This unit applies to all individuals who provide specialised advice on food and beverage matching. It covers advice on matching food with wine, beers, spirits and liqueurs. Food and beverage matching advice is provided in a range of contexts including restaurants, specialised wine outlets, fine food outlets, wine wholesalers or wineries. Advice may also be provided to a range of different people for different purposes - for example, direct to individual customers, to colleagues as part of a menu and wine list development process or to specialist retailers or to event organisers.

SITHFAB011A Develop and update food and beverage knowledge

SITHFAB004A Provide food and beverage service

ELEMENT

PERFORMANCE CRITERIA

1

Evaluate beverages.

1.1

Assess the compatibility of both Australian and imported wines with various food items and cuisines.

1.2

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

1.3

Determine the ways in which different methods of cooking affect food compatibility with different beverages.

1.4

Evaluate the ways in which food features affect interactions with different beverages.

1.5

Determine the ways in which beverage production techniques affect beverage compatibility with different foods.

2

Provide advice on food and beverage compatibility.

2.1

Provide informed opinions and ideas to support the selection of compatible food and beverage items.

2.2

Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.

2.3

Provide food and beverage matching advice that is tailored and appropriate to the specific need.

2.4

Take account of appropriate and ethical business considerations when providing advice.

2.5

Adapt and adjust advice appropriately to meet particular workplace requirements.

3

Monitor trends in food and beverage.

3.1

Use formal and informal research to investigate and critically evaluate Australian and international food and beverage matching trends and apply to the workplace as appropriate.

3.2

Proactively use workplace experience and customer contact to identify particular trends in customer tastes and their impact on food or beverage products being offered.

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 food and beverage matching and to discuss and debate ideas with others

critical thinking skills to evaluate wide ranging information about food and beverage and apply and adapt information to workplace activities

literacy skills to research and interpret detailed information about food and beverage from a variety of sources.

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

major food groups, their characteristics and how those characteristics affect food and beverage matching

major methods of cookery and what this means for food and beverage matching

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 a selection of cuisines, food groups and beverage styles

current and emerging trends in food and beverage matching in Australia and overseas

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

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 match food and beverages appropriately demonstrated through a range of practical tastings, evaluations and provision of recommendations (across varied food and beverage types)

detailed knowledge of food and beverage matching as specified under required knowledge

ability to maintain and extend current and relevant knowledge of food and beverage matching and 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 food and beverage matching at a detailed level, and to answer varied questions about food and beverage matching

access to a wide range of foods and beverages (Australian and imported, range of cuisines)

access to detailed information on food and beverage, including cooking and production methods.

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

oral or written questions to assess in depth knowledge of food and beverage matching

evaluation of complementary menus and beverage lists developed by the candidate for a particular workplace purpose

observation of a presentation on food and beverage matching

evaluation of a research project to develop information about food and beverage matching for use in particular workplace context

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

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For example:

SITHFAB323A Provide specialised advice on beers, spirits and liqueurs

SITHFAB325A Provide specialised advice on Australian wines

SITHFAB326A Provide specialised advice on imported wines.

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 wines must include wines from:

all major and emerging Australian wine regions Europe - France, Italy, Germany, Greece, Spain, Portugal, Central and South Western Europe

North and South America

New Zealand

South Africa

emerging wine growing countries.

Food items and cuisines must include:

dishes from several major cuisines

appetisers

soups

meat, fish and seafood

fruits and vegetables

sweets and desserts

cheeses

salads

sauces and accompaniments.

Beers, spirits and liqueurs must include:

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

different beer types - draught, stout, golden, pale and 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 liqueurs to include Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake.

Methods of cooking must include:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying.

Beverages may include:

Australian and imported wines

beers

spirits

liqueurs.

Food features may relate to:

texture:

crunch

crisp

smooth

slippery

creamy

mouse

rich

clean

moist

intensity

light or heavy mouth feel

velvety

fibrous

marshmallow

taste or flavour:

salty

sweet

acidic

bitter

spicy

spicy (heat)

umami

temperature:

frozen

cold

warm

hot

spice (hot)

aroma:

sweet

acidic

astringent

spicy

spritzig

herbaceous

pungent

perfumed

fruity.

Beverage production techniques may relate to:

variations in raw products

brewing practice

fermentation processes

maturation processes

bottling or packaging processes

chemical components.

Informed opinions and ideas might be based on:

results of own evaluations

critic reviews

accepted food and beverage matches

research and reading

information from customers

recommendations from suppliers or manufacturers.

Tailored and appropriate advice might consider:

diner characteristics:

age

gender

physical condition

allergies

cultural origins

nature of the occasion:

level of formality

time of day

duration of event

customer budget

business objectives

profitability.

Appropriate and ethical business considerations may include:

profitability requirements

current stock

supplier arrangements

stock availability.

Formal and informal research may include:

talking to product suppliers, winemakers and vineyard managers

memberships of associations and industry bodies

reading general and trade media and supplier information

attending trade shows

attending wine tastings

reading wine reference books

using the internet.

Food and beverage matching trends may relate to:

new ideas from chefs

developments in particular countries or cuisines

health and fitness issues

economic trends.

Sector

Hospitality

Food and Beverage

This unit contains employability skills.