Hospitality (Food and Beverage) Curriculum Framework SIT12
Program: 3 (3 of 3)
Units of Competency:
Code
Title
Core/Elective
HSC Indicative
Hours
SITHFAB203
Prepare and serve non-alcoholic beverages
Elective/Stream
15
Prerequisite Units
SITXFSA101
Rationale: This program provides the opportunity for Clients to develop knowledge and skills required to work effectively in an environmentally sustainable manner.
Clients will develop the specific knowledge and understanding to enable the skills to be developed and applied in the workplace. Environmentally sustainable work practices
and procedures will need to be addressed throughout the HSC (Hospitality Food & Beverage) course.
This program is designed to be delivered in an integrated approach with other units of competency as a part of the HSC (Food & Beverage stream) course. It is not intended
to be delivered as a program on its own.
Trainers should look at the other units of competency that they are delivering Cluster {SITHFAB203 Prepare and Serve Espresso Coffee/ BSBWOR203B } to identify how and
when elements of this program can be integrated with the development of other skills and knowledge.
Employability Skills (please indicate)
Self Management
Planning and Organising

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Initiative & Enterprise
Team Work
CEO Wollongong RTO 90487
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
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Learning
Problem Solving
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Communication
Technology
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1
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts:
Required skills

Communication skills including active listening and open and
closed probe questioning to:
 Interact with customers and team members in
a polite and friendly manner
 Determine customer preferences and prepare
suitable beverage tailored to the customer’s
requirements
 Initiative enterprise skills to minimise wastage
 Literacy skills to read and interpret beverage menus
and standard recipes for non-alcoholic beverages.
 Numeracy skills to calculate and measure ingredient
quantities for the preparation of beverages
 Planning and organising skills to sequence the
preparation of beverages to efficiently serve customers
 Problem-solving skills to identify deficiencies in
beverage quality and make adjustments to ensure a
quality product
 Self-management skills to manage own speed, timing
and productivity
 Technology skills to use equipment for the preparation
of non-alcoholic beverages.
Required knowledge




Culinary terms for and characteristics of ingredients commonly
used to produce non-alcoholic beverages
Major types of non-espresso coffees, teas, other non-alcoholic
beverages and their characteristics
Preparation methods for a variety of non-espresso coffees,
teas and other non-alcoholic beverages
Organisational and traditional standards for:
 Glassware and crockery used for beverage
presentation
 Garnishes and accompaniments used to enhance
beverages
 Equipment used to produce non-alcoholic beverages:
 Essential features and functions
 Safe operational practices
 Dangers of inert gases used in post-mix dispensing
systems and the measures required to ensure
worker and customer safety.
CEO Wollongong RTO 90487
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
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Key Terms/
Key Concepts
Cleaning and maintenance of equipment
Drink-preparation methods
Non-alcoholic drinks
Presentation
Safe and hygienic work practices
Strength, taste, temperature and appearance of nonalcoholic drinks
Tamper
Tea and coffee
2
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHFAB203 PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES
Element
Performance
criteria
1.1 Check and
identify specific
customer
preferences for
beverages on order.
Range Statement
Specific customers preferences may
include:

Brands

Crockery

Garnishes

Glassware

Ice

Mixers

Size

Strength

Temperature

1 Select
ingredients
CEO Wollongong RTO 90487
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Customer service of Non-alcoholic beverages
and espresso coffee

Establish customer needs, preferences
and expectations through probe
questioning and active listening

Matching needs, preferences and
expectations with the most suitable nonalcoholic beverage and espresso coffee

Workplace procedures for non-alcoholic
beverage and espresso coffee service:
 Taking order (manual and electronic)
 Calling of order
 Delivery to table
 Presentation to customer

Standard turnaround times for nonalcoholic beverage and espresso coffee
service

Dealing with numerous service and
operational tasks simultaneously during
preparation of non-alcoholic beverages
and espresso coffee
Customer

Dealing with diverse demands and
requests of multiple customers during
food and beverage service
Service of Non- Alcoholic Beverages and
espresso coffee

Service ware for non-alcoholic beverages
and espresso coffee:
 Glassware
 Crockery
 Takeaway cups and lids
3
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHFAB203 PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES
Element
Performance
criteria
1.2 Identify and
obtain correct
ingredients for nonalcoholic drinks.
Range Statement
Non-Alcoholic drinks include:

Carbonated drinks

Children’s specialty drinks

Coffee

Filtered

Greek or Turkish

Iced

Plunger

Cordials and syrups

Flavoured milks

Frappes

Freshly squeezed juices

Fruit whips

Health drinks

Hot and iced chocolate

Juices

Milkshakes

Non-alcoholic cocktails

Smoothies

Soft drinks

Varieties of tea, including:

