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

SITHFAB323A Mapping and Delivery Guide
Provide advice on beers, spirits and liqueurs

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHFAB323A - Provide advice on beers, spirits and liqueurs
Description This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages.Some states and territories have legislative requirements in relation to service of alcohol that impact on the work activities described in this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to all individuals who provide advice to others about beers, spirits and liqueurs. This could include beverage wholesalers, liquor retailers, bar specialists, sommeliers, or other senior bar and restaurant personnel. In a hospitality context, this unit builds on skills and knowledge covered in SITHFAB005A Provide table service of alcoholic beverages. In a broader context it builds on the beverage knowledge component of the unit SITHFAB222A Conduct a product tasting for alcoholic beverages.Where an individual is responsible for cellar operations and the maintenance of draught beer systems, the unit SITHFAB227A Operate and monitor cellar systems is also relevant.Where the job role involves the provision of advice about food and beverage matching, this unit could be combined with the unit SITHFAB324A Provide specialised advice on food and beverage matching.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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 explore 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 the 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 liqueur products.
  • Store and cellar products according to particular requirements for different beers, spirits and liqueurs.
  • Monitor product quality and recognise impaired quality based on a broad knowledge of beers, spirits and liqueurs.
       
Element: Advise customers on beers, spirits and liqueurs.
  • Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.
  • Discuss the different styles and features of beers, spirits and liqueurs with customers, taking account of customer's level of knowledge.
  • Assist customers in selecting beverages according to taste and price preferences.
  • Resolve issues with beverage quality through accurate identification of faults and appropriate corrective action.
       
Element: Extend and update own knowledge of beers, spirits and liqueurs.
  • Conduct formal and informalresearch to access current, accurate and relevant information about beers, spirits and liqueurs.
  • Identify trends in customer tastes based on direct contact and workplace experience.
  • Identify general trends in the liquor product market and apply to the workplace as appropriate.
  • Provide informed input about beers, spirits and liqueurs to support workplace 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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

ability to identify different characteristics of beers, spirits and liqueurs using sensory evaluation techniques

knowledge of Australian and imported beers, spirits and liqueurs, as detailed under required knowledge

ability to maintain and extend current and relevant knowledge of beers, spirits and liqueurs and to apply that knowledge to different workplace activities.

Context of and specific resources for assessment

Assessment must ensure:

interaction with, and involvement of, other people to discuss beverage characteristics and options, and to answer varied questions about beer, spirits and liqueurs

access to a wide range of beers, spirits and liqueurs - both Australian and imported

access to information about beer, spirit and liqueur products.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of candidate providing advice to customers or colleagues about beers, spirits and liqueurs

oral or written questions to assess knowledge of beers, spirits and liqueurs

observation of a presentation on selected beer, spirit or liqueur products

research project to develop information about beers, spirits or liqueurs for use in particular workplace context

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.

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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

communication skills to articulate advice about beers, spirits and liqueurs and to discuss and debate different ideas and opinions about products

critical thinking skills to evaluate wide ranging information about beers, spirits and liqueurs and apply and adapt information to work activities

literacy skills to research and interpret detailed information about beers, spirits and liqueurs from a variety of sources

problem-solving skills to identify product faults and make judgments about appropriate remedial action.

The following knowledge must be assessed as part of this unit:

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

past, current and emerging trends in the Australian liquor industry

overview of international trends in beers, spirits and liqueurs

production techniques for beers, spirits and liqueurs in relation to the way that production affects the final product

key structural components of beers, spirits and liqueurs

characteristics of beers, spirits and liqueurs (to include both Australian and imported products) including:

low alcohol, light, mid-strength and full strength beers

different beer types - draught, stout, golden, pale or brown ale, porter, wheat, blonde, lager, pilsner and bock

a range of spirits (local and imported) to include vodka, gin, brandy, whisky, tequila, cognac, Armagnac and ready to drink items

a range of liqueurs to include Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake

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

storage requirements for different beers, spirits and liqueurs

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

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 the types of foods that match successfully with different beers, spirits and liqueurs (more detailed food matching skills are found in the unit SITHFAB324A Provide specialised advice on food and beverage matching)

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this may be covered by completion of SITHFAB009A Provide responsible service of alcohol).

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Australian and imported beers, spirits and liqueurs must include:

low alcohol, light, mid-strength and full strength beers

different beer types - draught, stout, golden, pale or brown ale, porter, wheat, blonde, lager, pilsner and bock

a range of spirits (local and imported) including vodka, gin, brandy, whisky, tequila, cognac, Armagnac and ready to drink items

a range of traditional and contemporary liqueurs including Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake.

Sensory evaluation techniques must include:

Visual appraisal:

use of light and background

intensity and type of colour

clarity

identifying 'legs' or 'tears' to assess alcohol content

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, faults

assessing balance of wine features on the palate.

Other information may include:

promotional information

product reviews

details of production methods

reference texts on beers, spirits and liqueurs

presentation sessions from wholesalers or distributors.

Work as a beverage specialist might involve:

making presentations on beers, spirits and liqueurs

selling beers, spirits and liqueurs to corporations or individuals

conducting specialised tastings

developing beverage list suggestions

providing brewery tours.

Particular requirements may relate to:

temperature

humidity

stock rotation

shelf life

amount of UV light

vibrations.

Impaired quality might relate to:

flat products

cloudiness

cork problems.

Formal and informal research may include:

talking to product suppliers, winemakers, brewers

memberships of associations and industry bodies

reading general and trade media and supplier information

attending trade shows and product tastings

reading reference books

internet.

Workplace activities may include:

providing input to beverage lists

assisting with selection of products from suppliers

conducting product tastings and tours.

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 explore 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 the 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 a broad knowledge of beers, spirits and liqueurs. 
Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers. 
Discuss the different styles and features of beers, spirits and liqueurs with customers, taking account of customer's level of knowledge. 
Assist customers in selecting beverages according to taste and price preferences. 
Resolve issues with beverage quality through accurate identification of faults and appropriate corrective action. 
Conduct formal and informalresearch to access current, accurate and relevant information about beers, spirits and liqueurs. 
Identify trends in customer tastes based on direct contact and workplace experience. 
Identify general trends in the liquor product market and apply to the workplace as appropriate. 
Provide informed input about beers, spirits and liqueurs to support workplace activities. 

Forms

Assessment Cover Sheet

SITHFAB323A - 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

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHFAB323A - 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:

Date: