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

Elements and Performance Criteria

1. Taste and evaluate alcoholic beverages.
   • Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
   • Use information from evaluations to prepare for tastings.
2. Set up and serve tasting samples.
   • 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 procedures.
   • 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.
3. Interact with customers during tasting.
   • 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.
4. Maintain and rotate alcoholic beverage products.
   • 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 stock or products.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages:

beer

fortified wines

liqueurs

sparkling wines

spirits

still wines

maintain products at optimum quality throughout the above product tasting sessions

provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting

respond to customer questions in a professional manner.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

common equipment required for conducting a product tasting and its uses:

beverage list

bottle opening devices

chilling equipment

evaluation sheets

ice

napkins

presentational ice bucket

promotional and pricing literature

sampling glassware or drinkware

spittoons or spit buckets

tables and tableware

tasting notes

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

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 procedures for:

presentation of the tasting area

presentation and grooming of staff conducting tasting

display of product and promotional material

service-ware for alcoholic beverages

key characteristics of:

Australian and imported wine types

main Australian wine producing areas

key characteristics of the following main grape varieties and wine types:

red:

cabernet sauvignon

shiraz

pinot noir

merlot

grenache

white:

semillon

sauvignon blanc

riesling

chardonnay

pinot gris

blended wines

sparkling wines

ports:

tawny

vintage

popular fortified wines:

apera

muscat

topaque

dessert wines

compatibility with different types of food

key characteristics of Australian and imported beers, spirits and liqueurs, and 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 their meaning

compatibility with different types of food

optimum presentation and storage conditions to ensure quality

indicators of common faults with products:

cork problems:

ageing

bleeding

drying

expansion

shrinking

excessive hydrogen sulphide

haze

oxidation

tartrates

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.

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