Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB020 Mapping and Delivery Guide
Manage the sale or service of wine
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB020 - Manage the sale or service of wine |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to coordinate business activities associated with the sale and service of wine. It requires the ability to select wines, organise wine storage and cellaring systems, and develop wine knowledge for self and other staff members.The unit applies to hospitality, winery, retail and wholesale organisations that sell wines.This unit applies to individuals who are responsible for both the technical and business aspects of wine service or sales. It therefore combines management and planning skills with specialised wine expertise. Job roles might include management of a specialised wine outlet (winery or retail outlet) or the management of wine for a restaurant.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
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: refrigeration storage facilities small equipment: glassware stock: wide commercial range of wines organisational specifications: current product information in sales kits, brochures, product manuals, and supplier information kits information databases and computerised information sources wine lists team 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: Research and select wines to meet business objectives. |
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Element: Develop and monitor wine management systems. |
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Element: Develop and extend wine skills and knowledge for self and others. |
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