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Evidence Guide: SITHFAB012 - Provide advice on Australian wines

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHFAB012 - Provide advice on Australian wines

What evidence can you provide to prove your understanding of each of the following citeria?

Evaluate Australian wines.

  1. Identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions using the full range of sensory evaluation techniques.
  2. Review other information about viticulture and specific wine styles, regions and production methods to complement sensory evaluation process.
  3. Develop informed opinions about Australian wines that support work as a specialist in wine.
Identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions using the full range of sensory evaluation techniques.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Review other information about viticulture and specific wine styles, regions and production methods to complement sensory evaluation process.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Develop informed opinions about Australian wines that support work as a specialist in wine.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Handle, store and monitor Australian wine products.

  1. Store and cellar Australian wine according to particular requirements of different wines.
  2. Monitor wine quality and recognise impaired quality based on in-depth knowledge of Australian wines.
  3. Resolve issues with wine quality through appropriate corrective action.
  4. Decant wines using techniques appropriate to the variety, style and vintage of wine.
Store and cellar Australian wine according to particular requirements of different wines.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Monitor wine quality and recognise impaired quality based on in-depth knowledge of Australian wines.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Resolve issues with wine quality through appropriate corrective action.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Decant wines using techniques appropriate to the variety, style and vintage of wine.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Advise customers on Australian wines.

  1. Provide accurate information and assistance on different Australian wine options.
  2. Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.
  3. Take account of business considerations when providing advice and make adjustments accordingly.
  4. Assist customers with wine selections according to taste, price preferences and other specific needs.
Provide accurate information and assistance on different Australian wine options.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Take account of business considerations when providing advice and make adjustments accordingly.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assist customers with wine selections according to taste, price preferences and other specific needs.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Extend and update knowledge of Australian wines.

  1. Conduct formal and informal research to access current, accurate and relevant information about wines.
  2. Identify customer taste trends based on customer contact and workplace interactions.
  3. Source information on current and emerging beverage service trends and customer preferences.
  4. Provide informed input about Australian wines to support organisational activities.
Conduct formal and informal research to access current, accurate and relevant information about wines.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify customer taste trends based on customer contact and workplace interactions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Source information on current and emerging beverage service trends and customer preferences.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Provide informed input about Australian wines to support organisational activities.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate Australian wines.

1.1.Identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific wine styles, regions and production methods to complement sensory evaluation process.

1.3.Develop informed opinions about Australian wines that support work as a specialist in wine.

2. Handle, store and monitor Australian wine products.

2.1.Store and cellar Australian wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of Australian wines.

2.3.Resolve issues with wine quality through appropriate corrective action.

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on Australian wines.

3.1.Provide accurate information and assistance on different Australian wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update knowledge of Australian wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about wines.

4.2.Identify customer taste trends based on customer contact and workplace interactions.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about Australian wines to support organisational activities.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate Australian wines.

1.1.Identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific wine styles, regions and production methods to complement sensory evaluation process.

1.3.Develop informed opinions about Australian wines that support work as a specialist in wine.

2. Handle, store and monitor Australian wine products.

2.1.Store and cellar Australian wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of Australian wines.

2.3.Resolve issues with wine quality through appropriate corrective action.

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on Australian wines.

3.1.Provide accurate information and assistance on different Australian wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update knowledge of Australian wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about wines.

4.2.Identify customer taste trends based on customer contact and workplace interactions.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about Australian wines to support organisational activities.

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 following Australian wines with different customers on three different occasions:

red and white

blended wines

sparkling wines

ports

popular fortified wines

dessert wines

demonstrate the correct application of each of the following sensory evaluation techniques to evaluate wines:

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

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 product knowledge to enhance workplace activities.

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

full range of sensory evaluation techniques and their relevance to different types of wines:

assessing balance of wine features on the palate

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 wine flavours (sucking in air, swirling wine over taste buds)

spitting techniques

recognising acidity, sweetness, weight or body, length, note, and wine faults

visual appraisal:

wine swirling and glass handling

use of light and background

intensity and type of colour

clarity

identifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content

structure, history, trends and philosophies of the Australian wine industry and beverage service

past, current and emerging trends in the Australian wine industry:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences

place of Australian wines in the international marketplace

general understanding of the operation of wine shows and wine medal systems in an Australian context

characteristics of major Australian wines from all major and emerging Australian wine regions:

red:

cabernet sauvignon

shiraz

pinot noir

merlot

grenache

white:

semillon

sauvignon blanc

riesling

chardonnay

pinot gris

blended wines

sparkling wines

port:

tawny

vintage

popular fortified wines:

apera

muscat

topaque

dessert wines

characteristics for each wine region:

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

how Australian wine types and styles compare with imported wines

broad overview of Australian geography and its impact on wine growing

climatic classification of Australian grape-growing regions registered by the Geographical Indications Committee

factors that influence character of wine

impact of vineyard and viticultural techniques affecting taste and style of wine

annual cycle of a general vineyard and regional specific cycles

wine production methods and variations for white, red, sparkling and fortified wines:

basic wine production steps and variations for different wines

new world approaches to wine making

specific production techniques for:

white wine

red wine

sparkling wines

fortified wines

factors that affect style and quality of wine:

climate

soil

grape variety

viticultural techniques

storage

vinification techniques

key structural components in wine and their impact on taste:

alcohol

tannin

sugar

fruit flavour

indicators of quality in wines, and analysis and diagnosis of wine faults or impairments:

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide

organisational activities for which knowledge of Australian wines is required:

conducting product tastings and tours

providing product advice and selling beverages to customers

selecting or assisting with selection of products from suppliers

writing or providing input into:

beverage menus

beverage lists

food and beverage matching menus

wine service techniques:

serving aged wines

processes for decanting wine

storage and cellaring requirements for a range of wines and reasons for them:

amount of ultraviolet (UV) light

humidity

shelf life

stock rotation

temperature fluctuations

vibrations

contributing factors of a successful wine list

business considerations in the provision of information and advice on wines:

current stock

profitability requirements

range being promoted

stock availability

supplier arrangements

overview of types of foods that match successfully with different wines

formal and informal research methods to extend and update knowledge:

attending trade shows

attending wine tastings

joining associations and industry bodies

reading general and trade media and supplier information

reading wine reference books

talking to product suppliers, winemakers and vineyard managers

using the internet.