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.

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 each of the major food types listed in the knowledge evidence and their compatibility with different beverages with at least three different customers

explain to the above customers how the following features affect compatible food and beverage matches:

aroma

taste or flavour

temperature

texture

cookery method

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 food, beverage and menu knowledge to enhance workplace activities.

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

major food types, their characteristics and how those characteristics affect compatibility with beverages:

appetisers

cheeses

fruits and vegetables

meat, fish and seafood

salads

sauces and accompaniments

soups

sweets and desserts

the following major methods of cookery and their impact in regard to food and beverage matching:

baking

boiling

braising

deep-frying

grilling

pan-frying

poaching

roasting

shallow frying

steaming

stewing

stir-frying

the following beverage production techniques and their impact in regard to food and beverage matching:

bottling or packaging processes

brewing practice

chemical components

fermentation processes

maturation processes

variations in raw products

compatibility of the beers, spirits and liqueurs with various food items and cuisines

compatibility of Australian and imported wines with major food items and cuisines

overview of the chemistry of primary food and beverage components

different ways that alcohol is used in cooking and the impact on food items

traditional and contemporary food and beverage matches across above cuisines, food types and beverage styles

current and emerging trends in food and beverage matching in Australia and internationally:

contemporary eating and drinking habits

cultural and ethnic influences

developments in particular countries or cuisines

â—¦economic trends

health and fitness issues

major events and festivals

media influence

new ideas from chefs

seasonal and popular influences

organisational activities for which knowledge of major food types is required:

conducting product tastings

providing product advice and selling food and beverage to customers

selecting or assisting with selection of products from suppliers

writing or providing input into food and beverage menus or beverage lists

writing or providing input into food and beverage matching menus

business considerations in the provision of information on food and beverage matching:

current stock

profitability requirements

responsible service of alcohol

stock availability

supplier arrangements

formal and informal research methods to extend and update knowledge:

attending trade shows

attending food and cooking demonstrations

attending wine tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading wine and beverage reference books

talking to chefs, cooks and other food service personnel

talking to product suppliers, winemakers and vineyard managers

using the internet

factors to consider in achieving a balance between food and beverages on a menu.

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.

Hospitality

Food and Beverage