Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB017 Mapping and Delivery Guide
Provide advice on food and beverage matching
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB017 - Provide advice on food and beverage matching |
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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 beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection, and continuously extend personal product knowledge to enhance customer service. Beverages can include wine, beer, spirits and liqueurs.The unit applies to hospitality organisations that serve food and beverage, including hotels, restaurants, wineries, fine food outlets and clubs. Advice on food and beverage matching might also be provided by wholesalers to hospitality outlets and by retail liquor outlets to retail customers.The unit applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision to provide advice to others about the matching of beverages to food items and cuisines. This includes beverage sales consultants, bar specialists, sommeliers, and other 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 restaurant or food and beverage outlet. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: stock: meals from all the major food types and for entrees, main courses, accompaniments, desserts and cheeses wide commercial range of alcoholic beverages: Australian and imported wines beers, spirits and liqueurs organisational specifications: current beverage product information in sales kits, brochures, product manuals, and supplier information kits current food information in recipes and descriptive menus information databases and computerised information sources food and beverage menus kitchen staff with whom the individual can interact industry-realistic ratio of service 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: Evaluate foods and beverages. |
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Element: Provide advice on food and beverage compatibility. |
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Element: Extend and update own knowledge of food and beverage compatibility. |
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