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Elements and Performance Criteria

  1. Taste and evaluate alcoholic beverages.
  2. Set up and serve tasting samples.
  3. Interact with customers during tasting.
  4. Handle and store alcoholic beverage products.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

customer service and communication skills to liaise with other team members clarify requirements provide information and listen to and interpret information and nonverbal communication

literacy skills to read and interpret labels and other general information about alcoholic beverages

literacy skills to read workplace policies and procedures relating to hygiene safety legal and enterprise requirements and RSA provisions

organisational skills to coordinate the set up and conduct of a tasting

problemsolving skills to respond to common wine product faults and routine customer service issues

The following knowledge must be assessed as part of this unit

safety considerations for product tastings including those around potential setup hazards and use of glassware

correct and safe opening procedures for different types of bottled beverages

ways of ensuring conducive environment for tasting

maintaining appropriate temperature

neutralising odours

eradicating or reducing noise

optimising light conditions

hygiene requirements in relation to product tastings including for handling and use of

glassware

spittoons

opened products

other tableware

requirements of the relevant state or territory Liquor Act in relation to service of alcohol please note that this may be covered by completion of SITHFABA Provide responsible service of alcohol

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this may be covered by completion of SITHFAB009A Provide responsible service of alcohol).

general knowledge of wines in relation to

Australian and international wine types

general features of wine from main Australian wine producing areas

compatibility of major Australian and international wine styles to different types of food general knowledge only

main grape varieties and wine types including

red including cabernet sauvignon shiraz pinot noir and merlot

white including semillon sauvignon blanc riesling and chardonnay

blended wines including cabernet sauvignon merlot semillon and sauvignon blanc

sparkling wines

popular fortified wines including sherry port muscat vermouth tokay and marsala

dessert wines

general knowledge of beers spirits and liqueurs including ready to drink products in relation to

flavour and characteristics

differences between Australian and imported products

glassware required for different types of beverage

general knowledge of nonalcoholic beverages

specific knowledge of products appropriate to the workplace

general knowledge of storage and handling requirements for different alcoholic beverages

content of beverage labels and how to interpret them

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this TrainingPackage

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

Evidence of the following is essential

ability to set up and conduct a product tasting in accordance with relevant safety hygiene and other workplace requirements

effective interaction with customers

ability to provide accurate advice about products being tasted

knowledge of alcoholic beverages as specified under required knowledge

Context of and specific resources for assessment

Assessment must ensure

interaction with and involvement of customers or colleagues with varying requirements or requests about alcoholic beverages

access to information on alcoholic beverage products

Methods 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 candidate interacting with customers during a product tasting

oral or written questions to assess knowledge of safety and hygiene issues around product tastings

observation of a presentation on specific beverage products

review of portfolio of evidence and thirdparty workplace reports of onthejob performance by the candidate


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 in the performance criteria is detailed below.

Alcoholic beverages may include:

still wines

fortified wines

sparkling wines

beer

spirits

liqueurs.

Sensory evaluation techniques may include:

sight, to check for clarity, brightness, and intensity and shade of colour

smell or nose, aroma and bouquet

taste components, including bitter, acid, salt, sweet and umami.

Tasting area, equipment and supplies may include:

glassware

spittoons or spit buckets

napkins

chilling equipment

ice

wine lists

light food

tasting notes

evaluation sheets

promotional and pricing literature

opening devices

tables and tableware.

Common customer questions about alcoholic beverages may include questions about:

food and beverage matching

cellaring requirements

optimum time to drink

comparisons between products

value for money.

Common beverage product faults may include:

cork problems (drying, shrinking, expansion, oxidation, bleeding and ageing)

haze

excessive hydrogen sulphide

tartrates

oxidation.