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Evidence Guide: SITHFAB304 - Provide advice on beers, spirits and liqueurs

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

 

SITHFAB304 - Provide advice on beers, spirits and liqueurs

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

Evaluate beers, spirits and liqueurs.

  1. Identify and explore the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques.
  2. Review other information about beers, spirits and liqueurs to complement the sensory evaluation process.
  3. Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist.
Identify and explore the characteristics of a range of both Australian and imported beers, spirits and liqueurs using sensory evaluation techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review other information about beers, spirits and liqueurs to complement the sensory evaluation process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist.

Completed
Date:

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Handle, store and monitor beers, spirits and liqueur products.

  1. Store and cellar products according to particular requirements for different beers, spirits and liqueurs.
  2. Monitor product quality and recognise impaired quality based on a broad knowledge of beers, spirits and liqueurs.
  3. Resolve issues with beverage quality through accurate identification of faults and appropriate corrective action.
Store and cellar products according to particular requirements for different beers, spirits and liqueurs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor product quality and recognise impaired quality based on a broad knowledge of beers, spirits and liqueurs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resolve issues with beverage quality through accurate identification of faults and appropriate corrective action.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Advise customers on beers, spirits and liqueurs.

  1. Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.
  2. Discuss the different styles and features of beers, spirits and liqueurs with customers, taking account of customer level of knowledge.
  3. Assist customers in selecting beverages according to taste and price preferences.
Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discuss the different styles and features of beers, spirits and liqueurs with customers, taking account of customer level of knowledge.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist customers in selecting beverages according to taste and price preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Extend and update own knowledge of beers, spirits and liqueurs.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide informed input about beers, spirits and liqueurs to support organisational activities.

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:

identify the characteristics and evaluate a range of local and imported beers, spirits and liqueurs using sensory evaluation techniques including:

smell or nose appraisal

taste appraisal

visual appraisal

provide advice to customers on their selection

maintain and continuously extend personal product knowledge to enhance organisational activities

integrate knowledge of:

past, current and emerging trends in the Australian liquor industry

characteristics of Australian and imported beers, spirits and liqueurs.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality, liquor or retail industry business operation which sells beer, spirits and liqueurs 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

other people with whom the individual can interact to discuss beverage characteristics and options, and to answer varied questions about beers, spirits and liqueurs

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

a wide commercial range of Australian and imported beers, spirits and liqueurs.

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 providing advice to customers or colleagues about beers, spirits and liqueurs

observation of a presentation on selected beer, spirit or liqueur products

project activities that allow assessment of the individual’s ability to research information about beers, spirits or liqueurs and write beverage menus and lists which meet the customer preferences of a given hospitality organisation

written or oral questioning to assess knowledge of:

past, current and emerging trends in the Australian liquor industry

characteristics of Australian and imported beers, spirits and liqueurs

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:

SITHFAB201 Provide responsible service of alcohol

SITHFAB302 Conduct a product tasting for alcoholic beverages

SITHFAB307 Provide table service of food and beverage

SITHFAB308 Provide silver service

SITXCCS303 Provide service to customers.

Required Skills and Knowledge

Required skills

communication skills to articulate advice about beers, spirits and liqueurs and to discuss and debate different ideas and opinions about products

critical thinking skills to evaluate wide ranging information about beers, spirits and liqueurs

learning skills to continuously update knowledge of beers, spirits and liqueurs

literacy skills to:

read and interpret detailed product information, promotional material and reviews about beers, spirits and liqueurs

research information on current and emerging beverage service trends and customer preferences

write notes, summarise and record information in basic documents such as information sheets, portfolios and files

planning and organising skills to schedule regular checks on the storage of beverage products

problem-solving skills to identify product faults and make judgments about appropriate remedial action

self-management skills to take responsibility for sourcing and updating current and emerging product information

teamwork skills to share current knowledge and new information with colleagues.

Required knowledge

sensory evaluation techniques and their relevance to different types of beers, spirits and liqueurs including:

smell or nose appraisal

taste appraisal

visual appraisal

past, current and emerging trends in the Australian liquor industry

overview of international trends in beers, spirits and liqueurs

production methods for beers, spirits and liqueurs and the way that production affects the final product

key structural components of beers, spirits and liqueurs

characteristics of both Australian and imported beers, spirits and liqueurs including:

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

different beer types – draught, stout, golden, pale or brown ale, porter, wheat, blonde, lager, pilsner and bock

a range of spirits to include 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

factors that affect the quality of different beers, spirits and liqueurs

storage requirements for different beers, spirits and liqueurs

safety and hygiene issues of particular relevance to the handling and storage of beers, spirits and liqueurs, including:

general awareness of potential dangers associated with inert gases used in beverage dispensing systems, and their impact on different workers

signage used for areas of restricted access

overview of the types of foods that match successfully with different beers, spirits and liqueurs.

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.

Beers, spirits and liqueursinclude:

basic spirits (local and imported)

beer strengths

beer types

mid and top range spirits

traditional and contemporary liqueurs.

Sensory evaluation techniques include:

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 flavours (sucking in air, swirling over taste buds)

spitting techniques

recognising acidity, sweetness, weight or body, length, faults

assessing balance of wine features on the palate

visual appraisal:

use of light and background

intensity and type of colour

clarity

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

Other informationmay include:

details of production methods

presentation sessions from wholesalers or distributors

product reviews

promotional information

reference texts on beers, spirits and liqueurs.

Workmight involve:

conducting specialised tastings

developing beverage list suggestions

making presentations on beers, spirits and liqueurs

providing brewery tours

selling beers, spirits and liqueurs to corporations or individuals.

Particular requirementsmay relate to:

amount of UV light

humidity

shelf life

stock rotation

temperature

vibrations.

Impaired qualitymight relate to:

cloudiness

cork problems

flat products.

Formal and informal researchmay include:

attending trade shows and product tastings

using the Internet

taking up membership of associations and industry bodies

reading general and trade media and supplier information

reading reference books

talking to product suppliers, winemakers, brewers.

Beverage service trends may relate to:

contemporary eating and drinking habits

cultural and ethnic influences

major events and festivals

media influence

seasonal and popular influences.

Organisational activitiesmay include:

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 to:

beverage menus

beverage lists

food and beverage matching menus.