Required skills

communication skills to articulate advice about wines and to discuss and debate different ideas and opinions about products

critical thinking skills to evaluate wide ranging information about wine

learning skills to continuously update knowledge of wines

literacy skills to

read and interpret detailed product information promotional material and reviews about Australian wines

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

full range of sensory evaluation techniques and their relevance to different types of wines including

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

structure history trends and philosophies of the Australian wine industry

place of Australian wines in the international marketplace

general understanding of the operation of wine shows and wine medal systems in an Australian context

characteristics of major Australian wines from all major and emerging Australian wine regions

for each wine region the characteristics must include

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

how Australian wines types and styles compare with imported wines

broad overview of Australian geography and its impact on wine growing

climatic classification of Australian grapegrowing regions registered by the Geographical Indications Committee including factors that influence the character of wine

impact of the vineyard and viticultural techniques affecting the taste and style of wine

annual cycle of a general vineyard and regional specific cycles

wine production methods and variations for white red sparkling and fortified wines including

basic wine production steps and variations for different wines harvesting crushing pressing fermentation clarification maturing bottling

new world approaches to wine making

specific production techniques for white wine additional clarification process before and after fermentation pressing malolactic fermentation and oak usage

specific production techniques for red wine fermentation on the skins maceration techniques such as pumping over plunging down heading down and rotary fermenters

specific production techniques for sparkling wines such as traditionelle the transfer process tank fermentation and carbonation

specific techniques for fortified wines

factors that affect the style and quality of wine including

climate

soil

grape variety

viticultural techniques

storage

vinification techniques

key structural components in wine and their impact on taste including alcohol tannin sugar fruit flavour

indicators of quality in wines and analysis and diagnosis of wine faults or impairments including

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide

wine service techniques including serving aged wines and processes for the decanting of wine

storage and cellaring requirements for a range of wines and reasons for these

contributing factors of a successful wine list

overview of the types of foods that match successfully with different wines

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 Australian wines using sensory evaluation techniques including

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

provide advice to customers on their selection

maintain and continuously extend personal product knowledge to enhance workplace activities

integrate knowledge of

past current and emerging trends in the Australian wine industry

characteristics of Australian wines

Context of and specific resources for assessment

Assessment must ensure use of

a hospitality cellar door or retail industry business operation which sells Australian wines 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 Australian wines

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

a wide commercial range of Australian wines

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 Australian wines

observation of a presentation on selected Australian wines

project activities that allow assessment of the individuals ability to research information about Australian wines 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 wine industry

characteristics of Australian wines

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

Sensory evaluation techniques include:

Other informationmay include:

Work may involve:

Particular requirementsmay relate to:

Impaired qualitymight relate to:

Appropriate and ethical business considerationsmay include:

Formal and informal research may include:

Beverage service trends may relate to:

Organisational activitiesmay include: