SITHFAB030 - Prepare and Serve Cocktails

CRICOS Code:

COURSE OVERVIEW

The unit, SITHFAB030 – Prepare and serve cocktails, specifies the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

Campus
King Street Campus, Thomastown
Next Intake
See available classes and Book now at Everest Institute Short Courses
Course Fees
AUD 110.00
Duration
4 hours, face-to-face learning
Requirements
minimum age for enrolment 18 years, ID required

PREREQUISITES

SITHFAB021 Provide responsible service of alcohol

SITHFAB023 Operate a bar

SITXFSA005 Use hygienic practices for food safety

COMPETENCY FIELD

Food and Beverage

UNIT SECTOR

Hospitality

UNIT DETAILS

The unit, SITHFAB030 – Prepare and serve cocktails, applies to any hospitality organization that operates a bar that serves cocktails, including hotels, restaurants, and clubs.
The preparation of cocktails is a high-order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.
The sale and service of alcohol is subject to the provisions of the Responsible Service of Alcohol (RSA) law in each state and territory of Australia.
The skills in this unit must be applied following Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice

For more information, visit https://training.gov.au/Training/Details/SITHFAB030

UNIT OBJECTIVES

  1. Promote cocktails to customers and take orders
  2. Prepare cocktails
  3. Serve cocktails

FOUNDATION SKILLS

SKILLS DESCRIPTION
Reading skills to:
  • read cocktail menus, brochures, price lists, promotional materials, and organizational and traditional recipes.
Oral communication skills to:
  • use active listening and open and closed probe questioning to determine customer preferences and offer suitable products
  • provide clear and accurate information on cocktails tailored to the customer
Numeracy skills to:
  • calculate ingredient quantities when preparing cocktails
Learning skills to:
  • take customer feedback into account when developing new and appealing cocktails
Planning and organizing skills to:
  • sequence the preparation of cocktails to efficiently serve customers.
Problem-solving skills to:
  • identify deficiencies in cocktail quality and make adjustments to ensure a quality product
Self-management skills to:
  • manage own speed, timing, and productivity

See available classes and Book Now at Everest Institute Short Courses