Hospitality

Food Hygiene & Prepare & Serve Espresso Coffee

Barista

This unit describes the performance 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. Complex repairs of equipment would be referred to specialist service technicians.

This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety (included)

You will learn to;
  • Organise coffee workstation
  • Select and grind coffee beans
  • Advise customers and take espresso coffee orders
  • Extract and monitor quality of espresso
  • Undertake milk texturing process
  • Serve espresso coffee beverages
  • Clean espresso equipment

Prepare and serve espresso coffee

SITHFAB005

This unit describes the performance 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. Complex repairs of equipment would be referred to specialist service technicians.

This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety (certificate must be provided prior to course commencement)

Provide Responsible Gambling Services (RCG)

SITHGAM001

This course is intended to give you the skills and knowledge to provide responsible gambling services and to assist those customers who have issues with problem gambling.
You will learn how to;
- implement responsible gambling practice
- provide information and assistance to customers about problem gambling
- promote safety (harm minimisation) in venues where there are gaming machines including
- how to recognise gambling problems and additions
- check identification "are your customers over 18 years of age?"

Provide Responsible Service of Alcohol

SITHFAB002

This course is intended to give you the skills and knowledge to sell and serve alcohol responsibly. 
You will learn how to;
- sell and/or serve alcohol responsibly
- assist customers to drink within appropriate limits
- identify and deal with intoxicated customers
- refuse service to intoxicated persons
- check identification "are you customers over 18 years of age?"
- understand the legislation and how to avoid fines associated with serving intoxicated persons

Use hygienic practices for food safety

SITXFSA001

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.