Assessor Resource

SITHFAB304
Provide advice on beers, spirits and liqueurs

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality, retail and wholesale organisations which sell beers, spirits and liqueurs.

It applies to senior personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers and senior bar and food and beverage attendants.

This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs, provide advice to customers on their selection and to continuously extend personal product knowledge.

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:

identify the characteristics and evaluate a range of local and imported beers, spirits and liqueurs using sensory evaluation techniques including:

smell or nose appraisal

taste appraisal

visual appraisal

provide advice to customers on their selection

maintain and continuously extend personal product knowledge to enhance organisational activities

integrate knowledge of:

past, current and emerging trends in the Australian liquor industry

characteristics of Australian and imported beers, spirits and liqueurs.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality, liquor or retail industry business operation which sells beer, spirits and liqueurs 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

other people with whom the individual can interact to discuss beverage characteristics and options, and to answer varied questions about beers, spirits and liqueurs

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

a wide commercial range of Australian and imported beers, spirits and liqueurs.

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 providing advice to customers or colleagues about beers, spirits and liqueurs

observation of a presentation on selected beer, spirit or liqueur products

project activities that allow assessment of the individual’s ability to research information about beers, spirits or liqueurs and write beverage menus and lists which meet the customer preferences of a given hospitality organisation

written or oral questioning to assess knowledge of:

past, current and emerging trends in the Australian liquor industry

characteristics of Australian and imported beers, spirits and liqueurs

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:

SITHFAB201 Provide responsible service of alcohol

SITHFAB302 Conduct a product tasting for alcoholic beverages

SITHFAB307 Provide table service of food and beverage

SITHFAB308 Provide silver service

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 to articulate advice about beers, spirits and liqueurs and to discuss and debate different ideas and opinions about products

critical thinking skills to evaluate wide ranging information about beers, spirits and liqueurs

learning skills to continuously update knowledge of beers, spirits and liqueurs

literacy skills to:

read and interpret detailed product information, promotional material and reviews about beers, spirits and liqueurs

research information on current and emerging beverage service trends and customer preferences

write notes, summarise and record information in basic documents such as information sheets, portfolios and files

planning and organising skills to schedule regular checks on the storage of beverage products

problem-solving skills to identify product faults and make judgments about appropriate remedial action

self-management skills to take responsibility for sourcing and updating current and emerging product information

teamwork skills to share current knowledge and new information with colleagues.

Required knowledge

sensory evaluation techniques and their relevance to different types of beers, spirits and liqueurs including:

smell or nose appraisal

taste appraisal

visual appraisal

past, current and emerging trends in the Australian liquor industry

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 including:

low alcohol, light, mid-strength and full strength beers

different beer types – draught, stout, golden, pale or brown ale, porter, wheat, blonde, lager, pilsner and bock

a range of spirits to include vodka, gin, brandy, whisky, tequila, cognac, Armagnac and ready to drink items

a range of liqueurs to include Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake

factors that affect the quality of different beers, spirits and liqueurs

storage requirements for different beers, spirits and liqueurs

safety and hygiene issues of particular relevance to the handling and storage of beers, spirits and liqueurs, including:

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 the types of foods that match successfully with different beers, spirits and liqueurs.

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.

Beers, spirits and liqueursinclude:

basic spirits (local and imported)

beer strengths

beer types

mid and top range spirits

traditional and contemporary liqueurs.

Sensory evaluation techniques include:

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, 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.

Other informationmay include:

details of production methods

presentation sessions from wholesalers or distributors

product reviews

promotional information

reference texts on beers, spirits and liqueurs.

Workmight involve:

conducting specialised tastings

developing beverage list suggestions

making presentations on beers, spirits and liqueurs

providing brewery tours

selling beers, spirits and liqueurs to corporations or individuals.

Particular requirementsmay relate to:

amount of UV light

humidity

shelf life

stock rotation

temperature

vibrations.

Impaired qualitymight relate to:

cloudiness

cork problems

flat products.

Formal and informal researchmay include:

attending trade shows and product tastings

using the Internet

taking up membership of associations and industry bodies

reading general and trade media and supplier information

reading reference books

talking to product suppliers, winemakers, brewers.

Beverage service trends may relate to:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences.

Organisational activitiesmay include:

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 to:

beverage menus

beverage lists

food and beverage matching menus.

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 and explore the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques. 
Review other information about beers, spirits and liqueurs to complement the sensory evaluation process. 
Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist. 
Store and cellar products according to particular requirements for different beers, spirits and liqueurs. 
Monitor product quality and recognise impaired quality based on a broad knowledge of beers, spirits and liqueurs. 
Resolve issues with beverage quality through accurate identification of faults and appropriate corrective action. 
Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers. 
Discuss the different styles and features of beers, spirits and liqueurs with customers, taking account of customer level of knowledge. 
Assist customers in selecting beverages according to taste and price preferences. 
Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs. 
Identify customer taste trends based on customer contact and workplace experience. 
Source information on current and emerging beverage service trends and customer preferences. 
Provide informed input about beers, spirits and liqueurs to support organisational activities. 

Forms

Assessment Cover Sheet

SITHFAB304 - Provide advice on beers, spirits and liqueurs
Assessment task 1: [title]

Student name:

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

Student signature:

Result: Competent Not yet competent

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Assessment Record Sheet

SITHFAB304 - Provide advice on beers, spirits and liqueurs

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:

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