Required skills

communication skills including active listening and open and closed probe questioning to

determine customer preferences and offer suitable products for tasting

develop rapport and engage customers in the tasting of various products

critical thinking skills to evaluate the site where product tastings are conducted and set up an appealing and safe tasting environment

learning skills to continuously update knowledge of alcoholic beverages on offer for tasting

literacy skills to

read and interpret organisational standards for

presentation of the tasting area

display of product and promotional material

responsible service of alcohol procedures for tastings

research information on the product on offer at the tasting

numeracy skills to

calculate sampling quantities for each pour

measure and determine the correct temperature for storing and serving alcohol

planning and organising skills to coordinate the set up and conduct of a tasting

problemsolving skills to identify product faults and respond by substituting other stock

selfmanagement skills to take responsibility for coordinating the product tasting

technology skills to use tasting equipment including temperature control devices

Required knowledge

sensory evaluation techniques and their relevance to wines beers spirits and liqueurs including

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 standards for

presentation of the tasting area

display of product and promotional material

serviceware for alcoholic beverages glass or plastic

key characteristics of

Australian and international wine types

main Australian wine producing areas

key characteristics of the 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

compatibility with different types of food

key characteristics of Australian and imported beers spirits and liqueurs including 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 descriptive meaning

compatibility with different types of food

optimum presentation and storage conditions to ensure quality

indicators of common faults with products

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

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

Overview of assessment

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

Evidence of the ability to

set up and conduct tastings for a diverse range of wines beers spirits and liqueurs on multiple occasions

maintain products at optimum quality throughout the product tasting sessions

interact with customers to provide accurate product information and satisfy their questions

integrate knowledge of

key characteristics of Australian and imported wines beers spirits and liqueurs

key characteristics of the specific alcoholic beverages on offer for tasting

attributes of tasting areas that appeal to customers and that provide a safe environment

organisational standards for product presentation

Context of and specific resources for assessment

Assessment must ensure use of

a hospitality cellar door or retail service industry environment where product tastings are conducted and workplace documentation defined in the Assessment Guidelines this may be a

real industry workplace

simulated industry environment such as a training outlet servicing customers

industryrealistic ratios of service staff to customers

industryrealistic ratios of service staff to customers

current product information within sales kits brochures product manuals supplier information kits information databases and computerised information sources

a commercial range of alcoholic beverages to be tasted

tasting equipment

Method 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 the individual

choosing an appropriate location and setting up in a safe and conductive area for product tastings

interacting with customers during a product tasting

maintaining products at optimum quality throughout the product tasting sessions

project activities that allow assessment of the individuals ability to

research information about key characteristics of a selected range of wines beers spirits and liqueurs for which they will conduct a product tasting

make a presentation on those products

written or oral questioning to assess knowledge of

key characteristics of Australian and imported wines beers spirits and liqueurs

key characteristics of the specific alcoholic beverages on offer for tasting

attributes of tasting areas that appeal to customers and provide a safe environment

organisational standards for product presentation

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHFAB Provide advice on beers spirits and liqueurs

SITHFAB Provide advice on Australian wines

SITHFAB Provide advice on imported wines

SITXCCS Provide service to customers

Alcoholic beverages may include:

Tasting area, equipment and suppliesmay include:

Customer questionsmay relate to:

Beverage product faultsmay include: