three (3) categories: Knowledge Assessment, case studies and Practical Video Assessment.

The questions under Knowledge Assessment and Case study Assessments are all in a short answer format. The assessment tasks requiring practical demonstration of skills are covered in the Practical Video Assessment. You must answer all questions using your own words. However, you may reference your Learner Guide and other relevant resources and learning materials to complete this assessment.

Some questions cover processes you would likely encounter in a workplace. Ideally, you should be able to answer these questions based on the processes that are currently in place in your workplace. However, if you do not currently have access to a workplace, then answer the questions based on processes that should be implemented in a typical workplace setting.

The Unit of CompetencyThe units of competency specify the standards of performance required in the workplace.

This assessment addresses the following unit of competency:

SITHFAB004 – Prepare and serve non-alcoholic beverages

1. Select ingredients

2. Select, prepare and use equipment

3. Prepare non-alcoholic beverages

4. Serve non-alcoholic beverages

A complete copy of the above unit of competency can be downloaded from the TGA website:

https://training.gov.au/Training/Details/SITHFAB004

SITXWHS001 Participate in Safe Work PracticesVersion 2.0 11/10/2019

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https://training.gov.au/Training/Details/SITHFAB004

Assessment Workbook

Assessment MethodsThis workbook uses the following assessment method(s):

Knowledge Assessment – A set of generic and workplace questions testing the learner’s general knowledge and understanding of the general theory behind the unit.

Case study Assessment – Set scenarios accompanied by questions to test your overall knowledge of the unit requirements.

Practical Video Assessment – A set of tasks or activities completed according to set instructions and guidelines to meet the requirements of the relevant unit. These tasks and activities require you to have access to a workplace and submit a video.

Resources Required for AssessmentThe learner will need access to:

Computer with Internet and email access and a working web browser

Installed software: MS Word, Adobe Acrobat Reader

A workplace that will allow you access to:

o A workplace supervisor

o Workplace resources and equipment needed to complete the Practical Assessment

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Learner Assessment Cover SheetTo the learner: Print this cover sheet and complete it by filling in all the required information and signing on the space provided. Your signature must be handwritten. Scan the completed cover sheet and submit it along with your evidence submissions. Use the filename: SITHFAB004 Cover Sheet

Learner NameLearner Number

Learner Phone number Email

Course Code SIT20316Course Name

Certificate II in Hospitality

Unit CodeUnit Name

Assessment Number/Types

1 Knowledge Assessment2 Short Answer Assessment3 Practical Video Assessment

I confirm that the attached work is entirely my own, except where other writers have been referenced. I confirm that this assignment has not been submitted before at ACOHR or other institutions. I understand that plagiarism and other forms of cheating will result in academic penalty.By submitting this assessment, I agree that:

I have and read and understood the details of the assessment I understand the rules and consequences of plagiarism and that the attached assessment is my own work. I have one week in which to resubmit this assessment if I am deemed unsuccessful.

Learner’s Signature

Date

Trainer/Assessor to completeAssessment 1: Knowledge

AssessmentAssessment 2: Case study Assessment Assessment 3 Practical video

Assessment

DateSatisfactory (S)

Not Yet Satisfactory (NYS)

Resubmission required

(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)Date

Satisfactory (S)Not Yet

Satisfactory (NYS)


(Y/N)

comments/observations/feedback comments/observations/feedback comments/observations/feedback


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Assessment Workbook

Overall Result for this Workbook C/NYCTrainer/Assessor’s NameTrainer/Assessor’s Signature Date

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Assessment 1. Knowledge Assessment

1. Look at each of the following non-alcoholic beverages. Conduct research and identify the main ingredients, flavour and texture characteristics, garnish required and any equipment used to prepare the drink, and the appropriate glassware for each. Ensure you specify all equipment that is used. See example.

NON-ALCOHOLIC BEVERAGE MAIN INGREDIENTS CHARACTERISTICS GARNISH EQUIPMENT USED

TO MAKEGLASSWARE CROCKERY

LEMON LIME BITTERS Bitters, Lime cordial, lemonade

Sweet lime with a slight bitter aftertaste Lemon or lime Post mix machine, fridge Tall glass

1.1 LEMONADE

1.2 COKE SPIDER

1.3 PLUNGER COFFEE

1.4 PINK LEMONADE

1.5 CHOCOLATE FLAVOURED MILK

1.6 STRAWBERRY FRAPPE

1.7 FRESHLY SQUEEZED ORANGE JUICE

1.8 PROTEIN SHAKE

1.9 HOT CHOCOLATE

1.10 ICED COFFEE

1.11 CARAMEL MILKSHAKE

Assessment Workbook

1.12 SHIRLEY TEMPLE

1.13 BANANA SMOOTHIE

1.14 EARL GREY TEA

S ☐ NYS ☐

Trainer comments: (only comment if NYS)

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2. When preparing and producing the above non-alcoholic beverages there is a number of preparation methods that you need to be able to perform.Provide a description of the following methods of preparation, and your own example of a non-alcoholic beverage that would use this method.

METHOD DESCRIPTION EXAMPLE

Blending

Brewing

Juicing

Mixing

Plunging

Shaking

S ☐ NYS ☐


3. A. The crockery and glassware used for presenting beverages will vary from place to place depending on the organisational procedures. Look at the following pictures and identify 2 different uses your organisation may specify you use them for. If your organisation does not use this particular crockery or glassware, identify what industry standard use is.

CROCKERY, GLASSWARE

ORGANISATIONAL USE

Assessment Workbook

B. For each of the beverages you specified above, what is your organisational procedure for the use of garnishes or accompaniments? An example has been provided.

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BEVEAGEORGANISATIONAL PROCEDURE FOR GARNISH OR ACCOMPANIMENT

Lemon lime bittersOnly lemon slices are to be used as a garnish, no limes or lemon wedges.

S ☐ NYS ☐



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Assessment Workbook

4. When providing service to customers there are many different preferences they may have, and often specific changes they may request. For each of the following, identify an alternative the customer may ask for when in your organisation. An example has been provided.

CUSTOMER ORDER ALTERNATIVE

Lemon lime and bitters

Coke with ice

Soda water with wedge of lemon

Milkshake in a small child’s glass

Orange juice with ice

Diet lemonade

Half strength Latte

Hot chocolate extra hot

S ☐ NYS ☐


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5. When using bar equipment it is important that you know and understand how to safely operate all the features and functions, and to use the equipment following hygiene requirements. For each of the following pieces of equipment identify one safety requirement and one hygiene requirement while using to prepare beverages. An example has been provided.

EQUIPMENT SAFETY REQUIREMENT HYGIENE REQUIREMENT

When using an ice shaver you must keep the lid locked in place while using so fingers cannot be injured, and ice cannot fly out.

Machine should be thoroughly cleaned before and after use. Do not touch ice with fingers.


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S ☐ NYS ☐


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This Photo by Unknown Author is licensed under CC BY

This Photo by Unknown Author is licensed under CC BY

http://www.becentsable.net/2014/11/best-price-ninja-blender-124-shipped.html/

https://creativecommons.org/licenses/by/3.0/

http://ohfairnewmexico.blogspot.com/2009_09_01_archive.html

https://creativecommons.org/licenses/by/3.0/

Assessment Workbook

6. a. Maintaining your own safety is paramount when working in hospitality establishments, this includes understanding the safety requirements that are in place for the use of inert gases for beverage dispensing systems.Identify two dangers of using inert gases.

1

2

b. Identify 4 safety measures you can use for the safe usage and safe handling of inert gases.

1

2

3

4

S ☐ NYS ☐



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7. Write a description for each of the following types of tea.

Green tea

Oolong tea

White tea

Black tea

Herbal tea

Chai tea

Matcha Tea

S ☐ NYS ☐


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ASSESSOR MARKING CHECKLIST

Learner’s Name:

Student ID

Date

Assessment 1 – Knowledge questions

S ☐ NYS ☐

Trainer comments:

Trainer/Assessor’s NameTrainer/Assessor’s Signature Date


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Assessment Workbook

Assessment 2. Case study Assessment

Scenario 1

8. You are working at Paddington’s Brewery and the boss, Jared, has just purchased 3 new Vitamix Professional 750 blenders for use in the new espresso bar. The espresso bar is extremely busy, and sells a variety of fresh juices, smoothies, and other non-alcoholic beverages.

Jared has asked you to carefully read the manufacturer’s instructions (available in your supplementary files) for the Vitamix and create a quick and easy user guide to be placed behind the bar.

The main headings should include, Operating Instructions, cleaning, sanitising.

Your user guide should be quick and easy to read, highlighting only the main usage points for bar staff. No more than one A4 page in length, with a minimum of size 16 font

S ☐ NYS ☐


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9. One of the purchased blenders is going to be used to blend a variety of nuts and coffee for some new smoothies. Jared has purchased a Dry Blade to replace the Wet Blade.

Read the manufacturers instruction to understand the difference between the wet and dry blade, and research to identify how to change the blades.

Write another quick guide so that employees understand the difference between the two blades, followed by instructions on how to change the blades.

Your user guide should be quick and easy to read, highlighting only the main usage points for bar staff. No more than one A4 page in length, with a minimum of size 16 font

S ☐ NYS ☐



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Learner’s Name:

Student ID

Date

Assessment 2 – Case Study Assessment

S ☐ NYS ☐

Trainer comments:


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Assessment 3. Practical video AssessmentAssessor Instructions

The Practical Assessment is a set of tasks that must be completed in the workplace.

This assessment will help the learner demonstrate skill requirements relevant to preparing and serving non-alcoholic beverages.

Learner Instructions

The Practical Assessment is a set of tasks that must be completed in a workplace.

This assessment will help you demonstrate skill requirements relevant to preparing and serving non-alcoholic beverages.

While working within your workplace you are required to prepare and present a diverse range of non-alcoholic beverages. This is to include taking orders, using the correct equipment, ingredients, measures and the setup to pack down and cleaning procedures before, during and after service

For each of the following tasks, you should access your organisations operational procedures to ensure you are completing correctly.

TASK 1. Video submissions: Prepare and serve 3 customer orders.

Videos should be no longer than 5 minutes EACH

Use the filename: SITHFAB004 video submission 1 / 2 / 3


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Assessment Workbook

Task 1

While working within your workplace you are required to prepare and present a diverse range of non-alcoholic beverages. This is to include using the correct equipment, ingredients, measures and the setup to pack down and cleaning procedures before, during and after service

For this task, you will be required to submit 3 separate videos showing how you prepare and present the following customer orders;

ORDER 1: Chocolate milkshake and a Coke (Video 1) For this video you must have someone role play the customer to place this order. The customer should ask you about different milk available. You should listen and ask questions to determine the customers’ requirements, offering suggestions, take their order and then prepare and present the beverages.

ORDER 2: Black tea and hot chocolate (Video 2) ORDER 3: Iced chocolate and Pink lemonade (half strength grenadine)

(Video 3)

You must present the above non-alcoholic beverages with correct ingredients and ensure consistency and quality through appearance, strength, garnish, accompaniments and volume.

Each video should clearly show you performing each of the following;

Correct service-ware or glass chosen Correct ingredients chosen according to customer preferences and

organisational procedures. Correctly calculate measurements according to customer preferences and

organisational procedures. Using PPE when required, and safely and hygienically operating equipment

before, during and after making beverages. Select the correct small and/or large equipment to make the beverage. Throughout the videos you should that you have correctly sequenced the

making of the beverages to serve the customer within industry and organisational timeframes.

S ☐ NYS ☐


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Learner’s Name:

Student ID

Date

Assessment 3 – Task 1 - Practical Video Assessment

Video 1 Video 2 Video 3

S ☐ NYS ☐ S ☐ NYS ☐ S ☐ NYS ☐

Trainer comments:

Marking Checklist Tick if successful

Is the learner able to: V1 V2 V3

3.1Communicate with customers to determine specific preferences of order ☐ ☐ ☐

3.2 Use active listening and questioning skills and make suitable recommendations ☐ ☐ ☐

3.3 Follows organisation recipes to select correct ingredients and calculate measurements according to customer order

☐ ☐ ☐

3.4 Selects correct equipment to make beverages ensuring it is clean and used safely and hygienically, using PPE when required.

☐ ☐ ☐

3.5 Follows manufacturer’s instructions when assembling and operating equipment ☐ ☐ ☐

3.6 Follows organisation recipes when preparing beverages to meet customer preferences, minimising waste to ensure profitability.

☐ ☐ ☐

3.7 Presents non-alcoholic beverages in correct service-ware with correct ingredients and ensures consistency and quality through appearance, strength, garnish, accompaniments and volume.

☐ ☐ ☐

3.8 Identifies when beverage does not meet organisations standards and makes adjustments accordingly

☐ ☐ ☐

3.9 Correctly sequenced the making of the beverages to serve the customer within industry and organisational timeframes

☐ ☐ ☐



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