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Elements and Performance Criteria

  1. Evaluate beers, spirits and liqueurs.
  2. Handle, store and monitor beers, spirits and liqueurs.
  3. Advise customers on beers, spirits and liqueurs.
  4. Extend and update knowledge of beers, spirits and liqueurs.

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:

discuss the characteristics of each of the following local and imported beverage products with different customers on three different occasions:

basic spirits

mid and top range spirits

beer of different strengths

beer of different types

traditional and contemporary liqueurs

demonstrate the correct application of each of the following sensory evaluation techniques to evaluate beers, spirits and liqueurs:

smell or nose appraisal

taste appraisal

visual appraisal

provide current, accurate and relevant advice to each of the above customers to meet different taste and price preferences

maintain and continuously extend personal product knowledge to enhance workplace activities.


Knowledge Evidence

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

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

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, and 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

past, current and emerging trends in beverage service trends in the Australian liquor industry:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences

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:

low alcohol, light, mid strength and full strength beers

different beers:

draught

stout

golden

pale or brown ale

porter

wheat

blonde

lager

pilsner

bock

different spirits:

vodka

gin

brandy

whisky

tequila

cognac

Armagnac

ready to drink items

different liqueurs:

Drambuie

DOM Benedictine

Cointreau

Grand Marnier

chartreuse

Baileys Irish Cream

Galliano

sake

organisational activities for which knowledge of beers, sprits and liqueurs is required:

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 into:

beverage menus

beverage lists

food and beverage matching menus

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

indicators of impaired quality of beer, spirit and liqueur products:

cloudiness

cork problems

flat products

storage requirements for different beers, spirits and liqueurs:

amount of ultraviolet (UV) light

humidity

shelf life

stock rotation

temperature

vibrations

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

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

formal and informal research methods to extend and update knowledge:

attending trade shows and product tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading reference books

talking to product suppliers, winemakers or brewers

using the internet.