Events, Tourism, Tourism, Hospitality and Languages Portfolio SIT30713 Certifiate III and SIT!0713 Certifiate I" in Hospitality SITH#$%&0! SITH#$%&0! Prepare and serve espresso offee
$ssessment & Part Part 1,& '3( $ssessment $ssessment )et*od + Conditions Please provide short answers to the questions in this assessment. $ssessment "enue Online, Blackboard assignment -ue -ate Monday -ate Monday 17 ugust !"1#
.*i* part of t*e unit is /eing assessed ll elements elements
$ssessment $ssessment Instrutions $ownload and save a copy o% this assessment. s you work through the required knowledge theory, answer the questions appropriately ll questions questions must be answered answered correctly in order order to meet assessment assessment requirements& requirements&
esults and $ppeals Please re%er to the 'entral (nstitute o% )echnology website %or in%ormation about the assessment process. process. )he in%ormatio in%ormation n can be %ound %ound at www.central.wa.edu.au . )he path is& 'urrent *tudents + *tudent Portal -our *tudent andbook + -our *tudies, ssessments page 1/.
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SITHFAB204 Prepare and serve espresso cofee
Name:
Date:
Class/ro!p:
Part 1
You You are are employed as as the chief barista barista at an inner city restaurant restaurant.. The General Manager Manager has assigned two students on work experience to your section. The aim is to provide both students with a hands-on experience to give them an insight into the job role and duties of a barista including all aspects of
!. Typical ypical mise en place and start start up procedur procedures" es" #. $ork ork health health and and safet safety" y" %. &leaning &leaning pro procedur cedures es and and applicat applications" ions" '. Maintenance procedures procedures for for e(uipment e(uipment and utensils including including water water )ltration )ltration cartridges" *. +uality +uality charac characteris teristics tics and and storage storage of co,e co,ee" e" . Types ypes of of milk milk"" . &haracte &haracterist ristics ics of of co,ee co,ee beverage beverages" s" /. 0repar 0reparatio ation n of espre espresso sso bevera beverages" ges" 1. Textur exturing ing of of milk" milk" !2.The service and presentation of espresso co,ee !!.3nvironmental considerations for reducing the use of water" energy and waste
4n order to make this training successful" you will write an outline which will address the above mentioned points.
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SITHFAB204 Prepare and serve espresso cofee
Name:
Date:
Class/ro!p: Part 2
Your Your training provided provided to your your two students students has been been successful. successful. To To provide provide them with an opportunity to demonstrate demonstrate their skills you will write a description for the following co,ee preparations preparations including a list of suggested accompaniments" which they will produce for management at next 5riday6s board meeting !. &ap &appuc puccino cino #. Macc Macchi hiat ato o 7sho 7short rt88 %. &a,9 latte
'. Mocha *. :ong bla black . ;,ogato . 0icco iccolo lo :a :atte tte
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SITHFAB204 Prepare and serve espresso cofee
Name:
Date:
Class/ro!p: Part 3
4n order to help your sta, identify and solve problems associated with the preparation of co,ee styles derived from espresso co,ee" you need to write the appropriate details which need to be checked for the following faults outlined in the table below
"#tract$on too %ast & 'nder(e#tracted
$ater ater rus rushe hes s thr throu ough gh the the co,e co,ee e #-%2m #-%2m: : of co,ee co,ee extra extracte cted d in less less than than #* seconds < &rem &rema a is is thi thin n and and pale pale < Taste aste is is sour sour"" bitt bitter er and and wat water ery y < &ake is is ve very ru runny "#tract$on too slo+ & ,ver(e#tracted
C)ec* %or:
< <
C)ec* %or:
< <
$ater ater strug struggle gles s to get throug through h the the co,ee co,ee #-%2m #-%2m: : of co,ee co,ee extra extracte cted d in mor more e than than %2 %2 seconds < &rem &rema a is is very very dark dark brow brown n < Taste aste is burn burntt and and bitt bitter er "#tract$on per%ect
C)ec* %or:
< #-%2m #-%2m: : of co, co,ee ee extr extract acted ed in #*-%2 #*-%2 second seconds s < &rem &rema a is is gol gold den bro brown < Taste is sweet Cofee ro!nds $n t)e c!p
C)ec* %or:
< < < < < Cofee
C)ec* %or:
< <
Too )ne a grind $orn gri grind nder er bla blades des $orn orn )lt )lter er hold holder ers= s=ba bask sket ets s >irt >irty y gask gasket ets= s=gr grou oup p head heads s >irt >irty y )lte )lterr hold holder er edge edge dr$ps over t)e s$des o% t)e -lter )older :eaky ga gaskets Gask Gasket ets s dirt dirty y with with co,e co,ee e grou ground nds s
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