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. Evaluate beers, spirits and liqueurs. | 1.1.Identify and examine the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques. 1.2.Review other information about beers, spirits and liqueurs to complement sensory evaluation process. 1.3.Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist. |
2. Handle, store and monitor beers, spirits and liqueurs. | 2.1.Store and cellar products according to particular requirements for different beers, spirits and liqueurs. 2.2.Monitor product quality and recognise impaired quality based on broad knowledge of beers, spirits and liqueurs. 2.3.Resolve issues with beverage quality through appropriate corrective action. |
3. Advise customers on beers, spirits and liqueurs. | 3.1.Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers. 3.2.Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge. 3.3.Determine business considerations when providing advice and make adjustments accordingly. 3.4.Assist customers in selecting beverages according to taste, price preferences and other specific needs. |
4. Extend and update knowledge of beers, spirits and liqueurs. | 4.1.Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs. 4.2.Identify customer taste trends based on customer contact and workplace interactions. 4.3.Source information on current and emerging beverage service trends and customer preferences. 4.4.Provide informed input about beers, spirits and liqueurs to support organisational activities. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
discuss the characteristics of each of the following local and imported beverage products with different customers on three different occasions:
basic spirits
mid and top range spirits
beer of different strengths
beer of different types
traditional and contemporary liqueurs
demonstrate the correct application of each of the following sensory evaluation techniques to evaluate beers, spirits and liqueurs:
smell or nose appraisal
taste appraisal
visual appraisal
provide current, accurate and relevant advice to each of the above customers to meet different taste and price preferences
maintain and continuously extend personal product knowledge to enhance workplace activities.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
sensory evaluation techniques and their relevance to different types of beers, spirits and liqueurs:
smell or nose appraisal:
techniques for releasing aroma and bouquet
recognising ‘off’ odours
assessing intensity of aromas
describing smell characteristics
assessing age
taste appraisal:
techniques for releasing flavours (sucking in air, swirling over taste buds)
spitting techniques
recognising acidity, sweetness, weight or body, length, and faults
assessing balance of wine features on the palate
visual appraisal:
use of light and background
intensity and type of colour
clarity
identifying ‘legs’ or ‘tears’ to assess alcohol content
past, current and emerging trends in beverage service trends in the Australian liquor industry:
contemporary eating and drinking habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences
overview of international trends in beers, spirits and liqueurs:
production methods for beers, spirits and liqueurs and the way that production affects the final product
key structural components of beers, spirits and liqueurs
characteristics of both Australian and imported beers, spirits and liqueurs:
low alcohol, light, mid strength and full strength beers
different beers:
draught
stout
golden
pale or brown ale
porter
wheat
blonde
lager
pilsner
bock
different spirits:
vodka
gin
brandy
whisky
tequila
cognac
Armagnac
ready to drink items
different liqueurs:
Drambuie
DOM Benedictine
Cointreau
Grand Marnier
chartreuse
Baileys Irish Cream
Galliano
sake
organisational activities for which knowledge of beers, sprits and liqueurs is required:
conducting product tastings and tours
providing product advice and selling beverages to customers
selecting or assisting with selection of products from suppliers
writing or providing input into:
beverage menus
beverage lists
food and beverage matching menus
factors that affect the quality of different beers, spirits and liqueurs
indicators of impaired quality of beer, spirit and liqueur products:
cloudiness
cork problems
flat products
storage requirements for different beers, spirits and liqueurs:
amount of ultraviolet (UV) light
humidity
shelf life
stock rotation
temperature
vibrations
safety and hygiene issues of particular relevance to handling and storage of beers, spirits and liqueurs:
general awareness of potential dangers associated with inert gases used in beverage dispensing systems, and their impact on different workers
signage used for areas of restricted access
overview of types of foods that match successfully with different beers, spirits and liqueurs
formal and informal research methods to extend and update knowledge:
attending trade shows and product tastings
joining associations and industry bodies
reading general and trade media and supplier information
reading reference books
talking to product suppliers, winemakers or brewers
using the internet.
Skills must be demonstrated in an operational beverage sales or service environment. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
bar service area
refrigerator
reticulated beer dispensing system
storage area for glassware and drinks
small equipment:
glassware
nip measures
thermometer
stock:
wide commercial range of:
bottled mixers
bottled and canned beers
liqueurs
wines
basic spirits
organisational specifications:
beverage lists
organisational safety procedures
price lists
product information, product reviews and information on production methods
promotional materials and details of presentation sessions
reference texts on beers, spirits and liqueurs
industry realistic ratios of staff to customers; these can be:
staff and 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.