Assessor Resource

SITHFAB302
Conduct a product tasting for alcoholic beverages

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality, retail and wholesale organisations which conduct product tastings of wines, beers, spirits or liqueurs.

It applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers and bar attendants.

This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages and provide information on the key characteristics of the alcohol on offer for tasting. It requires the ability to taste and self-evaluate products on offer, set up and conduct tastings, interact with customers and maintain products at optimum quality throughout the product tasting.

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

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITHFAB201

Provide responsible service of alcohol

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 skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

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

Evidence of the ability to:

set up and conduct tastings for a diverse range of wines, beers, spirits and liqueurs on multiple occasions

maintain products at optimum quality throughout the product tasting sessions

interact with customers to provide accurate product information and satisfy their questions

integrate knowledge of:

key characteristics of Australian and imported wines, beers, spirits and liqueurs

key characteristics of the specific alcoholic beverages on offer for tasting

attributes of tasting areas that appeal to customers and that provide a safe environment

organisational standards for product presentation.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality, cellar door or retail service industry environment, where product tastings are conducted and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training outlet servicing customers

industryrealistic ratios of service staff to customers

current product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources

a commercial range of alcoholic beverages to be tasted

tasting equipment.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual:

choosing an appropriate location and setting up in a safe and conductive area for product tastings

interacting with customers during a product tasting

maintaining products at optimum quality throughout the product tasting sessions

project activities that allow assessment of the individual’s ability to:

research information about key characteristics of a selected range of wines, beers, spirits and liqueurs for which they will conduct a product tasting

make a presentation on those products

written or oral questioning to assess knowledge of:

key characteristics of Australian and imported wines, beers, spirits and liqueurs

key characteristics of the specific alcoholic beverages on offer for tasting

attributes of tasting areas that appeal to customers and provide a safe environment

organisational standards for product presentation

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB304 Provide advice on beers, spirits and liqueurs

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITXCCS303 Provide service to customers.

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 skills

communication skills including active listening and open and closed probe questioning to:

determine customer preferences and offer suitable products for tasting

develop rapport and engage customers in the tasting of various products

critical thinking skills to evaluate the site where product tastings are conducted and set up an appealing and safe tasting environment

learning skills to continuously update knowledge of alcoholic beverages on offer for tasting

literacy skills to:

read and interpret organisational standards for:

presentation of the tasting area

display of product and promotional material

responsible service of alcohol procedures for tastings

research information on the product on offer at the tasting

numeracy skills to:

calculate sampling quantities for each pour

measure and determine the correct temperature for storing and serving alcohol

planning and organising skills to co-ordinate the set up and conduct of a tasting

problem-solving skills to identify product faults and respond by substituting other stock

self-management skills to take responsibility for coordinating the product tasting

technology skills to use tasting equipment including temperature control devices.

Required knowledge

sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs including:

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 standards for:

presentation of the tasting area

display of product and promotional material

serviceware for alcoholic beverages, glass or plastic

key characteristics of:

Australian and international wine types

main Australian wine producing areas

key characteristics of the main grape varieties and wine types, including:

red, including cabernet sauvignon, shiraz, pinot noir and merlot

white, including semillon, sauvignon blanc, riesling and chardonnay

blended wines, including cabernet sauvignon, merlot, semillon and sauvignon blanc

sparkling wines

popular fortified wines, including sherry, port, muscat, vermouth, tokay and marsala

dessert wines

compatibility with different types of food

key characteristics of Australian and imported beers, spirits and liqueurs including 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 descriptive meaning

compatibility with different types of food

optimum presentation and storage conditions to ensure quality

indicators of common faults with products

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.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Alcoholic beverages may include:

beer

fortified wines

liqueurs

sparkling wines

spirits

still wines.

Tasting area, equipment and suppliesmay include:

chilling equipment

evaluation sheets

glassware

ice

light food

napkins

opening devices

promotional and pricing literature

spittoons or spit buckets

tables and tableware

tasting notes

wine lists.

Customer questionsmay relate to:

cellaring requirements

comparisons between products

food and beverage matching

optimum time to drink

value for money.

Beverage product faultsmay include:

cork problems:

ageing

bleeding

drying

expansion

oxidation

shrinking

excessive hydrogen sulphide

haze

oxidation

tartrates.

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
Identify basic characteristics of alcoholic beverages using sensory evaluation techniques. 
Use information from evaluations to prepare for tastings. 
Set up tasting area, equipment and supplies according to safety procedures and organisational standards. 
Make tasting environment conducive to effective tasting. 
Prepare and open products using techniques appropriate to particular product characteristics. 
Pour and present product to customers according to legal requirements and organisational standards. 
Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively. 
Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements. 
Proactively provide relevant and correct information on alcoholic beverage products to customers. 
Encourage customers to ask questions or provide opinions on products being served. 
Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections. 
Facilitate tasting by customers according to responsible service of alcohol procedures. 
Maintain the quality of open and closed alcoholic beverages according to product characteristics. 
Store and rotate products to ensure optimum quality. 
Identify beverage product faults and substitute other stocks or products. 

Forms

Assessment Cover Sheet

SITHFAB302 - Conduct a product tasting for alcoholic beverages
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

SITHFAB302 - Conduct a product tasting for alcoholic beverages

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: