Required skills

communication skills to articulate advice about beers spirits and liqueurs and to discuss and debate different ideas and opinions about products

critical thinking skills to evaluate wide ranging information about beers spirits and liqueurs

learning skills to continuously update knowledge of beers spirits and liqueurs

literacy skills to

read and interpret detailed product information promotional material and reviews about beers spirits and liqueurs

research information on current and emerging beverage service trends and customer preferences

write notes summarise and record information in basic documents such as information sheets portfolios and files

planning and organising skills to schedule regular checks on the storage of beverage products

problemsolving skills to identify product faults and make judgments about appropriate remedial action

selfmanagement skills to take responsibility for sourcing and updating current and emerging product information

teamwork skills to share current knowledge and new information with colleagues

Required knowledge

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

smell or nose appraisal

taste appraisal

visual appraisal

past current and emerging trends in the Australian liquor industry

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 including

low alcohol light midstrength and full strength beers

different beer types draught stout golden pale or brown ale porter wheat blonde lager pilsner and bock

a range of spirits to include vodka gin brandy whisky tequila cognac Armagnac and ready to drink items

a range of liqueurs to include Drambuie DOM Benedictine Cointreau Grand Marnier Chartreuse Baileys Irish Cream and Galliano and sake

factors that affect the quality of different beers spirits and liqueurs

storage requirements for different beers spirits and liqueurs

safety and hygiene issues of particular relevance to the handling and storage of beers spirits and liqueurs including

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

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

identify the characteristics and evaluate a range of local and imported beers spirits and liqueurs using sensory evaluation techniques including

smell or nose appraisal

taste appraisal

visual appraisal

provide advice to customers on their selection

maintain and continuously extend personal product knowledge to enhance organisational activities

integrate knowledge of

past current and emerging trends in the Australian liquor industry

characteristics of Australian and imported beers spirits and liqueurs

Context of and specific resources for assessment

Assessment must ensure use of

a hospitality liquor or retail industry business operation which sells beer spirits and liqueurs 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

other people with whom the individual can interact to discuss beverage characteristics and options and to answer varied questions about beers spirits and liqueurs

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

a wide commercial range of Australian and imported beers spirits and liqueurs

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 providing advice to customers or colleagues about beers spirits and liqueurs

observation of a presentation on selected beer spirit or liqueur products

project activities that allow assessment of the individuals ability to research information about beers spirits or liqueurs and write beverage menus and lists which meet the customer preferences of a given hospitality organisation

written or oral questioning to assess knowledge of

past current and emerging trends in the Australian liquor industry

characteristics of Australian and imported beers spirits and liqueurs

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 responsible service of alcohol

SITHFAB Conduct a product tasting for alcoholic beverages

SITHFAB Provide table service of food and beverage

SITHFAB Provide silver service

SITXCCS Provide service to customers

Beers, spirits and liqueursinclude:

Sensory evaluation techniques include:

Other informationmay include:

Workmight involve:

Particular requirementsmay relate to:

Impaired qualitymight relate to:

Formal and informal researchmay include:

Beverage service trends may relate to:

Organisational activitiesmay include: