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 |