NTISthis.com

Evidence Guide: SITHFAB302 - Conduct a product tasting for alcoholic beverages

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

 

SITHFAB302 - Conduct a product tasting for alcoholic beverages

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

Taste and evaluate alcoholic beverages.

  1. Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
  2. Use information from evaluations to prepare for tastings.
Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use information from evaluations to prepare for tastings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up and serve tasting samples.

  1. Set up tasting area, equipment and supplies according to safety procedures and organisational standards.
  2. Make tasting environment conducive to effective tasting.
  3. Prepare and open products using techniques appropriate to particular product characteristics.
  4. Pour and present product to customers according to legal requirements and organisational standards.
  5. Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.
  6. Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.
Set up tasting area, equipment and supplies according to safety procedures and organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make tasting environment conducive to effective tasting.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and open products using techniques appropriate to particular product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pour and present product to customers according to legal requirements and organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interact with customers during tasting.

  1. Proactively provide relevant and correct information on alcoholic beverage products to customers.
  2. Encourage customers to ask questions or provide opinions on products being served.
  3. Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.
  4. Facilitate tasting by customers according to responsible service of alcohol procedures.
Proactively provide relevant and correct information on alcoholic beverage products to customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Encourage customers to ask questions or provide opinions on products being served.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Facilitate tasting by customers according to responsible service of alcohol procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and rotate alcoholic beverage products.

  1. Maintain the quality of open and closed alcoholic beverages according to product characteristics.
  2. Store and rotate products to ensure optimum quality.
  3. Identify beverage product faults and substitute other stocks or products.
Maintain the quality of open and closed alcoholic beverages according to product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store and rotate products to ensure optimum quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify beverage product faults and substitute other stocks or products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Overview of assessment

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

Evidence of the ability to:

set up and conduct tastings for a diverse range of wines, beers, spirits and liqueurs on multiple occasions

maintain products at optimum quality throughout the product tasting sessions

interact with customers to provide accurate product information and satisfy their questions

integrate knowledge of:

key characteristics of Australian and imported wines, beers, spirits and liqueurs

key characteristics of the specific alcoholic beverages on offer for tasting

attributes of tasting areas that appeal to customers and that provide a safe environment

organisational standards for product presentation.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality, cellar door or retail service industry environment, where product tastings are conducted and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training outlet servicing customers

industryrealistic ratios of service staff to customers

current product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources

a commercial range of alcoholic beverages to be tasted

tasting equipment.

Method 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 the individual:

choosing an appropriate location and setting up in a safe and conductive area for product tastings

interacting with customers during a product tasting

maintaining products at optimum quality throughout the product tasting sessions

project activities that allow assessment of the individual’s ability to:

research information about key characteristics of a selected range of wines, beers, spirits and liqueurs for which they will conduct a product tasting

make a presentation on those products

written or oral questioning to assess knowledge of:

key characteristics of Australian and imported wines, beers, spirits and liqueurs

key characteristics of the specific alcoholic beverages on offer for tasting

attributes of tasting areas that appeal to customers and provide a safe environment

organisational standards for product presentation

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB304 Provide advice on beers, spirits and liqueurs

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITXCCS303 Provide service to customers.

Required Skills and Knowledge

Required skills

communication skills including active listening and open and closed probe questioning to:

determine customer preferences and offer suitable products for tasting

develop rapport and engage customers in the tasting of various products

critical thinking skills to evaluate the site where product tastings are conducted and set up an appealing and safe tasting environment

learning skills to continuously update knowledge of alcoholic beverages on offer for tasting

literacy skills to:

read and interpret organisational standards for:

presentation of the tasting area

display of product and promotional material

responsible service of alcohol procedures for tastings

research information on the product on offer at the tasting

numeracy skills to:

calculate sampling quantities for each pour

measure and determine the correct temperature for storing and serving alcohol

planning and organising skills to co-ordinate the set up and conduct of a tasting

problem-solving skills to identify product faults and respond by substituting other stock

self-management skills to take responsibility for coordinating the product tasting

technology skills to use tasting equipment including temperature control devices.

Required knowledge

sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs including:

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

attributes of tasting areas that appeal to customers, allow for free flowing customer traffic and provide a safe environment for staff and customers

ways of ensuring conducive environment for tasting:

neutralising odours

eradicating or reducing noise

optimising light conditions

organisational standards for:

presentation of the tasting area

display of product and promotional material

serviceware for alcoholic beverages, glass or plastic

key characteristics of:

Australian and international wine types

main Australian wine producing areas

key characteristics of the main grape varieties and wine types, including:

red, including cabernet sauvignon, shiraz, pinot noir and merlot

white, including semillon, sauvignon blanc, riesling and chardonnay

blended wines, including cabernet sauvignon, merlot, semillon and sauvignon blanc

sparkling wines

popular fortified wines, including sherry, port, muscat, vermouth, tokay and marsala

dessert wines

compatibility with different types of food

key characteristics of Australian and imported beers, spirits and liqueurs including ready to drink products:

flavour

compatibility with different types of food

correct order for tasting of products on offer

for the particular products on offer for tasting:

content of beverage labels and interpretation of descriptive meaning

compatibility with different types of food

optimum presentation and storage conditions to ensure quality

indicators of common faults with products

hygiene practices for the handling and use of:

glassware

spittoons

opened products

other tableware

organisational procedures for the responsible service of alcohol during product tastings

correct and environmentally sound disposal methods for tasting waste especially for recyclable glass and plastic bottles and sampling glasses.

Range Statement

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Alcoholic beverages may include:

beer

fortified wines

liqueurs

sparkling wines

spirits

still wines.

Tasting area, equipment and suppliesmay include:

chilling equipment

evaluation sheets

glassware

ice

light food

napkins

opening devices

promotional and pricing literature

spittoons or spit buckets

tables and tableware

tasting notes

wine lists.

Customer questionsmay relate to:

cellaring requirements

comparisons between products

food and beverage matching

optimum time to drink

value for money.

Beverage product faultsmay include:

cork problems:

ageing

bleeding

drying

expansion

oxidation

shrinking

excessive hydrogen sulphide

haze

oxidation

tartrates.