International Award in Barista Skills (7102-52)

1.Assessor guidance
Internal quality assurance requirements
Approved centres must have effective quality assurance systems to ensure optimum
delivery and assessment of qualifications.
Quality assurance includes initial centre approval, qualification approval and the centre’s
own internal procedures for monitoring quality. Centres are responsible for internal quality
assurance, and City & Guilds is responsible for external quality assurance.
Full details and guidance on the internal and external quality assurance requirements and
procedures are provided in Centre guide - Delivering international qualifications (WP-UK-
0015). This guide also explains the tasks, activities and responsibilities of quality assurance
staff.
General information about assignments
Assignments are set by City & Guilds and are administered by the centre when the
candidate is ready. They are then marked internally, by the centre, using the information
provided, and the results are recorded on the documents provided by City & Guilds.
The assignment is subject to internal and external verification, and includes tasks which
require the candidate to demonstrate:
• their subject knowledge
• the occupational/practical skills acquired.
To achieve the unit, candidates need to achieve all the tasks. Tasks are graded, and these
grades are aggregated to provide an overall grade for the assignment.
If it is considered that the tasks unfairly prevent access due to the type of evidence
requested, advice should be sought from the External Verifier on adapting the assignment.
Note however that any changes to the assignment need to be agreed with the External
Verifier prior to the assessment taking place.
Preparation of candidates
Tutors should teach to the learning outcomes of the unit and not the assessments.
Candidates should not be entered for assessment before they are ready.
Introduction of the assignments to candidates
The assessor should introduce the assignment to candidates, making sure that the
candidates understand the tasks. It is important that candidates are not disadvantaged if
they have poor literacy skills, since these are not being tested here. Candidates need to
know what is expected of them to get each grade.
It will be beneficial to take the candidates through what is required in each assignment and
the way in which each part will be graded. The grading criteria outline the performance
required for pass, credit and distinction. Centres should share and discuss these with
candidates so that they understand what they have to do to pass or to get a higher grade.
Conditions for assessment
The requirement to follow safe working practices is an integral part of all City & Guilds
qualifications and assessments, and it is the responsibility of centres to ensure that all
relevant health and safety requirements are in place before candidates start practical
assessments.
During practical occupational skills tasks, the importance of safe working practices, the
demands of any relevant local and national legislation and the codes of practice associated
with the industry must always be adhered to.
Should a candidate fail to follow correct health and safety practices and procedures during
practical assessment, the assessment must be stopped and the candidate advised of the
reasons why. Candidates may retake the assessment at a later date, at the discretion of the
centre. In case of doubt, guidance should be sought from the External Verifier.
Candidate support throughout the assessment
Grinder setup
The grinder setup element of the practical observation task should be the first activity the
candidate carries out. Because the production of the espresso-based drinks is dependant on
the grinder setup being carried out correctly, assessors should check candidates’ grinder
setup before allowing the rest of the practical observation to take place.
If candidates fail the grinder setup element of the task, they should not be allowed to carry
on with the practical observation task, and should receive a fail. Candidates should not
retake the practical observation until they have had sufficient training and instruction in
performing the grinder setup element of the task.
Timing
The practical assessment is timed. This reflects the requirement for baristas to produce
drinks in a timely manner. Tutors/Assessors should read carefully the guidance on timing on
page 14 of this assessment pack.
Order of drink production
Candidates are expected to produce the drinks in an order that will maximise speed of
service and quality.

Grading and feedback for tasks

Assessors must use the grading criteria provided for each task to award marks or grades, as
appropriate.
Assessors should refer to the outcomes and ranges of the unit outlined in the qualification
handbook as guidance on the depth and breadth expected at pass, credit and distinction
and specific unit references for each task can be found in the assignment composition table.
Candidates whose performance does not meet the criteria for a pass grade should be
awarded a fail grade.
Assessors must complete a mark sheet for each candidate. Examples of grading criteria and
a completed mark sheet showing the calculation of an overall grade are provided at the end
of this section (see page 7).
To calculate the overall grade of an assignment, the assessor must use the assignment mark
sheet provided. Assessors must ensure that candidates understand why a particular grade
has been given for the assignment. It is for this reason that City & Guilds requires a feedback
sheet to be completed for each candidate, and also the signature of both the assessor and
the candidate on the final assignment mark sheet.
Although some feedback may be given verbally, assessors should complete the feedback
sheet for each candidate, showing the key information given to the candidate. This will also
serve as an action plan for candidates who are unsuccessful in an assignment and need to
do further work before taking the assignment again.
Verification of assignments
Use of the provided documentation allows External Verifiers to easily check that evidence
for an assignment is complete and can ensure that allocation of marks has been fair and
beyond dispute. If a candidate’s work is selected for verification, these forms must be made
available to the appointed External Verifier who will ensure that
• the internal verifier is undertaking his/her responsibilities
• the internal verifier is given prompt, accurate and constructive feedback on centre
operations
• a report is written on centre activities for City & Guilds.
Entry for assessment and certification
Candidates should be registered via the Walled Garden or using Form S.
Results for the assignment should be submitted in the form of grades via the Walled Garden
or by using Form S. The unit number is entered, followed by P (pass), C (credit) or D
(distinction) to indicate the grade the candidate has achieved.

Retention of evidence
In order to fully support candidates, centres are required to retain copies of candidates’
assessment records for three years after certification. This may be in electronic format.
Mark sheet
Candidate’s name:_________________________ Candidate number: _________________
Centre name:________________________ Centre number :____________________
Task Evidence Task grade Overall marks
A Practical
observation task
□ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 –
100)
Task Evidence Task grade Overall marks
B Knowledge test
questions
□ Pass (12 – 14)
□ Merit (15 – 17)
□ Distinction (18 –
20)

Conversion chart

Average Grade Total mark for both tasks

Divided by
1 – 1.5 Pass
= Average mark for tasks
1.6 – 2.5 Merit
Overall grade (see
2.6 – 3 Distinction conversion chart)

Both tasks must be passed to allow a grade to be claimed.

Candidate signature: Date:

Tutor/Assessor signature: Date:

Internal verifier signature (where applicable): Date:

External verifier signature (where applicable): Date:

2. Introduction for candidates
The assignments will ask you to carry out tasks relating to the qualification you have been
studying for. These will involve
• using your subject knowledge
• using the occupational skills you have acquired.
The assignment is a test, and is your chance to show your understanding of this subject area
and to get a qualification, but it is also there to support your learning.
Planning
It is always a good idea to read through the whole assignment before you begin.
Tasks are graded and you can be awarded a pass, a credit or a distinction grade, depending
on how well you do. To complete the assignment, you need to achieve at least a pass in all
the tasks. Your Tutor/Assessor will explain what you have to do to get each grade.
Timings
Your Tutor/Assessor will tell you what the timescale is for completing each task.
Practicals
Part of your assessment for this qualification will be will be via practical tasks. Your
Tutor/Assessor will explain this to you before the date of the task so that you have a chance
to prepare.
You will need to make sure that you understand all the relevant health and safety rules and
legislation before you take your practical task.
If you are seen working in an unsafe manner at any time, your Tutor/Assessor will stop the
task immediately and explain why you have not passed.
Knowledge tests
Part of your assessment for this qualification will be via a knowledge test, consisting of 20
short answer questions worth 1 mark each.
3. Assignment 002 Barista Skills (Assignment 002 Barista Skills Assignment mark sheet)
Candidate’s name:_________________________ Candidate number: _________________
Centre name:________________________ Centre number :____________________
Task Evidence Task grade Overall marks
A Practical
observation task
□ Pass (60 – 74)
□ Merit (75 – 89)
□ Distinction (90 –
100)
Task Evidence Task grade Overall marks
B Knowledge test
questions
□ Pass (12 – 14)
□ Merit (15 – 17)
□ Distinction (18 –
20)

Conversion chart

Average Grade Total mark for both tasks

Divided by
1 – 1.5 Pass
= Average mark for tasks
1.6 – 2.5 Merit
Overall grade (see
2.6 – 3 Distinction conversion chart)

Both tasks must be passed to allow a grade to be claimed.

