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

SITHFAB011 Mapping and Delivery Guide
Provide advice on beers, spirits and liqueurs

Version 1.0
Issue Date: November 2018


Qualification -
Unit of Competency SITHFAB011 - Provide advice on beers, spirits and liqueurs
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs.It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants.The sale and service of alcohol 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 beverage sales or service environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures and large equipment:

bar service area

refrigerator

reticulated beer dispensing system

storage area for glassware and drinks

small equipment:

glassware

nip measures

thermometer

stock:

wide commercial range of:

bottled mixers

bottled and canned beers

liqueurs

wines

basic spirits

organisational specifications:

beverage lists

organisational safety procedures

price lists

product information, product reviews and information on production methods

promotional materials and details of presentation sessions

reference texts on beers, spirits and liqueurs

industry realistic ratios of staff to customers; these can be:

staff and 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: Evaluate beers, spirits and liqueurs.
  • Identify and examine the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques.
  • Review other information about beers, spirits and liqueurs to complement sensory evaluation process.
  • Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist.
       
Element: Handle, store and monitor beers, spirits and liqueurs.
  • Store and cellar products according to particular requirements for different beers, spirits and liqueurs.
  • Monitor product quality and recognise impaired quality based on broad knowledge of beers, spirits and liqueurs.
  • Resolve issues with beverage quality through appropriate corrective action.
       
Element: Advise customers on beers, spirits and liqueurs.
  • Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.
  • Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge.
  • Determine business considerations when providing advice and make adjustments accordingly.
  • Assist customers in selecting beverages according to taste, price preferences and other specific needs.
       
Element: Extend and update knowledge of beers, spirits and liqueurs.
  • Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs.
  • Identify customer taste trends based on customer contact and workplace interactions.
  • Source information on current and emerging beverage service trends and customer preferences.
  • Provide informed input about beers, spirits and liqueurs to support organisational activities.
       


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. Evaluate beers, spirits and liqueurs.

1.1.Identify and examine the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques.

1.2.Review other information about beers, spirits and liqueurs to complement sensory evaluation process.

1.3.Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist.

2. Handle, store and monitor beers, spirits and liqueurs.

2.1.Store and cellar products according to particular requirements for different beers, spirits and liqueurs.

2.2.Monitor product quality and recognise impaired quality based on broad knowledge of beers, spirits and liqueurs.

2.3.Resolve issues with beverage quality through appropriate corrective action.

3. Advise customers on beers, spirits and liqueurs.

3.1.Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.

3.2.Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge.

3.3.Determine business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers in selecting beverages according to taste, price preferences and other specific needs.

4. Extend and update knowledge of beers, spirits and liqueurs.

4.1.Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs.

4.2.Identify customer taste trends based on customer contact and workplace interactions.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about beers, spirits and liqueurs to support organisational activities.

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

discuss the characteristics of each of the following local and imported beverage products with different customers on three different occasions:

basic spirits

mid and top range spirits

beer of different strengths

beer of different types

traditional and contemporary liqueurs

demonstrate the correct application of each of the following sensory evaluation techniques to evaluate beers, spirits and liqueurs:

smell or nose appraisal

taste appraisal

visual appraisal

provide current, accurate and relevant advice to each of the above customers to meet different taste and price preferences

maintain and continuously extend personal product knowledge to enhance workplace activities.

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

sensory evaluation techniques and their relevance to different types of beers, spirits and liqueurs:

smell or nose appraisal:

techniques for releasing aroma and bouquet

recognising ‘off’ odours

assessing intensity of aromas

describing smell characteristics

assessing age

taste appraisal:

techniques for releasing flavours (sucking in air, swirling over taste buds)

spitting techniques

recognising acidity, sweetness, weight or body, length, and faults

assessing balance of wine features on the palate

visual appraisal:

use of light and background

intensity and type of colour

clarity

identifying ‘legs’ or ‘tears’ to assess alcohol content

past, current and emerging trends in beverage service trends in the Australian liquor industry:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences

overview of international trends in beers, spirits and liqueurs:

production methods for beers, spirits and liqueurs and the way that production affects the final product

key structural components of beers, spirits and liqueurs

characteristics of both Australian and imported beers, spirits and liqueurs:

low alcohol, light, mid strength and full strength beers

different beers:

draught

stout

golden

pale or brown ale

porter

wheat

blonde

lager

pilsner

bock

different spirits:

vodka

gin

brandy

whisky

tequila

cognac

Armagnac

ready to drink items

different liqueurs:

Drambuie

DOM Benedictine

Cointreau

Grand Marnier

chartreuse

Baileys Irish Cream

Galliano

sake

organisational activities for which knowledge of beers, sprits and liqueurs is required:

conducting product tastings and tours

providing product advice and selling beverages to customers

selecting or assisting with selection of products from suppliers

writing or providing input into:

beverage menus

beverage lists

food and beverage matching menus

factors that affect the quality of different beers, spirits and liqueurs

indicators of impaired quality of beer, spirit and liqueur products:

cloudiness

cork problems

flat products

storage requirements for different beers, spirits and liqueurs:

amount of ultraviolet (UV) light

humidity

shelf life

stock rotation

temperature

vibrations

safety and hygiene issues of particular relevance to handling and storage of beers, spirits and liqueurs:

general awareness of potential dangers associated with inert gases used in beverage dispensing systems, and their impact on different workers

signage used for areas of restricted access

overview of types of foods that match successfully with different beers, spirits and liqueurs

formal and informal research methods to extend and update knowledge:

attending trade shows and product tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading reference books

talking to product suppliers, winemakers or brewers

using the internet.


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. Evaluate beers, spirits and liqueurs.

1.1.Identify and examine the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques.

1.2.Review other information about beers, spirits and liqueurs to complement sensory evaluation process.

1.3.Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist.

2. Handle, store and monitor beers, spirits and liqueurs.

2.1.Store and cellar products according to particular requirements for different beers, spirits and liqueurs.

2.2.Monitor product quality and recognise impaired quality based on broad knowledge of beers, spirits and liqueurs.

2.3.Resolve issues with beverage quality through appropriate corrective action.

3. Advise customers on beers, spirits and liqueurs.

3.1.Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.

3.2.Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge.

3.3.Determine business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers in selecting beverages according to taste, price preferences and other specific needs.

4. Extend and update knowledge of beers, spirits and liqueurs.

4.1.Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs.

4.2.Identify customer taste trends based on customer contact and workplace interactions.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about beers, spirits and liqueurs to support organisational activities.

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 and examine the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques. 
Review other information about beers, spirits and liqueurs to complement sensory evaluation process. 
Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist. 
Store and cellar products according to particular requirements for different beers, spirits and liqueurs. 
Monitor product quality and recognise impaired quality based on broad knowledge of beers, spirits and liqueurs. 
Resolve issues with beverage quality through appropriate corrective action. 
Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers. 
Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge. 
Determine business considerations when providing advice and make adjustments accordingly. 
Assist customers in selecting beverages according to taste, price preferences and other specific needs. 
Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs. 
Identify customer taste trends based on customer contact and workplace interactions. 
Source information on current and emerging beverage service trends and customer preferences. 
Provide informed input about beers, spirits and liqueurs to support organisational activities. 

Forms

Assessment Cover Sheet

SITHFAB011 - Provide advice on beers, spirits and liqueurs
Assessment task 1: [title]

Student name:

Student ID:

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

Student signature:

Result: Competent Not yet competent

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Assessor name:

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Assessment Record Sheet

SITHFAB011 - Provide advice on beers, spirits and liqueurs

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

Assessor name:

Signature:

Date:

Student signature:

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