B, Modules of Instruction Core Competencies Unit of Competency Module Title Module Descriptor PREPARE ESPRESSO PREPARING ESPRESSO ‘This module deals with the skills and knowledge required in preparing a perfect shot of espresso. Nominal Duration Summary of Learning Outcomes: LO1: Set up and prepare machine and equipment LO2: Dose and Tamp Coffee LO3: Extract Espresso Details of Learning Outcomes: LO1: Set up and prepare machine and equipment ‘Assessment Contents Conditions Methodologies Criteria = Cups are pre- _|ePre-heat cups _| The following Training ‘Assessment heated in resources Methods/ Methods accordance with should be Strategies enterprise provided: standards * Commercial «Lecture / * Written espresso Discussion exercise SHE pe machine + Demonstration |» Practical ° s ° . i * Hands-on test wiped clean and | portafilter cottee gener Practice / « Observation dry before using | clean and dry seesione oe before using + Grind of coffee is checked *Check grind of coffee + Enough coffee is ground for the shot of espresso *Ground enough coffee for the shot of espresso * Drip tray is *Clean and dry cleaned and drip tray dried + Rags are *Prepare and prepared and used properly use rags properly * Coffee beans * Coffee bar tools and supplies + Video viewing / picture/photos /drawings questioningLO2: DOSE AND TAMP COFFEE ‘Assessment | Contents Conditions Methodologies Criteria +The * Grind The following Training ‘Assessment appropriate | appropriate | resources Methods/ Methods amount of amount of should be ___Strategies _| ground coffee dose _| provided: * Lecture / * Written coffee is on the + Commercial Discussion exercise dosed in the | portafilter espresso Demonstration | Practical test portafilter machine + Hands-on / * Observation ~ Appropriate | + Apply « Institutional Practice * Oral amount of | appropriate | coffee grinder | sessions questioning pressure is amount of “Coffee beans _| * Video viewing / applied to pressure to | « Coffee bar picture/photos/ tamp the tamp the tools and drawings ground beans | ground supplies beans Ground coffee + Tamp ground is tamped coffee evenly event +Portafilter | + Wipe and sides and clean spouts are portafilter wiped and sides and cleaned before | spouts inserting to the brew head *Spillage and] Minimize wastage of spillage and ground coffee | wastage of Deans are ground coffee minimized during dosing and grindingLOS: Extract Espresso ‘Assessment Criteria Contents Conditions + Group head is flushed before * Flush group head before inserting the | inserting the portafilter portafilter + Portafilter is |» Insert inserted and | portafilter and coffee is brew coffee brewed immediately immediately «Volume of |» Check espresso is espresso checked volume + Extraction _ |» Monitor time is extraction monitored time + Crema of shot is inspected * Inspect crema of shot * Espresso is served or used in a beverage immediatel + Immediately serve or use espresso The following resources should be provided: + Commercial espresso machine + Institutional coffee grinder + Coffee beans * Coffee bar tools and supplies Methodologies | Training Methods/ | Assessment Strategies Methods * Lecture / * Written Discussion exercise * Demonstration _ | « Practical + Hands-on / test Practice sessions * Video viewing / picture/photos/ drawings * Observation * Oral questioning