Assessor Resource

AVII2009B
Serve wine to aircraft passengers

Assessment tool

Version 1.0
Issue Date: April 2024


Work must be carried out in accordance with workplace procedures and relevant regulatory requirements.

Use for ADF Aviation is to be in accordance with relevant Defence Orders and Instructions and applicable CASA compliance.

Work is performed under some supervision usually within a team environment.

Work involves the application of a knowledge and understanding of Australian and overseas wines, customer service principles and procedures and relevant regulatory requirements to the serving of wines to passengers on commercial aircraft across a variety of operational contexts within the Australian aviation industry.

This unit involves the skills and knowledge required to serve wine and carry out wine service for passengers on a commercial aircraft, including storing and handling wines, setting a bar or cocktail unit, organising glassware, advising passengers on wines and wine choice, taking orders, and serving wine. Licensing, legislative, regulatory or certification requirements are applicable to this unit.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:

the underpinning knowledge and skills

relevant legislation and workplace procedures

other relevant aspects of the range statement

Context of and specific resources for assessment

Performance is demonstrated consistently over a period of time and in a suitable range of contexts

Resources for assessment include:

a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or

access to an appropriate range of relevant operational situations in the workplace

In both real and simulated environments, access is required to:

relevant and appropriate materials and equipment, and

applicable documentation including workplace procedures, regulations, codes of practice and operation manuals

Method of assessment

Assessment of this unit must be undertaken by a registered training organisation

As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests

Practical assessment must occur:

through activities in an appropriately simulated environment at the registered training organisation, and/or

in an appropriate range of situations in the workplace

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

REQUIRED KNOWLEDGE AND SKILLS

This describes the essential knowledge and skills and their level required for this unit.

Required knowledge:

Relevant sections of Civil Aviation Safety Regulations and Civil Aviation Orders

Relevant OH&S, food hygiene, equal opportunity and anti-discrimination regulations

Airline procedures and standards for the provision of wine service on an aircraft

Principles of wine production and distribution including different wine styles, label terminology and interpretation

Features and characteristics of a suitably wide selection of Australian and imported wines typically selected for in-flight wine lists on an aircraft, including major wine types, major grape varieties, major wine producers and wine producing areas of Australia and overseas, regional characteristics of Australian wines, style names, varieties and label terminology

Basic rules to assist in the enjoyment of wine with food

Compatibility of different wines to different food types

Legislation and regulations concerning the serving of alcoholic beverages on an aircraft

Risks that exist when providing wine service on an aircraft and related risk control procedures and precautions

Problems that may occur when providing wine service on an aircraft and appropriate action that should be taken in each case

Required skills:

Communicate effectively with others when serving wine to aircraft passengers

Read and interpret instructions, regulations, procedures and other information relevant to serving wine to aircraft passengers

Interpret and follow operational instructions and prioritise work

Complete documentation related to serving wine to aircraft passengers

Operate electronic communication equipment to required protocol

Work collaboratively with others when serving wine to aircraft passengers

Adapt appropriately to cultural differences in the workplace, including modes of behaviour and interactions with others

Promptly report and/or rectify any identified problems that may occur when serving wine to aircraft passengers in accordance with regulatory requirements and workplace procedures

Implement contingency plans for unexpected events that may arise when serving wine to aircraft passengers

Apply precautions and required action to minimise, control or eliminate hazards that may exist when serving wine to aircraft passengers

Monitor and anticipate operational problems and hazards and take appropriate action

Monitor work activities in terms of planned schedule

Modify activities dependent on differing workplace contingencies, situations and environments

Work systematically with required attention to detail without injury to self or others, or damage to goods or equipment

Adapt to differences in equipment and operating environment in accordance with standard operating procedures

Select and use required personal protective equipment conforming to industry and OH&S standards

Implement OH&S procedures and relevant regulations

Identify and correctly use equipment required when serving wine to aircraft passengers

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.

Wine service may be provided:

on any passenger-carrying aircraft type in commercial service

during short and/or long haul services

in economy, business class and first class service categories

in any allowable operating and weather conditions

in accordance with regulatory and operational requirements, including OH&S regulations

Performance may be demonstrated:

in an approved cabin service simulator

in a suitably simulated work environment

on a passenger-carrying aircraft

Advice and assistance provided to passengers to assist them in their choice of wine may include information on:

wine types

style names, varieties, label terminology

basic rules to assist in the enjoyment of wine with food

other relevant wine quality criteria

Standard industry information used to discuss wine lists in terms of the wine areas of Australia and overseas may include:

climate

soil types

grape varieties

production and maturation processes

notable producers

Legal requirement relating to liquor service may include but is not restricted to:

prohibited sale of alcohol to minors

identification of, and refusal to serve, intoxicated persons and other excluded categories

advice to passengers on strengths of alcoholic beverages

Methods of monitoring the level of intoxication of passengers may include:

observation of changes of behaviour

monitoring of noise levels

monitoring of drink orders

Persons consulted concerning beverage service may include:

passengers

other cabin crew and flight crew members

catering staff

ground support staff

Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:

company procedures

enterprise procedures

organisational procedures

established procedures

standard operating procedures

Information/documents may include:

relevant regulatory requirements pertaining to the serving of alcoholic beverages on aircraft

airline procedures and instructions and job specification

airline wine service procedures checklists and procedures

product and manufacturers information concerning the wines available from the in-flight wine menu

appropriate reference books on Australian and overseas wines

induction and training materials

conditions of service, legislation and industrial agreements including workplace agreements and awards

Applicable regulations/legislation may include:

relevant regulatory requirements pertaining to the serving of alcoholic beverages on aircraft

relevant OH&S legislation

environmental protection legislation

relevant food handling and hygiene legislation

equal opportunity and anti-discrimination legislation

relevant Australian Standards

industrial relations and workplace compensation legislation

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Wines are stored for optimum quality as recommended by the manufacturer and within the possible parameters of the workplace 
Quality problems are promptly identified and rectified in accordance with workplace procedures 
Bar glassware is selected and checked for cleanliness, chips and cracks in accordance with workplace procedures and standards 
Ice buckets are inspected and cleaned hygienically in accordance with workplace procedures and regulatory requirements 
Napkins are prepared in accordance with workplace procedures and standards 
Appropriate glassware is correctly placed on tables in accordance with workplace procedures and standards 
Appropriate styles of glassware are selected for use with particular wines 
Glassware is selected, checked for cleanliness, chips and cracks and placed on passengers' tables in accordance with workplace procedures and standards 
Where necessary, suitable glassware is selected to match a passenger's choice of wine and exchanged with that set on table 
Used and unused glassware is removed at the appropriate time in accordance with workplace procedures and standards 
Appropriate communication techniques are used to converse with passengers about wine 
A sufficient knowledge and understanding of wine appreciation is appropriately applied to conversation with passengers for the purpose of assisting them in making choices according to the food to be consumed 
Where applicable, wine list is discussed in terms of the wine areas of Australia and overseas using standard industry information including grape variety, notable producers and vintage 
Passengers are correctly and courteously advised on their wine choice in terms of traditional combinations, seasonal and special occasions and contemporary cuisine 
Feedback on composition of wine list is relayed to the passenger service supervisor/passenger service manager or appropriate department for product development in accordance with workplace procedures 
Wine irregularities are appropriately followed up with appropriate personnel 
The level of intoxication of passengers is monitored using appropriate methods in accordance with workplace procedures and regulatory requirements 
Legislative requirements concerning the serving of alcoholic beverages are followed when providing advice to passengers on wine choice 
Wine list is presented in a courteous manner at the appropriate time in accordance with workplace procedures and standards 
Orders are taken accurately in accordance with workplace procedures 
Wine is presented in accordance with a passenger's order and workplace procedures 
Wine is opened and checked for soundness in accordance with workplace procedures and regulatory requirements 
Correct workplace procedures are followed if wine is refused after tasting 
Wine is served and glasses refilled promptly and with minimal disruption in accordance with workplace procedures and regulatory requirements 
Correct glassware is used when serving fortified wines in accordance with workplace procedures and standards 

Forms

Assessment Cover Sheet

AVII2009B - Serve wine to aircraft passengers
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AVII2009B - Serve wine to aircraft passengers

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: