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Evidence Guide: SITHFAB326A - Provide specialised 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

 

SITHFAB326A - Provide specialised 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. Where required, serve wine appropriately and at the correct temperature according to type and style of wine and customer preference.
  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:

 

 

 

 

 

 

 

Where required, serve wine appropriately and at the correct temperature according to type and style of wine and customer preference.

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 the customer's 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.
  5. Resolve issues with wine quality through accurate identification of faults and appropriate corrective action.
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 the customer's 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:

 

 

 

 

 

 

 

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

Completed
Date:

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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. Identify general trends in the imported wine market and apply to the workplace as appropriate.
  4. Provide assistance in the design, content and pricing of international wine list as required.
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:

 

 

 

 

 

 

 

Identify general trends in the imported wine market and apply to the workplace as appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide assistance in the design, content and pricing of international wine list as required.

Completed
Date:

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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, the range statement and the Assessment Guidelines for this Training Package.

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

Evidence of the following is essential:

identification of wine characteristics, style, country and region of origin, vintage and production method using sensory evaluation techniques

detailed knowledge of imported wines as specified under required knowledge

effective communication of wine advice to customers

ability to maintain and extend current and relevant knowledge of wines and to apply that knowledge to different workplace activities.

Context of and specific resources for assessment

Assessment must ensure:

interaction with and involvement of other people to discuss wine characteristics and options and to answer varied questions about wines

access to a wide range of wines and to information on wines.

Methods 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 candidate providing advice to customers or colleagues on wine

oral or written questions to assess knowledge of wine

observation of a presentation on wine

observation of candidate evaluating wines and providing opinions

research project to develop information about wines for use in particular workplace context

review of wine lists written by the candidate for particular contexts and purposes

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

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

communication skills to articulate advice about wines, and to discuss and debate different ideas and opinions about wines

critical thinking skills to evaluate wide ranging information about wines and apply and adapt information to wine specialist activities

literacy skills to research and interpret detailed information about wines from a variety of sources

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

The following knowledge must be assessed as part of this unit:

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

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 international wines, including:

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

major European wine laws

general knowledge of relevant geography in relation to 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 (more detailed food matching skills are found in the SITHFAB324A Provide specialised advice on food and beverage matching

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this may be covered by completion of SITHFAB009A Provide responsible service of alcohol).

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 in the performance criteria is detailed below.

Imported wines must include wines from:

Europe - France, Italy, Germany, Greece, Spain, Portugal, Central and South Western Europe

North and South America

New Zealand

South Africa

emerging wine growing countries.

Sensory evaluation techniques must include:

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 / glycerol content

smell or nose appraisal:

techniques for releasing aroma and bouquet

recognising 'off' odours

assessing intensity of aromas

describing smell characteristics (eg 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.

Other information may include:

promotional information

details of production methods

reference texts on wines

product reviews

presentation sessions from growers, wholesalers, distributors, visiting winemakers.

Work as a specialist in wine might involve:

making presentations on wine

selling wine to corporations

selling wine to individuals

conducting specialised wine tastings

developing wine list suggestions

providing winery tours.

Particular requirements may relate to:

temperature

humidity

stock rotation

shelf life

amount of UV light

vibrations.

Impaired quality might relate to:

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide.

Appropriate and ethical business considerations may include:

profitability requirements

current stock

supplier arrangements

stock availability

range being promoted.

Formal and informal research may include:

talking to product suppliers, winemakers and vineyard managers

memberships of associations and industry bodies

reading general and trade media and supplier information

attending trade shows

attending wine tastings

reading wine reference books

using the internet.