Candidate signature: Date:

Tutor/Assessor signature: Date:

Internal verifier signature (where applicable): Date:

External verifier signature (where applicable): Date:

Assignment 002 Barista Skills
Tasks
Task A
You will be required to produce the following drinks as though you were serving them in a
real café:
• 1 espresso
• 1 cappuccino
• 1 caffé latte
• 1 filter coffee
• 1 tea (any type)
• 1 hot chocolate (powder based)
• 1 smoothie (banana based).
You will have up to 16 minutes to complete all seven drinks. Please note that set-up and
calibration, including commencement of filter coffee brewing, takes place before the timed
part of the assessment.
The drinks can be produced in any order you think would be appropriate.
Task B
You will be required to complete a knowledge test, consisting of 20 short written questions,
worth 1 mark each.
Assignment 002 Barista Skills
Observations and grading sheet – Task A

Observation Requirements Achieved Marks Tutor comments

(9)

1. Setup and calibration (see Assessor

Guidance on page 14 before beginning any
assessment)

Grinder setup Calibrated grinder using digital 7

scales to produce 20 – 30
(essential
second shot from double
element)
handle

Filter brewer Picked out correct amount of 1

setup ground coffee as per
manufacturer’s guidelines

Located filter paper in brewer 1

correctly

Added correct quantity of 1

water

Ingredient Coffee, tea, fruit, chocolate 2

setup and other necessary
ingredients to hand

Total marks (7 marks must be achieved in this / 12

section to gain a pass in the assessment
overall)

2. Drink production (see Assessor Guidance

on page 14 before beginning any assessment)

Espresso Machine use Doses, 2

tamps,
wipes,
inserts and
shoots
correctly

Espresso base Shot time 2

between 20
– 30
seconds
 Correct fill level 30ml (+/- 1
5ml)

Cup Served in 1
clean,
warm,
appropriate
cup

Temperature Drink is hot 1

(avoided
use of cold
group
handle or
cup)

Cappuccino Machine use Doses, 2

tamps,
wipes,
inserts and
shoots
correctly

Espresso base Shot time 2

between 20
– 30
seconds

Drink build 2 shots 3

espresso,
steamed
milk, foam
cap (1.5 –
3cm)

Cup Served in 1
clean,
warm,
appropriate
cup

Temperature Milk hot, 2

not burnt
(55 – 70°C)

Caffé latte Machine use Doses, 2

 tamps,
wipes,
inserts and
shoots
correctly

Espresso base Shot time 2

between 20
– 30
seconds

Drink build 1 shot 3

espresso,
steamed
milk, foam
cap (0.5 –
1.5cm)

Cup Served in 1
clean,
warm
appropriate
cup

Temperature Milk hot, 2

not burnt
(58 – 70°C)

Filter coffee Process Correct 3

ratio of
extraction
to strength
(assessor to
test by
observation
of process,
and
acceptable
taste of
drink)

Drink build Fill level of 1

coffee to
1.5 – 2.5cm
below lip of
cup
 Cup Served in 1
clean,
warm
appropriate
cup

Observation Requirements Achieved Marks Tutor

comments
(9)

Tea Process Hot water 1

added safely
to correct
type of tea

Drink build Fill level of 1

water to 1.5-
2.5cm below
lip of
cup/teapot,
as requested

Cup Correct cup 1

and
accessories
used (cup is
clean and
warm)

Hot Process Hot chocolate 2

chocolate produced by
appropriate
method

Temperature Drink is hot, 1

not tepid

Cup Served in 1
clean, warm
appropriate
cup

Smoothie Machine use Jug base and 1

blades
correctly
 assembled,
jug properly
located on
base

Blended to 2
proper
texture,
safety
precautions
observed

Process Drink made to 2

correct recipe

Cup Correct 1
cup/glass and
accessories
used (cup is
clean)

Total marks (35 marks must be achieved in this

section to gain a pass in the assessment overall / 45
– in addition, all drinks must be attempted)

3. Speed of service (see Assessor Guidance on Overall time: Marks

page ________mins_____
___secs
14 before beginning any assessment)
All 7 drinks produced 15
within 8 minutes

All 7 drinks produced 10

within 12 minutes

All 7 drinks produced 5

within 16 minutes

Candidates who fail to complete all the drinks within 16 minutes will FAIL / 15
the assessment overall

4. Customer service and working practice (see Assessor Guidance on

page 14 before beginning any assessment)

Personal image and Pass: 6

presentable
communication appearance,
long hair tied
(candidates can achieve either a
back, no
Pass, Credit or Distinction; for a
jewellery on
Credit candidates must also
hands, clean
have achieved everything
fingernails,
required at Pass; for a
cuts covered
Distinction candidates must also
by food-safe
have achieved everything
plasters as
required at Pass and Credit)
necessary

Credit: in 6
addition,
evidence of
positive body
language,
makes eye
contact, uses
clear speech

Distinction: in 6
addition,
maintains
awareness of
customer
during
service, clear
speech with
appropriate
tone

Working practice Work area set 2

up efficiently
and cleanly

Worked 5
hygienically
and logically

Work area left 3

clean and tidy
and ready for
next service

Total marks (14 marks must be achieved in this / 28

section to gain a pass in the assessment
 overall)

Total mark for assessment / 100

Assignment 002 Barista Skills

Task A assessor guidance
1. Set up and calibration
The number of marks for each assessment criteria provides an indication of its
relevance/weighting. The marks are not a mark range, and candidates should be awarded
the full amount of marks or zero, ie for grinder setup candidates can either score 7 or 0 and
not a mark in between.

Candidates who fail the grinder setup should not be permitted to carry on with the task and
should receive a fail.

Candidates must achieve at least seven marks on this section to achieve a pass or better on
the overall task.

2. Drink production
The number of marks for each assessment criteria provides an indication of its
relevance/weighting. The marks are not a mark range, and candidates should be awarded
the full amount of marks or zero, ie for ‘espresso base’ candidates can score either 2 or 0,
and not a mark in between.

Candidates must achieve at least thirty five marks on this section to achieve a pass or better
on the overall task. In addition, all drinks must be attempted.

3. Speed of service
The drinks production element of this practical task is timed. Assessors should begin timing
the candidate, using a stopwatch, at the point the candidate is given the drinks order. The
time it takes the candidate to complete all 7 drinks should be recorded on the practical
observation sheet, and marks awarded correspondingly. Drinks can be assessed as they are
served.

Candidates must achieve at least five marks on this section in order to achieve a pass or
better on the overall task.
Candidates are expected to produce the drinks in an order that will maximise speed of
service and quality. Candidates who fail to complete all 7 drinks within the maximum time of
16 minutes will fail the assessment overall.

4. Customer service and working practice

The number of marks for each assessment criteria provides an indication of its
relevance/weighting. The marks are not a mark range, and candidates should be awarded
the full amount of marks or zero.

For Personal Image and Communication, candidates can score up to18 marks, depending on
their performance. To achieve a Credit, candidates must in addition achieve everything
required at Pass. To achieve a Distinction, candidates must in addition achieve everything
required at both Credit and Pass.
Assignment 002 Barista Skills
Task B assessor guidance
The knowledge tests are designed to cover the underpinning knowledge of the Baristas Skills
qualification, and are an essential part of the assessment of the qualification. It is at the
discretion of the centre as to when candidates sit the knowledge tests.

Each test consists of 20 short answer questions. They have been produced as 4 separate 20
question tests (A, B, C and D) so as to provide as much flexibility as possible for Tutors and
Assessors. For example, Test A might be used as a sample or practice paper, with Test B
used as the formal summative assessment, and Test C and Test D saved for re-takes as
necessary. Or separate tests might be used with separate groups of candidates taking the
assessment at different times, so as to prevent candidates communicating any prior
knowledge of the questions.

The questions can be delivered orally by an assessor, or as a written test in a classroom

situation. In each case candidates should be invigilated to ensure that the answers they give
are entirely their own. Invigilation can be by an assessor or tutor, or any other approved
member of centre staff.

If the short-answer questions are assessed orally, the assessor/tutor must record
candidates’ responses (whether in writing or by other means, eg tape recorder).

There is no time limit to the tests. Questions in the tests are worth 1 mark each. Candidates
should put their name on the question paper, if taking the paper as a written test.
Tutors/Assessors should mark the question paper and record the marks on the paper and
the mark scheme. No half marks should be awarded.
Please note that model answers (which can be found in a separate, password protected
document, known as the ‘Answer pack’) are a guide to acceptable answers and assessors
can award a mark for an answer they consider to be satisfactory.

All completed question papers should be securely stored by the centre for verification by
City & Guilds, and under no circumstances should candidates be allowed to take question
papers away with them.

Grades for the test are allocated as follows:

Grade Mark

Pass 12 – 14

Merit 15 – 17

Distinction 18 – 20
Assignment 002 Barista Skills
Knowledge test A

Candidate name: Date:

1 Briefly describe how the growing conditions for Arabica and robusta beans differ. (1
mark)
Any one of the following:
• appropriate altitude (grown in higher areas)
• climate
• weather conditions (arabica beans require cooler weather, low rainfall,
higher altitude)

2 Why are coffee beans roasted? (1 mark)

• to create flavour

3 How does a typical dark roast differ from a typical light roast in flavour? (1 mark)
• to create flavour

4 Why does coffee have a limited shelf life? (1 mark)

• to create flavour

5 All teas come from a particular plant – what is its Latin name? (1 mark)
• to create flavour
6. Give one of the four main tea types. (1 mark)
• to create flavour

7. Name one country in which cocoa beans are grown. (1 mark)

• to create flavour

8. Briefly describe what a smoothie is. (1 mark)

• to create flavour

9. Identify a check that could be made on the espresso machine if milk is not foaming (1 mark)
properly.
• to create flavour

10. Identify a check that could be made if there is limescale around the boiler tap nozzle. (1 mark)

• to create flavour
11.Why should all spills be cleaned up immediately? (1 mark)

12. How long should an espresso shot take to extract? (1 mark)

13. Give one risk incurred by soaking steam wands. (1 mark)

14. How would the shot time of an espresso machine be increased from 15 to 25 seconds? (1 mark)

15. Give one reason why it is important to follow the supplier’s guidelines on the chocolate (1 mark)
powder to milk ratio.

16. Give one check that should be made if no or low crema is observed on an espresso. (1 mark)

17. Give one reason why milk might not foam properly on a correctly functioning machine. (1 mark)

18. For brewing tea, the minimum temperature should be (1 mark)

a) 78.5°C
b) 88.5°C
c) 98.5°C
d) 108.5°C.

19. State one potential consequence of failing to handle a customer complaint effectively.
(1 mark)

20. What is the first thing that should be done when processing transactions? (1 mark)
Assignment 002 Barista Skills
Knowledge test B
Candidate name: Date:

1. What is the main difference between robusta and Arabica coffee plants that allows
robusta to grow successfully at lower altitudes? (1 mark)

2. Why does espresso coffee use a finer grind than cafetiere or French press coffee?(1 mark)

3. Give one way in which the typical flavour of 100% Arabica blend differs from 100%
robusta blend. (1 mark)

4. What is the effect of air getting to vacuum packed coffee beans once they are opened?
(1 mark)

5. Give one key growing factor that can affect the flavour/variety of tea. (1 mark)
6. Many specialty teas are named after the region in which they are grown. Name one of the
three largest. (1 mark)

7. What happens to cocoa beans after they are picked? (1 mark)

8. What is the main piece of equipment required to make a smoothie? (1 mark)

9. What is a likely reason for the filter pan overflowing? (1 mark)

10. If the chocolate machine is not frothing properly, what should be checked on the
equipment? (1 mark)

11. Why should non-flesh coloured plasters used if someone cuts themselves when working
in the food and beverage industry? (1 mark)

12. What is the maximum time for keeping brewed filter coffee on a hot plate? (1 mark)

13. Why should a chocolate machine mixture assembly be cleaned daily? (1 mark)
14. Give one reason why it is important to follow the supplier’s recommended amount of
coffee to water ratio. (1 mark)

15. Briefly describe the correct sequence for filling a visual bowl juice machine when
making juice from concentrate. (1 mark)

16. What quantity of water, in millilitres (ml), should the single espresso button be
calibrated to on a correctly functioning espresso machine? (1 mark)

17. How should the foam layer on a cappuccino differ from a caffé latte? (1 mark)

18. Briefly describe the appearance of black tea made with water at 75°C. (1 mark)
19. Briefly describe how to demonstrate effective listening. (1 mark)

20. What is the first thing that should be done when processing transactions? (1 mark)

Assignment 002 Barista Skills

Knowledge test C
Candidate name: Date:

1. Why would hand picking usually produce better quality coffee beans? (1 mark)
2. State one benefit of packing fresh coffee in a foil bag with a one-way valve. (1 mark)

3. Briefly describe how robusta and Arabica green beans differ in their visual appearance.
(1 mark)

4. What can be done to reduce the effect of staling due to exposure of coffee to air?
(1 mark)

5. What is the main flavour difference between black and green tea? (1 mark)

6. What is the flavoured oil added to tea to make Earl Grey tea? (1 mark)
7. How should chocolate powder be stored? (1 mark)

8. What is generally fitted to large commercial blenders to reduce noise? (1 mark)

9. Explain what should be checked in the equipment if water escapes around the group
handle when brewing an espresso. (1 mark)

10. When making a smoothie, if the jug blades are not spinning, what should be checked?
(1 mark)

11. What precautions should be taken when using blenders? (1 mark)

12. What is the maximum allowable temperature when steaming milk? (1 mark)

13. What purpose does backflushing with detergent on an espresso machine serve? (1 mark)

14. How much coffee should be used in a double basket if only one shot is required?
(1 mark)

15. Why should standard ratios of fruits and other ingredients be followed when making
smoothies? (1 mark)

16. What might be suspected if a customer complains of an espresso being too cold?
(1 mark)
17.Describe the ideal texture of foam on a cappuccino or caffé latte. (1 mark)

18 For how long should a smoothie be blended? (1 mark)

19 Give one benefit of resolving a customer complaint satisfactorily. (1 mark)

20. Give one payment method which is acceptable in the café environment. (1 mark)

Assignment 002 Barista Skills

Knowledge test D
Candidates name: Date:

1. Give one way in which a coffee farmer could benefit from being part of an ethical trading
scheme. (1 mark)

2. Why are different coffee beans blended? (1 mark)

3. How would a wet processed bean usually differ in flavour from a dry processed bean?
(1 mark)

4. How should coffee be stored? (1 mark)

5. How should tea be stored? (1 mark)

6. Herbal teas are often referred to as ‘infusions’. What percentage tea ingredient do herbal
infusions contain? (1 mark)

7. Briefly describe how the cocoa bean becomes a liquor ready for use in making chocolate
or cocoa powder. (1 mark)

8. State one nutritional/dietary benefit of a smoothie drink. (1 mark)

9. Explain what should be checked if there is a leak of clean water under the espresso
machine. (1 mark)
10. If a drip is coming from the juice machine, what should be checked? (1 mark)

11. What special precautions should be taken with dairy products and juices? (1 mark)

12. What is the ideal temperature range for brewing black tea? (1 mark)

13. What cleaning operation must be carried out daily on a bean-to-cup or fully automated
machine which uses fresh milk? (1 mark)

14. What step should be taken after completing a coffee filter brew? (1 mark)
15. How could a thermometer be used in a café environment? (1 mark)

16. If a customer has requested a filter coffee when there is only an espresso machine
available, what should be explained to the customer? (1 mark)

17. What happens if milk is heated above 70°C? (1 mark)

18. Give one way in which the presentation of a chocolate drink could be improved. (1 mark)

19. What is the first step in dealing with a customer complaint? (1 mark)

20. Give one payment method which is acceptable in the café environment. (1 mark)