Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

Store and handle products
- Products are cellared and stock is rotated according to product knowledge and workplace policy
- Sediments and cork characters associated with ageing products are managed according to individual product and workplace requirements
Set up product tasting area
Conduct product tastings
Serve tasting samples
Maintain product in optimum condition
- Open product is maintained according to workplace procedures
- Sealed product is stored according to workplace procedures

Required Skills

Required skills include

Note The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

access workplace information to identify standard wine tasting and preparation requirements

confirm supply of necessary products equipment and materials their status and condition as required

liaise with other work areas

cellar wines appropriately in readiness for tasting according to wine style and workplace policy This will include consideration of

ultraviolet UV light and sunlight

position and cork condition

stock rotation procedures

prepare glasses for tasting This should include

selecting appropriate glass for product

cleaning appropriately ie no detergent residues

rejecting chipped or damaged glasses

polishing hygienically

ensuring sufficient quantity for customer requirements

positioning for easy access and use and to maintain cleanliness

prepare support materials These may include

tasting notes and evaluation sheets

wine and spirit lists

background or promotional documentation

napkins or towels

white table cloth and paper

appropriate food and water to accompany tasting

prepare spittoons or spit buckets This may include

cleaning and sanitising

filling with sawdust

prepare chilling equipment This may include

cleaning and sanitising

checking adequacy of supplies of ice

complete a standard sensory evaluation of products prior to tasting

identify outofspecification products and materials or noncompliance with workplace standards and industry codes of practice

take corrective action in response to outofspecification products or materials or noncompliance

report andor record corrective action as required

apply a high standard of personal presentation This may include

personal hygiene

appropriate and clean clothes or uniform

handle wines appropriately to maintain optimum wine condition This may include consideration of

disintegrating cork

identify a wine that requires decanting

decant a wine discreetly taking customer perceptions into account

identify customers tasting preferences This may include

questioning techniques

active listening

observation techniques

referral to wine list

demonstrating an open friendly and interested attitude

interpret product labels and select correct wine and spirits according to requirements andor specifications

open product for customer tastings This may include

selecting correct product according to product list eg vintage

removing top section of capsule cleanly and completely

extracting cork cleanly and completely

selecting appropriate opening mechanism

dating the bottle

opening sparkling wines

serve the product for customer tasting This may include

checking date of opening

assessing soundness and quality

decanting prior to serving

correct pouring technique to avoid drips

pouring correct tasting volume

encourage and facilitate responsible tasting by customers This may include

identifying customer tasting preferences as soon as possible and offering an appropriate selection of products to taste

providing a spittoon

providing water andor soft drinks

pouring tasting samples according to workplace policy and procedures

maximise the pleasure of the product tasting for the customer This may include particular attention to

serving product in optimum condition

selecting clean polished glassware of appropriate style

providing complementary drinks or food to cleanse the palate

providing clean spittoons and napkins

providing accurate and relevant information on the products tasted appropriate to customers needs

allowing the customer time and privacy to taste

encouraging the customer to ask questions andor pass opinion on the product

identification of product faults before presenting to the customer and removal of the product from tasting

steering the order of tasting to allow products to be tasted in the most beneficial order

displaying the product label to the customer

resolve customer complaints effectively promptly and courteously

maintain open product between tastings This may include

removing air from bottle and resealing

shut down equipment as required

prepare equipment for cleaning

record workplace information

maintain work area to meet housekeeping standards

manually clean and sanitise equipment according to enterprise procedures

advise on products and services according to enterprise procedures

sell products and services according to enterprise procedures

use oral communication skillslanguage to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge includes

