This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

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

critical thinking skills to evaluate wide ranging information about wines and apply and adapt information to wine specialist activities

literacy skills to research and interpret detailed information about wines from a variety of sources

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

The following knowledge must be assessed as part of this unit

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

structure history trends and philosophies of

the international wine industry

the major international wine producing nations

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

characteristics of major international wines including

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

major European wine laws

general knowledge of relevant geography in relation to its impact on wine growing

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

old world approaches to wine making and attitudes to new world 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 production 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 more detailed food matching skills are found in the SITHFABA Provide specialised advice on food and beverage matching

overview of the types of foods that match successfully with different wines (more detailed food matching skills are found in the SITHFAB324A Provide specialised advice on food and beverage matching

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).

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

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

Evidence of the following is essential

identification of wine characteristics style country and region of origin vintage and production method using sensory evaluation techniques

detailed knowledge of imported wines as specified under required knowledge

effective communication of wine advice to customers

ability to maintain and extend current and relevant knowledge of wines and to apply that knowledge to different workplace activities

Context of and specific resources for assessment

Assessment must ensure

interaction with and involvement of other people to discuss wine characteristics and options and to answer varied questions about wines

access to a wide range of wines and to information on wines

Methods 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 candidate providing advice to customers or colleagues on wine

oral or written questions to assess knowledge of wine

observation of a presentation on wine

observation of candidate evaluating wines and providing opinions

research project to develop information about wines for use in particular workplace context

review of wine lists written by the candidate for particular contexts and purposes

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

Imported wines must include wines from:

Sensory evaluation techniques must include:

Other information may include:

Work as a specialist in wine might involve:

Particular requirements may relate to:

Impaired quality might relate to:

Appropriate and ethical business considerations may include:

Formal and informal research may include: