This unit describes the performance outcomes, skills, and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines. Complex repairs of equipment would be referred to specialist service technicians.

Preparation of coffee beverages using other methods is covered in SITHFAB203 Prepare and serve non‑alcoholic beverages.

This course is designed for people wanting to acquire the basic skill set to extract and serve espresso coffee using a commercial espresso machine.

The course includes all elements of coffee making within the hospitality industry and students will be required to prepare a range of coffee including latte, cappuccino, and macchiato.


This unit applies to any hospitality organisation which serves espresso coffee beverages including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Course Code SITHFAB203
CRICOS Code 03514E
Duration 1 Day
Course Fee: Domestic $260.00
Course fee: International $260.00
Delivery Location Suite 401 – 404 343 Little Collins St Melbourne VIC 3000 Australia.
Intake .
Age Requirements .
Entry Requirements SITXFSA101 / Use hygienic practices for food safety
Learning Outcomes

  • organise and prepare a work area
  • provide customer service and advice on espresso coffee
  • select and grind coffee, extract coffee and texture milk
  • serve and present coffee
  • clean and maintain machinery
  • Successful completion of this course will meet the requirements of SITHFAB204 Prepare and Serve Espresso Coffee and will be issued with a statement of attainment.
  • communication skills including active listening and open and closed probe questioning to:
  • determine customer preferences and offer suitable beverages
  • provide clear and accurate information tailored to the customer
  • initiative and enterprise skills to minimise wastage
  • literacy skills to:
  • comprehend workplace documents or diagrams that interpret the content of:
  • safety procedures
  • Material Safety Data Sheets (MSDS) and product instructions for cleaning chemicals
  • organisational procedures for operating, cleaning and maintaining equipment
  • read and interpret beverage menus and standard recipes for espresso coffee beverages
  • write orders and basic notes on customer preferences
  • numeracy skills to visually estimate amounts of milk and make adjustments to doses of ground coffee
  • planning and organising skills to sequence the preparation of beverages to efficiently serve customers
  • problem-solving skills to:
  • identify deficiencies in espresso extraction and make adjustments to ensure a quality product
  • monitor an operational efficiency of an espresso machine and adjust usage during coffee beverage preparation
  • self-management skills to manage own speed, timing and productivity
  • teamwork skills to discuss and report espresso machine faults and maintenance requirements with supervisors
  • technology skills to use coffee grinders and espresso machines.