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

product range and quality characteristics

common product faults features causes and the corrective action necessary

product sensory evaluation techniques standard

operating procedures for equipment and services used

optimum cellaring conditions for a range of products eg wines of varying maturity fortified and liqueur wines and spirits

preparation requirements and procedures for glasses spittoons chilling equipment and support materials

product handling procedures and techniques eg opening decanting pouring and displaying the label

procedures to maintain product quality between tastings

product knowledge This may include

product style and taste characteristics

optimum serving requirements

preparation requirements

stock availability

label interpretation

purpose and principles of standard wine tasting

relationship of sales area to other enterprise work areas and activities

promotional and brand objectives of the enterprise

workplace policies and procedures on

customer service

customer complaints

responsible service of alcohol

safe food handling

product storage

product tastings

personal presentation

communication techniques including

active listening

providing information

available information resources eg wine lists price lists background documentation winemaker brand manager senior staff and staff with special expertise

occupational health and safety OHS hazards and controls

procedures and responsibility for reporting problems

housekeeping requirements and procedures

recording requirements and procedures

techniques for manually cleaning and sanitising equipment where relevant

techniques for advising on products and services where relevant

techniques for selling products and services where relevant

Evidence Required

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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations

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

Evidence of ability to

ensure appropriate cellaring and rotation of stock to maintain product quality and suitability for tastings

prepare tasting area equipment and supplies in a manner suitable for the range of products being tasted and the number of customers in the tasting

ensure products are correctly opened checked and served to customers

communicate effectively to customers including finding preferences answering questions and adjusting tasting order or range to facilitate customer enjoyment

demonstrate knowledge of products being tasted

resolve customer complaints effectively promptly and courteously

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment as required

work procedures including advice on company practices safe work practices food safety quality and environmental requirements

instructions information specifications and schedules as required

equipment services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures materials and equipment as required

documentation and recording requirements and procedures

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Range Statement


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.
Policies and procedures	Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information	Workplace information can include: Standard Operating Procedures (SOPs) workplace policy and procedures in regard to conducting product tastings specifications work notes instructions or verbal direction from the manager, supervisor or senior staff
Products for tasting	Products for tasting may include: wines and spirits
Product knowledge	Product knowledge may include: product style and characteristics optimum serving condition cellaring potential storage requirements stock availability serving requirements food or occasion matches vintage characteristics production techniques price discounts special offers sizes
Cork characters associated with ageing products	Cork characters associated with ageing products may include: shrinkage and expansion in response to inconsistent temperature corks drying and shrinking where wine is not kept up to the cork natural cork deterioration through ageing and exacerbated by vermin (e.g. mice and rats) random bottle oxidation from some corks allowing more air in than others cork bleeding, allowing wine and oxygen transfer across the cork barrier
Management techniques and practices for corks of ageing products	Management techniques and practices for corks of ageing products may include: maintaining a constant cool temperature in bottle storage areas maintaining the seal by keeping bottles in an inverted position and corks wet and expanded monitoring bottles for signs of random bottle oxidation (e.g. darkening or browning of white wine colour) or wine and oxygen transfer (e.g. wine dripping onto the floor below an imperfect seal), and crusting around the seal undertaking assigned responsibilities in a cork maintenance program for museum wines eg submitting wines to laboratory for resealing and bottle topping controlling vermin in the cellar door sales and bottle storage area
Tasting equipment	Tasting equipment may vary and should include that which is required to prepare for and conduct a wine tasting according to workplace policy and procedures, and may include: spittoons glasses corkscrews foil cutters champagne cork removers decanters wine thermometer stoppers or vac-u-vins
Chilling equipment	Chilling equipment for product tasting may include: ice buckets fridges cool box or bag rapid ice
Support materials	Support materials may vary and should include that which is required to prepare for and conduct a wine tasting according to workplace policy and procedures, and may include: product information sheets promotional materials tasting notes evaluation sheets napkins ice water light food pens or markers wine lists
Customers	Customers may include: regular, new, external, or enterprise personnel people from a range of social, cultural or ethnic backgrounds and physical and mental abilities. English may not be their first language. Buying or ordering experience and expertise may vary
Product faults	Product faults may include: tartrates oxidation haze cork taint excessive sulphur packaging defects
Cellar door outlet	Cellar door outlets may vary according to: size type location
Team members	Team members may include: people from a range of social, cultural and ethnic backgrounds and physical and mental abilities
Staff	Staff may: be full time, part time or casual work in other areas of the enterprise
Trading or working conditions	Trading or working conditions may be: routine, busy or quiet
Information systems	Information systems may be: print or screen based