NTISthis.com

Evidence Guide: SITHFAB306 - Provide advice on imported 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

 

SITHFAB306 - Provide advice on imported wines

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

Evaluate imported wines.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle, store and monitor imported wine products.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Resolve issues with wine quality through accurate identification of faults and 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 imported wines.

  1. Provide accurate information and assistance about different imported wine options.
  2. Discuss and debate wine characteristics, origins and production methods with customers, taking account of customer level of wine knowledge.
  3. Take account of appropriate and ethical 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 about different imported wine options.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take account of appropriate and ethical 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 own knowledge imported wines.

  1. Conduct formal and informal research to access current, accurate and relevant information about imported wines.
  2. Identify trends in customer tastes based on direct contact and workplace experience.
  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 imported wines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify trends in customer tastes based on direct 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 Australian wines 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:

evaluate a range of imported wines using sensory evaluation techniques including:

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

identify the characteristics of imported wines from:

emerging wine growing countries

Europe

New Zealand

North and South America

South Africa

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 international wine industry

characteristics of international wines.

Context of and specific resources for assessment

Assessment must ensure use of:

a hospitality, wine or retail industry business operation which sells imported wines 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 bar staff to customers

other people with whom the individual can interact to discuss beverage characteristics and options, and to answer varied questions about imported wines

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

a wide commercial range of imported wines.

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 imported wines

observation of a presentation on selected imported wines

project activities that allow assessment of the individual’s ability to research information about imported wines 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 international wine industry

characteristics of international wines

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 imported wines and to discuss and debate different ideas and opinions about products

critical thinking skills to evaluate wide ranging information about wine

learning skills to continuously update knowledge of international wines

literacy skills to:

read and interpret detailed product information, promotional material and reviews about imported wines

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

the 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

taste appraisal

visual appraisal

structure, history, trends and philosophies of:

the international wine industry

the major international wine producing nations

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

characteristics of major imported wines including those from:

emerging wine growing countries

Europe

New Zealand

North and South America

South Africa

for each wine region, the characteristics must include:

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

a broad overview of wine production and naming laws

broad overview of relevant geography and its impact on wine growing

impact of the vineyard and viticultural techniques affecting the 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, including:

basic wine production steps and variations for different wines (harvesting, crushing, pressing, fermentation, clarification, maturing, bottling)

old world approaches to wine making and attitudes to new world wine making

specific production techniques for white wine (additional clarification process – before and after fermentation, pressing, malolactic fermentation and oak usage)

specific production techniques for red wine (fermentation on the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenters

specific production techniques for sparkling wines such as traditionelle, the transfer process, tank fermentation and carbonation

specific production techniques for fortified wines

factors that affect the style and quality of wine, including:

climate

soil

grape variety

viticultural techniques

storage

vinification techniques

key structural components in wine and their impact on taste, including alcohol, tannin, sugar, fruit flavour

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

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide

wine service techniques, including serving aged wines and processes for the decanting of wine

storage and cellaring requirements for a range of wines and reasons for these contributing factors of a successful wine list

overview of the types of foods that match successfully with different wines.

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.

Imported winesinclude those from:

emerging wine growing countries

Europe

New Zealand

North and South America

South Africa.

Sensory evaluation techniquesinclude:

smell or nose appraisal:

techniques for releasing aroma and bouquet

recognising ‘off’ odours

assessing intensity of aromas

describing smell characteristics (e.g. fruity, vegetal, spicy)

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, wine faults

assessing balance of wine features on the palate

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.

Other informationmay include:

details of production methods

presentation sessions from growers, wholesalers, distributors, visiting winemakers

product reviews

promotional information

reference texts on wines.

Work as a specialist in winemight involve:

conducting specialised wine tastings

developing wine list suggestions

making presentations on wine

providing winery tours

selling wine to corporations

selling wine to individuals.

Particular requirementsmay relate to:

amount of UV light

humidity

shelf life

stock rotation

temperature

vibrations.

Impaired qualitymight relate to:

cloudiness

cork faults

oxidation

presence of hydrogen sulphide

tartrates.

Appropriate and ethical business considerationsmay include:

current stock

profitability requirements

range being promoted

stock availability

supplier arrangements.

Formal and informal researchmay include:

attending trade shows

attending wine tastings

reading general and trade media and supplier information

reading wine reference books

taking up memberships of associations and industry bodies

talking to product suppliers, winemakers and vineyard managers

using the Internet.

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.