Black

Semi-black

Blended

Green

Scented

Herbal

Fruit

Floral

waters
CEO Wollongong RTO 90487
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Non-Alcoholic Beverages

Range of non-alcoholic beverages typically
found in commercial beverage menus

Major types/styles of non-alcoholic beverages
and their characteristics:
 Carbonated
 Coffees (non-espresso)
 Fruit-based
 Milk based
 Mocktails
 Teas
 Waters

Standard recipes for a range of nonalcoholic beverages
Preparation specific to non-alcoholic beverages

Ingredients for a range of non-alcoholic
beverages:
 Associated culinary terms
 Characteristics
 Handling and storage

Measuring ingredients and calculating
quantities
4
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHFAB203 PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES
Element
2. Select,
prepare
and use
equipment
Performance
criteria
2.1 select
equipment of
correct type and
size.
Range Statement
Equipment may include:

coffee:

percolators and urns

drip filter systems

plungers

blenders

fridges

juices

milkshake machines

teapots.
Content: HSC Requirements and
Advice
Preparation of non-alcoholic beverages and espresso
coffee

Safe and hygienic work practices for preparation
and service of non-alcoholic beverages and
espresso coffee
2.3 Use equipment
safely and
hygienically
according to
manufacturer
instructions.
Equipment – non-alcoholic beverages

for a range of equipment:
 name and general features
 purpose and limitations
 selection for task (functions)
 assembly (if appropriate)
 safe and hygienic use/operation:

pre-operational and safety
checks

according to manufacturer’s
instructions

cleaning and sanitising
 maintenance
 storage

when working with post-mix dispensing systems:
 dangers associated with inert gases
 appropriate measures to ensure safety of
the hospitality worker and customer
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
Resources
Registration/
Signature
and Date
Equipment – non-alcoholic beverages

industry-standard equipment used to prepare
different types/styles of non-alcoholic beverages
2.2 Safely assemble
and ensure
cleanliness of
equipment before
use.
CEO Wollongong RTO 90487
Learning
experiences/
Assessment
activities
5
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHFAB203 PREPARE AND SERVER NON-ALCOHOLIC BEVERAGES
Element
Performance
criteria
3.1 prepare drinks
using appropriate
methods and a
standard recipe to
meet customer
requests.
Range Statement
Methods






include:
blending
brewing
juicing
mixing
plunging
shaking
3.
Prepare
and
server
nonalcoholic
drinks.
3.2 Ensure correct
strength, taste,
temperature and
appearance for
each drink
prepared.
3.3 Minimise waste
to maximise
profitability of
beverages
produces.
CEO Wollongong RTO 90487
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Preparation of non-alcoholic beverages and
espresso coffee

time and task management:
 efficiently sequence beverage
order and preparation
 prepare and serve within
commercially realistic time
frames
Preparation specific to non-alcoholic
beverages:

mise en place for non-alcoholic
beverages:
 workstation
 preparation of beverages
 service of beverage

range of preparation methods for nonalcoholic beverages:
 blending
 brewing
 juicing
 mixing
 plunging
 shaking
Non –Alcoholic Beverages

For a range of non-alcoholic
beverages, industry standards for:
 Strength
 Taste
 Temperature
 Appearance
Preparation of non-alcoholic beverages and
espresso coffee

Environmentally friendly work
practices:
 Efficient use of resources,
water and energy
 Management of waste:

Sorting of recyclables

Disposal of waste
6
July 2014
Hospitality (Food and Beverage) Curriculum Framework SIT12
SITHFAB203 PREPARE AND SERVER NON-ALCOHOLIC BEVERAGES
Element
Performance
criteria
Range Statement
3.4 Present drinks
attractively in
appropriate crockery
or glassware with
accompaniments
and garnishes
according to
organisational
standards.
3.5 Evaluate the
presentation of
beverages and
make adjustments
before serving.
CEO Wollongong RTO 90487
Teaching Program Task 3 SITHFAB203 Prepare and Serve Non-Alcoholic Beverages
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Service of non-alcoholic beverages and
espresso coffee

Traditional and workplace specific
standards for presentation of quality
non-alcoholic beverages and
espresso coffee

Garnishes and accompaniments for
non-alcoholic beverages
Preparation specific to non-alcoholic beverages

Deficiencies in beverage quality:
 Evaluation:

Cause

Indicators
 adjustments
7
July 2014