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

SITHFAB013 Mapping and Delivery Guide
Provide advice on imported wines

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB013 - Provide advice on imported wines
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to evaluate a range of imported wines, provide advice to customers on their selection, and continuously extend personal product knowledge.The unit applies to hospitality, winery, retail and wholesale organisations that sell imported wines.It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of imported wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers and senior bar and restaurant personnel.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 wine 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

storage area for glassware and drinks

stock:

wide commercial range of imported wines from the regions specified in the performance evidence

organisational specifications:

price lists

promotional materials

product information, product reviews and information on production methods

promotional materials and details of presentation sessions

reference texts on imported wines

organisational safety procedures

wine lists

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 imported wines.
  • Identify and examine the characteristics of a range of imported wines using the full range of sensory evaluation techniques.
  • Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.
  • Develop informed opinions about imported wine that support work as a specialist in wine.
       
Element: Handle, store and monitor imported wine products.
  • Store and cellar imported wine according to particular requirements of different wines.
  • Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines.
  • Resolve issues with wine quality through appropriate corrective action.
  • Decant wines using techniques appropriate to the variety, style and vintage of wine.
       
Element: Advise customers on imported wines.
  • Provide accurate information and assistance about different imported wine options.
  • Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.
  • Take account of business considerations when providing advice and make adjustments accordingly.
  • Assist customers with wine selections according to taste, price preferences and other specific needs.
       
Element: Extend and update own knowledge of imported wines.
  • Conduct formal and informal research to access current, accurate and relevant information about imported wines.
  • Identify trends in customer tastes based on direct contact and workplace interaction.
  • Source information on current and emerging beverage service trends and customer preferences.
  • Provide informed input about imported wines 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 imported wines.

1.1.Identify and examine the characteristics of a range of imported wines using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.

1.3.Develop informed opinions about imported wine that support work as a specialist in wine.

2. Handle, store and monitor imported wine products.

2.1.Store and cellar imported wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines.

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

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on imported wines.

3.1.Provide accurate information and assistance about different imported wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update own knowledge of imported wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about imported wines.

4.2.Identify trends in customer tastes based on direct contact and workplace interaction.

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

4.4.Provide informed input about imported wines 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 imported wines with different customers on three different occasions referencing wines from both old world and new world regions as listed in the knowledge evidence

demonstrate the correct application of each of the following sensory evaluation techniques to evaluate wines:

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

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

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

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

full range of sensory evaluation techniques and their relevance to different types of wines:

assessing balance of wine features on the palate

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 wine flavours (sucking in air, swirling wine over taste buds)

spitting techniques

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

visual appraisal:

wine swirling and glass handling

use of light and background

intensity and type of colour

clarity

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

structure, history, trends and philosophies of:

international wine industry

major international wine producing nations

general understanding of the operation of wine shows and wine medal systems in an international context

characteristics of major imported wines from:

old world regions:

France

Italy

Spain

other European countries

new world regions:

New Zealand

South Africa

South America

characteristics for each wine region:

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

a broad overview of wine production and naming laws

past, current and emerging trends in the imported wine industry:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences

broad overview of relevant geography and its impact on wine growing

impact of the vineyard and viticultural techniques affecting the taste and style of wine

annual cycle of a general vineyard and regional specific cycles

wine production methods and variations for white, red, sparkling and fortified wines:

basic wine production steps and variations for different wines

old world approaches to wine making and attitudes to new world wine making

specific production techniques for:

white wine

red wine

sparkling wines

fortified wines

factors that affect the style and quality of wine:

climate

soil

grape variety

viticultural techniques

storage

vinification techniques

key structural components in wine and their impact on taste:

alcohol

tannin

sugar

fruit flavour

indicators of quality in wines and analysis and diagnosis of wine faults or impairments:

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide

organisational activities for which knowledge of imported wines 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

wine service techniques:

serving aged wines

processes for decanting wine

storage and cellaring requirements for a range of wines and reasons for them:

amount of ultraviolet (UV) light

humidity

shelf life

stock rotation

temperature fluctuations

vibrations

contributing factors of a successful wine list

business considerations in the provision of information and advice on wines:

current stock

profitability requirements

range being promoted

stock availability

supplier arrangements

overview of types of foods that match successfully with different wines

formal and informal research methods to extend and update knowledge:

attending trade shows

attending wine tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading wine reference books

talking to product suppliers, winemakers and vineyard managers

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 imported wines.

1.1.Identify and examine the characteristics of a range of imported wines using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.

1.3.Develop informed opinions about imported wine that support work as a specialist in wine.

2. Handle, store and monitor imported wine products.

2.1.Store and cellar imported wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines.

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

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on imported wines.

3.1.Provide accurate information and assistance about different imported wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update own knowledge of imported wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about imported wines.

4.2.Identify trends in customer tastes based on direct contact and workplace interaction.

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

4.4.Provide informed input about imported wines 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 imported wines using the full range of sensory evaluation techniques. 
Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process. 
Develop informed opinions about imported wine that support work as a specialist in wine. 
Store and cellar imported wine according to particular requirements of different wines. 
Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines. 
Resolve issues with wine quality through appropriate corrective action. 
Decant wines using techniques appropriate to the variety, style and vintage of wine. 
Provide accurate information and assistance about different imported wine options. 
Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge. 
Take account of business considerations when providing advice and make adjustments accordingly. 
Assist customers with wine selections according to taste, price preferences and other specific needs. 
Conduct formal and informal research to access current, accurate and relevant information about imported wines. 
Identify trends in customer tastes based on direct contact and workplace interaction. 
Source information on current and emerging beverage service trends and customer preferences. 
Provide informed input about imported wines to support organisational activities. 

Forms

Assessment Cover Sheet

SITHFAB013 - Provide advice on imported wines
Assessment task 1: [title]

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Assessment Record Sheet

SITHFAB013 - Provide advice on imported wines

Student name:

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

(add lines for each task)

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Overall assessment result: Competent Not yet competent

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