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 |
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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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Taste and evaluate alcoholic beverages. |
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Element: Set up and serve tasting samples. |
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Element: Interact with customers during tasting. |
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Element: Maintain and rotate alcoholic beverage products. |
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