SITHFAB005 Prepare and Serve Espresso Coffee
- September 9, 2021
- Posted by: admin
- Category: Certificate IV in Hospitality
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Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit’s learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: – prepare and present 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, and; short and long macchiato; – monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard; – present the above espresso coffee beverages and accompaniments demonstrating consistency and quality of: appearance; aroma; body; crema on top of the espresso; flavour; taste; strength, and; volume, and; – use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages.Students will also be expected to demonstrate the following knowledge: – major types and characteristics of espresso coffee beverages specified in the performance evidence; – different types of milk, their characteristics and uses for different types of coffee beverages; – characteristics of different types of beans, blends and roasts; – mise en place requirements for preparing coffee beverages; – methods and techniques for preparing and serving espresso coffee beverages; – sequencing orders for the preparation of coffee beverages; – quality indicators for espresso coffee extraction; – available options to meet specific customer preferences relating to: accompaniments; blends; service-ware; strength, and; sweeteners; – factors relevant to quality of espresso coffee; – extraction rates for the different espresso coffee beverages specified in the performance evidence; – how and when adjustments are required to the following to ensure quality of espresso coffee: dose; grind; tamping technique; water flow, and; water pressure; – organisational procedures and industry standards; – appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients; – essential features and functions of different espresso machines and grinders used to prepare espresso coffee beverages; – basic maintenance and cleaning methods for espresso grinders, machines and equipment, and; – content of safety data sheets (SDS) for cleaning agents and chemicals, or workplace documents or diagrams that interpret the content of SDS.