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Elements and Performance Criteria
Performance Evidence
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 bouquetrecognising ‘off’ odoursassessing intensity of aromasdescribing smell characteristics assessing agetaste appraisal:techniques for releasing flavours (sucking in air, swirling over taste buds)spitting techniquesrecognising acidity, sweetness, weight or body, length, and faultsassessing balance of wine features on the palatevisual appraisal:use of light and backgroundintensity and type of colourclarityidentifying ‘legs’ or ‘tears’ to assess alcohol contentpast, current and emerging trends in beverage service trends in the Australian liquor industry:contemporary eating and drinking habitscultural and ethnic influencesmajor events and festivalsmedia influenceseasonal and popular influencesoverview of international trends in beers, spirits and liqueurs:production methods for beers, spirits and liqueurs and the way that production affects the final productkey structural components of beers, spirits and liqueurscharacteristics of both Australian and imported beers, spirits and liqueurs:low alcohol, light, mid strength and full strength beersdifferent beers: draughtstoutgoldenpale or brown aleporterwheatblondelagerpilsner bockdifferent spirits:vodkaginbrandywhiskytequilacognacArmagnac ready to drink itemsdifferent liqueurs: DrambuieDOM BenedictineCointreauGrand MarnierchartreuseBaileys Irish Cream Galliano sakeorganisational activities for which knowledge of beers, sprits and liqueurs is required:conducting product tastings and toursproviding product advice and selling beverages to customersselecting or assisting with selection of products from supplierswriting or providing input into:beverage menusbeverage listsfood and beverage matching menusfactors that affect the quality of different beers, spirits and liqueursindicators of impaired quality of beer, spirit and liqueur products:cloudinesscork problemsflat productsstorage requirements for different beers, spirits and liqueurs:amount of ultraviolet (UV) lighthumidityshelf lifestock rotationtemperaturevibrationssafety 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 workerssignage used for areas of restricted accessoverview of types of foods that match successfully with different beers, spirits and liqueursformal and informal research methods to extend and update knowledge:attending trade shows and product tastingsjoining associations and industry bodiesreading general and trade media and supplier informationreading reference bookstalking to product suppliers, winemakers or brewersusing the internet.