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Evidence Guide: SITHFAB017 - Provide advice on food and beverage matching

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

 

SITHFAB017 - Provide advice on food and beverage matching

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

Evaluate foods and beverages.

  1. Assess the compatibility of both Australian and imported wines with various food items and cuisines.
  2. Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
  3. Determine the ways in which different methods of cooking affect food compatibility with different beverages.
  4. Evaluate the ways in which food features affect interactions with different beverages.
  5. Determine the ways in which beverage production techniques affect beverage compatibility with different foods.
Assess the compatibility of both Australian and imported wines with various food items and cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide advice on food and beverage compatibility.

  1. Provide informed opinions and ideas to support the selection of compatible food and beverage items.
  2. Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.
  3. Provide tailored food and beverage matching advice that is appropriate to the specific need.
  4. Take account of business considerations when providing advice.
  5. Adapt and adjust advice appropriately to meet particular organisational requirements.
Provide informed opinions and ideas to support the selection of compatible food and beverage items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take account of business considerations when providing advice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adapt and adjust advice appropriately to meet particular organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Extend and update own knowledge of food and beverage compatibility.

  1. Conduct research to access information on current and emerging food and beverage service trends and customer preferences.
  2. Identify customer taste trends based on customer contact and workplace interaction.
  3. Provide informed input about food and beverage matching to support organisational activities.
Conduct research to access information on current and emerging food and beverage service trends and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide informed input about food and beverage matching 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 foods and 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 tailored food and beverage matching advice that is appropriate to the specific need.

2.4.Take account of business considerations when providing advice.

2.5.Adapt and adjust advice appropriately to meet particular organisational requirements.

3. Extend and update own knowledge of food and beverage compatibility.

3.1.Conduct research to access information on current and emerging food and beverage service trends and customer preferences.

3.2.Identify customer taste trends based on customer contact and workplace interaction.

3.3.Provide informed input about food and beverage matching 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 foods and 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 tailored food and beverage matching advice that is appropriate to the specific need.

2.4.Take account of business considerations when providing advice.

2.5.Adapt and adjust advice appropriately to meet particular organisational requirements.

3. Extend and update own knowledge of food and beverage compatibility.

3.1.Conduct research to access information on current and emerging food and beverage service trends and customer preferences.

3.2.Identify customer taste trends based on customer contact and workplace interaction.

3.3.Provide informed input about food and beverage matching 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 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.