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 foods and beverages. | 1.1.Assess the compatibility of both Australian and imported wines with various food items and cuisines. 1.2.Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines. 1.3.Determine the ways in which different methods of cooking affect food compatibility with different beverages. 1.4.Evaluate the ways in which food features affect interactions with different beverages. 1.5.Determine the ways in which beverage production techniques affect beverage compatibility with different foods. |
2. Provide advice on food and beverage compatibility. | 2.1.Provide informed opinions and ideas to support the selection of compatible food and beverage items. 2.2.Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues. 2.3.Provide tailored food and beverage matching advice that is appropriate to the specific need. 2.4.Take account of business considerations when providing advice. 2.5.Adapt and adjust advice appropriately to meet particular organisational requirements. |
3. Extend and update own knowledge of food and beverage compatibility. | 3.1.Conduct research to access information on current and emerging food and beverage service trends and customer preferences. 3.2.Identify customer taste trends based on customer contact and workplace interaction. 3.3.Provide informed input about food and beverage matching 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 major food types listed in the knowledge evidence and their compatibility with different beverages with at least three different customers
explain to the above customers how the following features affect compatible food and beverage matches:
aroma
taste or flavour
temperature
texture
cookery method
provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
maintain and continuously extend personal food, beverage and menu knowledge to enhance workplace activities.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
major food types, their characteristics and how those characteristics affect compatibility with beverages:
appetisers
cheeses
fruits and vegetables
meat, fish and seafood
salads
sauces and accompaniments
soups
sweets and desserts
the following major methods of cookery and their impact in regard to food and beverage matching:
baking
boiling
braising
deep-frying
grilling
pan-frying
poaching
roasting
shallow frying
steaming
stewing
stir-frying
the following beverage production techniques and their impact in regard to food and beverage matching:
bottling or packaging processes
brewing practice
chemical components
fermentation processes
maturation processes
variations in raw products
compatibility of the beers, spirits and liqueurs with various food items and cuisines
compatibility of Australian and imported wines with major food items and cuisines
overview of the chemistry of primary food and beverage components
different ways that alcohol is used in cooking and the impact on food items
traditional and contemporary food and beverage matches across above cuisines, food types and beverage styles
current and emerging trends in food and beverage matching in Australia and internationally:
contemporary eating and drinking habits
cultural and ethnic influences
developments in particular countries or cuisines
â—¦economic trends
health and fitness issues
major events and festivals
media influence
new ideas from chefs
seasonal and popular influences
organisational activities for which knowledge of major food types is required:
conducting product tastings
providing product advice and selling food and beverage to customers
selecting or assisting with selection of products from suppliers
writing or providing input into food and beverage menus or beverage lists
writing or providing input into food and beverage matching menus
business considerations in the provision of information on food and beverage matching:
current stock
profitability requirements
responsible service of alcohol
stock availability
supplier arrangements
formal and informal research methods to extend and update knowledge:
attending trade shows
attending food and cooking demonstrations
attending wine tastings
joining associations and industry bodies
reading general and trade media and supplier information
reading wine and beverage reference books
talking to chefs, cooks and other food service personnel
talking to product suppliers, winemakers and vineyard managers
using the internet
factors to consider in achieving a balance between food and beverages on a menu.
Skills must be demonstrated in an operational restaurant or food and beverage outlet. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
stock:
meals from all the major food types and for entrees, main courses, accompaniments, desserts and cheeses
wide commercial range of alcoholic beverages:
Australian and imported wines
beers, spirits and liqueurs
organisational specifications:
current beverage product information in sales kits, brochures, product manuals, and supplier information kits
current food information in recipes and descriptive menus
information databases and computerised information sources
food and beverage menus
kitchen staff with whom the individual can interact
industry-realistic ratio of service 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.