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: May 2024
Qualification | - |
Unit of Competency | SITHFAB011 - Provide advice on beers, spirits and liqueurs |
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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. |
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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: Evaluate beers, spirits and liqueurs. |
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Element: Handle, store and monitor beers, spirits and liqueurs. |
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Element: Advise customers on beers, spirits and liqueurs. |
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Element: Extend and update knowledge of beers, spirits and liqueurs. |
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