Required skills

communication skills to articulate advice about food and beverage matching and to discuss and debate different ideas and opinions

critical thinking skills to evaluate wide ranging information about food and beverage compatibility

learning skills to continuously update knowledge of food and beverage compatibility

literacy skills to

read and interpret detailed product information promotional material and reviews about cuisines and beverages

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

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

problemsolving skills to recognise customer budget and adjust advice to take account of their constraints

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

major food types their characteristics and how those characteristics affect compatibility with beverages

appetisers

cheeses

dishes from several major cuisines

international

modern Australian

fruits and vegetables

meat fish and seafood

salads

sauces and accompaniments

soups

special diets for health or cultural reasons

sweets and desserts

major methods of cookery including those listed and what this means for food and beverage matching

baking

boiling

braising

deepfrying

grilling

panfrying

poaching

roasting

shallow frying

steaming

stewing

stirfrying

compatibility of a range of beers spirits and liqueurs with various food items and cuisines

compatibility of Australian and imported wines with various food items and cuisines

overview of the chemistry of primary food and beverage components

different ways that alcohol is used in cooking and the impact on food items

traditional and contemporary food and beverage matches across a selection of cuisines food types and beverage styles

current and emerging trends in food and beverage matching in Australia and overseas

factors to consider in achieving a balance between food and beverages on a menu

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

evaluate a range of beverages and their compatibility with different food items and cuisines

provide advice to customers on their selection of compatible food and beverage items

maintain and continuously extend personal knowledge of compatible food items cuisines and beverage products

integrate knowledge of

major food types their characteristics and how those characteristics affect compatibility with beverages

compatibility of a range of beers spirits liqueurs Australian and imported wines with various food items and cuisines

Context of and specific resources for assessment

Assessment must ensure use of

an operational food and beverage outlet with the fixtures large and small equipment and workplace documentation defined in the Assessment Guideline this may be a

real industry workplace

simulated industry environment such as a training restaurant 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 food and beverage characteristics and matching options and to answer varied questions about compatibility of food and beverage items

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

current food information within recipes and descriptive menus

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 about the compatibility of beverage with food items and cuisines

observation of a presentation on selected complementary food and beverage items

project activities that allow assessment of the individuals ability to research information about various compatible food and beverages items and write matching menus which meet the customer preferences of a given hospitality outlet

written or oral questioning to assess knowledge of

major food types their characteristics and compatibility with beverages

cookery methods and effect on beverage matching

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 Provide table service of food and beverage

SITHFAB Provide silver service

SITHFAB Provide advice on food

SITXCCS Provide service to customers

Australian and imported wines includes wines from:

Beers, spirits and liqueurs include:

Food features may relate to:

Beverage production techniques may relate to:

Informed opinions and ideas might be based on:

Tailored advice might consider:

Appropriate and ethical business considerations may include:

Research may include:

Food and beverage service trends may relate to:

Organisational activities may include: