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.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Taste and evaluate alcoholic beverages. | 1.1.Identify basic characteristics of alcoholic beverages using sensory evaluation techniques. 1.2.Use information from evaluations to prepare for tastings. |
2. Set up and serve tasting samples. | 2.1.Set up tasting area, equipment and supplies according to safety procedures and organisational standards. 2.2.Make tasting environment conducive to effective tasting. 2.3.Prepare and open products using techniques appropriate to particular product characteristics. 2.4.Pour and present product to customers according to legal requirements and organisational procedures. 2.5.Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively. 2.6.Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements. |
3. Interact with customers during tasting. | 3.1.Proactively provide relevant and correct information on alcoholic beverage products to customers. 3.2.Encourage customers to ask questions or provide opinions on products being served. 3.3.Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections. 3.4.Facilitate tasting by customers according to responsible service of alcohol procedures. |
4. Maintain and rotate alcoholic beverage products. | 4.1.Maintain the quality of open and closed alcoholic beverages according to product characteristics. 4.2.Store and rotate products to ensure optimum quality. 4.3.Identify beverage product faults and substitute other stock or products. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages:
beer
fortified wines
liqueurs
sparkling wines
spirits
still wines
maintain products at optimum quality throughout the above product tasting sessions
provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting
respond to customer questions in a professional manner.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
common equipment required for conducting a product tasting and its uses:
beverage list
bottle opening devices
chilling equipment
evaluation sheets
ice
napkins
presentational ice bucket
promotional and pricing literature
sampling glassware or drinkware
spittoons or spit buckets
tables and tableware
tasting notes
sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs:
assessing balance of wine features on the palate
smell or nose appraisal
taste appraisal
visual appraisal
attributes of tasting areas that appeal to customers, allow for free flowing customer traffic, and provide a safe environment for staff and customers
ways of ensuring conducive environment for tasting:
neutralising odours
eradicating or reducing noise
optimising light conditions
organisational procedures for:
presentation of the tasting area
presentation and grooming of staff conducting tasting
display of product and promotional material
service-ware for alcoholic beverages
key characteristics of:
Australian and imported wine types
main Australian wine producing areas
key characteristics of the following main grape varieties and wine types:
red:
cabernet sauvignon
shiraz
pinot noir
merlot
grenache
white:
semillon
sauvignon blanc
riesling
chardonnay
pinot gris
blended wines
sparkling wines
ports:
tawny
vintage
popular fortified wines:
apera
muscat
topaque
dessert wines
compatibility with different types of food
key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products:
flavour
compatibility with different types of food
correct order for tasting of products on offer
for the particular products on offer for tasting:
content of beverage labels and interpretation of their meaning
compatibility with different types of food
optimum presentation and storage conditions to ensure quality
indicators of common faults with products:
cork problems:
ageing
bleeding
drying
expansion
shrinking
excessive hydrogen sulphide
haze
oxidation
tartrates
hygiene practices for the handling and use of:
glassware
spittoons
opened products
other tableware
organisational procedures for the responsible service of alcohol during product tastings
correct and environmentally sound disposal methods for tasting waste, especially for recyclable glass and plastic bottles and sampling glasses.
Skills must be demonstrated in an operational food and beverage outlet. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
small equipment:
condiments and accompaniments
decanters
glassware and service-ware for product samples and tastings
napkins
service trays, platters and doilies
ice buckets
waiter’s friend
pourers
wine preservers
stock:
commercial range of alcoholic beverages to be tasted
ice
cleaning materials and equipment:
cleaning cloths and sponges
dishwashers
mops and buckets
organisational specifications:
current product information in sales kits, brochures, product manuals
customers with whom the individual can interact
industry-realistic ratio of tasting staff to customers; these can be:
customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.