Required skills

communication skills to engage with peers on professional issues

critical thinking skills to evaluate wide ranging information about wine

initiative and enterprise skills to identify opportunities for improvement in wine management systems

learning skills to continuously update knowledge of wines

literacy skills to

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

research a wide range of potentially complex topics and to interpret adapt and apply information from multiple sources

write comprehensive yet easily understood procedures for sale or service of wine

numeracy skills to understand financial impact of Goods and Services Tax GST and the Wine Equalisation Tax calculate costs of wine order wine stocks and work out profit margins

planning and organising skills to develop and monitor wine management systems

problemsolving skills to develop business wide responses to operational and management challenges

selfmanagement skills to proactively develop own skill and engage in ongoing learning

teamwork skills to share knowledge and provide supportive guidance to colleagues

Required knowledge

Australian and international trends in wine including

styles

production methods

wine and food matching

market preferences

consumption patterns

pricing

Australian position in the international wine market

current trends in wine sales and service technologies

wine list design including

factors that affect wine lists in different industry contexts

balance considerations for styles regions and pricing

wine cellaring and storage requirements for various types of wines white red sparkling aged wines including equipment and stock control systems

safety and hygiene issues to be considered in the storage or cellaring of wines

promotional opportunities for wine in the relevant industry context

professional development opportunities for wine specialists in Australia

training opportunities for wine staff

key requirements of the relevant state or territory Liquor Act for the service of alcohol and the role of management and staff in ensuring patron care

requirements of the Food Standards Australia New Zealand FSANZ Food Standards Code

requirements and the bilateral trade agreement between Australia and the European Economic Area

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

coordinate a range of business activities associated with the sale and service of wine including

wine list development

storage and cellaring systems

promotional activities

integrate knowledge of

wine cellaring requirements

wine list design

service trends for Australian and international wines

the business factors to be considered in managing wine sales and service

Context of and specific resources for assessment

Assessment must ensure use of

a hospitality cellar door or retail industry business operation which sells 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

a team with whom the candidate can interact

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

a wide commercial range of 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

evaluation of wine related products and services developed by the individual

wine lists

promotional materials

wine tastings to evaluate and monitor wines and make recommendations for cellaring

observation of a presentation on wine management by the individual

project activities to assess the individuals ability to develop strategies and recommendations for the wine management of a nominated hospitality wine outlet

written or oral questioning to assess knowledge of

wine cellaring requirements

wine list design

service trends for Australian and international 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

BSBMKGB Profile the market

BSBMKG401B Profile the market

SITXFIN Manage finances within a budget

SITXINV Purchase goods

SITXINV Control stock

SITXMPR Coordinate production of brochures and marketing materials

Business objectivesmay relate to:

Relevant researchmay relate to:

Wine-related products and servicesmay include:

Opportunities for the promotion of winemay include:

Appropriate equipmentmay relate to:

Opportunities may include:

Wine suppliersmay include: