Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHFAB009 Mapping and Delivery Guide
Conduct a product tasting for alcoholic beverages

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB009 - Conduct a product tasting for alcoholic beverages
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages and provide information on the key characteristics of the alcohol on offer for tasting. It requires the ability to taste and self-evaluate products on offer, set up and conduct tastings, interact with customers and maintain products at optimum quality throughout the product tasting.The unit applies to hospitality, retail and wholesale organisations that conduct product tastings of wines, beers, spirits or liqueurs.It applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers and bar attendants.The sale and service of alcohol, including in product tastings, is subject to the provisions of Responsible Service of Alcohol (RSA) law in each State and Territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational food and beverage outlet. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

small equipment:

condiments and accompaniments

decanters

glassware and service-ware for product samples and tastings

napkins

service trays, platters and doilies

ice buckets

waiter’s friend

pourers

wine preservers

stock:

commercial range of alcoholic beverages to be tasted

ice

cleaning materials and equipment:

cleaning cloths and sponges

dishwashers

mops and buckets

organisational specifications:

current product information in sales kits, brochures, product manuals

customers with whom the individual can interact

industry-realistic ratio of tasting staff to customers; these can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Prerequisites/co-requisites
Competency Field Food and Beverage
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Taste and evaluate alcoholic beverages.
  • Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
  • Use information from evaluations to prepare for tastings.
       
Element: Set up and serve tasting samples.
  • Set up tasting area, equipment and supplies according to safety procedures and organisational standards.
  • Make tasting environment conducive to effective tasting.
  • Prepare and open products using techniques appropriate to particular product characteristics.
  • Pour and present product to customers according to legal requirements and organisational procedures.
  • Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.
  • Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.
       
Element: Interact with customers during tasting.
  • Proactively provide relevant and correct information on alcoholic beverage products to customers.
  • Encourage customers to ask questions or provide opinions on products being served.
  • Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.
  • Facilitate tasting by customers according to responsible service of alcohol procedures.
       
Element: Maintain and rotate alcoholic beverage products.
  • Maintain the quality of open and closed alcoholic beverages according to product characteristics.
  • Store and rotate products to ensure optimum quality.
  • Identify beverage product faults and substitute other stock or products.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Taste and evaluate alcoholic beverages.

1.1.Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.

1.2.Use information from evaluations to prepare for tastings.

2. Set up and serve tasting samples.

2.1.Set up tasting area, equipment and supplies according to safety procedures and organisational standards.

2.2.Make tasting environment conducive to effective tasting.

2.3.Prepare and open products using techniques appropriate to particular product characteristics.

2.4.Pour and present product to customers according to legal requirements and organisational procedures.

2.5.Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.

2.6.Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.

3. Interact with customers during tasting.

3.1.Proactively provide relevant and correct information on alcoholic beverage products to customers.

3.2.Encourage customers to ask questions or provide opinions on products being served.

3.3.Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.

3.4.Facilitate tasting by customers according to responsible service of alcohol procedures.

4. Maintain and rotate alcoholic beverage products.

4.1.Maintain the quality of open and closed alcoholic beverages according to product characteristics.

4.2.Store and rotate products to ensure optimum quality.

4.3.Identify beverage product faults and substitute other stock or products.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages:

beer

fortified wines

liqueurs

sparkling wines

spirits

still wines

maintain products at optimum quality throughout the above product tasting sessions

provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting

respond to customer questions in a professional manner.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

common equipment required for conducting a product tasting and its uses:

beverage list

bottle opening devices

chilling equipment

evaluation sheets

ice

napkins

presentational ice bucket

promotional and pricing literature

sampling glassware or drinkware

spittoons or spit buckets

tables and tableware

tasting notes

sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs:

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

attributes of tasting areas that appeal to customers, allow for free flowing customer traffic, and provide a safe environment for staff and customers

ways of ensuring conducive environment for tasting:

neutralising odours

eradicating or reducing noise

optimising light conditions

organisational procedures for:

presentation of the tasting area

presentation and grooming of staff conducting tasting

display of product and promotional material

service-ware for alcoholic beverages

key characteristics of:

Australian and imported wine types

main Australian wine producing areas

key characteristics of the following main grape varieties and wine types:

red:

cabernet sauvignon

shiraz

pinot noir

merlot

grenache

white:

semillon

sauvignon blanc

riesling

chardonnay

pinot gris

blended wines

sparkling wines

ports:

tawny

vintage

popular fortified wines:

apera

muscat

topaque

dessert wines

compatibility with different types of food

key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products:

flavour

compatibility with different types of food

correct order for tasting of products on offer

for the particular products on offer for tasting:

content of beverage labels and interpretation of their meaning

compatibility with different types of food

optimum presentation and storage conditions to ensure quality

indicators of common faults with products:

cork problems:

ageing

bleeding

drying

expansion

shrinking

excessive hydrogen sulphide

haze

oxidation

tartrates

hygiene practices for the handling and use of:

glassware

spittoons

opened products

other tableware

organisational procedures for the responsible service of alcohol during product tastings

correct and environmentally sound disposal methods for tasting waste, especially for recyclable glass and plastic bottles and sampling glasses.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Taste and evaluate alcoholic beverages.

1.1.Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.

1.2.Use information from evaluations to prepare for tastings.

2. Set up and serve tasting samples.

2.1.Set up tasting area, equipment and supplies according to safety procedures and organisational standards.

2.2.Make tasting environment conducive to effective tasting.

2.3.Prepare and open products using techniques appropriate to particular product characteristics.

2.4.Pour and present product to customers according to legal requirements and organisational procedures.

2.5.Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.

2.6.Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.

3. Interact with customers during tasting.

3.1.Proactively provide relevant and correct information on alcoholic beverage products to customers.

3.2.Encourage customers to ask questions or provide opinions on products being served.

3.3.Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.

3.4.Facilitate tasting by customers according to responsible service of alcohol procedures.

4. Maintain and rotate alcoholic beverage products.

4.1.Maintain the quality of open and closed alcoholic beverages according to product characteristics.

4.2.Store and rotate products to ensure optimum quality.

4.3.Identify beverage product faults and substitute other stock or products.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify basic characteristics of alcoholic beverages using sensory evaluation techniques. 
Use information from evaluations to prepare for tastings. 
Set up tasting area, equipment and supplies according to safety procedures and organisational standards. 
Make tasting environment conducive to effective tasting. 
Prepare and open products using techniques appropriate to particular product characteristics. 
Pour and present product to customers according to legal requirements and organisational procedures. 
Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively. 
Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements. 
Proactively provide relevant and correct information on alcoholic beverage products to customers. 
Encourage customers to ask questions or provide opinions on products being served. 
Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections. 
Facilitate tasting by customers according to responsible service of alcohol procedures. 
Maintain the quality of open and closed alcoholic beverages according to product characteristics. 
Store and rotate products to ensure optimum quality. 
Identify beverage product faults and substitute other stock or products. 

Forms

Assessment Cover Sheet

SITHFAB009 - Conduct a product tasting for alcoholic beverages
Assessment task 1: [title]

Student name:

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I declare that the assessment tasks submitted for this unit are my own work.

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Result: Competent Not yet competent

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Assessment Record Sheet

SITHFAB009 - Conduct a product tasting for alcoholic beverages

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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