ready for service. 4 Ensure the customer area looks appealing and welcoming to customers according to your workplace standard. Check the extraction of an espresso coffee 5 Check that the grinder is at the correct setting and is dispensing the correct dose of coffee according to your workplace standard. 6 Check that the espresso machine is displaying the correct water temperature and pressure. 7 Test the quality of the espresso produced by checking the time of extraction, flow, flavour, volume and appearance meets your workplace standard. 8 Report any problems with the equipment or the extraction to the proper person. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the work for: candidate’s three from: three from: three from: two from: a espresso machine f coffee beans l crockery r milk b grinder g ground coffee sachets (decaf) m cutlery s sugar c knock box h tea bags n glassware t dusting powder d tamp i loose tea o napkins u marshmallows e refrigerated units j hot chocolate powder or syrup p disposable cups and lids v cream k fresh fruit items q stencils w syrups Evidence for the you must may be assessed through questioning or witness testimony. remaining points under ‘what cover’ Unit PPL2FBS9 (HL21 04) Set up a Specialist Coffee Station Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7 8
ready for service. 4 Ensure the customer area looks appealing and welcoming to customers according to your workplace standard. Check the extraction of an espresso coffee 5 Check that the grinder is at the correct setting and is dispensing the correct dose of coffee according to your workplace standard. 6 Check that the espresso machine is displaying the correct water temperature and pressure. 7 Test the quality of the espresso produced by checking the time of extraction, flow, flavour, volume and appearance meets your workplace standard. 8 Report any problems with the equipment or the extraction to the proper person. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: three from: a espresso machine b grinder c knock box d tamp e refrigerated units three from: f coffee beans g ground coffee sachets (decaf) h tea bags i loose tea j hot chocolate powder or syrup k fresh fruit items three from: l crockery m cutlery n glassware o napkins p disposable cups and lids q stencils two from: r milk s sugar t dusting powder u marshmallows v cream w syrups Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2FBS9 (HL21 04) Set up a Specialist Coffee Station Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8